This post may contain affiliate links. Please read our disclosure policy.
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
Pin this now to find it later
Pin It
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.
Great recipe. Didnโt have a cast iron pan so seared the chicken the put in a warmed casserole dish. Actually added the feta to the cream (heavy cream) pesto mix and let it sit while I seared the chicken. Poured it all on together. It was wonderful. Weโre on a vacation and the first thing I shopped for was the ingredients for this dish. Easy and tasty.
That’s great! I’m very happy you and your family loved it! Have a great vacation! ๐
I followed the recipe to a tee, but my sauce was a curdled mess. Not something that I would serve to guests. The taste was okay.
I used almond milk. Came out delicious. One of my favorite dishes
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
Delicious. Definitely saved for the future. My wife isn’t big on olives so I replaced the 1c with 1/2c of capers and turned out fantastic.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
Winner winner chicken dinner. Soooooo moist and flavorful. Iโve never had baked feta and Iโm totally a fan. I used whipped coconut milk cream but that was the only change I made.
Made this dish for a dinner party of 10 tonight. Was in a pinch for time, so skipped browning chicken and went straight to oven in 3 Pyrex dishes. Served with protein pasta and regular feta (no low sodium at the store), tomato bruschetta and a sausage version of bruschetta, as well as a Caesar salad and it was a hit. People, if you think itโs too oily, use chicken or turkey breast. There is enough fat And flavor to get away with skipping the thighs.
The only change Iโd make for next time (Yes, there will be a next time!!) is the triple the recipe and freeze raw and ready to bake or crock pot!
I put the (homemade) pesto under the skin of the chicken thighs. Added the cream, olives and feta. Ignored all the other ingredients (why add dried basil when you have fresh pesto?) and put it in the oven. 10 minutes covered and the rest uncovereduntil cooked. It was good but still a bit greasy. I don’t understand the frying of the thighs with the addition of salt and oil. There is more than enough salt in the feta and pesto – and the thigh skin has enough fat. Good idea but poor execution. I enjoyed it when I cooked it my way.
Way too oily and super rich. Will not be making this again.
Ya, who wants super rich?! Al that flavor! Yuk!
What other cheese can I use instead of feta?!?, any ideas?
This is wonderful! I didn’t have cream, so I used plain yogurt. I served over rice. I know that rice is a no no on Keto but I am experimenting for 2 dinner parties that I will be hosting in August.
It is a winner! Served with broccoli and cubed watermelon. My husband loved it too!
Thanks for the great recipe!
Holy Buckets this looks like a flavorful and tasty dish! I love olives and if I can sprinkle them in, I am a happy camper.