Keto Pesto Chicken and Mozzarella Bake Recipe
A quick, one-pan Italian-inspired keto dinner that’s ready in under 40 minutes.
Key Info
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 4
- Calories: 420 per serving
- Fat: 28g
- Protein: 45g
- Net Carbs: 3g
- Difficulty: Easy
- Dietary Tags: Keto, Low-carb, Gluten-free
Equipment Needed
- 9×13 inch baking dish
- Meat thermometer
- Aluminum foil
- Meat mallet (optional)
- Paper towels
Ingredients
- 4 chicken breasts (570g/1.25 lbs)
- ½ cup basil pesto (120g)
- 8 oz fresh mozzarella (225g), sliced
- 2 medium tomatoes, sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
Method
-
- Preheat oven to 400°F (200°C)
- Pat chicken breasts dry with paper towels
- If breasts are thick, pound to even 1-inch thickness
- Season both sides with salt, pepper, and garlic powder
- Spread 2 tablespoons pesto over each chicken breast
-
- Layer 2-3 slices mozzarella on each breast
-
- Top with tomato slices
- Bake for 25-30 minutes until internal temperature reaches 165°F (74°C)
- Optional: Broil for 1-2 minutes until cheese turns golden
Crucial Tips
- Drain excess oil from store-bought pesto to prevent soggy results
- Let chicken rest 5 minutes before serving
- Don’t skip patting chicken dry – ensures better pesto adhesion
- Use room temperature mozzarella for even melting
Storage & Scaling
- Keeps in fridge for 3 days in airtight container
- Freezes well for up to 2 months
- Double recipe using two baking dishes
- For meal prep, slice before storing
Common Mistakes to Avoid
- Don’t overcook – chicken will become dry
- Avoid thick chicken breasts – leads to uneven cooking
- Don’t skip the resting period after cooking
Variations
- Swap chicken breasts for thighs
- Try provolone or fontina cheese instead of mozzarella
- Add spinach under cheese layer
- Drizzle with sugar-free balsamic glaze before serving
Pro tip: For extra flavor, marinate chicken in Italian seasoning and olive oil for 2 hours before cooking.
