Keto Creamy Pesto Chicken with Roasted Tomatoes (Printable View)

Tender chicken in creamy basil pesto topped with sweet roasted tomatoes

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Creamy Pesto Sauce

05 - 1/2 cup basil pesto
06 - 3/4 cup heavy cream
07 - 1/4 cup grated Parmesan cheese

→ Roasted Tomatoes

08 - 1 pint cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# How To Make It:

01 - Set oven to 400°F and allow to reach temperature.
02 - Arrange halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
03 - Place baking sheet in preheated oven and roast for 15-18 minutes until softened and lightly caramelized.
04 - Pat chicken breasts dry and season both sides evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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. Stir continuously and bring to a gentle simmer. Add Parmesan cheese and stir until fully melted and sauce reaches creamy consistency.
07 - Return chicken to pan and coat thoroughly with sauce. Cover skillet and simmer for 8-10 minutes until internal temperature reaches 165°F.
08 - Top chicken with roasted tomatoes. Garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately.

# Best Practices:

01 -
  • The pesto melts into the cream like liquid gold, creating a sauce so silky you'll want to pour it over everything.
  • Roasted cherry tomatoes burst with sweetness that cuts through the richness without any sugar crash.
  • The whole thing comes together in 40 minutes, which means weeknight dinner that doesn't feel rushed or basic.
02 -
  • Don't skip the searing step—those golden-brown bits on the chicken add flavor that simmering alone cannot create.
  • If your cream starts to look broken or curdled, lower the heat immediately and add a splash of pasta water or chicken broth to smooth it out.
  • The pesto's saltiness varies wildly between brands, so taste the sauce before adding extra salt.
03 -
  • Make a double batch of the creamy pesto sauce and freeze it in ice cube trays—you'll have single-serving portions ready for impromptu dinners.
  • If you're using homemade pesto, taste it first because garlic and basil intensity varies wildly; you might want to dial back the cream if your pesto is particularly bold.
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