Baked Pesto Chicken Recipe
Feb 27, 2018, Updated Jan 04, 2026
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. Serve it with keto cloud bread to sop up the flavorful pesto sauce.
This baked pesto chicken with feta cheese and olives is one of those dinners my family never gets tired of, and that’s saying something! Juicy chicken thighs (or breasts, if that’s your thing) bake in bold basil pesto with salty feta and briny olives, all in one skillet. It’s low-carb, keto-friendly, and packed with big flavor with minimal effort. Simple ingredients, easy prep, and a dinner that always delivers on flavor and satisfaction.
Why You’ll Love This Baked Pesto Chicken
- Easy one skillet chicken dinner. This pesto chicken is made in one pan with simple ingredients and very little prep.
- Bold pesto flavor. Basil pesto coats the chicken as it bakes, just like in this pesto salmon recipe, creating a rich, herby chicken dinner with feta and olives in every bite.
- Works with chicken thighs or chicken breasts. I usually make this with chicken thighs, but chicken breasts work just as well, like in my creamy pesto chicken recipe. Use what you have on hand or what your family prefers.
- Low carb keto friendly chicken recipe. This baked pesto chicken is filling, flavorful, and perfect for a low carb or keto dinner.
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: 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, as in this pesto Alfredo sauce, 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.
- Brown the chicken. Heat oil in a cast iron skillet over medium high heat. Add the seasoned chicken thighs and cook for about 3 minutes per side, just until lightly browned.
- Add cheese and olives. Remove the skillet from the heat and arrange the feta cheese and olives around the chicken, filling in the empty spaces.
- Make the pesto sauce. In a small bowl, whisk together the basil pesto, garlic, and evaporated milk or half and half. Pour the sauce over the chicken.
- Bake. Transfer the skillet to the oven and bake for 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 perfectly cooked chicken, use an instant-read meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (75°C).
- Skin-on chicken. If using skin on chicken thighs, the dish will release more fat as it bakes. For a lighter dish, remove the skin before cooking. You can also cook with the skin on, then remove it after baking and spoon off any excess fat.
- 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. A couple of keto peanut butter cookies are the most delicious ending!
How To Store Leftovers
- Fridge or Freezer. 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 serve, thaw it in the refrigerator overnight before reheating.
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 (skin-on or skin-off)
- 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
- Prep. Preheat the oven to 400˚F. Season the chicken with dried basil, salt, and pepper.
- Heat the olive oil and butter. Combine the butter and olive oil in a cast iron skillet and melt it over medium heat.
- Brown the chicken. Add the chicken pieces to the hot oil and cook for 2 to 3 minutes per side or until browned.
- Make the pesto sauce. Meanwhile, in a mixing bowl, combine the basil pesto, garlic, half-and-half, salt, and pepper; whisk until thoroughly combined.
- Add the olives and cheese. Remove the skillet from the heat and add the olives and cubed feta around the chicken. Then, pour the prepared pesto sauce over the chicken.
- Bake. Transfer the skillet to the oven and bake the chicken for 25 to 30 minutes, or until cooked through and the sauce is bubbly. The chicken is done when its internal temperature registers at 165˚F.
- Rest, then serve. Remove the chicken from the 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. Didn’t 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. We’re 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! 🙂
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! 🙂
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! 🙂
Winner winner chicken dinner. Soooooo moist and flavorful. I’ve never had baked feta and I’m 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 it’s too oily, use chicken or turkey breast. There is enough fat And flavor to get away with skipping the thighs.
The only change I’d 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.