Keto Baked Pesto Chicken
About This Recipe
Prepare your taste buds for a flavorful journey with our Keto Baked Pesto Chicken. This delightful dish carefully melds together luscious boneless, skinless chicken breasts with the fresh, aromatic basil pesto, seamlessly crowned with beautifully melted mozzarella cheese. Seasoned with just the right amount of salt and freshly ground black pepper, this recipe is a joy for both your palate and eyes. It delivers an irresistible medley of flavors and textures, complementing the succulence of chicken with the creamy allure of cheese and the refreshing tang of pesto.
What makes the Keto Baked Pesto Chicken even more appealing is its compatibility with a ketogenic lifestyle. Each serving of this delectable dish has been crafted to align perfectly with the low carb, high good-fat requirements of a healthy keto diet. So if you're on this diet journey and looking for a scrumptious and fulfilling dinner option, this chicken recipe is the way to go. You can easily find it and many other mouth-watering low carb recipes on your keto mobile app.
Flexibility is another strong point of our Keto Baked Pesto Chicken. Whether you're entertaining guests or planning a quiet family dinner, this recipe is versatile enough to fit into any meal plan. It's non-fussy, easy to prepare, and its wonderfully balanced flavors are sure to win over even the most discerning taste buds. A treasured recipe that promises not only a sumptuous meal but also the satisfaction of sticking to your keto diet. So, why wait? Don those aprons, preheat your oven, and let's start cooking!
Ingredients
Directions
Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)
Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)
When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put the dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.
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