Keto Pesto Chicken With Mozzarella – Easy, Cheesy, And Low-Carb

This Keto Pesto Chicken with Mozzarella is the kind of weeknight dinner that feels special without asking much from you. Tender chicken breasts, a punchy basil pesto, and melty mozzarella come together in one skillet or baking dish. It’s rich, comforting, and naturally low in carbs.

Serve it with a simple side, and you’ve got a complete meal in under 40 minutes. If you’re craving something cozy and satisfying that won’t kick you out of ketosis, this is it.

What Makes This Special

This dish hits all the right notes: savory, creamy, bright, and just a little indulgent. The pesto brings fresh basil and garlic flavor, while the mozzarella melts into a golden, bubbly blanket.

It’s simple enough for a busy night but crowd-pleasing enough for guests. Best of all, it’s one-pan friendly and uses everyday ingredients you can find anywhere.

• Low-carb and keto-friendly: No breadcrumbs, no sugary sauces, just clean flavors.
• Quick to make: About 10 minutes of prep and 20–25 minutes of cooking.
• Flexible: Use store-bought pesto or homemade, bake or sauté, and adjust toppings to taste.
• Family-approved: Even non-keto eaters love it.

Shopping List

• Chicken: 4 small to medium boneless, skinless chicken breasts (about 1.5–2 pounds)
• Pesto: 1/2 cup basil pesto (store-bought or homemade)
• Mozzarella: 8 ounces fresh mozzarella, sliced, or 1.5 cups shredded low-moisture mozzarella
• Parmesan: 1/4 cup grated (optional but recommended)
• Olive oil: 1–2 tablespoons for searing
• Seasonings: Salt, black pepper, garlic powder, and red pepper flakes (optional)
• Cherry tomatoes: 1 cup, halved (optional for brightness and color)
• Fresh basil: A handful, for garnish
• Lemon: 1, for a finishing squeeze (optional but great)

Instructions

1. Prep the chicken: Pat the chicken breasts dry. If they’re very thick, slice horizontally to make cutlets or pound to an even 1/2–3/4 inch thickness.

   Season both sides with salt, pepper, and a light sprinkle of garlic powder.

2. Preheat the oven: Set to 400°F (200°C). If you’re cooking entirely on the stovetop, you can skip this step, but baking gives you that bubbly, browned top.
3. Sear for flavor: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken 2–3 minutes per side until lightly golden.

   You’re not cooking through yet—just getting color.

4. Add pesto: Lower the heat. Spread about 1–2 tablespoons of pesto over each piece of chicken. If using cherry tomatoes, scatter them around the pan.

   Spoon any extra pesto around the chicken, not just on top.

5. Top with cheese: Add mozzarella slices over the pesto. Sprinkle Parmesan on top for extra flavor and browning.
6. Bake: Transfer the skillet to the oven and bake 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If you like extra color, broil for 1–2 minutes at the end.
7. Finish and rest: Let the chicken rest 5 minutes.

   Garnish with fresh basil and a light squeeze of lemon to brighten the richness.

8. Serve: Pair with sautéed zucchini, broccoli, a simple green salad, or cauliflower rice. Spoon the pan juices over everything.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm gently in a covered skillet over low heat or in the oven at 300°F (150°C) until heated through. Avoid the microwave if possible to keep the chicken tender.
• Freeze: You can freeze it for up to 2 months, but fresh mozzarella can release water when thawed.

  For best texture, freeze the cooked chicken without cheese, then add mozzarella when reheating to melt fresh.

• Meal prep tip: Make the chicken and pesto ahead, then add cheese and bake the day you plan to eat it.

Health Benefits

• High in protein: Chicken breast provides lean protein to support muscle health and satiety.
• Healthy fats: Olive oil, pesto, and cheese offer fats that help keep you full and support ketosis.
• Low carb: No breading or starchy sides. This meal fits neatly into a low-carb lifestyle.
• Nutrient-dense: Basil and olive oil bring antioxidants, while tomatoes add vitamin C and lycopene if you include them.

What Not to Do

• Don’t skip seasoning: Salt, pepper, and a touch of garlic make the chicken taste like more than just a cheese carrier.
• Don’t overcook the chicken: Use a thermometer and pull it at 165°F. Overcooked chicken gets dry fast.
• Don’t drown it in pesto: A generous coating is great, but too much can turn oily.

  Aim for about 2 tablespoons per breast.

• Don’t use watery mozzarella without draining: If using fresh mozzarella, pat it dry or slice it thin to avoid excess moisture.
• Don’t forget acid: A little lemon at the end lifts the richness and keeps flavors balanced.

Recipe Variations

• Pesto choices: Swap basil pesto for kale, arugula, or spinach pesto. Walnut or almond pesto works great if you’re avoiding pine nuts.
• Stuffed version: Slice a pocket into each breast and stuff with pesto and mozzarella before searing. Bake as directed.
• Thighs instead of breasts: Use boneless, skinless chicken thighs.

  They’re juicier and more forgiving. Adjust cook time slightly longer.

• Spicy twist: Add red pepper flakes to the pesto or drizzle a little Calabrian chili oil before serving.
• Veggie boost: Add asparagus, zucchini ribbons, or spinach to the pan. They cook in the pesto juices and soak up flavor.
• Dairy tweak: Use provolone or fontina instead of mozzarella for a different melt and flavor profile.
• Grill + bake hybrid: Grill the chicken for smoky flavor, then move to a baking dish with pesto and cheese to finish in the oven.

FAQ

Can I use store-bought pesto?

Yes.

Choose a pesto made with olive oil and no added sugars. Taste it first; if it’s very salty, season the chicken lightly to balance.

Is this recipe good for meal prep?

Absolutely. Cook the chicken and pesto, then portion it out.

Add cheese and reheat in the oven when you’re ready to eat for the best texture.

What’s the best side dish?

Keep it light and green: sautéed zucchini, garlicky broccoli, or a crisp arugula salad with lemon and olive oil. Cauliflower rice is perfect for soaking up the pan juices.

How do I know when the chicken is done?

Use a meat thermometer. The thickest part should read 165°F (74°C).

The juices should run clear, and the cheese will be fully melted and lightly browned.

Can I make it dairy-free?

Yes. Use a dairy-free pesto and top with a good melting vegan mozzarella. It won’t brown quite the same, but the flavors will still be delicious.

What if I don’t have an oven-safe skillet?

Sear the chicken in any skillet, then transfer everything to a baking dish after adding pesto and cheese.

Bake as directed.

Will cherry tomatoes add too many carbs?

Not in small amounts. A handful adds brightness without pushing carbs too high. If you’re very strict, skip them and finish with lemon instead.

Can I make it with frozen chicken?

Thaw the chicken fully for even cooking.

Pat it very dry before seasoning and searing to avoid steaming.

What’s the best way to prevent dry chicken?

Even thickness, a hot sear, and careful temperature monitoring. Resting the chicken for a few minutes after baking also helps retain moisture.

Wrapping Up

Keto Pesto Chicken with Mozzarella is a reliable, go-to dinner that checks all the boxes: quick, flavorful, and low carb. It’s flexible enough to suit what you have on hand and elegant enough to feel special.

Keep some pesto and mozzarella in the fridge, and you’re always one step away from a satisfying meal. Serve it hot, spoon over those savory juices, and enjoy a cheesy, herb-packed dinner that fits your goals without feeling like a compromise.