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Keto Chicken and Creamy Pesto Skillet (Quick & Flavorful) - A Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (thinly sliced or pounded to even thickness)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/3 cup prepared basil pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan (plus more for serving)
  • 1 cup cherry tomatoes, halved (optional but recommended)
  • 2 cups baby spinach (optional)
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Fresh basil, for garnish (optional)
  • Lemon wedge, for finishing (optional)

Method
 

  1. Prep the chicken. Pat the chicken dry and season both sides with salt and pepper. Thin pieces cook faster and stay juicier, so slice or pound if needed.
  2. Heat the pan. Set a large skillet over medium-high heat. Add olive oil and butter, letting the butter foam and brown slightly for extra flavor.
  3. Sear the chicken. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through (165°F/74°C). Work in batches if needed. Transfer to a plate.
  4. Sauté garlic. Lower heat to medium. Add minced garlic to the skillet drippings and cook 30 seconds until fragrant, stirring to prevent burning.
  5. Make the cream base. Pour in heavy cream and bring to a gentle simmer. Scrape up any browned bits—they add tons of flavor.
  6. Stir in pesto and Parmesan. Whisk in pesto and Parmesan until smooth. Simmer 1–2 minutes until the sauce lightly thickens. Taste and season with salt, pepper, and red pepper flakes.
  7. Add veggies (optional). Stir in cherry tomatoes and spinach. Cook 1–2 minutes until the tomatoes soften slightly and the spinach wilts.
  8. Return chicken to the pan. Nestle chicken into the sauce and spoon sauce over the top. Simmer 1 minute to warm through. If the sauce is too thick, add a splash of water or cream.
  9. Finish and serve. Squeeze a little lemon over the skillet to brighten the richness. Garnish with fresh basil and extra Parmesan. Serve hot.