Keto Creamy Pesto Chicken

There's something about the smell of basil hitting hot oil that stops me mid-afternoon. I discovered this dish on a Tuesday when I had exactly four chicken breasts and a jar of pesto staring at me from the pantry, plus a craving for something that felt fancy but didn't require a recipe hunt. Twenty-five minutes later, I had tender chicken swimming in the creamiest green sauce, with blistered tomatoes on top that tasted like summer had just decided to caramelize.

I made this for my partner on a weeknight when he'd had the kind of day that needed comfort food without the carbs. The moment he took that first bite and the creamy pesto coated his fork, he actually put his phone down—that's when I knew the recipe was a keeper.

Ingredients

• Boneless, skinless chicken breasts: Four medium breasts give you four perfect portions, and cooking them gently in the sauce keeps them impossibly tender rather than dry.
• Sea salt and freshly ground black pepper: Don't skip the freshly ground pepper; it makes a real difference in how the flavors land together.
• Olive oil: Two tablespoons total split between searing the chicken and roasting the tomatoes—keeps everything light.
• Basil pesto: Use store-bought if you're short on time, but homemade is magic if you have it on hand.
• Heavy cream: This is what transforms pesto from paste into silky sauce; don't get tempted to use lite versions.
• Grated Parmesan cheese: Adds a subtle sharpness that balances the basil beautifully.
• Cherry tomatoes: The smaller ones roast faster and concentrate their sweetness into little flavor bombs.
• Fresh basil for garnish: Optional but worth it if you have it; adds a fresh finish to each bite.

Instructions

Get your oven ready:

Preheat to 400°F so it's hot and waiting when you need it.

Roast those tomatoes:

Halve your cherry tomatoes, toss them with olive oil and seasoning on a baking sheet, then slide them in the oven. They'll be caramelized and soft in about 15-18 minutes, filling your kitchen with this warm, concentrated tomato smell.

Season and sear the chicken:

Pat your chicken breasts dry, season them generously, then get your skillet hot over medium-high heat. The sizzle when they hit the oil should be loud and confident; this is your golden-brown moment happening.

Build the sauce:

Once the chicken's golden, set it aside and lower the heat. Stir the pesto and heavy cream together right in that same skillet, letting it warm through until it's silky and fragrant. The Parmesan melts in almost immediately, creating this dreamy texture.

Reunite and simmer:

Nestle your chicken back into the creamy pesto, cover the pan, and let it simmer gently until it's cooked through. You'll know it's ready when a thermometer hits 165°F and the sauce clings to the chicken like it's meant to be there.

Finish and serve:

Top with your roasted tomatoes, maybe a few fresh basil leaves, and extra Parmesan if you're feeling generous. Serve right away while everything's still warm and the flavors are singing.

Save

This dish became my go-to when I realized I could have dinner ready before 7 PM without feeling like I'd rushed through it. There's something grounding about a plate where the protein is creamy, the tomatoes are sweet, and nothing feels like it was sacrificed for simplicity.

Why This Works as a Weeknight Meal

The beauty of this recipe is that it respects your time. While the oven handles the tomatoes, you're searing chicken and building sauce—everything happens in parallel, so you're not standing around waiting. The ingredients are simple enough that you probably have most of them already, which means fewer trips to the store and fewer decisions to make when you're tired.

Customizing for Your Table

I've made this recipe more times than I can count, and it's never the same twice because I play with it based on what's happening that day. Some nights I add a handful of fresh spinach to the sauce just before simmering, and it wilts right in and adds this gorgeous color. Other times I use chicken thighs instead of breasts because I'm feeling like something richer, and the results are just as beautiful.

Serving Suggestions and Pairings

I've learned that what you put this chicken on or next to changes the whole story. Zucchini noodles are my default because they soak up that creamy pesto sauce like they were born for it, but I've also served it over cauliflower rice when I want something more substantial. Roasted green beans, sautéed asparagus, or even just a simple arugula salad with lemon dressing on the side keeps everything bright and balanced.

• Zucchini noodles are my favorite base because they absorb the sauce without weighing you down.
• A squeeze of fresh lemon juice over the finished plate adds brightness that cuts through the richness beautifully.
• Serve it with a crisp white wine like a Pinot Grigio if you're in the mood.

Save

This is the kind of dish that makes you feel like you've got your life together, even on nights when you've barely got anything together at all. It's elegant enough to serve to company and easy enough to throw together on a Tuesday when you just want something delicious and uncomplicated.

Recipe Questions & Answers

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs work well and provide a juicier texture while maintaining the rich flavors of the pesto sauce.

→ How can I make the pesto sauce from scratch?

Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth to create a vibrant homemade pesto.

→ What is the best way to roast cherry tomatoes?

Halve the cherry tomatoes, drizzle them with olive oil and season with salt and pepper, then roast at 400°F for 15-18 minutes until caramelized.

→ Can this dish be prepared ahead of time?

The components can be prepared separately in advance, but combining just before serving ensures the sauce stays creamy and the chicken tender.

→ What side dishes complement this meal?

Zucchini noodles or cauliflower rice are excellent low-carb sides that pair well with the creamy pesto chicken and roasted tomatoes.