If you have been on the hunt for a quick meal your family will fall in love with, this is it! Not to toot my own horn, but this baked mozzarella keto chicken pesto might be one of the best dishes I have come up with this year. The chicken is so tender, so moist, and so juicy. You will fall head over heels for the bright flavors of the pesto combined with the goey cheese and sweet tomatoes. The recipe and ingredients are so simple, but the taste is anything but boring!
I had honestly forgotten how amazing baked chicken is. Unlike chicken recipes that are cooked on the stovetop, there is something magical that happens in the oven. The chicken is allowed to rest as it cooks which allows it to remain tender and juicy. All of the flavors in the baking dish slowly blend together. And the best part to baking in the oven? It’s so easy. Everything gets tossed into one pan and you come back after 30 minutes to an amazing dish. This is actually a great one to prepare ahead of time. Prep the night before or in the morning, then bake it off for a quick dinner any night of the week!
Baked Mozzarella Keto Chicken Pesto Ingredients
- Chicken – chicken breasts or chicken thighs
- Olive Oil – extra virgin
- Pesto Sauce – one batch of this pesto recipe or use a store bought option
- Vegetables – one vine ripened tomato and garlic cloves
- Mozzarella Cheese – buffalo mozzarella or burrata
- Basil – fresh basil for garnish
How to Make Keto Chicken Pesto
Coat chicken with olive oil, salt, and pepper. Place in a glass or ceramic baking dish. Add pesto sauce to the tops of each chicken breast and layer with tomato and mozzarella cheese. Bake for 30 minutes until chicken is cooked through.
Keto Chicken Pesto Variations
Use this low carb chicken pesto recipe in a sandwich using our very own keto sourdough bread recipe. Slice bread, toast, and slather with extra pesto sauce. Slice prepared chicken and serve alongside your favorite vegetables.
Serve this keto chicken pesto recipe over zucchini noodles for a fun, low carb pasta dish. Add extra pesto or even no sugar added marinara to your noodles for even more flavor.
Make this a one pan meal by adding zucchini, cauliflower, broccoli, or brussel sprouts your baking dish before roasting in the oven.
Storing, Freezing, and Reheating
Store any unused portions of this chicken pesto in an airtight container. It can be stored in the fridge for up to 5 days. You can also freeze leftovers and store for up to one month. To reheat from the fridge, cook in a skillet set over low-medium fire. Cook until the chicken is warmed through. To serve from the freezer, defrost in the fridge overnight and bake in a preheated 375°F oven until warmed through.
Keto Chicken Pesto FAQs
Can I use store bought pesto?
Yes! Absolutely. Save a little time and pick up a jar of your favorite premade Pesto. Trader Joes and Costco have great options.
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Can I add vegetables to the baking dish?
Yes! Feel free to add asparagus, broccoli, or sliced zucchini.
Can I cook this on the stove?
Yes! Add 2 tablespoons of avocado or olive oil to a large skillet that is set over medium high heat. Brown the chicken on both sides. Deglaze the pan with the chicken stock, then add pesto, mozzarella cheese, and tomatoes to the tops of each chicken breast. Reduce heat to low and let simmer until chicken is cooked through.Print
Baked Mozzarella Keto Chicken Pesto
Whip up a restaurant quality meal in your own home in under 30 minutes! You will fall in love with the simplicity of this flavorful keto chicken pesto.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 1/4 cup chicken stock
- 4 cloves garlic (roughly chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large tomato (sliced)
- 8 ounces sliced mozzarella or burrata
- 1 batch of Pesto Sauce
- 1/4 cup toasted pine nuts
- Preheat oven to 375°F
- Drizzle olive oil over chicken breasts and season with salt and pepper.
- Add chicken stock and garlic to the bottom of a baking dish..
- Add 2-3 tablespoons of the premade pesto to the top of each chicken breast. Add sliced tomatoes, then mozzarella cheese.
- Bake for 30-35 minutes until chicken is cooked through and reaches an internal temperature of 165°F. Remove from the oven and garnish with pine nuts and basil if desired.
- Serving Size: 1 cup
- Calories: 295
- Fat: 25g
- Carbohydrates: 6g(net: 5 g)
- Fiber: 1g
- Protein: 14g
Keywords: keto chicken pesto