Keto Creamy Pesto Chicken (Printable version)

Tender chicken in rich creamy pesto with juicy roasted tomatoes—a flavorful low-carb Italian-inspired delight.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 0.5 teaspoon sea salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Creamy Pesto Sauce

05 - 0.5 cup basil pesto
06 - 0.75 cup heavy cream
07 - 0.25 cup grated Parmesan cheese

→ Roasted Tomatoes

08 - 1 pint cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - 0.25 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Step-by-step guide:

01 - Preheat oven to 400°F
02 - Arrange halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with 0.25 teaspoon salt and 0.25 teaspoon pepper. Roast for 15-18 minutes until softened and slightly caramelized
03 - Season chicken breasts with 0.5 teaspoon salt and 0.5 teaspoon pepper
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove to a plate
05 - Lower heat to medium. In the same skillet, add 0.5 cup pesto and 0.75 cup heavy cream. Stir and bring to gentle simmer. Add 0.25 cup Parmesan cheese and stir until melted and creamy
06 - Return chicken to pan, coating with sauce. Cover and simmer for 8-10 minutes until chicken reaches internal temperature of 165°F
07 - Top chicken with roasted tomatoes and garnish with fresh basil and extra Parmesan. Serve immediately

# Expert tips:

01 -
  • It feels indulgent but stays true to keto, so you can actually enjoy dinner guilt-free on a weeknight.
  • The pesto cream sauce comes together in one pan while the tomatoes roast, meaning minimal dishes and maximum flavor.
  • Chicken stays incredibly tender because the sauce keeps it moist, and there's zero dryness even if you're not a seasoned cook.
02 -
  • Don't skip the searing step even though it adds a few minutes, because that golden crust is what gives the chicken depth and keeps it from tasting like it's just simmered in cream.
  • If your pesto has oil in it already (most do), you won't need to add extra fat to the sauce, so taste it before adding more oil or you'll end up with something too greasy.
03 -
  • Let your chicken rest on the plate for a minute after searing before returning it to the sauce; this keeps the crust from getting soggy and texturally it makes a real difference.
  • If store-bought pesto tastes a bit sharp or metallic to you, a squeeze of fresh lemon juice softens it and adds complexity that balances the richness of the cream.
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