Served with fresh pesto, mozzarella, tomato, and basil, this easy keto pesto chicken recipe is juicy, tender, and bursting with flavor! It's super easy and can also be made dairy-free, paleo, and whole30 friendly.
Preheat oven to 425 degrees. Then, line the bottom of a broiler pan with aluminum foil or parchment paper and grease the top with oil (alternatively, you can use a baking sheet lined with parchment paper or foil if needed).
Prepare the pesto if you're not using storebought.
Place the chicken on the prepared pan and season both sides with salt and pepper. Then, cover the chicken with the pesto.
Bake for 40 minutes.
Top the chicken with fresh mozzarella and sliced tomatoes. Bake 5 more minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Allow chicken to rest for 5 minutes, then serve with fresh basil.
See how easy this recipe is to make on my YouTube channel! Watch the full video here: Pesto YouTube Video
To make this keto pesto chicken recipe whole30, paleo, and dairy-free, simply omit the mozzarella cheese and use my homemade whole30 pesto.
If using bone-in skin-on chicken thighs, I recommend using a broiler pan because the added airflow allows the skin to get extra crispy. If you don't have a broiler pan, you can place a folded cooling rack on top of a baking sheet.
For boneless, skinless chicken breasts or thighs: Bake at 425 degrees for 20 minutes. Add the mozzarella cheese and tomatoes, then bake an additional 5 minutes, or until chicken reaches an internal temperature of 165 degrees.
If your chicken breasts are really thick, cover with plastic wrap and pound with a mallet until they are around 1 inch thick, otherwise, they may take longer to cook through.
While I prefer fresh Mozzarella, the shredded variety can be substituted.