Keto Pesto Chicken
Published November 10, 2019 • Updated February 2, 2026
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An easy chicken dinner that takes less than 30 minutes to prepare. Marinated in pesto and rice vinegar, this is a low-carb dinner you can enjoy on a busy weeknight.
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Ingredients
2 pounds boneless, skinless chicken thighs -
1 (6.25 oz) jar of pesto sauce
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1/4 cup rice vinegar, sugar free
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1 teaspoon salt
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1 teaspoon monk fruit
Step by Step Instructions
Step by Step Instructions
Marinade chicken
Place the chicken thighs, pesto, rice vinegar, salt and monk fruit in a large bowl or ziploc bag. Mix or shake until the marinade is combined and chicken is evenly coated. Refrigerate for 2 to 24 hours.
Add to casserole dish
When ready to cook, remove chicken from the refrigerator. Preheat the oven to 425 degrees. Align chicken in a 8 x 12 casserole dish. Pour remaining marinade over the chicken thighs.
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.
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Get My Macros (Free) →Frequently Asked Questions
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! You can substitute chicken breasts for thighs if you prefer. Just keep in mind that breasts will cook a little faster, so adjust the cooking time accordingly.
What can I use instead of rice vinegar?
If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Just make sure it's sugar-free to keep it low carb!
How should I store leftover Keto Pesto Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop.
Is there a good dairy-free pesto option for this recipe?
Yes! You can find dairy-free pesto brands at the store, or you can make your own using basil, nuts, olive oil, and nutritional yeast for a cheesy flavor without dairy.
How can I increase the nutritional value of this dish?
To boost the nutritional content, add some sautéed vegetables like spinach, zucchini, or bell peppers alongside the chicken. This adds fiber and vitamins while keeping the carbs down!
This recipe is one of the easiest dinners I make. As long as you remember to marinade the chicken a few hours or even the night before, the rest takes 2 minutes of your time and you let your oven do the rest. But I have even forgotten to marinade the chicken before and just threw everything in a pan. It was STILL delicious! Definitely, give the flavors time to meld together if you have the time though.
Pesto chicken only requires four ingredients and it’s prepared in one dish (if you are using a plastic bag or marinade the chicken in the baking dish), so clean up is easy too! This easy dinner is one I often turn to on week day nights.
The chicken is juicy with a balanced flavor between the pesto and the vinegar.
For keto, the best cuts of chicken are the darker meats like chicken thighs and drumsticks since they have a higher fat content compared to white cuts of chicken meat, like the breast. I prefer chicken thighs to chicken breast since the thighs tend to have more flavor than the breast meat. Remember fat = flavor! However, if chicken breast is all you have, you can use them in this recipe. You’ll want to adjust the cooking time as chicken breast meat tends to be thicker. Chicken breast needs to be cooked to an internal temperature of 165 degrees fahrenheit as well.
Most pesto is keto friendly since it is mostly made up of basil, garlic, parmesan cheese, salt and olive oil. I do recommend looking at the ingredient list and carbohydrate count since some manufacturers like to sneak in sugar in their pesto. My favorite brand of 
I've tried probably six different keto pesto chicken recipes in the last year and this is the one I'm keeping. The rice vinegar is the difference. It cuts through the richness and the chicken stays super juicy even if you go a minute or two over. Made it twice this week already.
The vinegar does a lot of heavy lifting in that marinade. Thighs are so forgiving, I've gone way past a minute over and they still come out fine. Glad you found your keeper.
Made this last night, easy enough for a weeknight. Does the chicken really need to marinate or can I skip that step if I'm short on time?
You can skip it if you're in a rush. I've done 15 minutes when I forget to start it earlier and it's still good, just not quite as flavorful. The vinegar needs at least that much time to do anything.
Hi Annie!
We love your recipes - especially since we can make them ahead of time and pull them out as needed. It's a lifesaver for our family of 6! Can I make this pesto chicken with bone-in/skin on chicken thighs (they were out of boneless/skinless at the store)? Do I need to adjust the cooking time? Also, can I prep the marinade and put the chicken in the marinade in the freezer? Or would it be better to prep the marinade, store it in the fridge and dump it in the bag the night before/the morning of? Thank you so much!!!