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Keto Chicken Pesto Bake - Simple, Flavor-Packed Comfort Food

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (about 4 medium breasts), patted dry
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning (or dried oregano)
  • Salt and black pepper, to taste
  • Fresh basil, for garnish (optional)
  • Cherry tomatoes, halved (optional, for topping—keeps carbs low in small amounts)

Method
 

  1. Preheat the oven. Set your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil.
  2. Prep the chicken. Slice the chicken breasts horizontally to make thinner cutlets, or lightly pound to an even thickness. Season both sides with salt, pepper, onion powder, and Italian seasoning.
  3. Quick sear for extra flavor. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side until lightly golden. You’re not cooking it through—just building flavor. Transfer to the baking dish.
  4. Stir the sauce. In a bowl, mix pesto, heavy cream, minced garlic, and red pepper flakes. Taste and adjust salt and pepper.
  5. Assemble the bake. Pour the pesto cream over the chicken. Sprinkle evenly with mozzarella, then Parmesan. Add cherry tomatoes on top if using.
  6. Bake. Place in the oven for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbling.
  7. Broil for color. Optional, but great: Broil on high for 1–2 minutes to brown the cheese. Watch closely.
  8. Rest and garnish. Let it rest 5 minutes so the sauce thickens slightly. Garnish with fresh basil and a crack of black pepper.
  9. Serve. Spoon the creamy pesto sauce over each piece. Pair with zucchini noodles, roasted broccoli, or a crisp green salad.