Low Carb Pesto Chicken

This is a very simple chicken dish prepared and cooked in under an hour so perfect for a week night dinner. Equally though so smooth and delicious you could serve up at a special meal. At 8 g net carbs, why not add to your low carb life.

I served mine tonight with some left over Celeriac Dauphinois but tomorrow I’m planning on serving with mashed butternut squash.

Low Carb Pesto Chicken

Chicken breasts in a cheesy cream and pesto sauce

Course Main Course
Cuisine British
Keyword Chicken, Low Carb, Pesto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 portions
Calories 634 kcal


  • 100 gm Cream cheese
  • 3 tbsp Green pesto
  • 175 ml Double cream
  • 1 tbsp Lemon juice
  • 30 gm Unsalted butter
  • 4 med Skinless chicken breasts cut each into 3 even pieces
  • 8 Cherry tomatoes halved
  • 1 medium Leek sliced
  • 1/2 medium Cauliflower (or I used frozen equivalent) cut into smal pieces
  • 50 gm Grated Cheddar cheese
  • Salt and pepper
  • Tin foil


  1. Pre-heat oven on 180 degrees C or Gas 4

  2. Melt the butter in a thick bottom pan and add the chicken. Sear for 3 minutes on each side. Do not overcook you are just sealing the meat at this stage.

    Line the baking sheet with the sealed chicken.

  3. Evenly distribute the vegetables over the chicken.

  4. Whip the pesto into the cream cheese and then add the cream and lemon juice. Add a little salt and pepper.

    Pour evenly over the dish.

  5. Sprinkle over the grated cheese.

  6. Cover with tin foil and cook for 20 minutes, remove foil and cook for a further 10 minutes.

    Check chicken is fully cooked through before serving.

Nutrional Information

Calories 634, Fat 64 g, Net Carbs 8g, Protein 42 g

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