Keto Baked Pesto Chicken

RatingDifficultyBeginner

This Keto Baked Pesto Chicken recipe is full of bright, fragrant flavors from the delicious basil pesto. A simple recipe that your entire family will enjoy!

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 4 Chicken Breastsboneless and skinless
 ½ cup Basil Pesto
 ½ cup Mozzarella Cheesegrated
 Sea Salt and Pepperto taste
1

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

2

Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

3

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 30 Minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

4

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put the dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 Minutes. Broil for an additional 5 Minutes until the cheese is lightly browned.

Nutrition Facts

Serving Size 1 Chicken Breast

Servings 4


Amount Per Serving
Calories 431
% Daily Value *
Total Fat 7g11%
Saturated Fat 3g15%
Cholesterol 218mg73%
Sodium 250mg11%
Net Carbohydrate 2g1%
Dietary Fiber 0g
Sugars 0g
Protein 85g170%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 4 Chicken Breastsboneless and skinless
 ½ cup Basil Pesto
 ½ cup Mozzarella Cheesegrated
 Sea Salt and Pepperto taste

Directions

1

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

2

Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

3

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 30 Minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

4

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put the dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 Minutes. Broil for an additional 5 Minutes until the cheese is lightly browned.

Keto Baked Pesto Chicken

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