Keto Creamy Pesto Chicken (Print Version)

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

# 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 - 2 cups 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 (optional)
13 - Extra grated Parmesan cheese (optional)

# How to Make It:

01 - Set oven to 400°F.
02 - Arrange halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 15 to 18 minutes until softened and slightly caramelized.
03 - While tomatoes roast, season chicken breasts evenly 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. Transfer to a plate.
05 - 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.
06 - Return chicken to the skillet, coating thoroughly with sauce. Cover and simmer for 8 to 10 minutes until chicken reaches internal temperature of 165°F.
07 - Top chicken with roasted tomatoes. Garnish with fresh basil and additional Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It's genuinely restaurant-quality but takes about as long as ordering takeout.
  • The sauce is so good you'll find yourself fighting the urge to drink it straight from the pan.
  • You get to feel like you're being virtuous while eating something that tastes absolutely indulgent.
02 -
  • Don't skip the searing step—that golden exterior isn't just pretty; it seals in the juices and gives you flavor you can't get any other way.
  • Heavy cream curdles if the heat gets too high, so keep that simmer gentle once you add the cream; it should barely bubble.
  • If your sauce looks broken or separated, pull it off heat immediately and whisk in a splash of cold cream to bring it back together.
03 -
  • Pat your chicken completely dry before searing—moisture is the enemy of a good golden crust.
  • Buy a good quality pesto or make your own; the cheap stuff has too much filler and will make your sauce taste thin.
Go Back