Keto Creamy Pesto Chicken Tomatoes (Print Version)

Tender chicken in creamy basil pesto topped with sweet roasted tomatoes. Ready in 40 minutes.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 0.5 teaspoon sea salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Creamy Pesto Sauce

05 - 0.5 cup basil pesto
06 - 0.75 cup heavy cream
07 - 0.25 cup grated Parmesan cheese

→ Roasted Tomatoes

08 - 1 pint cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - 0.25 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Directions:

01 - Set oven to 400°F.
02 - Arrange halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and season with 0.25 teaspoon salt and 0.25 teaspoon pepper.
03 - Place baking sheet in preheated oven and roast for 15-18 minutes until softened and lightly caramelized.
04 - While tomatoes roast, season chicken breasts evenly with 0.5 teaspoon salt and 0.5 teaspoon pepper on both sides.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
06 - Reduce heat to medium. Add pesto and heavy cream to the same skillet, stirring to combine. Bring to gentle simmer, then add Parmesan cheese and stir until melted and sauce reaches creamy consistency.
07 - Return chicken to skillet and coat thoroughly with sauce. Cover and simmer for 8-10 minutes until chicken reaches internal temperature of 165°F.
08 - Transfer chicken to serving plates, top with roasted tomatoes, and garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but genuinely fits keto without any guilt or complicated substitutions.
  • The whole thing comes together in 40 minutes, which means you can make it on nights when you're tired but hungry for something real.
  • There's something deeply satisfying about golden chicken in a sauce so silky it seems impossible you made it yourself.
02 -
  • Don't let the pesto simmer too long before adding the cream and cheese—extended heat can sometimes make the basil taste slightly bitter, so keep this stage brief and gentle.
  • Chicken breasts cook at different rates depending on thickness, so a meat thermometer is your friend here; it takes the guesswork out and prevents dry chicken.
03 -
  • If your pesto has been sitting in the fridge, let it come to room temperature for a few minutes before stirring it into the warm cream—this helps it blend smoothly without lumping.
  • Save a spoonful of pesto before you cook with it and drizzle it on the finished plate; that bright, fresh pesto flavor on top contrasts beautifully with the cooked, integrated flavor in the sauce.
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