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Tender, flavorful, and juicy baked pesto chicken recipe cooked in a creamy sauce with feta cheese and olives. An easy keto chicken recipe perfect for dinner.
I’m excited to share my family’s favorite chicken dinner recipe—Baked Pesto Chicken with Feta and Olives! This easy-to-prepare dish features moist and tender chicken thighs (or breasts if you prefer) baked to perfection with the bold flavors of basil pesto. It’s a low-carb, keto-friendly dinner that’s ready in just one skillet, making it a perfect addition to your weekly dinner rotation.
The basil pesto in this recipe delivers an incredible flavor. Whether you’re using chicken thighs for their juicy, tender texture (a favorite in my household) or opting for chicken breasts, this dish will satisfy your craving for a delicious, flavorful meal.
I might be obsessed with pesto—I’d even eat it on watermelon, and if you know me, you know how much I dislike watermelon! But in this baked pesto chicken recipe, it’s the star of the show, perfectly complementing the savory feta and briny olives.
And a quick note: while I typically use chicken thighs because the other three members of my family prefer them for their juiciness, you can absolutely use chicken breasts if that’s your preference. In fact, if you’re looking for more chicken breast ideas, check out my creamy pesto chicken recipe for inspiration.
Whether you keep the skin on or take it off after cooking (like I often do), this baked pesto chicken is sure to be a hit, no matter what cut of chicken you choose!
Recipe Ingredients
- Butter: Adds richness and helps to brown the chicken. You can substitute with ghee or olive oil if needed.
- Extra Virgin Olive Oil: Used to sear the chicken, but avocado oil or vegetable oil will also work.
- Chicken Thighs or Chicken Breasts: Chicken thighs offer more flavor, while chicken breasts are leaner.
- Dried Basil: Dried oregano or thyme can be used if you don’t have basil on hand.
- Salt and Black Pepper: Essential seasonings that enhance the flavor of the chicken and sauce.
- Basil Pesto: If you don’t have basil pesto, you can use tomato pesto or make your own with fresh basil, garlic, pine nuts, and olive oil. Use my parsley pesto recipe for inspiration.
- Garlic: You can use garlic powder (about 1/4 teaspoon per clove) if fresh garlic isn’t available.
- Half and Half or Evaporated Milk: Heavy whipping cream can be used for a richer texture, or milk for a lighter version.
- Feta Cheese: Adds a tangy and salty bite to the dish.
- Pitted Olives: Provides a briny flavor and balances the creaminess.
- Fresh Basil: You can also use fresh parsley or leave it out if you prefer.
How To Make Baked Chicken Pesto
Since too many dirty pots, pans, and dishes are my nemesis, I kept this recipe in one pan – a cast iron skillet that is a must-have for any working kitchen – and it took me just a little over 35 minutes to prepare the entire dinner, from start to finish.
- Deliciously seasoned chicken thighs are added to an oiled hot cast iron skillet and cooked until just browned on both sides.
- Feta and olives are placed all around the chicken, using enough to cover the empty spaces.
- A mixture of basil pesto, garlic, evaporated milk, or half and half is poured over the chicken and baked for about 25 to 30 minutes, or until the chicken is cooked through and the sauce is bubbly.
Recipe Tips
- Marinate for Extra Flavor: For an even more flavorful dish, marinate the chicken in the pesto for at least 30 minutes to an hour before baking.
- Use a Meat Thermometer: To get that perfectly cooked chicken, use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (75°C).
- Crisp the Skin: If you’re using chicken thighs with the skin on, start by searing the chicken in the skillet skin-side down to get a crispy, golden-brown exterior before baking.
- Adjust the Baking Time for Chicken Breasts: If you’re using chicken breasts instead of thighs, you will need to adjust the baking time slightly. Chicken breasts tend to cook faster, so keep an eye on them to avoid drying out.
- Add Veggies: Consider adding some vegetables to the skillet before baking, like cherry tomatoes, zucchini, or bell peppers. They’ll soak up the flavors of the pesto and make for a delicious, one-pan meal.
Serving Suggestions
This baked pesto chicken pairs nicely with a simple side of zoodles or spinach pasta, Mediterranean rice, or these air fryer roasted broccoli. A light green kale Caesar salad with a lemon vinaigrette also complements the rich flavors.
How To Store Leftovers
Allow the chicken to cool to room temperature before storing. Place the leftovers in an airtight container and store them in the refrigerator for up to 3-4 days or freeze it for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating.
More Pesto Recipes
- Slow Cooker Basil Pesto Bread
- Pesto Ham and Cheese Rollups
- Pesto Zucchini Noodles and Shrimp
- Easy Creamy Chicken Pesto Tortellini
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Baked Pesto Chicken Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1½ pounds bone-in chicken thighs, or chicken breasts
- 1 teaspoon dried basil
- salt and fresh ground black pepper, to taste
- ¼ cup basil pesto
- 2 cloves garlic, minced
- 1 cup half and half or evaporated milk, you can also use heavy whipping cream
- salt and fresh ground black pepper, to taste
- 1 cup cubed reduced sodium feta cheese
- 1 cup pitted olives, rinsed and patted dry to minimize sodium intake
- fresh basil, chopped, for garnish, optional
Instructions
- Preheat the oven to 400˚F.
- Combine the butter and olive oil in a cast iron skillet and melt it over medium heat.
- Season the chicken with dried basil, salt, and pepper; add it to the hot oil and cook for 2 to 3 minutes per side or until browned.
- Meanwhile, in a mixing bowl, combine the basil pesto, garlic, half and half, salt and pepper; whisk until thoroughly combined.
- Remove from heat and add olives and cubed feta to the skillet. Then, pour the prepared pesto sauce over the chicken.
- Bake in the oven for 25 to 30 minutes or until the chicken is cooked through and the sauce is bubbly. The chicken is done when its internal temperature registers at 165˚F.
- Remove from oven and let it rest for 5 minutes. Garnish with fresh basil and serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is one of my favorite new recipes! I never in a million years thought I’d enjoy something with these ingredients as much as I did! I don’t like olives but I ate them in this recipe! I can’t wait to make this one again! It’s not hard to make, doesn’t take a long time, and it’s so delicious! I’m not known for my cooking skills and for this one to turn out as well as it did, speaks volumes on the ease of this recipe. If you haven’t tried this one, you really should! It is so good!
I’m glad you found a recipe you love, especially with surprising ingredients! It’s great to hear it’s easy and delicious. Thank YOU! ๐
I love this dish! I have made it with chicken, shrimp and salmon (separately). I love to toss in different ingredients I have around the kitchen to change it up. Cherry tomatoes, asparagus, artichokes, hearts of palm, broccoli, and capers. I like a lot of sauce so I always double the sauce. I usually serve it over rice or with sautรฉed greens!
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
This was DELICIOUS. Even my picky daughter with Celiac disease devoured it. Definitely a new staple in our home! Thank you!
This was delicious. Another time I will reduce the heat of the oven. The cast iron skillet held too much heat. Other than that, a great dish!!!
I’m very glad you enjoyed it! Thank YOU! ๐
This recipe falls in the top five best ever recipes! Very flavorful. We served on a bed of pasta!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐