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Pesto-Olive Chicken Recipe

Pesto-Olive Chicken Recipe

Give weeknight dining a lift with this hearty, dressed-up chicken entree. You'll find many of the ingredients right in your pantry. —Cristy King, Scott Depot, West Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup prepared pesto
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 can (4-1/2 ounces) chopped ripe olives
  • 1 cup (4 ounces) shredded provolone cheese


  • 1. Preheat oven to 400°. Flatten chicken slightly. Place in an ungreased 13x9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives.
  • 2. Bake, uncovered, 15-18 minutes or until a thermometer reads 165°. Sprinkle with cheese; bake 1-2 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts

1 each: 490 calories, 29g fat (10g saturated fat), 124mg cholesterol, 1117mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 49g protein.

Reviews for Pesto-Olive Chicken

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PrplMonky5 User ID: 6612040 255345
Reviewed Oct. 12, 2016

"I think because my chicken was thicker it took longer to cook. The taste of the chicken with the topping was really good. However, the chicken itself is SO BLAND. I feel like it needs to be marinaded or something. Despite that, I'd still make this again, especially since it was so easy. I actually forgot the cheese on top but still enjoyed the topping!"

psalm127mom User ID: 173822 217169
Reviewed Jan. 7, 2015

"A family favorite. All 11 of us enjoy this dish."

angieact1 User ID: 1990802 145631
Reviewed Mar. 20, 2014

"I also used the fresh mushrooms, sauteed them a little bit before adding to the dish. It was very tasty!"

sjpoor User ID: 2565047 185219
Reviewed Jun. 27, 2013

"This was not the least bit good. Would'nt even consider trying it again."

solosinger User ID: 3444610 118635
Reviewed Jun. 12, 2012

"This was wonderful! I used fresh mushrooms (sauteed for a little while before putting with the chicken), and used mozzarella instead of provolone because that's what I had on hand. It was just absolutely terrific! Great company meal, too. Thanks for sharing - it's a wonderful recipe."

monkeymuffin3 User ID: 6088432 169726
Reviewed Mar. 31, 2012

"i've had this recipe for awhile, always meaning to make it. i'm sorry i waited so long! it was GREAT! everyone loved it even the kids. the only thing i did differently was that i used sliced provolone cheese and used fresh mushrooms. AWESOME! i will make this often!!!"

jensweetser User ID: 4168486 103722
Reviewed Dec. 29, 2011

"I made this dish using 6 chicken breasts, 2 jars of mushrooms, only half a can of chopped olives, and sliced provolone. Next time I will use fresh mushrooms because we like them better. The sliced provolone worked great because I could just top each breast with one slice. This was extremely flavorful and only needed minor tweaks per our taste preference! I used the same amount of pesto the recipe called for."

Trumpetvine User ID: 6137826 169724
Reviewed Sep. 30, 2011

"Loved it! Great combination of flavors.....thank you!!"

vajudybug User ID: 581753 186862
Reviewed Sep. 13, 2011

"This was so easy to make and tastes so good. We liked it so much I'm making it again tonight for book club"

spetrosino User ID: 3230455 168203
Reviewed Dec. 27, 2010

"So simple, but it really has a great taste. Definitely will make again."

jenjerry User ID: 5442744 169723
Reviewed Oct. 4, 2010

"This is an amazingly simple and delicious dish. I would not change a thing and will make it often."

lolapenela User ID: 5404089 108147
Reviewed Sep. 28, 2010

"Would make this again. Great flavor."

daisey5 User ID: 146806 101999
Reviewed Sep. 21, 2010

"I thought this was good and easy. I cut it in half and made it for two. I used a good Italian Pesto."

devilgrrl User ID: 5356323 187724
Reviewed Sep. 19, 2010

"I did not care too much for this because the pesto was a little too strong for me. I also do not like mushrooms, so i skipped that on mine. However, my friend had mushrooms on his & loves the pesto & he really enjoyed this so i gave it 3 stars."

psomleva User ID: 4947789 185218
Reviewed Mar. 7, 2010

"Next time I think I will use less pesto. The recipe calls for half a cup and I found that too much."

Isaaksmommy User ID: 4232731 186860
Reviewed Mar. 3, 2010

"my family LOVED this, im making it again for dinner tonight with asparagus and a salad ...mmmmmm!!! thanks for sharing !!"

Thebluestbutterfly User ID: 4390857 169700
Reviewed Feb. 9, 2010

"----We buy a value pack of chicken and then use it to try two or three recipes. If we don't get around to the recipes, then we just make something we already know or freeze the chicken.

-----We used traditional basil pesto. There are a lot of other pesto combinations at our
supermarket...but I would not venture a guess as to how they would taste in this recipe.
-----We used mozarella cheese...similar and melts easily. The store only had a package of provolone that could be put on a few sandwiches and cost 6 dollars....we thought dicing it into tiny pieces at that cost would be ridiculous.
-----We used shitake mushrooms...but felt that they did not have a strong enough mushroom taste. Next time, we will try the usual mushroom-pieces-and-stems or experiment with cooking fresh mushrooms
before making the recipe.
-----In the magazine, this was served alongside a roasted potato recipe.
-----Next time, we want to pair this with a
Pinot Noir."

pammywammy User ID: 468245 103720
Reviewed Jan. 29, 2010

"My son and I loved this! It was so flavorful. Ican't wait to eat the leftovers."

anahaddy User ID: 4755739 168135
Reviewed Jan. 2, 2010

"Wow! Everyone loved it! My husband asked me to make it again! I mixed the chopped olives and mushrooms with the pesto and spooned it over the chicken. Worked great!"

Motorhomegal User ID: 2005041 173286
Reviewed Jan. 1, 2010

" Can't access.....have to be a subscriber......

sellers User ID: 1885901 116441
Reviewed Jan. 1, 2010

"This recipe is quick,easy, and delicious. Good enough for a company meal."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.