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A baked chicken breast with basil pesto and melted mozzarella, steamed broccoli, and baked sweet potato on a white plate with silver detail. The plate has a silver fork beside it and the plate sits on a wood backdrop.

Basil Pesto Chicken

A Keto and Low Carb friendly dinner, created with whole foods and simply delicious. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Amy - The Speedy Spatula


  • 1 large chicken breast sliced in half to make thinner
  • 2 tbsp Basil Pesto
  • 4 slices fresh mozzarella cheese


  1. Preheat the oven at 375F. 

  2. Rinse the chicken breast and cut it in half, starting at the top and working the knife down through the middle of the chicken breast to split it into two, thinner pieces.

  3. Line a sheet pan with parchment paper and place the chicken breast on the sheet pan. 

  4. Spread one tablespoon of Basil Pesto on each of the chicken breasts.

  5. Bake at 375F for 15 minutes or until the chicken is cooked through. 

  6. Remove the chicken then top each chicken breast with two slices of fresh mozzarella cheese.

  7. Place the chicken breasts back in the hot oven and reduce the heat to 350F just long enough for the mozzarella to melt.

  8. Once the cheese is melted, remove the chicken from the oven and serve with your choice of side items.

Recipe Notes

I served our Basil Pesto Chicken with steamed broccoli, seasoned with salt and the drippings from the chicken, and a sweet potato "baked" quickly in the microwave.