Creamy Pesto Chicken With Kalamata Olives & Feta

Creamy Pesto Chicken With Kalamata Olives & Feta

Serves 4 l Prep time: 40min


1 large tray of chicken thighs or breast (approx. 800g)

4oz/100g green good quality pesto (made with olive oil)

1 and a ½ cups (400ml) heavy whipping cream

½ cup Kalamata olives, pitted

½ lb (22g) feta cheese

2 cloves garlic, minced

½ tsp salt and ¼ tsp pepper

1 TBSP butter (for the skillet)

*Optional: Add 1/2 cup broccoli


If you have an oven-proof skillet, this is a one dish wonder! First step, pre-heat your oven to 400F or 200C.

Chop up the chicken into bite-sized chunks and fry in the butter until golden brown. If your skillet is not ovenproof, transfer the chicken to a baking dish (casserole dish), and place the olives, feta chunks and optional broccoli all around.

In a separate, medium sized bowl, whisk the heavy cream together with the green pesto and minced garlic; then pour this mixture into the casserole dish too. Bake for 20-25 minutes and serve!


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