Go Back

Keto Chicken Pesto Mozzarella Bake - A Comforting Low-Carb Classic

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

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Pesto: 1/2 to 3/4 cup basil pesto (store-bought or homemade)
  • Mozzarella: 8 ounces low-moisture mozzarella, shredded (or fresh, sliced)
  • Parmesan: 1/4 cup grated Parmesan (optional but highly recommended)
  • Cherry tomatoes: 1 cup, halved (optional for brightness and color; still low in carbs in moderate amounts)
  • Olive oil: 1 to 2 tablespoons
  • Seasonings: Salt, black pepper, garlic powder, and Italian seasoning
  • Fresh basil or parsley: For garnish (optional)
  • Red pepper flakes: Optional for a little heat

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or similar casserole pan.
  2. Season the chicken: Pat chicken dry. Season both sides with salt, pepper, garlic powder, and a pinch of Italian seasoning. This helps lock in flavor.
  3. Sear for extra flavor (optional but great): In a hot skillet with a little olive oil, sear the chicken 2 to 3 minutes per side until lightly golden. You’re not cooking through—just building flavor. Skip this step if you’re short on time.
  4. Layer the dish: Arrange chicken in the baking dish. Spoon pesto over each piece, spreading to coat. Scatter cherry tomatoes around if using.
  5. Add the cheese: Top with shredded mozzarella. Sprinkle Parmesan over the top for a savory, golden crust.
  6. Bake: Bake uncovered for 18 to 25 minutes, depending on thickness. Chicken is done when it reaches 165°F (74°C) at the thickest part and the cheese is bubbling.
  7. Broil for color (optional): Broil 1 to 2 minutes to brown the cheese slightly. Watch closely to avoid burning.
  8. Rest and garnish: Let the bake rest 5 minutes so juices settle. Sprinkle with fresh basil or parsley and a pinch of red pepper flakes if you like heat.
  9. Serve: Spoon pan juices over the chicken. Pair with zucchini noodles, roasted broccoli, or a simple green salad to keep it keto.