Keto Creamy Pesto Chicken Bake

Name: Keto Creamy Pesto Chicken Bake (One Pan, 36g Protein)
Cook time: 30 min
Total time: 30 min
Yield: Serves 5
Cuisine: Keto
Ingredients: 1½ lb (680 g) chicken breasts; 1 tbsp butter; 1 garlic clove, finely chopped; ½ lb (227 g) feta, diced; 8 tbsp pitted olives; 1⅔ cups heavy whipping cream; 3½ oz (100 g) green pesto; Salt and pepper

One Pan, 36g Protein

Keto creamy pesto chicken bake with feta and olives in a cast iron skillet

Chicken browned in garlic butter, then feta, olives, cream and pesto stirred into the same cast-iron pan and baked for 20 minutes. Dinner for 5 in about half an hour.

5Serves
30 mincook
400°Foven
serving(est.): 534 kcal, 36g protein, 41g fat, under 5g carbs after fiber

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By A1 Keto · 64,000+ subscribers cook along on YouTube

Why this works

This is the dinner from our 6:14 pm post. Chicken browned in garlic butter, then feta, olives, cream and pesto stirred straight into the same pan and baked until it bubbles. One pan, about 30 minutes, dinner for 5.

A plate of creamy pesto chicken with feta and olives

Turn the oven on first. By the time the chicken is browned, it's hot and ready.

The recipe

Keto Creamy Pesto Chicken Bake

Serves 5 · 30 min cook · 400°F oven · per serving (est.): about 534 kcal, 36g protein, 41g fat, under 5g carbs after fiber

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Ingredients

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Method

01
Heat the oven to 400°F (200°C). Cut the chicken into 1-inch cubes and season with salt and pepper.
02
Melt the butter in a large cast-iron pan over medium-high heat. Add the garlic and cook for about 3 minutes, until golden.
03
Add the chicken and cook for about 8 minutes, until it's no longer pink.
04
Stir in the feta, olives, cream and pesto.
05
Move the pan to the oven and bake for 20 minutes, until bubbling. Serve hot.

Good to know

Use an oven-safe pan. A cast-iron skillet goes straight from the stove into the oven, so there's only one pan to wash.

Cut the chicken evenly. Cubes of the same size brown at the same speed and stay juicy in the oven.

Check your pesto. Jarred pesto varies a lot, so pick one with no added sugar.

Taste before you salt. Feta, olives and pesto are all salty already.

Leftovers keep in the fridge for up to 3 days. Reheat gently so the cream sauce doesn't split.

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Questions

Before you start

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs work well and stay juicy. Cut them the same size and cook them until they're no longer pink before the pan goes in the oven.

Can I make it without olives?

Yes, just leave them out. The feta and pesto still bring plenty of flavor.

What should I serve it with?

It's rich, so something fresh works best: a simple green salad, steamed green beans or cauliflower rice.

The cookbook

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