📝 About This Recipe
This exquisite keto-friendly dish marries the vibrant, herbaceous notes of traditional Genovese pesto with the deep, concentrated sweetness of Mediterranean sun-dried tomatoes. Tender, juicy chicken breasts are seared to golden perfection before being smothered in a rich, creamy sauce that feels indulgent while remaining strictly low-carb. It is a sophisticated yet effortless meal that brings the warmth of an Italian summer kitchen directly to your dining table.
🥗 Ingredients
The Poultry
- 4 pieces Chicken Breasts (boneless, skinless, pounded to even thickness)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
The Pesto Cream Sauce
- 1/2 cup Basil Pesto (homemade or high-quality store-bought with no added sugar)
- 1/2 cup Heavy Cream (at room temperature)
- 3 cloves Garlic (minced)
- 1/3 cup Sun-Dried Tomatoes (packed in oil, drained and julienned)
- 1/4 cup Parmesan Cheese (freshly grated)
Toppings and Garnish
- 1 cup Fresh Mozzarella (shredded or sliced into rounds)
- 1/4 cup Fresh Basil Leaves (chiffonade for garnish)
- 1 tablespoon Toasted Pine Nuts (optional, for texture)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
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2
Pat the chicken breasts dry with paper towels. This is crucial for achieving a proper golden sear. Season both sides generously with sea salt and freshly cracked black pepper.
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3
Heat 2 tablespoons of extra virgin olive oil in a large oven-proof skillet over medium-high heat.
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4
Once the oil is shimmering, add the chicken breasts. Sear for 3-4 minutes per side until a golden-brown crust forms. The chicken doesn't need to be cooked through yet.
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5
Remove the chicken from the skillet and set aside on a plate. Lower the skillet heat to medium.
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6
In the same skillet, add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
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7
Whisk in the heavy cream and the basil pesto. Stir constantly for 2 minutes as the sauce begins to simmer and thicken slightly.
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8
Fold in the julienned sun-dried tomatoes and the grated Parmesan cheese, stirring until the cheese has melted into the sauce.
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9
Place the seared chicken breasts into the prepared baking dish. Pour the creamy pesto and tomato sauce evenly over the chicken.
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10
Top each chicken breast with a generous portion of fresh mozzarella cheese.
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11
Transfer the dish to the oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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12
For a bubbly, golden finish, turn the broiler on for the last 2 minutes of cooking, watching closely to prevent burning.
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13
Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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14
Garnish with fresh basil chiffonade, toasted pine nuts, and a sprinkle of red pepper flakes before serving.
💡 Chef's Tips
Always use pesto made with olive oil rather than canola or soybean oil to keep it strictly keto and flavor-authentic. If the sauce appears too thick, add a splash of chicken broth or water to reach your desired consistency. Pounding the chicken breasts to a uniform thickness ensures they all cook at the same rate, preventing smaller pieces from drying out. Check the label on your sun-dried tomatoes; some brands add sugar to the oil pack which can increase the carb count. Freshly grating your Parmesan and Mozzarella is vital, as pre-shredded cheeses contain potato starch to prevent clumping, which adds unnecessary carbs.
🍽️ Serving Suggestions
Serve over a bed of buttery zoodles (zucchini noodles) or spaghetti squash to soak up the extra pesto cream. Pair with a crisp, chilled glass of Sauvignon Blanc or a light Pinot Grigio to balance the richness of the sauce. A simple side of roasted asparagus with lemon zest provides a bright, crunchy contrast to the tender chicken. For a complete Italian-style feast, serve with a side of arugula salad tossed in a balsamic vinaigrette. Use a spoon to drizzle the remaining pan juices over the chicken just before the first bite.