Plate of Keto Creamy Pesto Chicken garnished with herbs

Keto Creamy Pesto Chicken

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why make this recipe

This dish is quick, low in carbs, and full of flavor. It uses simple ingredients you may already have. The creamy pesto sauce makes the chicken moist and tasty. It fits a keto diet and works for weeknights or guests.

introduction

Keto Creamy Pesto Chicken is a simple, rich meal. Chicken breasts get seared, then simmer in a creamy pesto sauce. Roasted cherry tomatoes add sweetness and color. The result is a warm, satisfying plate with bright basil and cheese notes.

how to make Keto Creamy Pesto Chicken

Work in steps: roast tomatoes, sear chicken, make the sauce, then simmer everything together. Roast until tomatoes soften. Sear the chicken to lock in juices. Mix pesto, cream, and Parmesan in the same pan to keep flavor. Return the chicken to the pan and finish cooking in the sauce. Top with the roasted tomatoes and fresh basil.

Ingredients :

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 0.5 cup basil pesto
  • 0.75 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon freshly ground black pepper
  • Fresh basil leaves
  • Extra grated Parmesan cheese

Directions :

  1. Preheat oven to 400°F.
  2. 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.
  3. Season chicken breasts with 0.5 teaspoon salt and 0.5 teaspoon pepper.
  4. 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.
  5. Lower heat to medium. In the same skillet, add 0.5 cup pesto and 0.75 cup heavy cream. Stir and bring to a gentle simmer.
  6. Add 0.25 cup Parmesan cheese and stir until melted and creamy.
  7. Return chicken to pan, coating with sauce. Cover and simmer for 8-10 minutes until chicken reaches internal temperature of 165°F.
  8. Top chicken with roasted tomatoes and garnish with fresh basil and extra Parmesan. Serve immediately.

how to serve Keto Creamy Pesto Chicken

Serve it hot with a side of steamed green beans, roasted asparagus, or a simple salad. Spoon extra sauce over the chicken. Sprinkle more Parmesan and torn basil on top. It also works over zucchini noodles or cauliflower rice for a low-carb plate.

how to store Keto Creamy Pesto Chicken

Cool the leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Keto Creamy Pesto Chicken

  • Dry chicken with paper towels before seasoning to get a good sear.
  • Use quality pesto for best flavor. Homemade or store-bought both work.
  • Don’t boil the cream; keep it at a gentle simmer to avoid splitting.
  • Use a meat thermometer to check for 165°F for safe doneness.
  • If sauce is too thick, add a splash of chicken broth or water to loosen it.

variation (if any)

  • Use chicken thighs instead of breasts for more fat and flavor.
  • Add spinach to the sauce for extra greens. Stir fresh spinach in at the end until wilted.
  • Swap roasted cherry tomatoes for sun-dried tomatoes for a deeper tomato flavor.
  • Make it dairy-free by using a coconut cream and nutritional yeast in place of heavy cream and Parmesan.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw fully in the fridge before cooking. Pat dry and follow the same steps.

Q: Can I make the sauce ahead?
A: Yes. Make the pesto cream sauce and store in the fridge for up to 2 days. Reheat gently and add chicken when warm.

Q: Is this dish keto-friendly?
A: Yes. It is low in carbs and high in fat from the cream and pesto, which fits a typical keto plan.

Q: Can I reduce the calories?
A: Use half-and-half instead of heavy cream and cut back on Parmesan. Keep in mind texture will change.

Q: How do I prevent the sauce from splitting?
A: Keep heat low and stir often. Don’t let the sauce boil hard.

Conclusion

For a similar idea with sun-dried tomato pesto and Parmesan, see this recipe on Sun-Dried Tomato Pesto Chicken Thighs with Parmesan – Ketofocus. For a baked pesto chicken variation, check the recipe at Keto Pesto Chicken – Keto, Low Carb, EASY – Joy Filled Eats.