I don’t like fat that’s been heated too much, even fats with a high melting point such as coconut oil or butter. When you heat them to a moderate temperature, these fats taste better, and they’re healthier too. That’s why I always pour off the brown fat after cooking and return the pan to the heat with fresh fat for cooking the vegetables. The chicken drippings are then scraped into the fresh fat to give the vegetables some extra flavor.–Pascale Naessens

A wooden table with a serving bowl and a blue plate filled with chicken with olives and mushrooms, flanked by a glass of water and cutlery.

Keto Chicken, Olives, and Mushrooms

5 from 1 vote
A simple, week-night-friendly dinner that's also perfect for keto eaters. The flavor of the olives add a briny, salty touch, and loads of buttery mushrooms pile on the umami.
David Leite
Servings2 servings
Calories722 kcal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


  • 14 ounces (about 2 medium) boneless, skin-on chicken breasts
  • Salt and freshly ground black pepper
  • 2 tablespoons coconut or olive oil, divided
  • 2 tablespoons (1 oz) unsalted butter, cut into small cubes, divided
  • 10 ounces baby bella or cremini mushrooms, sliced
  • 4 ounces (about 3/4 cup) mixed olives*, pitted and coarsely chopped
  • 1 sprig of fresh rosemary, leaves finely chopped
  • 1/2 cup water or chicken stock


  • Preheat oven to 350°F (180°C).
  • Season chicken with salt and pepper. In a medium skillet over medium heat, warm 1 tablespoon oil. Add chicken and cook until browned, flipping once, 3 to 4 minutes per side.
  • Move chicken to a rimmed baking sheet. Bake until the chicken reaches an internal temperature of 165°F (74°C), 15 to 20 minutes.
  • While the chicken is baking, drain the fat from the skillet. In the same skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Sauté mushrooms until beginning to brown, 5 to 7 minutes. Stir in olives and season with salt, pepper, and rosemary. Cook for 1 minute more.
  • Pour in water or chicken stock and use a wooden spoon to scrape up any browned bits on the bottom of the skillet. Let mixture simmer until the liquid is slightly reduced and all the flavors are well combined, 5 to 10 minutes.
  • Remove skillet from heat and add the remaining tablespoon of butter. Fold butter into the sauce.
  • Slice chicken and serve with mushrooms and olives.


*Which olives are best for cooking?

Pascale Naessens has something to say about this. She feels you can use any type of olive: marinated olives, dried olives, olives from a can. There’s only one rule: taste the olives, and if you like them, then you’ll be sure to love them in your dishes. Bear in mind that pitted olives are easier to work with.

Adapted From

The Keto Cure

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Serving: 1 servingCalories: 722 kcalCarbohydrates: 14 gProtein: 47 gFat: 54 gSaturated Fat: 21 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 23 gTrans Fat: 1 gCholesterol: 161 mgSodium: 1108 mgPotassium: 958 mgFiber: 5 gSugar: 5 gVitamin A: 760 IUVitamin C: 1 mgCalcium: 60 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Pascale Naessens. Photo © 2021 Roos Mestdagh. All rights reserved.

Recipe Testers’ Reviews

This is my kind of weeknight main dish—healthy and quick to come together, but super satisfying. I served this keto chicken with olives and mushrooms alongside a mix of roasted sweet potatoes, radicchio, and broccoli (flavored with a splash of balsamic vinegar) and a bottle of Pinot Grigio for the table. What a colorful and delicious plate!

The title of this recipe was evocative of one of my all-time favorites, Roast Chicken with Pancetta and Olives, so I had to try it.

Where I live, the easiest way to get these is to buy the skin-on, bone-in breasts (cheap!) and debone them yourself. Keep the bones in the freezer for stock until ready to use. I used green, Niçoise, and Kalamata olives.

I initially thought the chicken would need more “sauce,” but the little bit of pan sauce was perfect for the amount of food. It was really delicious, and I can’t wait to make it again.

This keto chicken with olives and mushrooms was tasty and we enjoyed eating it. I served this with a zucchini panzanella.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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