Keto Creamy Pesto Chicken (Print)

Tender chicken in creamy basil pesto with sweet roasted tomatoes, ready in 40 minutes.

# 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

# Directions:

01 - Set oven to 400°F and allow to fully preheat.
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 black pepper. Roast for 15-18 minutes until softened and slightly caramelized.
03 - While tomatoes roast, season chicken breasts evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper on both sides.
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. 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 8-10 minutes until chicken reaches internal temperature of 165°F.
07 - Transfer chicken to serving plates. Top with roasted tomatoes and garnish with fresh basil and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can stop stress-eating crackers while cooking.
  • The cream mellows the pesto into something luxurious without feeling heavy or fussy.
  • Cherry tomatoes get sweet and jammy, turning what could be a simple dinner into something guests think you spent hours on.
02 -
  • Don't let the pesto and cream mixture boil hard, or it can separate; a gentle simmer keeps everything creamy and together.
  • If your chicken breasts are very thick, pound them lightly to a consistent thickness or they'll cook unevenly and some pieces will be overdone before others are ready.
03 -
  • Make your pesto sauce the moment your chicken comes out of the skillet, when the pan is still hot and ready to meld everything together.
  • If you're worried about overcooking the chicken, pull it out when it hits 160°F internal temperature—carryover heat will take it to 165°F as it rests in the sauce.
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