Greek Chicken Casserole

Amy Massey
by Amy Massey
4 Servings
50 min

This Greek style casserole is the perfect combination of bold, Mediterranean flavours. As the dish is low carb and high protein and fat, it is perfect for those following a keto diet too! The chicken is cooked with the salty, creamy feta, herby pesto and pitted green olives. This dish packs so much flavour that it is great served with a simple side salad or, if you aren't watching your carbs, some Greek style potatoes would be perfect.

I love how easy this dish is to throw together. Because the flavours speak for themselves, it really is a case of throwing it all together and letting the oven do all of the work!

Let the bold flavours of the fresh ingredients do all of the talking and serve with a simple side salad.

The flavours of tangy feta, salty green olives and herby pesto will transport you straight to the Mediterranean, whatever the weather!

Perfect for sharing, this really is home style cooking at its best, without adding in too many calories!

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info

  • 1.5lbs boneless, skinless chicken thighs, cubed
  • 2 tbsps butter
  • 3oz pesto
  • 1.25 cups heavy whipping cream
  • 3oz pitted green olives
  • 5oz Feta cheese, diced
  • Salt & pepper, to taste

Preheat your oven to 400 degrees Fahrenheit.
Season the chicken pieces with salt and pepper.
Heat a frying pan until hot and add the butter, then cook the chicken until golden brown.
In a small bowl, combine the pesto and heavy cream.
Tip the chicken into a casserole dish and stir in the pesto and cream, olives and cubed feta.
Bake in the preheated oven for 30 minutes or until golden.