Low Carb Baked Pesto Chicken – Simple, Juicy, and Flavor-Packed

This is the kind of weeknight dinner that makes you feel like you’ve got it all together. Tender chicken breast smothered in basil pesto, baked until juicy, and finished with a bubbly layer of mozzarella. It’s quick to prep, full of flavor, and doesn’t require a pile of dishes.

Even better, it’s naturally low in carbs without sacrificing comfort. Serve it with a light side, and you’ve got a satisfying meal that works any night of the week.

Low Carb Baked Pesto Chicken - Simple, Juicy, and Flavor-Packed

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken breasts: 4 small to medium boneless, skinless breasts (about 1.5–2 pounds total)
• Basil pesto: 1/2 to 3/4 cup (store-bought or homemade)
• Mozzarella cheese: 1 to 1 1/2 cups shredded, or 4 slices fresh mozzarella
• Parmesan cheese: 2–3 tablespoons, grated (optional but adds great flavor)
• Cherry tomatoes: 1 cup, halved (optional, for extra freshness and color)
• Olive oil: 1 tablespoon, for the pan
• Garlic powder: 1/2 teaspoon
• Salt and black pepper: To taste
• Red pepper flakes: A pinch (optional)
• Fresh basil or parsley: For garnish (optional)
• Lemon: 1, for finishing squeeze (optional but brightens everything)

Instructions

 

• Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly oil a baking dish just big enough to fit the chicken in a single layer.
• Prep the chicken: Pat chicken dry with paper towels. If the breasts are thick, slice them horizontally to create cutlets or pound to an even 3/4-inch thickness for even cooking.
• Season simply: Sprinkle both sides with salt, pepper, and garlic powder. This gives the pesto a savory base to shine.
• Add pesto: Spread about 1 tablespoon of pesto on the bottom of the baking dish. Place the chicken on top. Spoon the remaining pesto over each piece, coating the tops well. Don’t drown them—thin, even coverage is best.
• Top with cheese: Add mozzarella on each piece. If using Parmesan, sprinkle it over the mozzarella for extra depth.
• Add tomatoes (optional): Scatter halved cherry tomatoes around the chicken. They’ll burst and sweeten as they bake.
• Bake: Bake uncovered for 18–22 minutes, or until the thickest part reaches 165°F (74°C). If you want extra browning, broil for 1–2 minutes at the end. Watch closely.
• Rest and finish: Let the chicken rest for 5 minutes. Garnish with fresh basil or parsley and a light squeeze of lemon. Add a pinch of red pepper flakes if you like a bit of heat.
• Serve: Pair with a simple green salad, sautéed zucchini, roasted broccoli, or cauliflower mash to keep it low carb. Spoon any pan juices over the chicken.

What Makes This Recipe So Good

• Fast prep, big flavor: A few pantry ingredients turn chicken breasts into something restaurant-worthy.
• Low carb by design: No breading needed. Pesto and cheese do all the heavy lifting.
• Juicy every time: Baking with pesto locks in moisture and keeps the chicken tender.
• Flexible: Use store-bought pesto to save time, or upgrade with homemade.

  Both work beautifully.

• Great for meal prep: Reheats well and tastes even better the next day.

Shopping List

• Chicken breasts: 4 small to medium boneless, skinless breasts (about 1.5–2 pounds total)
• Basil pesto: 1/2 to 3/4 cup (store-bought or homemade)
• Mozzarella cheese: 1 to 1 1/2 cups shredded, or 4 slices fresh mozzarella
• Parmesan cheese: 2–3 tablespoons, grated (optional but adds great flavor)
• Cherry tomatoes: 1 cup, halved (optional, for extra freshness and color)
• Olive oil: 1 tablespoon, for the pan
• Garlic powder: 1/2 teaspoon
• Salt and black pepper: To taste
• Red pepper flakes: A pinch (optional)
• Fresh basil or parsley: For garnish (optional)
• Lemon: 1, for finishing squeeze (optional but brightens everything)

How to Make It

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly oil a baking dish just big enough to fit the chicken in a single layer.
2. Prep the chicken: Pat chicken dry with paper towels. If the breasts are thick, slice them horizontally to create cutlets or pound to an even 3/4-inch thickness for even cooking.
3. Season simply: Sprinkle both sides with salt, pepper, and garlic powder.

   This gives the pesto a savory base to shine.

4. Add pesto: Spread about 1 tablespoon of pesto on the bottom of the baking dish. Place the chicken on top. Spoon the remaining pesto over each piece, coating the tops well.

   Don’t drown them—thin, even coverage is best.

5. Top with cheese: Add mozzarella on each piece. If using Parmesan, sprinkle it over the mozzarella for extra depth.
6. Add tomatoes (optional): Scatter halved cherry tomatoes around the chicken. They’ll burst and sweeten as they bake.
7. Bake: Bake uncovered for 18–22 minutes, or until the thickest part reaches 165°F (74°C).

   If you want extra browning, broil for 1–2 minutes at the end. Watch closely.

8. Rest and finish: Let the chicken rest for 5 minutes. Garnish with fresh basil or parsley and a light squeeze of lemon.

   Add a pinch of red pepper flakes if you like a bit of heat.

9. Serve: Pair with a simple green salad, sautéed zucchini, roasted broccoli, or cauliflower mash to keep it low carb. Spoon any pan juices over the chicken.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the chicken and any sides separate for best texture.
• Freezer: Freeze cooked pesto chicken (without tomatoes) for up to 2 months.

  Wrap tightly, then place in a freezer-safe bag or container.

• Reheat: Warm gently at 300°F (150°C) for 10–15 minutes or microwave in short bursts at 50% power. Add a splash of water or broth if it looks dry.

Health Benefits

• High in protein: Chicken breast supports muscle repair, satiety, and stable energy.
• Healthy fats: Pesto made with olive oil, nuts, and cheese provides heart-friendly fats that keep you fuller longer.
• Lower carb count: With no breading and minimal sugars, this dish fits low-carb and keto-friendly goals.
• Micronutrient boost: Basil brings antioxidants, while tomatoes add vitamin C and lycopene if you include them.

What Not to Do

• Don’t skip drying the chicken: Moisture on the surface prevents good browning and can make the sauce watery.
• Don’t overbake: Dry chicken ruins the dish. Use a thermometer and pull at 165°F.
• Don’t drown it in pesto: Too much can taste oily and prevent the cheese from melting nicely.

  A thin, even layer works best.

• Don’t use low-moisture pesto only: If your pesto is very thick, loosen it with 1–2 teaspoons olive oil so it spreads and bakes evenly.
• Don’t forget to rest: A short rest keeps the juices inside the meat, not on your cutting board.

Variations You Can Try

• Swap the cheese: Try provolone, fontina, or a little goat cheese for tang.
• Use thighs: Boneless, skinless chicken thighs stay extra juicy. Bake 22–26 minutes, depending on size.
• Spinach pesto: Blend spinach with basil to stretch your pesto and add nutrients.
• Dairy-free: Use dairy-free pesto and omit the mozzarella, or use a plant-based cheese that melts well.
• Sun-dried tomato twist: Add chopped sun-dried tomatoes under the cheese for a sweet-savory pop.
• Sheet pan meal: Add asparagus or zucchini to the pan. Toss veggies with olive oil, salt, and pepper before baking.
• Grill then bake: Sear chicken on a grill for 2 minutes per side, then finish with pesto and cheese in the oven.

FAQ

Is store-bought pesto okay?

Yes.

Choose a brand made with olive oil, basil, nuts, and cheese. If it lists seed oils or fillers, it may taste harsher. Homemade pesto is great, but not required.

How many carbs are in this dish?

It varies by pesto brand and cheese.

As a rough guide, a serving typically lands around 3–6 net carbs without tomatoes. Check labels for exact numbers.

Can I make it ahead?

You can season and coat the chicken with pesto up to 24 hours in advance. Wait to add cheese until just before baking so it melts properly.

What if my chicken breasts are very large?

Butterfly and cut them into thinner cutlets, or pound to even thickness.

This ensures quick, even cooking and prevents dry edges.

Do I need to cover the pan?

No. Bake uncovered so the cheese melts and lightly browns. If your oven runs hot, tent loosely with foil for the last few minutes to avoid over-browning.

Can I use frozen chicken?

Thaw completely first for even cooking and better texture.

Pat dry after thawing to remove excess moisture.

What sides go well with it?

Try arugula salad with lemon vinaigrette, roasted green beans, garlic sautéed spinach, cauliflower mash, or zucchini noodles tossed with extra pesto.

In Conclusion

Low Carb Baked Pesto Chicken is a fast, no-fuss dinner that still feels special. It’s juicy, cheesy, and full of bright basil flavor, with minimal prep and cleanup. Keep a jar of pesto in the fridge and chicken in the freezer, and you’ll always have a dependable, delicious option ready to go.

Simple, satisfying, and weeknight-friendly—this one earns a spot in regular rotation.