Cheesy Pesto Chicken Bake

This cheesy pesto chicken bake transforms ordinary chicken breasts into a creamy, Italian-inspired dinner that's both keto and low-carb friendly. The combination of tangy cream cheese, fragrant pesto, and melty mozzarella creates a rich blanket of flavor that keeps the chicken moist while baking.

I created this recipe during a particularly busy week when I needed something that would please both my carb loving husband and my keto diet goals. Now it appears on our dinner table at least twice a month, especially when fresh basil is abundant in our garden.

Ingredients

• Chicken breasts about 1.5 pounds of lean protein that serves as the perfect canvas for our creamy topping
• Cream cheese provides a tangy richness and creates the perfect base for our topping
• Store bought basil pesto saves time while adding complex herbal flavors look for brands with real olive oil for best flavor
• Shredded mozzarella cheese creates that irresistible golden brown crust everyone fights over
• Cherry tomatoes adds a fresh pop of color and acidity that balances the richness
• Fresh basil leaves brightens the dish and reinforces the pesto flavors

Step-by-Step Instructions

Prepare the oven

Heat your oven to 375°F and take a moment to thoroughly grease your baking dish. This prevents sticking and makes cleanup easier. A 9x13 dish works perfectly for 3-4 chicken breasts without overcrowding.

Make the pesto cream cheese mixture

Combine the softened cream cheese and pesto in a medium bowl until completely smooth and uniformly green. Make sure your cream cheese is properly softened to room temperature to avoid lumps. This mixture should be spreadable but not runny.

Arrange and top the chicken

Place the chicken breasts in a single layer in your prepared baking dish with a small space between each piece. Using a spatula or the back of a spoon spread the pesto cream cheese mixture evenly over each chicken breast making sure to cover them completely from edge to edge.

Add the cheese topping

Sprinkle the mozzarella cheese generously over the cream cheese layer creating an even blanket that will melt into a golden crust. Feel free to add extra cheese if you prefer an extra cheesy topping.

Bake to perfection

Place the dish in the center rack of your preheated oven and bake uncovered for 30-45 minutes. Cooking time varies depending on the thickness of your chicken breasts. Use a meat thermometer to ensure the chicken reaches 165°F for food safety.

Garnish and serve

Remove from the oven and immediately top with halved cherry tomatoes and freshly chopped basil. The residual heat will slightly warm the tomatoes while maintaining their fresh texture and flavor.

Save

This recipe saved me countless times during our family's transition to a lower carb lifestyle. The pesto is truly the secret ingredient here. I discovered that using a high quality store bought pesto actually works better than homemade in this recipe because it tends to be more concentrated in flavor and stands up well to the baking process.

Storing Leftovers

This chicken bake stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as the pesto infuses more deeply into the chicken. For reheating I recommend using an oven or toaster oven at 325°F until just warmed through to maintain the creamy texture. Microwaving works in a pinch but may make the cheese topping a bit rubbery.

Serving Suggestions

For a complete keto meal serve this chicken alongside roasted broccoli or a simple arugula salad dressed with olive oil and lemon. If you have family members who aren't following a low carb diet this chicken pairs beautifully with pasta or garlic bread to soak up the creamy sauce. For a dinner party presentation slice the chicken into medallions before serving and arrange over a bed of zucchini noodles with extra halved cherry tomatoes.

Ingredient Substitutions

This recipe is incredibly adaptable to what you have on hand. Turkey cutlets work wonderfully in place of chicken but reduce the cooking time by about 10 minutes. For the pesto sun dried tomato pesto creates a deliciously different flavor profile while maintaining the low carb count. Dairy free? Try substituting the cream cheese with a cashew based cream cheese alternative and use a dairy free mozzarella style shred. The results will be slightly different but still delicious.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work perfectly in this dish! They may require slightly less cooking time and will provide even more moisture and flavor. Just ensure they reach an internal temperature of 165°F.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer to check that the internal temperature has reached 165°F. Without a thermometer, cut into the thickest part of the chicken - it should be completely white with no pink areas.

→ Can I make this dish ahead of time?

Yes! You can assemble it up to 24 hours ahead and refrigerate before baking. You may need to add 5-10 minutes to the cooking time if baking straight from the refrigerator. Alternatively, fully cook, refrigerate, and reheat portions as needed.

→ What can I serve with this dish?

For a low-carb meal, pair with cauliflower rice, roasted vegetables, or a fresh salad. For those not following keto, it's delicious with pasta, rice, or crusty bread to soak up the creamy sauce.

→ Can I use homemade pesto instead of store-bought?

Absolutely! Homemade basil pesto works wonderfully in this dish and often provides even better flavor. Use the same amount (1/3 cup) as you would store-bought pesto.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until heated through, or in a 350°F oven until warm.