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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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Reviewed Jan. 7, 2015

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

Reviewed Mar. 20, 2014

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

Reviewed Jun. 27, 2013

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

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."

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!!!"

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."

Reviewed Sep. 30, 2011

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

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"

Reviewed Dec. 27, 2010

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

Reviewed Oct. 4, 2010

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

Reviewed Sep. 28, 2010

"Would make this again. Great flavor."

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."

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."

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."

Reviewed Mar. 3, 2010

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

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."

Reviewed Jan. 29, 2010

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

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!"

Reviewed Jan. 1, 2010

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

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.