Keto Creamy Pesto Chicken (View Print Version)

Juicy chicken simmered in creamy pesto with roasted tomatoes—perfect for quick weeknight meals.

# 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

# Method:

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. Roast for 15-18 minutes until softened and slightly caramelized.
03 - While tomatoes roast, season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove to a plate.
05 - Lower heat to medium. In the same skillet, add pesto and heavy cream. Stir and bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce is creamy.
06 - Return chicken to pan, coating thoroughly with sauce. Cover and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F.
07 - Top chicken with roasted tomatoes. Garnish with fresh basil and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent while keeping you in ketosis, which somehow feels like cheating in the best way.
  • The whole thing comes together in under 40 minutes, so weeknight stress actually melts away before dinner.
  • Roasted tomatoes add a burst of sweetness that makes the creamy sauce sing instead of feeling one-note.
02 -
  • Don't skip searing the chicken—those browned edges aren't just pretty, they carry flavor that simmering alone can't build, and the sauce tastes exponentially better because of it.
  • If your pesto has garlic, add it slowly because roasted garlic in cream can turn bitter if the heat's too high, which I learned by making an unfortunate batch that taught me to trust the gentle simmer.
03 -
  • Cut the chicken breasts lengthwise if they're especially thick, because thinner pieces cook faster and more evenly, and you'll be done sooner.
  • Make the tomatoes first while everything else is cold—they're patient and won't dry out, but your chicken will turn tough if you wait too long after searing.
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