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creamy keto chicken pesto skillet

Keto Chicken Pesto Skillet

This keto chicken pesto skillet is creamy, rich, and made in one pan. Juicy chicken cooks in a basil pesto cream sauce with tomatoes and parmesan. It’s quick, low carb, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs or chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup basil pesto unsweetened
  • 1 cup cherry tomatoes halved
  • 1/2 cup grated parmesan cheese
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Heat a large skillet over medium heat. Add olive oil.
  2. Season the chicken with salt and pepper on both sides.
  3. Place the chicken in the skillet and sear for 4–5 minutes per side until golden. Remove and set aside.
  4. Lower the heat slightly. Add garlic to the same pan and cook for about 30 seconds until fragrant.
  5. Pour in the heavy cream and stir gently.
  6. Add the pesto and mix until the sauce is smooth.
  7. Stir in the cherry tomatoes.
  8. Return the chicken to the skillet and spoon sauce over it.
  9. Simmer for 8–10 minutes until the chicken is fully cooked and the sauce thickens.
  10. Sprinkle parmesan cheese on top and let it melt.
  11. Remove from heat and serve warm.

Notes

  • Chicken thighs stay juicier, but breasts work just fine.
  • Use fresh basil pesto with olive oil and parmesan for best flavor.
  • Keep heat low once cream is added to avoid splitting the sauce.
  • Leftovers store well in the fridge for up to four days.