Low-Carb Pesto Chicken Bake – Simple, Flavorful, Weeknight-Friendly

This Low-Carb Pesto Chicken Bake is the kind of dinner that saves a busy weeknight. It’s rich, herby, and creamy, but still light enough to keep you feeling good. You’ll layer juicy chicken with basil pesto, ripe tomatoes, and a blanket of melty cheese, then bake until bubbly.

It’s quick to assemble, easy to scale, and friendly to low-carb and keto lifestyles. Serve it with a crisp salad or roasted veggies, and you’re done.

Why This Recipe Works

This dish leans on smart shortcuts and clean flavors. Pesto brings big flavor with minimal effort—herbs, garlic, nuts, and olive oil do the heavy lifting.

Tomatoes add freshness and a little acidity to balance the richness. Baking the chicken under a cheese crust keeps it moist while giving you those satisfying browned edges. It’s a one-pan situation with a restaurant feel and a home-cooked budget.

What You’ll Need

• Chicken breasts (boneless, skinless, 4 small or 2 large split horizontally)
• Salt and black pepper to season
• Olive oil or avocado oil for a quick sear (optional but recommended)
• Basil pesto (about 1/2 cup; homemade or high-quality store-bought)
• Cherry or Roma tomatoes, sliced (1 to 2 cups)
• Mozzarella (shredded or fresh slices, about 1 to 1 1/2 cups)
• Parmesan, freshly grated (2 to 3 tablespoons)
• Garlic powder (1/2 teaspoon, optional for extra flavor)
• Red pepper flakes (a pinch, optional)
• Fresh basil for garnish
• Lemon wedges for serving (optional)

How to Make It

1. Prep the oven and pan. Heat your oven to 400°F (200°C).

   Lightly oil a baking dish that fits the chicken in a single layer.

2. Season the chicken. Pat the chicken dry. Season both sides with salt, pepper, and a light sprinkle of garlic powder if using.
3. Optional quick sear. Heat a skillet with a teaspoon of oil over medium-high heat. Sear chicken 1 to 2 minutes per side until lightly golden.

   You’re not cooking through—just building flavor. Transfer to the baking dish.

4. Spread the pesto. Spoon pesto over each piece, coating the tops generously. You want a visible layer, about 1 to 2 tablespoons per piece.
5. Add tomatoes. Scatter sliced tomatoes over and around the chicken.

   This adds moisture and keeps things bright.

6. Top with cheese. Add mozzarella over the chicken, then finish with Parmesan. A small pinch of red pepper flakes on top is great if you like a hint of heat.
7. Bake. Place the dish on the center rack and bake 18 to 25 minutes, depending on thickness. Chicken is done when it reaches 165°F (74°C) in the thickest part.
8. Broil for color. If the cheese needs more browning, broil 1 to 2 minutes, watching closely so it doesn’t burn.
9. Rest and finish. Let it rest 5 minutes so the juices settle.

   Garnish with fresh basil and a squeeze of lemon if you like.

10. Serve. Pair with roasted asparagus, zucchini ribbons, sautéed spinach, or a simple arugula salad. Keep the sides low-carb to stay on track.

Keeping It Fresh

Leftovers keep well for 3 to 4 days in an airtight container in the fridge. For best texture, reheat gently at 300°F (150°C) until warmed through, or microwave in short bursts.

If you plan to make this ahead, assemble everything except the cheese, refrigerate up to a day, then add cheese and bake. You can also freeze the cooked chicken (without fresh basil garnish) for up to 2 months; thaw overnight and reheat in the oven. Freshen leftovers with a spoon of extra pesto or a squeeze of lemon before serving.

Why This is Good for You

This recipe is low in carbs and higher in protein and healthy fats, making it satisfying without the energy crash.

Pesto brings heart-healthy fats from olive oil and antioxidants from basil. Tomatoes add vitamin C, potassium, and lycopene. Keeping carbs low can support steady energy and may help with appetite control.

It’s a balanced, feel-good meal that doesn’t taste “diet” in the slightest.

What Not to Do

• Don’t skip seasoning. Salt and pepper matter. They wake up the pesto and the chicken.
• Don’t overbake. Dry chicken ruins the dish. Use a thermometer and pull it at 165°F.
• Don’t drown it in oil. Pesto already has fat.

  Extra oil can make the dish greasy.

• Don’t use watery tomatoes. Overripe or mealy tomatoes can make the bake soupy. Firm cherry or Roma tomatoes hold up better.
• Don’t use low-moisture chicken only from frozen. If your chicken was frozen, thaw completely and pat dry to avoid excess liquid.

Alternatives

• Chicken thighs: Use boneless, skinless thighs for extra juiciness. Add 5 to 8 minutes to the bake time.
• Dairy-free: Choose a dairy-free pesto and swap cheese for a melty plant-based option, or skip cheese and add crushed almonds for texture.
• Nut-free: Pick a nut-free pesto (often made with seeds) or make your own with sunflower seeds or pumpkin seeds.
• Veggie add-ins: Layer in sliced zucchini, roasted red peppers, or baby spinach under the cheese.
• Different cheese: Provolone, fontina, or a mix of mozzarella and goat cheese changes the flavor profile nicely.
• Sheet pan meal: Bake chicken on a sheet pan and surround it with low-carb veggies like broccoli florets or asparagus tossed in olive oil and salt.
• Grill-then-bake: Grill the chicken for a smoky flavor, then finish with pesto and cheese under the broiler for 2 to 3 minutes.

FAQ

Can I use store-bought pesto?

Yes.

Choose a brand with simple ingredients—basil, olive oil, nuts, Parmesan, garlic, and salt. Avoid versions loaded with fillers or seed oils if you care about quality. Taste it first; if it’s very salty, reduce added salt on the chicken.

How do I keep the chicken from drying out?

Use even-thickness pieces, avoid overbaking, and rest the chicken after cooking.

A quick sear adds flavor and helps lock in moisture. A thermometer is your best friend here.

Is this recipe keto-friendly?

It is. The carbs come mainly from tomatoes and pesto, and they’re modest per serving.

Keep sides low-carb—think greens, cauliflower rice, or roasted vegetables—to stay keto.

Can I make it without cheese?

Absolutely. Bake the seasoned chicken with pesto and tomatoes, then top with toasted chopped almonds or pine nuts for crunch. A dollop of pesto right before serving also adds richness.

What’s the best way to slice the chicken?

If using large chicken breasts, slice them horizontally to create thinner cutlets.

They cook faster and more evenly, reducing the risk of dryness.

Can I use frozen chicken?

Thaw completely in the fridge first. Pat dry very well to avoid excess moisture in the baking dish, which can dilute flavors and affect texture.

How spicy is it?

It’s not spicy by default. Add red pepper flakes to taste if you want a gentle kick.

What sides go well with this?

Great options include arugula salad with lemon and olive oil, roasted asparagus, sautéed green beans, or cauliflower mash.

Keep it simple and fresh to balance the richness.

In Conclusion

This Low-Carb Pesto Chicken Bake delivers big flavor with minimal effort. It’s weeknight-easy, flexible with ingredients, and friendly to a range of diets. Keep an eye on doneness, finish with fresh basil, and pair with bright, low-carb sides.

With a few pantry staples and a handful of tomatoes, you’ll have a dinner that feels special without any fuss.