Keto Pesto Chicken Bake
Juicy chicken bites baked in creamy green pesto until tender and packed with flavor! This sheetpan easy weeknight dinner, oven baked keto chicken, is the cozy, easy dinner your weeknight needs. No marinating, no stovetop mess, just two simple ingredients and a foil pouch that keeps it all saucy and delicious.
You can use store-bought pesto or make a quick batch of my homemade basil pesto. Either way, it’s a low carb, feel-good recipe that’s ready in under 30 minutes with zero cleanup.
Most keto pesto chicken recipes are made in a skillet or casserole dish, but this version bakes everything in a foil pouch for less cleanup and more flavor. Think of it as the easy weeknight hack version of the classic creamy pesto chicken dinner.
Each serving of this easy baked pesto chicken has about 403 calories, 2.7g net carbs, and 40g protein when served with half a recipe of my keto basil pesto.
Why You’ll Love This Recipe
- Only 2 core ingredients, plus salt and pepper if you want (I don’t)
- Super easy dish – Bakes hands-off in the oven – no skillet or stovetop
- Works with store-bought or homemade keto pesto
- Zero cleanup if you use foil – no sauce-scraping trays!
Ingredients
- Chicken breast – juicy and lean, perfect for baking
- Basil pesto sauce – use store-bought or my homemade pesto sauce recipe
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into bite-sized cubes.
- Tear a large piece of aluminum foil and shape it into a tray-like pouch on a baking sheet. You don’t need to coat it, the pesto keeps the chicken from sticking.
- Add the chicken pieces to the foil in a single layer. Pour the pesto sauce evenly over the top.
- Loosely fold up the foil edges to create a shallow parcel that holds the sauce.
- Bake for 20–25 minutes, or until the chicken is fully cooked (165°F internal temp).
- Optional: Open the foil and broil for 2–3 minutes to get golden brown bits on top.
- Serve warm with your favorite low carb sides. I love it with my Sheet Pan Keto Side Roasted Cauliflower and Broccoli
Expert Tips
- Foil trick: Keeps the pesto from burning or drying out, plus cleanup is a breeze.
- Use a meat thermometer if you are unsure. The chicken should reach 165°F inside.
- Sauce too thin? Add 1 tablespoon of Parmesan cheese or cream cheese before baking.
- Browning: If you want a crispy finish, broil uncovered at the end for golden brown edges.
- Want creamy pesto chicken? Stir in a tablespoon of heavy cream into the sauce before baking for creamy pesto sauce.
- Love cheese? Sprinkle mozzarella cheese or freshly grated Parmesan cheese on top.
Ingredient Swaps
- Use chicken thighs instead of breasts for extra richness.
- Try sun-dried tomato pesto or dairy-free pesto for a twist.
- Swap foil with a small ceramic baking dish if it’s deep enough.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven at 350°F until hot.
- Freeze in portions for up to 1 month. Thaw in the fridge overnight before reheating.
What to Serve With
Pair it with my Simple Roasted Cauliflower and Broccoli for a complete meal, a naturally gluten-free, veggie-packed side dish that roasts in the same oven.
Other great keto sides to try:
- Keto Mediterranean Cauliflower Broccoli Rice
- Seasoned Oven Roasted Broccoli Cauliflower Keto Side Dish
- Keto Sausage Stuffing Muffins
- Cheesy Keto Green Beans and Mushroom Casserole
Conclusion
As someone who’s followed the keto lifestyle since 2019 and lost 50 lbs along the way, I know how important it is to have quick, feel-good recipes that don’t feel like a diet. This keto pesto chicken bake is cozy, quick, and doesn’t leave a pile of dishes behind. I hope it brings you the same comfort it brings me.
If you try it, please leave a comment or star rating. I love seeing how you make these recipes your own!
More Delicious Keto Meals to Try
- Keto Chicken Gyros Enchiladas Casserole
- Keto Almond Parmesan Crusted Salmon with Lemon and Dill
- Easy Pesto Chicken Salad
- Low Carb Pepperoni Pizza with Pesto Sauce
FAQ
Q: Can I use rotisserie chicken instead?
A: You can, but reduce the bake time to just 10–15 minutes to avoid drying it out.
Q: How do I thicken the sauce?
A: Stir in a tablespoon of Parmesan or cream cheese before baking.
Q: Can I cook the veggies together in the same tray?
A: Yes! Just make a second foil pouch and place it next to the chicken. Same oven temp and time.
2-Ingredient Keto Pesto Chicken Bake
Equipment
- 1 Knife
- 1 Oven
Ingredients
- 12 oz Chicken breast boneless, skinless
- 1/2 cup Pesto sauce (use store-bought or ½ recipe of my homemade version)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken into bite-sized cubes.12 oz Chicken breast
- Tear a large piece of aluminum foil and shape into a tray-like pouch on a baking sheet.
- Place the chicken in a single layer inside the foil.
- Pour the pesto sauce evenly over the chicken.1/2 cup Pesto sauce
- Loosely fold up the foil edges to form a shallow parcel.
- Bake for 20–25 minutes, or until chicken reaches 165°F inside.
- Optional: Broil for 2–3 minutes to brown the top.
- Serve warm with low carb sides like roasted cauliflower or broccoli.
Notes
- No need to grease the foil. The pesto sauce prevents sticking naturally.
- For extra richness, stir in 1 tablespoon of cream cheese or grated Parmesan before baking.
- A meat thermometer helps make sure the chicken is cooked perfectly (165°F inside).
- Want crispy edges? Broil for 2–3 minutes after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The nutritional information is calculated using my pesto sauce recipe. It may change if you use a store-bought.
Nutrition Per 1 (ONE) Serving
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter below. If you love simple keto recipes, please join my Facebook Community group or subscribe to my YouTube channel.
This is my go-to lazy dinner on a weekly basis, because it’s just so easy. No mess, no stress, just juicy pesto chicken in under 30 minutes.