Italian Pesto Chicken Casserole

Photo & recipe courtesy


  • 25 oz. boneless chicken thighs or chicken breasts
  • 1 oz. butter, for frying
  • 3 oz. red pesto or green pesto
  • 1¼ cups heavy whipping cream
  • 3 oz. pitted olives
  • 5 oz. feta cheese, diced
  • 1 garlic clove, finely chopped
  • Salt and pepper

For serving

  • 5 oz. leafy greens
  • 4 tbsp olive oil
  • Sea salt and ground black pepper


  1. Preheat oven to 400°F (200°C).
  2. Cut the chicken thighs or chicken breasts into bite-sized pieces. Season with salt and pepper.
  3. Add butter to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.
  4. Mix pesto and heavy cream in a bowl.
  5. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
  6. Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.


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