Keto Creamy Pesto Chicken (Printable)

Tender chicken in creamy pesto sauce topped with roasted cherry tomatoes, perfect for low-carb dining.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Creamy Pesto Sauce

05 - 1/2 cup basil pesto
06 - 3/4 cup heavy cream
07 - 1/4 cup grated Parmesan cheese

→ Roasted Tomatoes

08 - 1 pint cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# How-To Steps:

01 - Preheat the oven to 400°F
02 - Arrange cherry tomato halves on a baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and roast for 15 to 18 minutes until softened and slightly caramelized
03 - While tomatoes roast, season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. Remove to a plate
05 - Reduce heat to medium. In the same skillet, combine pesto and heavy cream. Stir and bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce reaches creamy consistency
06 - Return chicken to pan and coat thoroughly with sauce. Cover and simmer for 8 to 10 minutes until chicken reaches internal temperature of 165°F
07 - Transfer chicken to serving plates. Top with roasted tomatoes and garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve immediately

# Expert Hints:

01 -
  • It tastes like you spent hours cooking when you've really only been in the kitchen for 40 minutes.
  • The creamy pesto sauce clings to the chicken in a way that makes every bite feel luxurious.
  • It fits perfectly into keto and low-carb life without tasting like you're missing anything.
02 -
  • Don't overcrowd the skillet when you sear the chicken or it'll steam instead of brown—work in batches if you need to.
  • That sauce will separate if it gets too hot, so keep the heat at medium once you add the cream and never let it boil hard.
  • If your sauce breaks and looks grainy, whisk in a splash of cold cream and drop the heat immediately to bring it back together.
03 -
  • Pat your chicken completely dry before seasoning—even a little moisture will cause it to steam instead of brown, and browning is where half the flavor comes from.
  • If you're making homemade pesto, blend it just before using because it starts to oxidize and turn dark if it sits around, and fresh bright pesto makes a noticeable difference in how the sauce tastes.
Go Back