Keto Creamy Pesto Chicken (Printable)

Tender chicken and roasted cherry tomatoes in a rich creamy pesto sauce, ideal for low-carb meals.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 - 2 cups 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 (optional)
13 - Extra grated Parmesan cheese (optional)

# How to Cook:

01 - Preheat 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. Roast for 15 to 18 minutes until softened and slightly caramelized.
03 - While tomatoes roast, season chicken breasts evenly with 0.5 teaspoon salt and 0.5 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. Transfer 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 fully melted and sauce reaches creamy consistency.
06 - Return chicken to the skillet, coating thoroughly with sauce. Cover and simmer for 8 to 10 minutes until chicken reaches an internal temperature of 165°F.
07 - Top chicken with roasted tomatoes and garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than most takeout could arrive.
  • The cream and pesto create this luxurious sauce that makes you forget you're eating keto-friendly.
  • Cherry tomatoes caramelize while you handle the chicken, so nothing fights for your attention.
02 -
  • Don't overcrowd your skillet or your chicken won't sear properly; if they seem squeezed, work in batches and it'll thank you with better browning.
  • The sauce will seize if your heat is too high after you add the cream, so turn it down to medium and let it come together gently—patience wins here.
03 -
  • Make your own pesto if you have basil—it only takes a food processor and fresh basil blitzed with garlic, Parmesan, pine nuts, and olive oil tastes noticeably better than most store-bought versions.
  • If your sauce seems too thick after adding the Parmesan, loosen it with a splash of pasta water or chicken broth rather than more cream, which will balance the flavors better.
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