If you’re looking for a keto recipe that’s as simple as it is satisfying, Keto Pesto Chicken Bake is the answer. This dish brings together the bold flavors of basil pesto, melted mozzarella, and sweet cherry tomatoes into a low-carb dinner that feels indulgent yet fits perfectly into your healthy eating plan.
A Recipe You’ll Want to Make Again and Again:
This recipe is all about convenience and flavor. With minimal prep and just one baking dish to clean, it’s perfect for busy weeknights. The juicy chicken, creamy cheese, and aromatic pesto combine to create a dish that’s as comforting as it is keto-friendly.
Why You’ll Love This Dish:
- Low-Carb and Delicious: At just 3g net carbs per serving, this dish is proof that eating keto doesn’t mean sacrificing taste.
- Customizable: Switch up the cheese or add a sprinkle of red pepper flakes for a spicy kick.
- Crowd-Pleaser: Even those not following a keto diet will love this flavorful meal.
Serving Suggestions:
While Keto Pesto Chicken Bake is satisfying on its own, it pairs beautifully with:
- Zucchini Noodles: Tossed lightly with olive oil and garlic.
- Cauliflower Rice: To soak up the delicious juices from the pesto and tomatoes.
- Simple Salad: A side of mixed greens with balsamic dressing complements the dish perfectly.
Cooking Tips:
- Don’t Over bake: To keep the chicken juicy, check for doneness at 25 minutes.
- Use Fresh Ingredients: Fresh pesto and cherry tomatoes elevate the flavors of the dish.
- Meal Prep Friendly: Make a double batch and enjoy leftovers for lunch or dinner throughout the week.
A Crowd-Favorite Keto Recipe:
Whether you’re new to keto or a seasoned pro, Keto Pesto Chicken Bake is a recipe you’ll come back to time and again. It’s quick, easy, and packed with fresh, bold flavors that never disappoint. Try it tonight and let your family fall in love with this simple yet elegant dish!
COOKING TIME: 30 minutes
PREPPING TIME: 10 minutes
SERVINGS: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup prepared basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Prepare Chicken:
Lightly grease a baking dish with olive oil. Place the chicken breasts in the dish and season both sides with salt and pepper. - Assemble the Dish:
Spread 2-3 tablespoons of pesto over each chicken breast, ensuring an even coating. Scatter the halved cherry tomatoes around the chicken and top each piece with shredded mozzarella. - Bake:
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden. - Garnish and Serve:
Remove from the oven and garnish with fresh basil leaves. Serve hot, pairing with a side of zoodles or a simple salad for a complete keto meal.
Nutritional Information (per serving):
- Calories: 420 kcal
- Protein: 34g
- Carbohydrates: 4g
- Fat: 30g
- Fiber: 1g
- Net Carbs: 3g
- Sodium: 780mg
Recipe Block Summary:
Keto Pesto Chicken Bake is a quick and easy one-dish recipe that’s loaded with flavor. Juicy chicken breasts are smothered in fragrant pesto, topped with gooey mozzarella cheese, and paired with sweet, roasted cherry tomatoes. With just 3g net carbs per serving, this dish is a perfect weeknight meal for those following a keto or low-carb lifestyle.
Equipment Needed:
- Baking dish – For baking the chicken and assembling the ingredients.
- Knife and cutting board – To halve the cherry tomatoes and prepare the chicken.
- Measuring spoons and cups – For accurate measurements of pesto and cheese.
- Tongs or spatula – To handle the chicken easily.
Notes:
- Homemade Pesto: If time allows, prepare your own pesto using fresh basil, Parmesan, olive oil, garlic, and pine nuts for added freshness.
- Cheese Alternatives: Swap mozzarella with provolone or Parmesan for a different flavor profile.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
Making pesto at home is simple and requires just a few ingredients.
Here’s a classic recipe for traditional Basil Pesto:
Ingredients:
- 2 cups fresh basil leaves (packed)
- 1/3 cup pine nuts (you can substitute walnuts if preferred)
- 2–3 garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Toast the pine nuts (optional):
- Heat a dry skillet over medium heat.
- Add the pine nuts and toast them for 2–3 minutes, stirring frequently until golden and fragrant. Let them cool.
- Prepare the basil:
- Wash and dry the basil leaves thoroughly.
- Blend the ingredients:
- In a food processor or blender, combine the basil, toasted pine nuts, garlic, and Parmesan cheese.
- Pulse a few times until the mixture is coarsely chopped.
- Add olive oil:
- While the food processor is running, slowly drizzle in the olive oil. Blend until the mixture is smooth and well combined.
- Scrape down the sides of the processor as needed.
- Season:
- Add salt and pepper to taste, then blend briefly to mix.
- Store or serve:
- Use the pesto immediately or transfer it to an airtight container. Pour a thin layer of olive oil on top to prevent oxidation and store in the refrigerator for up to 5 days. You can also freeze pesto in small portions for longer storage.
Tips:
- For a nut-free version, skip the nuts altogether or substitute them with sunflower seeds.
- Add a squeeze of lemon juice if you’d like a fresher, brighter flavor.
- Experiment with other greens like spinach, arugula, or kale for variations.
Enjoy your homemade pesto with pasta, bread, roasted veggies, or as a dip!
