Creamy Pesto Chicken Skillet (One-Pan, High-Protein Keto Dinner).

Creamy Pesto Chicken Skillet is a fast, one-pan keto dinner that tastes like something from a cozy Italian bistro but comes together in about 20 minutes. Juicy chicken pieces simmer in a rich, garlicky basil pesto cream sauce, finished with Parmesan and optional extras like sun-dried tomatoes, olives, or feta to make every bite loaded with flavor.​

Skillet chicken recipes are consistently popular because they are easy, family-friendly, and perfect for busy weeknights. This keto pesto chicken skillet keeps carbs low by skipping pasta and instead pairing the creamy sauce with low-carb sides like zucchini noodles, cauliflower rice, or simple green veggies. The result is a satisfying, high-protein meal that is ideal for both weight loss and long-term low-carb eating.​

Why you’ll love this pesto chicken skillet

• High in protein from chicken and cheese, making it very filling and macro-friendly.​
• Low in net carbs by relying on pesto, cream cheese, and Parmesan instead of flour-based sauces or pasta.​
• One-pan recipe that goes from stove to table quickly with minimal cleanup.​
• Flexible: serve it over zoodles, cauliflower rice, spinach, or on its own for a simple high-fat, high-protein plate.​

Ingredients

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces​
• Olive oil
• Salt and black pepper
• Cream cheese (for richness and creaminess)​
• Basil pesto (good-quality store-bought or homemade)​
• Heavy cream (optional small splash to thin and enrich the sauce)​
• Grated Parmesan cheese
• Optional add-ins: chopped sun-dried tomatoes, sliced black olives, crumbled feta​

For serving:

• Zucchini noodles, cauliflower rice, sautéed spinach, or steamed green veggies​

Step-by-step instructions

1. Brown the chicken
   • Warm olive oil in a large skillet over medium heat.​
   • Add chicken pieces, season with salt and pepper, and cook until browned on the outside and cooked through, stirring occasionally.​
   • Once browned, push the chicken toward the edges of the pan, creating a small open space in the center.​
2. Melt in the cream cheese
   • Add cream cheese to the center of the skillet and let it soften from the heat of the pan and the surrounding chicken.​
   • Once warm, stir the cream cheese into the chicken until it begins to coat the pieces and create a creamy base.​
3. Add pesto and make the sauce
   • Pour basil pesto into the pan and mix it with the cream cheese-coated chicken.​
   • If the sauce is very thick, add a small splash of heavy cream or a spoonful of water to loosen it to a silky texture.​
   • Stir in grated Parmesan and let everything simmer gently for a few minutes so the flavors meld and the sauce coats the chicken.​
4. Add optional extras
   • Stir in chopped sun-dried tomatoes, olives, or crumbled feta if using, and simmer briefly so they warm through.​
   • Taste and adjust seasoning with more salt, pepper, or extra pesto if you want a stronger basil flavor.​
5. Serve with your favorite low-carb base
   • Serve the creamy pesto chicken over zucchini noodles, cauliflower rice, or a bed of sautéed spinach or green beans.​
   • Garnish with extra Parmesan and a few fresh basil leaves if available.​

Tips, swaps, and meal prep notes

• Use chicken thighs for extra juiciness, or breasts for a leaner version; both work well in this sauce.​
• Choose a pesto made with olive oil and no added sugars for the best keto macros.​
• For extra veggies, stir in spinach near the end and let it wilt in the sauce.​
• Leftovers keep well in the fridge for up to 3–4 days and reheat nicely on the stovetop with a splash of cream or water to loosen the sauce.​