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Photo of Keto Pesto Chicken sitting on a bed of zucchini noodles on a white plate with lemon and cherry tomatoes on the plate.
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Keto Pesto Chicken

Everybody needs easy recipes that they can rely on when things get crazy, and this Keto Pesto Chicken is just that! Fresh and fragrant pesto makes a ridiculously flavorful marinade.  With just 20 minutes of hands-on time, this recipe is as fast to make as it is to disappear.
Prep Time7 minutes
Cook Time13 minutes
Time to Marinade30 minutes
Total Time20 minutes
Course: Main
Cuisine: American
Keyword: tangy
Servings: 6
Calories: 232kcal
Author: Wendy Polisi

Ingredients

  • ½ cup Keto Pesto divided (purchased pesto works as well)
  • 2 ½ tablespoons avocado oil divided (or ghee)
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 tomato sliced
  • 2 ounces fresh parmesan grated

Instructions

  • In a small dish, whisk together ⅓ cup pesto and 2 tablespoons of avocado oil.
  • Place chicken in a zip top bag or shallow dish and toss with pesto sauce mixture. Allow to marinate for 30 minutes or up to 4 hours.
    Photo of chicken marinating in pesto sauce mixed with avocado oil.

Stove/Broiler

  • Preheat broiler to high.
  • Heat remaining ½ tablespoon of oil in a large oven safe skillet to medium high heat. Add chicken and cook for 5 to 7 minutes per side, until cooked through.
  • Top chicken with the remaining pesto, tomato slices and Parmesan.
  • Place under the broiler for 2 to 3 minutes, until the cheese is melted.
  • Season to taste with salt and pepper.

Instant Pot

  • First, set your Instant Pot to high saute. When your pot says HOT, add the oil and chicken. Cook for 3 minutes per side, until browned.
  • Remove the chicken from the pot. Place the trivet and one cup of water in the bottom of the pot. Arrange the chicken in a single layer and top with the remaining pesto.
  • Place the lid on your Instant Pot and set it to high manual pressure for 6 minutes.
  • When the time is up, allow the pressure to release naturally for 5 minutes and then do a quick release.
  • Carefully remove the lid and add the tomato and cheese. Return the lid to the pot and allow it to sit until the cheese melts, about 3 or 4 minutes.
  • Season with salt and pepper.

Notes

You can store this recipe in the refrigerator for up to three days. If you are planning on freezing it, I recommend leaving the tomato and cheese off and adding them when you reheat.

Nutrition

Calories: 232kcal | Carbohydrates: 2g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 368mg | Potassium: 336mg | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 3.7mg | Calcium: 140mg | Iron: 0.5mg