Baked Pesto Chicken Recipe
This tender Baked Pesto Chicken is cooked in a creamy basil pesto sauce with feta cheese and olives. An easy keto chicken recipe that's perfect for a quick, flavorful dinner.
Servings: 4 servings
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
You can use boneless chicken, but reduce the cooking time. Bone-in chicken takes longer to cook.
Nutrition
Calories: 636kcal | Carbohydrates: 11g | Protein: 34g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 194mg | Sodium: 831mg | Potassium: 333mg | Fiber: 1g | Sugar: 8g | Vitamin A: 805IU | Vitamin C: 0.5mg | Calcium: 265mg | Iron: 1.7mg
