I’ll never forget the first time I made Low Carb Pesto Chicken Bake. The scent of basil and garlic from the pesto filled my tiny apartment kitchen, transforming hectic dinner prep into what felt like a Mediterranean escape. When I pulled the baking dish from the oven, golden cheese bubbled over bright green pesto and juicy chicken – a feast for the eyes before I’d even taken a bite! This dish became my go-to for showing how simple ingredients can create something extraordinary. With just 10 minutes of prep and one pan, you get restaurant-worthy flavors that fit busy weeknights, meal prep, and even last-minute dinner parties. Best part? It’s packed with protein and flavor while keeping those carbs in check.
Why You’ll Love This Low Carb Pesto Chicken Bake
Trust me, this dish hits all the right notes for busy cooks who still want something special. Here’s why it’s become my weeknight hero:
- Quick prep, big flavor: Just 10 minutes of hands-on time transforms basic ingredients into something that tastes like you slaved away.
- Rich Mediterranean vibes: That pesto-mozzarella combo? Absolute magic – herby, cheesy goodness clinging to every juicy bite of chicken.
- Low-carb doesn’t mean low-taste: At just 5g net carbs per serving, it proves healthy eating doesn’t have to be boring.
- One pan cleanup: No juggling multiple pots – prep, bake, and serve all in the same beautiful dish (hello, lazy cleanup!).
- Meal prep superstar: Makes fantastic leftovers – the flavors deepen overnight, and it reheats like a dream.
Seriously, this recipe checks all my boxes – fast, flavorful, and good for you. What’s not to love?
Ingredients for Low Carb Pesto Chicken Bake
Gather these simple ingredients, and you’re halfway to a knockout dinner. I’ve tweaked amounts over dozens of test runs—these quantities give you the perfect pesto-to-cheese balance without going overboard on calories.
- 3 boneless chicken breasts (about 1.5 lbs) – butterflied and separated into cutlets (makes them cook faster and more evenly)
- ½ cup packed basil pesto – homemade or your favorite jarred variety (I use about 5 generous tablespoons)
- ½ cup whole milk ricotta – give it a good stir before measuring
- 1 cup shredded mozzarella – divided into two ½ cup portions (trust me on this layering trick)
- ¼ cup freshly grated Parmesan – none of the powdery stuff from a canister
- ½ tsp salt + ¼ tsp black pepper – for seasoning the chicken
- 1 tsp Italian seasoning blend – my secret weapon for that extra herby punch
Pro tip: For another cheesy baked chicken option, try this Creamy Chicken Spinach Bake—it’s just as easy but swaps pesto for spinach and cream cheese.
Ingredient Substitutions
Don’t sweat it if you’re missing something! Here’s how to adapt without losing that wow factor:
- Pesto: Swap jarred for homemade if you’ve got fresh basil lying around—just blend 2 cups basil, ¼ cup pine nuts, 2 garlic cloves, ½ cup olive oil, and ¼ cup Parmesan. Taste as you go!
- Ricotta: Cottage cheese blended smooth works in a pinch (drain excess liquid first). The texture will be slightly grainier but still delicious.
- Cheeses: Fontina melts beautifully instead of mozzarella, and aged Asiago can stand in for Parmesan—just use a lighter hand since it’s saltier.
Remember: Swaps change the personality of the dish slightly, but that’s part of the fun! My “oops” experiments have led to some happy accidents.
How to Make Low Carb Pesto Chicken Bake
Okay, let’s get cooking! This method is foolproof—I’ve made it dozens of times, and these steps guarantee juicy chicken smothered in that irresistible pesto-cheese blanket every single time.
- Preheat & prep: Crank your oven to 375°F (190°C)—no fancy convection needed here. Grab your favorite 9×13 inch baking dish (I use my trusty ceramic one because nothing sticks).
- Layer the flavor: Spoon about 2 tablespoons of pesto onto the dish bottom and smear it around with the back of your spoon. This creates a flavor foundation that’ll seep into the chicken as it bakes.
- Chicken placement: Arrange your butterflied chicken breasts in a single layer—don’t overlap! Season both sides with that salt, pepper, and Italian seasoning mix. Pro tip: Leave about half an inch between pieces so heat circulates evenly.
- Cheese magic: In a small bowl, mix ricotta and grated Parmesan until smooth. Dollop this over the chicken, then gently spread it with a spatula. Add remaining pesto in artistic swirls—get creative!
- Top it off: Sprinkle that glorious mozzarella evenly across everything. For extra golden spots, leave a few cheese peaks unmelted now—they’ll crisp up beautifully.
- Bake to perfection: Pop it in the oven for 25-30 minutes. You’ll know it’s ready when the cheese turns spotty golden-brown and juices run clear (165°F internal temp on your meat thermometer).
The hardest part? Letting it rest 5 minutes before slicing—but trust me, this lets the juices redistribute so every bite stays moist. Serve straight from the dish for that rustic charm!
Tips for Perfect Low Carb Pesto Chicken Bake
Want pro-level results? These little tricks make all the difference:
- Butterfly like a boss: Place your palm flat on the chicken breast and slice horizontally—stop about ½ inch from the edge so it opens like a book.
- Pesto matters: Bright green, freshly made pesto packs maximum flavor. If using jarred, stir in 1 teaspoon lemon juice to wake it up.
- Rest & relax: Those 5 minutes post-baking aren’t optional! They prevent cheesy landslides when serving.
For another simple baked chicken masterpiece, try this Baked Lemon Butter Chicken—it’s got the same easy prep with zesty citrus flair.
Serving Suggestions for Low Carb Pesto Chicken Bake
Now for my favorite part—making this dish look as incredible as it tastes! I love plating this pesto chicken bake with sides that complement its rich flavors while keeping things low-carb. Here’s how I serve it when I want to impress (or just treat myself to something special):
- Roasted veggies: Toss some zucchini, bell peppers, and cherry tomatoes with olive oil and roast alongside the chicken—the caramelized edges pair perfectly with the creamy pesto.
- Cauliflower rice: A light, fluffy bed of garlic sautéed cauliflower rice soaks up all those delicious juices without weighing you down.
- Crisp salad: A simple arugula salad with lemon vinaigrette cuts through the richness beautifully—just toss right before serving to keep it perky.
Presentation tip: Sprinkle with fresh basil leaves and a dusting of Parmesan right before serving—that pop of green against the golden cheese makes it restaurant-worthy. For a showstopping side, try these Maple Glazed Brussels Sprouts with Pecans—the sweet-savory crunch balances the pesto’s herbal notes amazingly.
Storage and Meal Prep Tips
This pesto chicken bake is practically made for meal prep – it actually tastes better the next day when those flavors have time to mingle! Here’s how I store it so every bite stays as delicious as the first:
Fridge: Let it cool completely, then cover tightly with foil or transfer to airtight containers. It’ll keep beautifully for 3-4 days in the fridge—just be sure to keep that cheesy goodness protected from air.
Reheating magic: For best results, pop individual portions in a 350°F oven for 15 minutes (cover with foil if the cheese starts browning too much). Or, if you must microwave (I get it, busy mornings!), do it at 50% power in 1-minute bursts to prevent rubbery chicken.
Freezer friendly: Slice into portions before freezing—they’ll reheat faster. Wrap each piece in parchment paper, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Prep-ahead tip: Assemble the whole dish, cover, and refrigerate unbaked for up to 24 hours. Just add 5-7 extra minutes to the baking time since it’ll be going in cold—easy dinner ready when you are!
Nutritional Benefits of Low Carb Pesto Chicken Bake
Let me tell you why this dish isn’t just delicious—it’s actually good for you, which feels like cheating when something tastes this indulgent! Each serving packs a serious protein punch (35g!) from the chicken and cheese, keeping you full for hours without the carb crash. The genius combo of olive oil in the pesto and ricotta gives you those good-for-your-heart monounsaturated fats, while keeping carbs at just 5g net per serving.
I love that this bake sneaks in nutrients too—basil in the pesto has anti-inflammatory properties, and the chicken delivers selenium for immunity. It’s the kind of meal that makes sticking to a low-carb lifestyle feel effortless. Plus, no blood sugar spikes means you’ll have energy to spare after dinner instead of hitting the couch like a ton of bricks!
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Absolutely! Just thaw it completely in the fridge first—I pat mine dry with paper towels to prevent watery pesto. Frozen-to-thawed breasts sometimes cook faster, so check at 20 minutes. Pro tip: Butterfly them while still slightly firm—it’s easier to slice evenly!
How do I make this dairy-free?
Easy swaps: Use nutritional yeast instead of Parmesan, cashew ricotta (blend soaked cashews with lemon juice), and dairy-free mozzarella shreds. For pesto, skip the cheese or grab a vegan brand—just check the oil content so it’s not too runny.
What’s your favorite store-bought pesto?
I adore DeLallo’s Genovese Basil Pesto—bright and herby without being oily. For budget finds, Kirkland Signature (Costco) or Trader Joe’s work great too. Just avoid anything with sunflower oil—it mutes that fresh basil flavor we love!
Can I prep this ahead and bake later?
Yes! Assemble everything except the mozzarella topping, cover tightly, and refrigerate for up to 24 hours. Add cheese right before baking—you might need 5 extra minutes since it’s cold. Perfect for stress-free dinner parties!
Share Your Low Carb Pesto Chicken Bake
Did this recipe make it to your weekly rotation? Snap a pic of your cheesy masterpiece and tag me @SenaRecipes—I love seeing your kitchen wins! Leave a review if it made your taste buds happy (and tell me your favorite twist on it). Cooking’s always better when we share the deliciousness!
Print
Low Carb Pesto Chicken Bake
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple, one-pan dinner with rich Mediterranean flavors, perfect for a healthy meal.
Ingredients
- 3 chicken breasts, butterflied and separated
- ½ cup pesto
- ½ cup ricotta
- 1 cup mozzarella cheese
- ¼ cup grated Parmesan
- Salt, pepper, Italian seasoning to taste
Instructions
- Preheat oven to 375°F.
- Place a few spoonfuls of pesto on the bottom of a baking dish.
- Put seasoned chicken breast pieces on top of the pesto layer.
- Mix ricotta and grated Parmesan with Italian seasoning.
- Cover chicken with ricotta spread and spoonfuls of pesto.
- Sprinkle mozzarella on top and bake for 30 minutes or until chicken is cooked through and bubbly.
Notes
- Use homemade pesto for a fresher taste.
- Serve with a side of roasted vegetables for a complete meal.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: low carb, pesto chicken, easy dinner, healthy recipes, crockpot dishes, meal prep