Keto Creamy Pesto Chicken (Printable)

Tender chicken simmered in creamy pesto sauce with roasted cherry tomatoes for a flavorful low-carb meal.

# 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

# Directions:

01 - Set oven to 400°F.
02 - Arrange halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and season with 0.25 teaspoon salt and 0.25 teaspoon pepper.
03 - Place in preheated oven for 15 to 18 minutes until softened and lightly caramelized.
04 - While tomatoes roast, season chicken breasts evenly with 0.5 teaspoon salt and 0.5 teaspoon black pepper on both sides.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown. Transfer to a plate.
06 - Reduce heat to medium. Add pesto and heavy cream to the same skillet. Stir and bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce reaches creamy consistency.
07 - Return seared chicken to the skillet, coating thoroughly with sauce. Cover and simmer for 8 to 10 minutes until chicken reaches internal temperature of 165°F.
08 - Top chicken with roasted tomatoes. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent and fancy but comes together faster than takeout delivery.
  • Creamy, herbaceous, and satisfying without the carb guilt that usually follows comfort food.
  • Works equally well for a casual Tuesday or when you need to impress someone.
02 -
  • Don't skip searing the chicken—that brown exterior develops flavor that makes the whole dish sing, and rushing through it leaves you with pale, flat-tasting chicken.
  • If your sauce seems too thick, thin it with a splash of cream or even chicken broth rather than letting it sit and get gluey.
03 -
  • Make the pesto sauce the night before if you're planning ahead—it tastes even better after sitting, and you'll only need to reheat and add the chicken.
  • Chicken thighs work wonderfully here too and actually stay more forgiving during cooking since they're fattier and harder to dry out.
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