Keto Creamy Pesto Chicken

Why make this recipe

Keto Creamy Pesto Chicken is a wonderful dish that combines flavor and health benefits. This recipe is perfect for anyone following a ketogenic diet. It’s low in carbs and high in healthy fats, making it great for weight loss or maintaining energy. The creaminess of the sauce paired with the vibrant taste of pesto and sweet cherry tomatoes makes this dish a delightful treat. It’s also easy to prepare, so you won’t spend hours in the kitchen!

How to make Keto Creamy Pesto Chicken

Making Keto Creamy Pesto Chicken is simple and quick. Just follow these steps, and you’ll have a delicious meal in no time!

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

How to serve Keto Creamy Pesto Chicken

Serve Keto Creamy Pesto Chicken hot, straight from the skillet. It pairs wonderfully with a side salad or some steamed vegetables for a complete meal. You can also serve it with cauliflower rice for a low-carb option.

How to store Keto Creamy Pesto Chicken

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat the chicken in a skillet or microwave until warmed through.

Tips to make Keto Creamy Pesto Chicken

• If you want more vegetables, add spinach or zucchini to the dish while simmering.
• Use homemade pesto for a fresher taste, or choose a store-bought brand that has no added sugar.
• To make the dish spicier, add red pepper flakes to the sauce while simmering.

Variation

You can easily make this dish your own. Substitute chicken with shrimp or salmon for a different protein. You can also use sun-dried tomatoes instead of cherry tomatoes for a tangy twist.

FAQs

Can I use a different type of cheese?
Yes! You can use any cheese you like such as mozzarella or feta cheese.

Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prep and can be easily reheated for lunch or dinner.

What can I serve with this dish?
Pair it with a simple salad, roasted veggies, or cauliflower rice to keep it keto-friendly.

Keto Creamy Pesto Chicken

A flavorful and healthy dish perfect for ketogenic diets, combining chicken with creamy pesto sauce and roasted cherry tomatoes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Chicken and Seasoning

• 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
• 0.5 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon olive oil for searing the chicken

Pesto Sauce

• 0.5 cup basil pesto homemade or store-bought
• 0.75 cup heavy cream
• 0.25 cup grated Parmesan cheese

Vegetables

• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil for drizzling on tomatoes
• 0.25 teaspoon sea salt for seasoning the tomatoes
• 0.25 teaspoon freshly ground black pepper for seasoning the tomatoes
• Fresh basil leaves for garnish
• Extra grated Parmesan cheese for serving

Method

 

Preparation

1. Preheat your oven to 400°F.
2. Arrange the halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.25 teaspoon of salt and 0.25 teaspoon of pepper. Roast for 15-18 minutes until softened and slightly caramelized.
3. While the tomatoes are roasting, season the chicken breasts with 0.5 teaspoon of salt and 0.5 teaspoon of pepper.

Cooking

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken to a plate.
2. Lower the heat to medium. In the same skillet, add 0.5 cup of pesto and 0.75 cup of heavy cream. Stir and bring to a gentle simmer.
3. Add 0.25 cup of Parmesan cheese and stir until melted and creamy.
4. Return the chicken to the pan, coating it with the sauce. Cover and let it simmer for 8-10 minutes until the chicken reaches an internal temperature of 165°F.

Serving

1. Top the chicken with the roasted tomatoes and garnish with fresh basil and extra Parmesan. Serve immediately.

Notes

If you want more vegetables, add spinach or zucchini to the dish while simmering. Use homemade pesto for a fresher taste, or choose a store-bought brand that has no added sugar. To make the dish spicier, add red pepper flakes to the sauce while simmering.