Whole30 + Keto Crispy Pesto Chicken Recipe – topped with a creamy pesto sauce and crispy 0 carb breadcrumb topping. Paleo, gluten free, grain free, dairy free, sugar free, clean eating.

Crispy pesto chicken cut in half on a white plate

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 whole30 + keto crispy pesto chicken over the TOP! This crispy chicken is only 1 carb!

Crispy pesto chicken on a white plate with vegetables

Crispy Breading on Whole30 + Keto Crispy Pesto Chicken

You’re never going to believe what it is.

Pork panko!

It’s ground up pork rinds, and it is changing my life. Adds the perfect crispiness you love from panko, but 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.

Steps to making crispy pesto chicken

How To Make Whole30 + Keto Crispy Pesto Chicken

Along with the crispy topping, you’re going to love this pesto chicken.

I sear off my chicken breasts in a cast iron skillet. I break down whole ButcherBox chickens, and leave the skin on my boneless chicken breasts. This adds tons of flavor and healthy fats.

I top it with a pesto aioli made using my homemade mayonnaise and homemade pesto. Then top it with pork panko, finish in the oven, and dinner is ready in under 30 minutes!

Crispy pesto chicken on a white plate with vegetables

My kids go crazy for this! It’s like a fancier chicken nugget.

I will make extra pesto aioli to use as a dipping sauce, which they love because my kids love a good a dip.


Whole30 + Keto Crispy Pesto Chicken

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


(4) 6-ounce boneless chicken breasts, preferably skin on (I get my organic chicken from ButcherBox, which I highly recommend!)

1 tablespoon avocado oil

1 teaspoon salt

1 teaspoon pepper

1/4 cup pesto

1/4 cup mayonnaise

1/4 cup pork panko breadcrumbs


Heat a cast iron skillet over medium heat for 5 minutes. Preheat your oven to 425ºF.

Pound your chicken to an even thickness using a meat mallet. Season with salt + pepper.

In a small bowl, combine the mayo and pesto. Stir to combine.

When the cast iron skillet is warm, add the avocado oil and cook the chicken skin side DOWN for 5 minutes, until crispy golden brown.

Flip the chicken, spoon on the pesto mixture, then top with the pork panko breadcrumbs.

Transfer the chicken still in the cast iron skillet to your oven, and cook until it reaches an internal temperature of 165ºF, about 10 minutes.

Rest for 5 minutes, then serve.

Leftovers will keep in an airtight container for 5 days.


I sometimes like to make extra of the pesto mayo mixture to serve as a dip with the chicken!

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