This Low Carb Chicken Pesto Bake is an amazing comfort meal that's actually good for you! It's full of flavor, warmth and CHEESE...doesn't get much better than that!
Going low carb or Keto definitely doesn't mean leaving your comfort foods in the past. And this recipe is further proof to support that idea.
A kind of fun thing about this recipe is that it was originally sort of just thrown together based on what we had in the fridge at the time. I was running late getting dinner started and thought the ingredients might just go okay together.
Originally I put in some pasta sauce, and while it was very tasty...it was a little too carby for my liking. The perfect replacement turned out to be pesto!
Low Carb Chicken Pesto Bake
Here's how I made it!
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Low Carb Chicken Pesto Bake
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
- Place a few spoonfuls of pesto on bottom of pan
- Put seasoned chicken breast pieces on top of pesto layer
- Mix ricotta and grated parmesan together with italian seasoning
- Cover chicken pieces with ricotta spread and cover in spoonfuls of pesto
- Sprinkle mozzarella on top and bake for 30 minutes or until chicken is cooked through and bubbly
Notes
To reduce cooking time and add color, you can pan sear chicken breasts before putting them into baking dish.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Nutrition
- Serving Size: ½ Chicken Breast
- Calories: 256
- Sugar: 0
- Fat: 12
- Carbohydrates: 1
- Protein: 34
Pat
Sunday 21st of May 2023
This was so easy and good! Had it last night with my husband and making it for my daughter's family tomorrow. Thanks!
So easy to make and so delicious!karen
Saturday 19th of March 2022
So easy to make and so delicious!
Angela
Friday 15th of January 2021
This recipe was delicious. I didn’t use mozzarella cheese, but feta. Amazing. Will definitely make again.
Kathleen
Thursday 1st of October 2020
I have not made this recipe but I have 2 questions. 1. Does this recipe freeze well? Also have you tried making it in a pressure cooker?
Kris
Saturday 16th of May 2020
It could be the pesto you used. Alot of pesto is soaked in oil, try using a sifter to help reduce the oil. If I don't have any I make on hand, I almost always have to sift the store bought one.