Keto Pesto Chicken (Video)

Keto pesto chicken will liven up your dinner night; filled with artichokes, sun-dried tomatoes, sweet red peppers and fresh herbs. Make this extraordinary chicken dinner and please everyone in your family.

Pesto Sauce

I generally make a batch of our homemade pesto sauce every two to four weeks. Pesto is so much better homemade and only takes five short minutes to whip up!

Pesto sauce is very versatile and can amp up proteins, pastas, vegetables, flatbreads and much more. Keep a batch of our pesto sauce on-hand in your fridge for quick and easy meal solutions for you and your family.

What you will need:

• 2 whole chicken breasts (4 breasts), cut in half horizontally
• kosher salt
• fresh ground pepper
• olive oil for cooking
• 3/4 cup canned artichokes
• 1/4 cup pesto sauce
• 2 whole sweet red peppers, julienne
• 4 garlic cloves, sliced
• 3 T. dry white wine, optional
• 1/2 cup chicken broth
• 1/4 cup sun-dried tomatoes
• 1/3 cup parmesan, freshly grated
• 1/4 cup heavy cream
• basil for garnish

For the Pesto Sauce:

• 1 1/2 cups fresh basil leaves, removed of stems
• 1 cup arugula/spinach mix
• 1/3 cup walnuts, or preferred nut
• 3 cloves garlic, minced
• 1 tablespoon lemon juice, fresh squeezed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2/3 cup parmesan cheese, fresh grated
• 1/4 cup apple, small dice (I use Honeycrisp)
• 1/2 cup olive oil

Chicken Pesto Nutrition

This chicken recipe is keto friendly, gluten free and low carb. Each serving approximately contains 233 calories, 7 grams of protein, 12.8 grams of fat and 4.5 grams of net carbs. These numbers are based on using two tablespoons of olive oil for cooking, do not include any garnishes and using our own pesto sauce recipe.

How to make Keto Pesto Chicken

Take each half of breast and slice horizontally into two flat pieces. Season both sides with kosher salt and fresh ground pepper. In a skillet, over medium heat, add olive oil and brown both sides of seasoned chicken breasts. Remove from the skillet and drain on paper towels.

Add more olive oil to the skillet if needed and reduce heat to medium low. Sauté the red peppers for a minute and a half and remove from the skillet. Add the garlic and sauté for one minute. Add the chicken broth and wine (if using). Raise the heat to medium-high and allow to reduce to 1/3 cup.

Add the parmesan, heavy cream and pesto sauce to the reduced broth. Mix the ingredients together, then add the artichokes, sun-dried tomatoes and return the red peppers and chicken to the skillet.

When we talk about parmesan, we are always talking about the fresh stuff, not the canned stuff! I don’t expect everyone to be running out buying REAL parmesan-reggiano cheese, which is quite costly and hard to find but don’t use the canned cheese, PLEASE.

Place the uncovered skillet in a 375° oven and bake for 15-20 minutes. Garnish with fresh parsley or basil.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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