Deliciously Crispy Baked Pesto Chicken Recipe (Keto)
This 30-minute Baked Pesto Chicken Recipe is the ultimate, easy weeknight dinner! Topped with a creamy pesto sauce and crispy zero-carb breadcrumb topping! A meal the whole family will love!
Table of Contents
What Makes This Recipe Great
Sorry for shouting at your eyes, but…I HAVE FOUND THE BEST KETO, WHOLE30, & PALEO BREADCRUMBS!
They’re crispy, flavorful, and taste exactly like panko. The breadcrumbs take this Crispy Baked Pesto Chicken Recipe over the TOP! Plus, this crispy chicken has only 1 net carb! You’re never going to believe what it is…Pork panko!
Pork panko is ground-up pork rinds, and it is changing my life. It adds the perfect crispiness you love from traditional panko breadcrumbs, but it is Keto + Whole30 approved. Yea! I buy mine on Amazon, but you could also make your own by grinding up pork rinds in the food processor.
Along with the crispy topping, you’re going to love this pesto chicken. I top it with a pesto aioli made using my homemade mayonnaise and homemade pesto. Then coat it with pork panko, finish in the oven, and dinner is ready in under 30 minutes!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Rescue Recipes: Nat’s Notes
This is a brand new recipe that’s part of my 2023 Rescue Recipes Series – aka lifesaving recipes for busy families! View all the Rescue Recipes here.
There are so many reasons to love this meal, but for starters, my kids go crazy for this. It’s like a fancier chicken nugget. I make extra pesto aioli to use as a dipping sauce, which they love because my kids love a good dip.
This is a recipe I can actually have done in 30 minutes or less, and it takes less than 5 minutes to prep the chicken. While it’s baking, I prepare easy, healthy sides that cook up in even less time.
The coating sticks to the chicken so well, absorbs all the flavor from the sauce, and gets super crispy in the oven. It’s honestly a real delight to eat, is low carb for me, and satisfying to them, and there are always clean plates- a momma’s dream!
- Rescue Recipes Tips: You can prep the chicken ahead of time and/or make the aioli and coating. You can also top the chicken with the aioli and coating and store it in the fridge for a few hours. Then, when you get home, just put it in the oven to bake.
- Kid-Friendly Tips: This pesto chicken recipe is super kid-friendly. I make it for my kids with gluten-free pasta tossed with pesto and cream and sides of roasted broccoli, fruit, and leftover pesto aioli as a dipping sauce.
- Carb-Friendly Tips: I serve it with hearts of palm pasta tossed in pesto and cream and then roasted broccoli to keep it low carb for me.
Ingredient Notes
- Chicken breasts: I used boneless chicken breasts and left the skin on, but if you prefer skinless chicken breasts, that will totally work, too.
- Basil pesto: My 5-minute dairy free pesto is super easy to make with fresh basil, olive oil, pine nuts, garlic, and salt. You can keep it in the fridge for tons of recipes. Or, use a store-bought version if desired.
- Mayonnaise: Store-bought mayo will work, but I have this recipe for 60-second homemade keto mayonnaise if you’d like to make your own.
- Pork panko bread crumbs: You can buy these online or make your own using my super easy recipe.
- Parmesan cheese
- Olive oil
- Kosher salt and pepper
Step-by-Step Instructions
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup then set it in a wire baking rack.
- Make the pesto aioli. In a small bowl, combine the mayo and pesto. Stir to combine.
- Make the coating. In a small bowl, combine the pork rind panko and grated parmesan cheese. Stir to combine.
- Prepare the chicken by gently pounding it to an even thickness with a meat mallet. Season both sides of the chicken with kosher salt and black pepper. Set the chicken on the wire baking rack. Spoon 2 tablespoons of the pesto aioli to the top of the chicken breasts. Spread in an even layer. Then sprinkle on 2 tablespoons of the breadcrumb coating, pressing lightly to adhere. Optional step: You can sear off your chicken in a skillet with a bit of oil first if desired. This makes the skin of the chicken a bit crispy before baking.
- Bake the chicken for 15-20 minutes, until the chicken has an internal temperature of 165ºF. Remove the baking dish from the oven and let it rest for 5 minutes.
- Serve warm. I love serving this with hearts of palm pasta tossed in pesto and cream with roasted broccoli.
Expert Tips
- Chicken: This works best with chicken breasts, but you could use boneless, skinless chicken thighs as well.
- Pesto: When I don’t have homemade pesto, my favorite store-bought is by Mezzetta.
- Coating: I love the combo of pork rind panko + grated parmesan cheese. It gets crispy and adheres perfectly to the chicken. I get this pork rind panko on Amazon. You could also crush pork rinds. If you don’t need this to be low carb/GF, you could use panko or bread crumbs.
- Dipping Sauce: I’ll often double the pesto aioli. This way, I have leftover dipping sauce for my kids.
- Dairy-Free: If you’re dairy-free, use a dairy-free pesto and skip the parmesan. Just double down on the pork panko.
- Substitutions: Pork panko could be regular panko, gf panko, or bread crumbs. You can use almond flour, but it doesn’t get as crispy. Grated parmesan could be grated pecorino romano. No subs for the mayo or pesto.
Serving Tips
- You can serve this baked pesto chicken recipe with various sides, noodles, or rice. I like to serve mine with roasted broccoli and hearts of palm pasta. For my kids, I serve it with gluten-free pasta, broccoli, and fruit.
- Other ideas: Zucchini noodles, spaghetti squash, roasted asparagus, green beans, cauliflower rice, a side salad, and more!
Storage Tips
- Store leftovers in an airtight container for up to 5 days. Reheat the baked pesto chicken over the stovetop with some oil to get crispy.
Recipe FAQs
You can serve this baked pesto chicken recipe with various sides and customizations. I make the recipe as written, but you can also add cherry tomatoes or grape tomatoes, fresh mozzarella cheese, and serve with sides like roasted broccoli, asparagus, regular pasta, hearts of palm pasta, rice, and more!
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Deliciously Crispy Baked Pesto Chicken Recipe (Keto)
Ingredients
- 4 6-ounce boneless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup pesto
- 1/4 cup mayonnaise
- 1/4 cup pork panko breadcrumbs
- 1/4 cup grated parmesan
Instructions
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup, then set in a wire baking rack.
- Make the pesto aioli. In a small bowl, combine the mayo and pesto. Stir to combine.
- Make the coating. In a small bowl, combine the pork rind panko and grated parmesan cheese. Stir to combine.
- Prepare the chicken by gently pounding it to an even thickness with a meat mallet. Season both sides of the chicken with kosher salt and black pepper. Set the chicken on the wire baking rack. Top the top of each chicken breast with 2 tablespoons of the pesto aioli. Spread in an even layer. Then sprinkle on 2 tablespoons of the coating, pressing lightly to adhere.
- Bake the chicken for 15-20 minutes, until the chicken has an internal temperature of 165ºF. Remove from the oven and let it rest for 5 minutes.
- Serve warm. I love serving this with hearts of palm pasta tossed in pesto and cream with roasted broccoli.
- Leftovers will keep in an airtight container for 5 days.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
Expert Tips
- Chicken: This works best with chicken breasts, but you could use boneless, skinless chicken thighs as well.
- Pesto: When I don’t have homemade pesto, my favorite store-bought is by Mezzetta.
- Coating: I love the combo of pork rind panko + grated parmesan cheese. It gets crispy and adheres perfectly to the chicken. I get this pork rind panko on Amazon. You could also crush pork rinds. If you don’t need this to be low carb/GF, you could use panko or bread crumbs.
- Dipping Sauce: I’ll often double the pesto aioli. This way, I have leftover dipping sauce for my kids.
- Dairy-Free: If you’re dairy-free, use a dairy-free pesto and skip the parmesan. Just double down on the pork panko.
- Substitutions: Pork panko could be regular panko, gf panko, or bread crumbs. You can use almond flour, but it doesn’t get as crispy. Grated parmesan could be grated pecorino romano. No subs for the mayo or pesto.
Serving Tips
- You can serve this baked pesto chicken recipe with various sides, noodles, or rice. I like to serve mine with roasted broccoli and hearts of palm pasta. For my kids, I serve it with gluten-free pasta, broccoli, and fruit.
- Other ideas: Zucchini noodles, spaghetti squash, roasted asparagus, green beans, cauliflower rice, a side salad, and more!
Storage Tips
- Store leftovers in an airtight container for up to 5 days. Reheat the baked pesto chicken over the stovetop with some oil to get crispy.
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17 Comments on “Deliciously Crispy Baked Pesto Chicken Recipe (Keto)”
So delicious and easy! 😍
Thank you, Barbara!
Love this meal, especially for company or feeling a little fancier. It is delicious but takes the chicken up a level with the pesto/crumbs. It reheats great as well.
I am glad you enjoy the pesto aioli Marissa! I agree it has so many uses! Pairing it with crispy chicken is my favorite though!
So so good!! I don’t know why I’m surprised. I’ve never made a bad recipe from you. I matched it with your keto pesto caprese salad and it was a great healthy family meal!
I love that you paired it with the pesto caprese salad Alana. That sounds like the perfect healthy meal.
Thank you for your kind words about my recipes. I am so glad you enjoy them!
Another winner!!
I needed a quick recipe so I googled ‘tastes lovely chicken pesto’
Didn’t have pork rinds to crush, so I went with heavy Parmesan cheese & a little panko.
Yum!
I am so glad you liked my chicken Susan! It’s so good to hear that the recipe worked well with the substitution of parmesan cheese and panko. These days we are all having to cook using just what we have on hand.
Natalie, you’ve done it again! I don’t know how you come up with such simple but delicious recipes, but they are so good!! This was insanely easy to make but so flavorful. I paired it with your cauliflower mash and roasted broccoli and WOW!! Soooooo so good. We will be making this weekly from now on!
Thank you so much for your really nice comment Kim! You just made my day! I am so glad you liked my pesto chicken. Sounds like you made the yummiest dinner ever! I am so happy this will be in your regular recipe rotation. That is music to my ears!
Delicious!
Will definitely make again
I am so glad you liked my pesto chicken and will be making it again Lisa! Thank you so much for the feedback, I really appreciate it.
I make some of these chicken tenders every week at the beginning of my meal prep to have on hand for lunches! I throw them on a premade salad or give them to my 15 month old son! They are a big hit! And using pork rinds as the breading? Genius!
Love this recipe!! My whole family will eat this without complaining. Thank you so much Natalie for sharing this wonderful recipe!!
That is my favorite thing to hear! So glad they like them Miranda! Yea yea yea! Such a mom win!
Made this tonight; DELICIOUS!!! Already had the mayo and pesto made for a few days, so it was easy to make. Thanks for such a tasty dish!
Yea! I am so happy to hear that Sharon! Thank you so much!