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Keto Creamy Pesto Chicken - A Comforting, Low-Carb Skillet Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (or 6 chicken thighs)
  • Salt and pepper
  • Olive oil or avocado oil (2 tablespoons)
  • Butter (1 tablespoon, optional for extra richness)
  • Garlic: 2–3 cloves, minced
  • Chicken broth: 1/2 cup (low-sodium)
  • Heavy cream: 3/4 to 1 cup
  • Pesto: 1/3 to 1/2 cup (basil pesto, store-bought or homemade)
  • Parmesan cheese: 1/4 cup, finely grated
  • Lemon: 1/2 lemon (for juice and optional zest)
  • Baby spinach: 2 cups (optional but great for color and nutrients)
  • Crushed red pepper flakes: Pinch (optional)
  • Fresh basil for garnish (optional)

Method
 

  1. Prep the chicken: Pat chicken dry. Season both sides with salt and pepper. For faster cooking, pound breasts to even thickness or slice into cutlets.
  2. Heat the pan: In a large skillet, warm olive oil over medium-high heat. Add butter if using for extra browning and flavor.
  3. Brown the chicken: Sear chicken 4–6 minutes per side until golden and mostly cooked through. Remove to a plate and tent loosely with foil.
  4. Sauté the garlic: Lower heat to medium. Add minced garlic to the pan and cook 30 seconds until fragrant. Don’t let it burn.
  5. Deglaze: Pour in chicken broth. Scrape up browned bits with a wooden spoon. Let it simmer 1–2 minutes to reduce slightly.
  6. Make it creamy: Stir in heavy cream and bring to a gentle simmer. Keep the heat moderate to avoid curdling or boiling over.
  7. Add pesto and cheese: Whisk in pesto and Parmesan. Taste and adjust salt. Add a pinch of red pepper flakes if you like heat.
  8. Finish the chicken: Return chicken and any juices to the pan. Simmer 3–5 minutes, turning once, until chicken is cooked through and sauce thickens.
  9. Brighten it up: Squeeze in lemon juice to taste and, if you like, a little zest. This balances the richness.
  10. Wilt the greens: Fold in spinach and cook 1 minute until just wilted. Sauce should be glossy and coat the chicken.
  11. Serve: Garnish with fresh basil and extra Parmesan. Serve hot with zoodles, cauliflower rice, or sautéed asparagus.