Low Carb Creamy Pesto Chicken – A Comforting Weeknight Favorite

This Low Carb Creamy Pesto Chicken is one of those meals that feels restaurant-worthy but is easy enough for any weeknight. It’s rich, comforting, and full of bright basil flavor from a simple pesto sauce. You get juicy chicken, a silky cream sauce, and a nice hit of garlic without a heavy carb load.

Serve it with a simple veggie side, and you’ve got a complete meal that comes together fast. If you love big flavor with minimal fuss, this one belongs in your rotation.

Low Carb Creamy Pesto Chicken - A Comforting Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Chicken breasts or thighs (boneless, skinless): 1.5–2 pounds, patted dry and cut into cutlets if thick
• Salt and black pepper: For seasoning
• Olive oil or avocado oil: 2 tablespoons for searing
• Butter: 1 tablespoon for flavor and browning
• Garlic: 2–3 cloves, minced
• Chicken broth: 1/2 cup, low sodium
• Heavy cream: 3/4 cup (or coconut cream for dairy-free)
• Pesto: 1/3–1/2 cup (homemade or store-bought; choose a low-carb version)
• Parmesan cheese: 1/4 cup, finely grated
• Cherry tomatoes (optional): 1 cup, halved, for a fresh pop
• Spinach (optional): 2 cups, roughly chopped
• Lemon juice: 1–2 teaspoons, to brighten the sauce
• Red pepper flakes (optional): A pinch for heat
• Fresh basil (optional): For garnish

Instructions

 

• Prep the chicken: If using thick breasts, slice horizontally to make thinner cutlets. Pat dry and season both sides with salt and pepper.
• Sear the chicken: Heat oil and butter in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
• Sauté the garlic: Lower heat to medium. Add minced garlic to the same pan and cook for 30 seconds, stirring so it doesn’t brown.
• Deglaze: Pour in the chicken broth and scrape up the browned bits. Let it simmer for 2–3 minutes to reduce slightly.
• Make it creamy: Stir in the heavy cream. Simmer gently for 2–3 minutes until the sauce starts to thicken.
• Add pesto and Parmesan: Whisk in pesto and Parmesan until smooth. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like a little heat.
• Optional veggies: Stir in spinach and let it wilt. Add cherry tomatoes and cook 1 minute to warm through.
• Finish the sauce: Add a squeeze of lemon juice to brighten the flavors. The sauce should be silky and coat the back of a spoon.
• Return the chicken: Slide the chicken and any juices back into the pan. Spoon the sauce over the top and let it simmer for 2 minutes to meld.
• Serve: Garnish with fresh basil. Pair with zucchini noodles, roasted asparagus, sautéed green beans, or cauliflower mash for a low-carb plate.

What Makes This Special

This dish hits that sweet spot between indulgent and smart. You get plenty of flavor from the pesto and Parmesan, but the recipe keeps carbs low by skipping flour-based thickeners and pasta.

It cooks quickly in one pan, which makes cleanup easy on busy nights. The sauce clings beautifully to pan-seared chicken, and it’s flexible enough to pair with zucchini noodles, cauliflower rice, or steamed greens.

Even better, the ingredients are simple and easy to find. You can use store-bought pesto or make your own if you’re feeling fancy.

Either way, this recipe gives you a creamy, satisfying meal with minimal effort and maximum comfort.

What You’ll Need

• Chicken breasts or thighs (boneless, skinless): 1.5–2 pounds, patted dry and cut into cutlets if thick
• Salt and black pepper: For seasoning
• Olive oil or avocado oil: 2 tablespoons for searing
• Butter: 1 tablespoon for flavor and browning
• Garlic: 2–3 cloves, minced
• Chicken broth: 1/2 cup, low sodium
• Heavy cream: 3/4 cup (or coconut cream for dairy-free)
• Pesto: 1/3–1/2 cup (homemade or store-bought; choose a low-carb version)
• Parmesan cheese: 1/4 cup, finely grated
• Cherry tomatoes (optional): 1 cup, halved, for a fresh pop
• Spinach (optional): 2 cups, roughly chopped
• Lemon juice: 1–2 teaspoons, to brighten the sauce
• Red pepper flakes (optional): A pinch for heat
• Fresh basil (optional): For garnish

How to Make It

1. Prep the chicken: If using thick breasts, slice horizontally to make thinner cutlets. Pat dry and season both sides with salt and pepper.
2. Sear the chicken: Heat oil and butter in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side, until golden and cooked through.

   Transfer to a plate and tent with foil.

3. Sauté the garlic: Lower heat to medium. Add minced garlic to the same pan and cook for 30 seconds, stirring so it doesn’t brown.
4. Deglaze: Pour in the chicken broth and scrape up the browned bits. Let it simmer for 2–3 minutes to reduce slightly.
5. Make it creamy: Stir in the heavy cream.

   Simmer gently for 2–3 minutes until the sauce starts to thicken.

6. Add pesto and Parmesan: Whisk in pesto and Parmesan until smooth. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like a little heat.
7. Optional veggies: Stir in spinach and let it wilt.

   Add cherry tomatoes and cook 1 minute to warm through.

8. Finish the sauce: Add a squeeze of lemon juice to brighten the flavors. The sauce should be silky and coat the back of a spoon.
9. Return the chicken: Slide the chicken and any juices back into the pan. Spoon the sauce over the top and let it simmer for 2 minutes to meld.
10. Serve: Garnish with fresh basil.

    Pair with zucchini noodles, roasted asparagus, sautéed green beans, or cauliflower mash for a low-carb plate.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it cools. If it’s too thick when reheating, stir in a splash of broth or cream to loosen it up.

Reheat gently over low heat on the stove to keep the chicken tender.

If you plan to freeze, skip the tomatoes and spinach, which can get watery. Freeze the chicken and sauce for up to 2 months. Thaw overnight in the fridge, then reheat slowly and add fresh greens at the end.

Why This is Good for You

• Low in carbs: No flour, no pasta, no sugary sauces.

  You control the carb count by your sides.

• Protein-rich: Chicken provides steady, satisfying protein that helps keep you full.
• Healthy fats: Olive oil, pesto, and cream offer fat for satiety and flavor. Choose quality ingredients for the best results.
• Nutrient boost: Basil contains antioxidants; spinach adds iron and folate; tomatoes bring vitamin C and lycopene.

Common Mistakes to Avoid

• Overcooking the chicken: Dry chicken ruins the dish. Pull it once it hits 165°F (74°C) or feels firm but springy.
• Boiling the cream: A hard boil can cause separation.

  Keep it to a gentle simmer.

• Using watery pesto: Some jarred pestos are thin. If yours looks runny, add a little extra Parmesan to thicken the sauce.
• Skipping the deglaze: Those browned bits in the pan add big flavor. Don’t wipe the pan; use broth to capture them.
• Over-salting: Parmesan and pesto both contain salt.

  Taste the sauce before adding more.

Alternatives

• Protein swaps: Try boneless chicken thighs, turkey cutlets, or shrimp (cook shrimp separately and add at the end so they don’t overcook).
• Dairy-free: Use coconut cream instead of heavy cream and a dairy-free pesto. Skip Parmesan or use a dairy-free alternative.
• Nut-free pesto: Choose a nut-free pesto or make your own with sunflower seeds or pumpkin seeds.
• Extra veggies: Add sautéed mushrooms, zucchini ribbons, or roasted broccoli to bulk it up.
• Spice it up: Stir in a spoonful of Calabrian chili paste or cracked black pepper for a kick.
• Lighter version: Swap half the cream for unsweetened almond milk and reduce a bit longer, or use half-and-half if you’re not strict low carb.

FAQ

Can I use store-bought pesto?

Yes. Choose a good-quality pesto with simple ingredients like basil, olive oil, nuts, Parmesan, and garlic.

Check the label for added sugars or fillers if you’re keeping it low carb.

What sides go well with this?

Zucchini noodles, cauliflower rice, sautéed green beans, roasted asparagus, or a simple green salad are great low-carb options. If you’re cooking for mixed diets, buttery orzo or mashed potatoes also work.

How do I thicken the sauce without flour?

Let it simmer gently to reduce, and rely on Parmesan and pesto for body. If needed, add a bit more Parmesan or a tablespoon of cream cheese to thicken.

Can I make this ahead?

Yes, you can cook the chicken and sauce up to 2 days in advance.

Reheat gently and add fresh spinach or tomatoes right before serving to keep them vibrant.

What if I only have bone-in chicken?

It will work, but you’ll need more time. Brown the chicken, then finish it in a 375°F (190°C) oven until cooked through. Make the sauce in the same pan and add the chicken back at the end.

Is this keto-friendly?

It can be.

Use a low-carb pesto, heavy cream, and pair it with non-starchy vegetables. The net carbs mainly come from pesto and any veggies you add.

Can I substitute the cream?

Coconut cream works for dairy-free. For a lighter option, use half-and-half and reduce a little longer, but the sauce won’t be as rich.

How do I prevent the sauce from breaking?

Keep the heat moderate, don’t boil the cream, and add lemon juice at the end.

If it starts to split, whisk in a tablespoon of cold cream or a knob of butter off the heat.

Final Thoughts

Low Carb Creamy Pesto Chicken is the kind of meal that feels special without being complicated. It’s fast, flexible, and packed with flavor from ingredients you can find anywhere. Keep a jar of pesto in the pantry and some chicken in the fridge, and you’ll always have a satisfying dinner within reach.

Serve it with your favorite veggie side, and enjoy a cozy plate that checks all the boxes: simple, tasty, and smart.