why make this recipe

This Keto Creamy Pesto Chicken is fast, rich, and low in carbs. You get a creamy sauce, fresh basil flavor, and roasted tomatoes. It cooks in one pan and tastes like a restaurant meal at home.

introduction

This dish is simple to make and fills the house with a nice smell. The sauce is creamy and the pesto gives bright flavor. If you like bold, creamy chicken dinners, try this creamy cajun chicken pasta recipe for another easy weeknight meal.

how to make Keto Creamy Pesto Chicken

Cook the chicken first to get a golden crust. Use the same pan to make the sauce so you keep the browned bits for flavor. Stir pesto, cream, and Parmesan until smooth, then simmer the chicken in the sauce until done. Top with 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 :

Preheat oven to 400°F.
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.
Season chicken breasts with 0.5 teaspoon salt and 0.5 teaspoon pepper.
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.
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.
Return chicken to pan, coating with sauce. Cover and simmer for 8-10 minutes until chicken reaches internal temperature of 165°F.
Top chicken with roasted tomatoes and garnish with fresh basil and extra Parmesan. Serve immediately.

how to serve Keto Creamy Pesto Chicken

Serve hot with a green salad or roasted vegetables. For a light side, steamed broccoli or zucchini noodles work well. If you want a warm side, try this creamy chicken and rice soup style creamy chicken and rice soup for a matching flavor profile.

how to store Keto Creamy Pesto Chicken

Cool the chicken 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. Do not freeze the cream sauce; it can separate when thawed.

tips to make Keto Creamy Pesto Chicken

Pat chicken dry before seasoning to get a good sear.
Use room temperature cream so the sauce mixes smoothly.
Taste the sauce before adding salt; pesto and Parmesan add saltiness.
If sauce is too thick, add a splash of water or chicken broth to thin it.

variation (if any)

Use chicken thighs instead of breasts for more flavor.
Swap basil pesto for sun-dried tomato pesto for a different taste.
Add a handful of spinach to the sauce at the end for extra greens.

FAQs

Q: Can I use jarred pesto?
A: Yes. Good quality jarred pesto works fine and saves time.

Q: Is this dish low carb?
A: Yes. The recipe uses cream and pesto and has little to no carbs, so it fits a keto plan.

Q: Can I make this dairy-free?
A: It is hard to keep the same creamy texture without dairy. You can try coconut cream and a dairy-free Parmesan, but the taste will change.

Q: How do I know when the chicken is done?
A: Use a thermometer. It should read 165°F in the thickest part.

Q: Can I meal prep this?
A: Yes. Store chicken and sauce together in the fridge and reheat within 3 days.

Conclusion

For a different take with sun-dried tomatoes and Parmesan, see this recipe for Sun-Dried Tomato Pesto Chicken Thighs with Parmesan – Ketofocus. If you want a baked pesto option, try the Keto Pesto Chicken – Keto, Low Carb, EASY – Joy Filled Eats for more ideas.