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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.