Keto Pesto Chicken With Tomatoes and Mozzarella

Keto pesto chicken is a low-carb, gluten-free dinner made with juicy chicken topped with basil pesto sauce, roasted tomatoes, and melted mozzarella, so you get all those Italian flavors without the pasta.

Low-Carb, Gluten-Free, and Full of Fresh Garden Flavor

There's something magical about the combination of tomatoes, basil, and mozzarella! Every summer, when the garden tomatoes finally start ripening and the basil begins taking over, I immediately start looking for ways to use them in everything. I'll walk outside, pick a handful of fresh basil, grab a few tomatoes, and suddenly dinner starts to feel like it has potential.

Honestly, tomatoes, basil, and mozzarella may be one of my favorite flavor combinations of all time. It's fresh, simple, colorful, and somehow tastes like summer sunshine. Add a little garlic, olive oil, and pesto, and I'm completely sold.

Of course, our family loves Italian food in general. I love the big flavors, the fresh herbs, the bubbling cheese, and the way Italian-inspired meals bring everyone to the table. What I don't always love is the heavy pasta or bread that often comes with them. Don't get me wrong, I enjoy a good pasta dinner, but I don't always enjoy how I feel afterward.

Jump to:

• Low-Carb, Gluten-Free, and Full of Fresh Garden Flavor
• Why chicken?
• Why You'll Love This Pesto Chicken Recipe
• Kitchen Equipment You'll Need
• Ingredients for Pesto Chicken with Roasted Tomatoes and Mozzarella
• How to Make This Pesto Chicken Bake
• Tips for the Best Pesto Chicken
• Easy Variations
• How to Store and Reheat Pesto Chicken
• What to Serve with Pesto Chicken
• Frequently Asked Questions
• More Spring and Summer Recipes Explorer Momma
• Final Thoughts on Pesto Chicken with Roasted Tomatoes and Mozzarella
• 📖 Recipe

Why chicken?

That's where this Pesto Chicken with Roasted Tomatoes and Mozzarella came from.

I wanted a dinner that had all those Italian flavors I love, but without the carb-heavy base. Instead of pasta, this recipe uses juicy chicken as the foundation. Then it gets topped with basil pesto, sweet roasted tomatoes, and creamy melted mozzarella. It's simple, low-carb, gluten-free, and still feels like comfort food.

If you're a busy mom or parent trying to keep meals easy while sticking to a keto or low-carb lifestyle, this is a practical recipe to keep on repeat. I'll show you how to make it, what ingredients work best, a few easy ways to change it up, how to store leftovers, and what low-carb sides pair well with it.

It's the kind of dinner that looks pretty enough for company but is easy enough for a regular weeknight. And if you have fresh tomatoes and basil from the garden, even better. This is exactly the kind of recipe I want in my back pocket all summer long.

Why You'll Love This Pesto Chicken Recipe

Pesto chicken is one of those recipes that feels special without requiring much effort. It comes together in one pan, takes about 35 minutes from start to finish, and uses ingredients that are easy to find.

The pesto brings bold basil flavor, the tomatoes roast until sweet and juicy, and the mozzarella melts into the most delicious creamy topping. It has all the flavor of an Italian-inspired dinner without needing pasta, breadcrumbs, or a heavy sauce.

It's also easy to adjust depending on what you have. Chicken breasts or thighs both work. Store bought pesto sauce is perfectly fine, though homemade pesto is wonderful if you have lots of basil to use. Cherry tomatoes work beautifully, but small garden tomatoes can be chopped and added too.

This is truly a recipe that makes low-carb eating feel easy and enjoyable.

Kitchen Equipment You'll Need

One of my favorite things about this recipe is how simple it is. You don't need any fancy kitchen equipment or special tools to make it.

A baking dish, casserole dish, or sheet pan works perfectly, and a casserole dish is especially handy if you want to bake and store leftovers in the same pan. You'll also want a cutting board, sharp knife, measuring spoons, and a spoon or spatula for spreading the pesto. A garlic press is helpful if you use one often, but it's not necessary.

The one tool I do highly recommend is a meat thermometer. Chicken can go from juicy to dry pretty quickly, and a thermometer takes away the guesswork. Once the chicken reaches 165°F, it's done.

If you're serving it straight from the dish, a white or light-colored baking dish makes the green pesto, red tomatoes, and creamy mozzarella look especially beautiful.

Ingredients for Pesto Chicken with Roasted Tomatoes and Mozzarella

Because this recipe is so simple, the ingredients really matter. You don't need a long list, but choosing good-quality ingredients makes a big difference.

For the chicken, you can use boneless, skinless chicken breasts or chicken thighs. Chicken breasts are leaner and cook quickly, while chicken thighs are a little juicier and more forgiving. Both are delicious here, so use what your family likes best or what you have.

The pesto is the heart of the recipe. If you're using store-bought pesto, look for one with a bright green color and a fresh basil smell. I like pesto made with olive oil when possible. If you have a summer basil plant going wild in the garden, homemade pesto is a fantastic way to use it.

The tomatoes add sweetness and freshness. Cherry tomatoes or grape tomatoes work beautifully because they roast quickly and burst slightly in the oven. If you're using garden tomatoes, choose smaller ones if you can, or chop larger tomatoes into bite-size pieces.

Fresh mozzarella gives this dish its creamy, melty finish. You can use slices, pearls, or torn pieces. Shredded mozzarella works in a pinch, but fresh mozzarella gives the best texture and flavor.

Garlic, olive oil, salt, pepper, and a little Italian seasoning round everything out. Then, if you have fresh basil, add it at the end. That final sprinkle of basil makes the whole dish taste brighter and fresher.

How to Make This Pesto Chicken Bake

This is a simple assemble-and-bake recipe, which makes it perfect for busy nights.

Start by preheating the oven to 400°F. Lightly grease a baking dish or sheet pan so the chicken doesn't stick.

Pat the chicken dry with a paper towel and place it in the dish. Drizzle a little olive oil over the chicken, then season it with salt, pepper, and Italian seasoning. This gives the chicken a good flavor base before the toppings go on.

Next, spread pesto over each piece of chicken. Don't be too skimpy here because the pesto is where most of the flavor comes from. I usually use one to two tablespoons per piece, depending on the size of the chicken.

Scatter the tomatoes around the chicken and sprinkle the garlic over everything. As the chicken bakes, the tomatoes soften and release their juices. Those juices mix with the pesto and garlic and create a light, flavorful sauce in the bottom of the pan.

Bake the chicken for about 20 to 25 minutes, or until it reaches an internal temperature of 165°F. The exact time will depend on the thickness of your chicken.

Once the chicken is cooked, remove the dish from the oven and top each piece with fresh mozzarella. Return it to the oven for another 3 to 5 minutes, just until the cheese melts.

If you want a little golden color on top, you can broil it for a minute or two at the end. Just keep a close eye on it because cheese can go from golden to too brown very quickly.

Finish the dish with fresh basil and serve warm. At this point, your kitchen will smell amazing.

Tips for the Best Pesto Chicken

The biggest tip for this recipe is not to overcook the chicken. Since chicken breasts can dry out quickly, start checking them around the 20-minute mark. A meat thermometer is your best friend here.

If your chicken breasts are very thick, you may want to pound them slightly so they cook evenly. You don't have to make them super thin, but an even thickness helps avoid dry edges and undercooked centers.

Use a pesto you really like. Since pesto is such a major flavor in this recipe, this is not the place for a bland one. Fresh, bright pesto will make the whole dish better.

Also, don't skip the fresh basil at the end if you have it. It makes the recipe taste fresher and gives it that garden-to-table feel.

Easy Variations

This recipe is easy to change based on the season or what's in your refrigerator.

In spring, asparagus is a wonderful addition. Just tuck pieces around the chicken before baking. Broccoli florets are another good option to tuck around the chicken before it goes in the oven. In summer, sliced zucchini work beautifully, especially if you're already using garden tomatoes and basil. Mushrooms are another delicious option and add a little earthy flavor.

For a sweet and tangy finish, drizzle a small amount of balsamic glaze over the chicken before serving. It pairs perfectly with the pesto, tomatoes, and mozzarella.

If you like a little heat, add red pepper flakes before baking or sprinkle them over the finished dish.

Also, as I mentioned before, you can also make this with chicken thighs for a juicier version. They may need more or less time in the oven, depending on size. For a richer variation, mix a little cream cheese into the pesto.

How to Store and Reheat Pesto Chicken

This easy keto pesto chicken stores well, which makes it great for leftovers and meal prep, especially if you use store-bought pesto to save time.

Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to four days. Keep any extra tomatoes and pan juices with the chicken because they help keep it moist when reheating.

To reheat, warm it in the oven at 325°F, covered with foil, until heated through. You can also microwave it in short intervals, about 30 to 45 seconds at a time, until warm.

If the chicken seems a little dry when reheating, add a splash of broth or water to the container before warming it.

You can freeze this keto pesto chicken, but I recommend freezing it before adding the fresh mozzarella if possible. The texture of mozzarella can change after freezing. Store the chicken tightly wrapped or in a freezer-safe container for 3 to 4 months. If you freeze it in a casserole dish, thaw it in the refrigerator before baking or reheating.

What to Serve with Pesto Chicken

This pesto chicken pairs beautifully with fresh, simple side dishes.

My favorite pairing is a Strawberry Arugula Salad. The peppery arugula, sweet strawberries, creamy goat cheese, and light vinaigrette are perfect with the savory pesto chicken. It makes the whole meal feel fresh and colorful.

Cauliflower rice is another great low-carb option because it soaks up the pesto and tomato juices from the pan. Zucchini noodles are delicious too, especially if you want that pasta feeling without the pasta. Roasted veggies are another easy option with this pesto baked chicken.

Roasted asparagus, green beans, or a simple side of sautéed zucchini all work well. In summer, I also love serving this with tomato slices and fresh basil on the side.

For dessert, something light and creamy like strawberry cheesecake cups makes a beautiful finish to the meal.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work very well in this recipe. Skinless chicken thighs are also a good option and may need a few extra minutes depending on size. They are naturally juicier and a little more forgiving than chicken breasts. Just make sure they cook to an internal temperature of 165°F.

Can I make this pesto chicken ahead of time?

Yes. You can assemble the chicken with the pesto, tomatoes, garlic, and seasonings ahead of time, then cover and refrigerate it until you're ready to bake. I recommend adding the mozzarella near the end of baking so it melts nicely.

Is store bought pesto okay?

Definitely. Store-bought pesto works great for this recipe, and jarred pesto is a convenient option too. Just choose one with good flavor and simple ingredients. If you have fresh basil from the garden, homemade pesto is even better, and Parmesan cheese and pine nuts are classic ingredients in many pesto recipes.

Can I make this in a skillet?

Yes. You can sear the chicken in an oven-safe skillet first, then add the pesto, tomatoes, and garlic before transferring the skillet to the oven. Add the mozzarella at the end just as you would with the baking dish method.

What if I don't have fresh mozzarella?

Mozzarella cheese will work if that's what you have, whether it's shredded or fresh. It melts well and still tastes good. However, fresh mozzarella gives the dish a creamier texture and a more classic flavor.

Is this recipe keto-friendly?

Yes, this recipe is naturally low-carb and gluten-free, and it can fit well into a keto lifestyle depending on the pesto and serving size. Be sure to check the label on store-bought pesto for added sugars or fillers, since net carbs can vary by brand and portion.

More Spring and Summer Recipes Explorer Momma

If you're loving fresh, easy, low-carb recipes like this one, there are plenty more spring and summer favorites to try on ExplorerMomma.com.

Creamy Lemon Garlic Chicken is another simple dinner with bright flavor. Keto Italian Sausage Soup is cozy but still low-carb. Low-Carb Chicken Teriyaki is great for busy weeknights, and if you enjoy easy keto recipes, you might also like adapting chicken dishes for the Instant Pot, where chicken typically cooks for 6 minutes on high pressure. Keto Lemon Mousse or Low-Carb Lemon Blueberry Cream Cake make beautiful lighter desserts.

These recipes are all about keeping meals simple, flavorful, and satisfying without feeling complicated.

Final Thoughts on Pesto Chicken with Roasted Tomatoes and Mozzarella

This Pesto Chicken with Roasted Tomatoes and Mozzarella is one of those recipes that reminds me why I love simple cooking.

It uses a handful of fresh ingredients, comes together easily, and tastes like something you'd order at a little Italian café. The basil, tomatoes, and mozzarella bring all those classic Italian-inspired flavors I love, and the chicken turns it into a satisfying low-carb dinner.

It's the perfect recipe for spring and summer, especially when the garden starts giving you tomatoes and basil faster than you know what to do with them.

And honestly, if dinner includes pesto, roasted tomatoes, melted mozzarella, and fresh basil, I'm always going to be happy.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.