Go Back

Baked Keto Pesto Chicken - Simple, Flavor-Packed, and Low-Carb

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

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional, for extra flavor)
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup shredded mozzarella or provolone
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil (for greasing the baking dish and drizzling)
  • 1 cup grape tomatoes, halved (optional, still keto-friendly in moderation)
  • Fresh basil or parsley for garnish (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
  2. Prep the chicken: Pat the chicken breasts dry with paper towels. This helps the pesto cling and promotes even cooking.
  3. Season simply: Sprinkle both sides with salt, pepper, and garlic powder. Keep it light—pesto brings plenty of flavor.
  4. Add pesto: Spread about 2–3 tablespoons of pesto over each chicken breast, coating the tops evenly. Place them in the prepared baking dish.
  5. Add tomatoes (optional): Scatter grape tomatoes around the chicken. Drizzle with the remaining 1 tablespoon of olive oil for extra richness.
  6. Bake uncovered: Place the dish in the oven and bake for 18–22 minutes, depending on thickness. Thicker pieces will need closer to 25 minutes.
  7. Check doneness: The chicken is done at an internal temperature of 165°F (74°C). Use an instant-read thermometer for accuracy.
  8. Add cheese: Sprinkle mozzarella and Parmesan over the chicken. Return to the oven for 3–5 minutes, until the cheese melts and bubbles.
  9. Rest and garnish: Let the chicken rest 5 minutes. Top with fresh basil or parsley. Serve with lemon wedges for a bright finish.