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Keto Creamy Pesto Chicken Dinner - Comforting, Low-Carb, and Big on Flavor

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

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Salt and black pepper
  • Garlic powder (optional, but tasty)
  • Olive oil or avocado oil (2–3 tablespoons)
  • Butter (1 tablespoon)
  • Chicken broth (1/2 cup)
  • Heavy cream (3/4 to 1 cup)
  • Basil pesto (1/3 to 1/2 cup; homemade or store-bought)
  • Parmesan cheese, grated (1/4 cup, plus more for serving)
  • Cherry tomatoes (1 cup, halved; optional but adds freshness)
  • Spinach (2–3 cups; optional for extra greens)
  • Lemon (zest and juice of 1/2 lemon)
  • Red pepper flakes (pinch, optional)
  • Fresh basil (a few leaves for garnish, optional)

Method
 

  1. Prep the chicken: Pat chicken dry. Slice thick breasts horizontally to make thinner cutlets for quicker, even cooking. Season both sides with salt, pepper, and a light sprinkle of garlic powder.
  2. Brown the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.
  3. Deglaze and build flavor: Lower heat to medium. Pour in chicken broth and scrape up browned bits with a wooden spoon. Reduce by about half, 2–3 minutes.
  4. Add cream and pesto: Stir in heavy cream and pesto. Simmer gently for 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
  5. Finish the chicken: Return chicken (and any juices) to the pan. Simmer 4–6 minutes, spooning sauce over, until chicken is cooked through (internal temp 165°F/74°C). If sauce is too thick, splash in a bit more broth or cream.
  6. Stir in extras: Fold in Parmesan and spinach until wilted, 30–60 seconds. Add cherry tomatoes for brightness, if using. Finish with lemon zest, a squeeze of lemon juice, and a pinch of red pepper flakes.
  7. Serve: Spoon plenty of sauce over each piece. Garnish with fresh basil and extra Parmesan. Pair with sautéed zucchini, roasted broccoli, or mashed cauliflower.