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This Pesto Chicken Recipe Is Super Easy and Keto Diet-Approved

Melted mozzarella and herb-filled pesto? Yes, please.
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This is a picture-perfect keto diet meal: chicken breasts topped with mozzarella cheese and pesto sauce. Pesto, made from basil, olive oil, garlic, Parmesan cheese, and pine nuts adds rich, satiating, heart-healthy unsaturated fats to the dinner. And the peppery bite of arugula, fresh tomato, and red onion are the perfect complement to the gooey melted mozz. If you're a fan of basil, this pesto chicken recipe might just become one of your weeknight dinner go-to's.

Another reason to add this recipe to your weekly dinner rotation: It's simple and fast to make, either in your oven or outside on the grill. You can chop the salad while the chicken bakes, and the whole recipe only requires one cooking pan. And any recipe that calls for less prep and cleanup time is a win in our book.

Nutrition: 834 calories, 56 g fat (26 g saturated), 1,235 mg sodium, 9 g fiber, 8 g sugar, 66 g protein

Makes 2 servings


For the Chicken
4 6-oz boneless, skinless chicken breasts
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup basil pesto
4 oz fresh whole-milk mozzarella cheese, sliced

For Plating
6 cups baby arugula
1/4 cup chopped red onion
1/2 cup cherry tomatoes, halved
1/2 cup olive oil
2 Tbsp white wine vinegar

How to Make It

  1. Prep the chicken. Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper. Place chicken breasts in pan and coat with oil, salt, and pepper. Bake 20 to 24 minutes or until chicken is done (165°F).
  2. Top with cheese. Top chicken breasts with pesto and cheese. Bake 2 to 3 minutes longer or until cheese is melted.
  3. Plate and serve. Divide arugula and onion among serving plates. Top with chicken and tomatoes.
  4. Drizzle. In a small bowl, whisk together the remaining 1/2 cup olive oil and the vinegar; drizzle overall.

Eat This! Tip:

Instead of merely topping the breasts with mozzarella, you can stuff the cheese inside. Press a hand on top of the chicken breast and carefully insert the tip of a chef's knife into the thickest part. Cut an opening about 3 inches wide, and then cut three-fourths of the way through the breast to create a pocket.

RELATED: The easy way to make healthier comfort foods.

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