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!