Creamy Pesto Chicken
Published February 19, 2024 • Updated February 15, 2026
This post may contain affiliate links. See my disclosure policy.
A creamy pesto chicken recipe with seared, oat fiber-crusted chicken thighs braised in a rich cream sauce with basil pesto, sun-dried tomatoes, garlic and parmesan.
I started making this creamy pesto chicken after getting bored with my traditional pesto chicken. Don’t get me wrong, that recipe is solid. But I wanted something richer, with a real sauce you could spoon over cauliflower rice and actually feel like you were eating a full meal. So I built a thick cream sauce with pesto, garlic, parmesan and sun-dried tomatoes, and it changed the whole dish.
What makes this keto pesto chicken different
- Golden oat fiber crust that locks in moisture. Most pesto chicken recipes just sear the chicken bare. I coat mine in oat fiber first, which gives you a golden, crispy exterior with zero net carbs. The crust seals everything in while the chicken finishes braising in the sauce. You get tender, juicy chicken every single time. If you like this technique, I use it in my keto chicken parmesan too.
- A pesto cream sauce with real depth. I don’t just toss chicken in jarred pesto. I build the sauce from scratch in the same skillet: butter, garlic, Italian seasoning, a pinch of red pepper flakes, then chicken broth, heavy cream, pesto, sun-dried tomatoes and parmesan. It’s creamy, savory and has that little kick from the tomatoes and pepper flakes that plain pesto is missing. The sauce reminds me of my creamy Tuscan chicken, but with that bright basil flavor running through it.
- Low carb without tasting low carb. Instead of breadcrumbs or all-purpose flour, the oat fiber coating keeps this completely keto friendly. You can also use keto breading options like almond flour or pork panko if you prefer. My husband didn’t even realize this was a low carb pesto chicken recipe until I told him.
I’ve been making this on weeknights when I want something that feels like a real dinner but doesn’t take forever. The whole thing comes together in about 30 minutes, and I love that it’s a one-skillet situation (plus the oven finish). A reader named Katie said her husband ate three thighs and asked if there were more, and honestly, that tracks. I double the sauce now because everyone in my house fights over it.
If you’re into Italian-style keto chicken recipes, try pairing this with my Tuscan chicken pasta or my Italian chicken skillet for variety during the week.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1/2 cup oil-packed sun dried tomatoes, drained -
3 tablespoons avocado oil
-
2.5 pounds (~6) skinless, boneless chicken thighs
-
1/4 cup oat fiber
-
2 teaspoons Italian seasoning
-
2 tablespoons butter
-
2 cloves garlic, minced
-
Pinch red pepper flakes
-
1/2 cup chicken broth
-
1 cup heavy whipping cream
-
1/4 cup basil pesto
-
1/2 cup grated parmesan cheese
Step by Step Instructions
Step by Step Instructions
Chop & preheat
Chop the sun dried tomatoes and set aside. Preheat the oven to 400 °F.
- 1/2 cup oil-packed sun dried tomatoes, drained
Coat the chicken
Season chicken on both sides with salt and pepper. Add oat fiber to a shallow bowl. Coat all sides of the seasoned chicken with oat fiber until evenly coated.
- 2.5 pounds chicken breast or thighs
- salt & pepper
- 1/4 cup oat fiber or favorite breading
Sear the chicken
Add oil to a large skillet pre-heated to medium-high heat. Working in batches so as not to crowd the skillet, add chicken to the skillet and sear on both sides until golden (about 3-5 minutes each side). It won’t be all the way cooked through – it will finish cooking in the oven. Remove the chicken and set on a plate. Sear the remaining chicken and remove to plate.
- 3 tablespoons avocado oil
Seasoning base
To the same empty skillet, add butter, Italian seasoning, minced garlic and a pinch of red pepper flakes. Cook until golden (about 2 minutes).
- 2 tablespoons butter
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- Pinch red pepper flakes
Finish the creamy pesto sauce
Stir in the chicken broth. Bring to a boil and let simmer for 3-5 minutes. Stir in the cream, pesto and chopped sun dried tomatoes.
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup basil pesto
- chopped sun-dried tomatoes
Braise
Place seared chicken and any juices left on the plate back into the skillet. Cover with sauce. Sprinkle grated parmesan cheese over the top and transfer to the preheated 400 °F oven to cook (uncovered), for 10-15 minutes or until the chicken is cooked through.
- 1/2 cup grated parmesan cheese
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
Can I use chicken breasts instead of thighs?
I've made this with both. Chicken breasts work, but they dry out faster since they're leaner. When I use breasts, I pound them to an even 3/4 inch thickness and cut the oven time to about 8-10 minutes. Thighs are more forgiving and stay juicier in that cream sauce, which is why I default to them.
What can I use in place of the oat fiber?
I've tested this with almond flour, lupin flour and pork panko. All three give you a nice crust. Almond flour browns the fastest, so I watch it closely during searing. Pork panko gives the crunchiest texture. Any of these keep the recipe low carb.
What kind of pesto works best?
I use store-bought basil pesto most of the time (Costco's Kirkland brand is my go-to). Homemade is great if you have it, but jarred pesto works perfectly here because the other sauce ingredients add so much flavor on their own. I've also tried it with arugula pesto and sun-dried tomato pesto, and both were good. The sun-dried tomato pesto doubles down on that tomato flavor.
Can I make this dairy-free?
I've swapped the heavy cream for full-fat coconut cream and it works. The sauce is slightly thinner and has a mild coconut undertone, but with the pesto and sun-dried tomatoes in there, my family didn't notice much difference. Skip the parmesan or use nutritional yeast.
Can I freeze creamy pesto chicken?
I freeze this all the time for meal prep. It holds up in the freezer for up to 3 months. My trick for reheating is to thaw overnight in the fridge, then warm it on the stove over low heat with a splash of cream stirred in. That keeps the sauce from breaking.
How do I reheat leftovers without the sauce breaking?
I reheat on the stove over medium-low heat and stir in a tablespoon of heavy cream or chicken broth. That brings the creamy pesto sauce right back together. I avoid the microwave when I can because it tends to make the sauce separate, but if I'm in a rush, I microwave at 50% power in short bursts and stir between rounds.
What do you serve with pesto chicken?
My favorite is spooning all that creamy sauce over cauliflower rice. I also love it over zucchini noodles or with a simple side salad. When I'm feeling extra, I make my keto alfredo sauce on the side and mix the two sauces together. My husband thinks that's overkill. He's wrong.
Can I add vegetables to this dish?
I throw in a couple of handfuls of fresh spinach right after I stir in the cream and pesto. It wilts down in about a minute and adds color without changing the flavor much. I've also roasted broccoli on the side and tossed it in at the end. Both work well with the creamy pesto sauce.
husband ate three thighs and asked if there's more