This easy baked keto chicken recipe might just change how you feel about chicken dinners forever. It’s ultra-juicy, flavor-packed, and wrapped in layers of creamy pesto, melty cheese, and a crunchy nutty topping. Best of all? It’s low carb, can be made gluten-free, and comes together with simple, fresh ingredients.
This dish proves that healthy eating doesn’t have to be boring. Each bite gives you juicy chicken, tangy tomatoes, garlicky goodness, and that crisp topping you usually miss on keto. Whether you’re on a keto journey or just looking for a clean, satisfying dinner, this one’s a keeper.
Why You’ll Love This Keto Pesto Chicken Bake
This isn’t your average chicken bake. The star here is the layering of flavors and textures—juicy cherry tomatoes roast down to a sweet tang, rich green pesto melts into the chicken as it cooks, and the crisp topping adds that crave-worthy crunch without the carbs.
Here’s what makes it extra special:
- Keto and low carb, with easy gluten-free adaptations
- Simple to prep in under 15 minutes
- One-pan dinner = minimal cleanup
- Melty cheese + pesto = total comfort food
- Great for meal prep and leftovers
Ingredients You’ll Need (and Smart Swaps)
Here’s a breakdown of the ingredients, plus a few pro tips and subs:
- Chicken breasts – Slice them in half horizontally for quicker, more even cooking. You want thinner fillets so everything bakes at the same rate.
- Cherry tomatoes – Roasted in the oven, they burst with natural sweetness and balance the pesto beautifully.
- Green pesto – Jarred or homemade both work. Go for one with clean ingredients and no added sugars.
- Fresh garlic – Don’t skimp; it brings that warm, savory kick.
- Water – Helps create a little moisture and blend the sauce while baking.
- Cheese (like cheddar or gouda) – Freshly grated is best for meltiness and flavor.
- Brazil nuts – These give a rich, buttery crunch to the topping. Can sub with almonds or walnuts if preferred.
- Keto-friendly breadcrumbs or omit – For strict keto, swap with almond flour or ground flaxseed meal.
- Xanthan gum – Just a pinch thickens the sauce without flour. Optional, but gives a slightly silky texture.
- Olive oil, smoked paprika, salt & pepper – Simple seasonings that round it all out.
Step-by-Step: How to Make It
1. Prep the Tomato Base
In a casserole or oven-safe dish, scatter halved cherry tomatoes. Add minced garlic, pesto, xanthan gum, and water. Mix well—this will form the base layer that flavors everything.
2. Layer the Chicken
Take your sliced chicken breasts and lay them on top of the tomato mixture. Spread another thin layer of pesto directly onto each piece. This keeps the meat super moist and infuses more basil flavor as it bakes.
3. Add the Cheese
Generously sprinkle grated cheese over the pesto-coated chicken. As it bakes, the cheese bubbles into the pesto, creating that golden, gooey top layer.
4. Make the Crunchy Topping
Pulse the Brazil nuts in a food processor until crumbly (not powdery). Mix with breadcrumbs (or keto alternative), smoked paprika, salt, pepper, and olive oil. This becomes your crispy crust. Spread it evenly over the cheese layer.
5. Bake to Perfection
Place the dish in a preheated oven at 180°C (350°F) and bake for 35 minutes, or until the chicken is fully cooked and the top is golden and crisp.
6. Let It Rest
Remove from the oven and allow it to sit for 5–10 minutes. This helps the juices redistribute and the topping firm up just enough for serving.
Pro Tips for the Best Texture and Flavor
- Slice chicken evenly to prevent dry spots. You want consistency in thickness.
- Don’t overbake. Use a meat thermometer to check for doneness at 74°C (165°F).
- Use fresh pesto if you can—it lifts the flavor to restaurant-level.
- Brazil nuts add a buttery crunch and are loaded with selenium, but feel free to sub with other keto nuts.
- Want it extra saucy? Stir in a splash of heavy cream or unsweetened almond milk to the base mixture.
Make It Your Own
This is the kind of base recipe that’s endlessly customizable. Try some of these variations:
- Spicy version – Add chili flakes or diced jalapeño to the tomato layer.
- Veggie boost – Layer in zucchini slices or spinach under the chicken.
- Cheese switch – Mozzarella, parmesan, or provolone all work beautifully.
- Dairy-free – Use a plant-based cheese alternative and dairy-free pesto.
Serving Suggestions
This dish is rich and flavorful on its own but pairs wonderfully with light sides like:
- Zucchini noodles or spiralized veggies
- Cauliflower mash
- Simple green salad with lemon vinaigrette
- Roasted asparagus or broccoli
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze before baking for a make-ahead meal or after baking if you want grab-and-go portions.
- Reheat: Warm in the oven at 160°C (325°F) until heated through to retain the crispy topping.
Is This Recipe Keto and Gluten-Free?
Absolutely. The only caveat is the breadcrumb topping. If you’re in strict keto mode or gluten-free, swap breadcrumbs with:
- Almond flour
- Ground flaxseed
- Keto crackers, pulsed into crumbs
This way, you keep the texture without compromising your goals.
Final Thoughts
This Keto Pesto Chicken Bake is a dish you’ll want to keep in your rotation. It hits all the right notes—easy, satisfying, and packed with flavor—while staying low in carbs and high in protein. Whether you’re cooking for your family or meal prepping for the week, this recipe delivers every time.
Try it once, and don’t be surprised if it becomes your new go-to way to cook chicken. Because let’s face it—plain chicken is boring, but this? This is next-level delicious.
Keto Pesto Chicken Bake with Cherry Tomatoes
Ingredients
Main Ingredients
- 200 g cherry tomatoes halved
- 4 cloves garlic minced
- 2 tbsp green pesto plus extra for topping chicken
- 0.5 cup water
- 2 pieces chicken breasts halved horizontally
- 100 g cheese grated (e.g. cheddar or gouda)
- 40 g Brazil nuts ground or finely chopped
- 2 tbsp breadcrumbs or keto alternative like almond flour or pork rinds
- 1 tbsp olive oil
- ⅓ tsp xanthan gum optional, for sauce thickening
- 1 tsp smoked paprika
- to taste salt and pepper
Instructions
Baking Instructions
- Preheat your oven to 180°C (350°F).
- In a baking dish, add halved cherry tomatoes, minced garlic, 2 tbsp green pesto, xanthan gum (if using), and water. Mix until well combined.
- Place halved chicken breasts on top of the tomato mixture. Spread additional green pesto over each piece of chicken.
- Sprinkle grated cheese evenly over the chicken.
- Prepare the topping by combining ground Brazil nuts, breadcrumbs (or keto substitute), olive oil, smoked paprika, salt, and pepper.
- Spread the nut topping over the cheese layer.
- Bake for 35 minutes or until the chicken is cooked through and the topping is golden and crisp.
- Let the dish rest for 5 minutes before serving to allow the juices to settle.
Notes
- Use keto-friendly alternatives like almond flour or pork rinds for a fully low-carb version.
- Feel free to swap Brazil nuts with almonds or walnuts if needed.
- Xanthan gum helps create a slightly thickened base but can be omitted.
- This dish reheats well and is perfect for meal prep.
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