Keto chicken broccoli pesto is what you whip up when you’re tired of sad salads and washing ten pans just to eat alone. You want bold flavor, not a pile of dishes. This one-pot wonder’s creamy, herby, and packed with just the good stuff — chicken, broccoli, pesto, and not a single carb you didn’t ask for. Bonus: no leftovers you’ll guilt-trip yourself over later.
Table of Contents
Table of Contents
Keto Chicken Broccoli Pesto For One
You’re hungry, tired, and so over that sad fridge stare
You know the one. You get home, open the fridge, and just stand there — hoping dinner ideas will magically appear between the mustard jar and the lonely bag of spinach. You’re trying to stay low-carb, maybe keto, but cooking for one? It always feels like the math doesn’t work. Too many leftovers, too much cleanup, and definitely too much time.
This is exactly where keto chicken broccoli pesto steps in. One pan, real ingredients, and flavor that doesn’t taste like “diet food.” You’re not boiling five things or roasting two sides. You’re tossing chicken, broccoli, and pesto in a skillet and letting the sauce do the heavy lifting. It’s warm, rich, and doesn’t pretend to be anything it’s not.
No cleanup drama. No compromise. Just real dinner for real life.
Why it works — and why you’ll actually want to make it again
Let’s be honest. A lot of keto recipes lean heavy on cheese, cream, and not much else. But this one keeps it green and clean. You’re getting:
- Lean protein from chicken breast
- Fiber-rich broccoli to keep you full
- Healthy fats from pesto (store-bought or homemade, you do you)
- All the cozy comfort of pasta night — without the pasta
Plus, it’s fast. We’re talking 20 minutes, stovetop, and done. No oven. No chopping five herbs you’ll forget in the crisper drawer.
Try it once, and this’ll become your go-to “I deserve better than scrambled eggs again” dinner.
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Keto Chicken Broccoli Pesto Recipe
- Total Time: 20 mins
- Yield: 1 serving
Description
A quick one-pan keto dinner made with chicken, broccoli, and basil pesto — perfect for one person, zero leftovers.
Ingredients
1 small boneless skinless chicken breast (cubed)
1 cup broccoli florets
1 tbsp olive oil
2 tbsp basil pesto
1 tbsp grated Parmesan (optional)
Salt and pepper to taste
2 tbsp water or broth
Optional: lemon zest or red pepper flakes
Instructions
1. Heat olive oil in a skillet. Add cubed chicken, season with salt and pepper, and cook until browned.
2. Add broccoli and 2 tbsp water or broth. Cover and steam for 2–3 minutes until tender.
3. Stir in pesto and toss everything until evenly coated. Lower heat.
4. Top with grated Parmesan and optional lemon zest or chili flakes. Serve hot.
Notes
- Double the recipe if you want leftovers — stores well for 2–3 days.
- Use shrimp instead of chicken for a quick seafood twist.
- Don’t skip the squeeze of lemon — it brightens everything.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: keto chicken broccoli pesto, one pot keto dinner
How To Make Keto Chicken Broccoli Pesto (In One Pan)
Ingredients that actually make sense for one person
This isn’t one of those “feeds 6” recipes pretending to be solo-friendly. Here’s what you really need for one solid, satisfying dinner:
Ingredients:
- 1 small boneless skinless chicken breast (about 6 oz), cubed
- 1 cup broccoli florets (fresh or frozen)
- 1 tablespoon olive oil
- 2 tablespoons basil pesto (store-bought or homemade)
- 1 tablespoon grated Parmesan (optional, but tasty)
- Salt & pepper to taste
- 2 tablespoons water or chicken broth (for steam)
- Optional: red pepper flakes, lemon zest, or a squeeze of lemon juice for brightness
If you’ve got leftover pesto, stir a spoonful into tomorrow’s scrambled eggs or toss it with zucchini noodles. It also works in this Keto Pesto Chicken Skillet if you want to double down on flavor with a twist.
Step-by-step: no oven, no mess, no drama
- Heat the oil in a skillet over medium heat. Add the cubed chicken. Season with salt and pepper. Sear until golden and cooked through (about 5–7 minutes).
- Add the broccoli right to the pan. If fresh, toss it in with a splash of water or broth and cover with a lid to steam for 2–3 minutes. If frozen, just toss and stir until heated through.
- Stir in the pesto. Lower the heat, add the pesto, and toss everything until coated and glossy. Taste and adjust — a squeeze of lemon can balance the richness.
- Top with Parmesan, if using. Done. Serve straight from the skillet if you’re skipping dishes tonight.
Ways To Customize Your Keto Chicken Broccoli Pesto
Make it yours — easy keto swaps & upgrades
Once you’ve tried this keto chicken broccoli pesto once, you’ll start riffing without even thinking. It’s that flexible.
Here’s how to mix it up:
- No broccoli? Use zucchini, spinach, or cauliflower rice
- Pescatarian? Swap chicken for shrimp and reduce cook time
- No dairy? Go dairy-free pesto and skip the Parmesan
- Want creamy? Stir in a spoonful of cream cheese for a silky texture
Sometimes, just switching the pesto brand changes everything. Some are more garlicky, some more nutty — find your favorite. And if you’re craving more spice, try what I do: throw in red pepper flakes and a dash of lemon zest for brightness.
Storage, leftovers & reheating (if you’re the rare one with any)
Technically this recipe is designed not to leave you with extras. But if you doubled it (go you), here’s how to keep it good:
- Fridge: Store in a sealed container for up to 3 days
- Reheat: Add a splash of broth or water before microwaving so the pesto doesn’t dry out
- Don’t freeze: Pesto tends to separate and go oily once thawed
Want a second-day remix idea? Add your leftover keto chicken broccoli pesto to a low-carb wrap or stir it into shirataki noodles — or try a pressure cooker spin like this Instant Pot Keto Chicken Pesto for something hands-off.
FAQ
Can I eat pesto on a keto diet?
Yes — pesto is a keto-friendly sauce, especially when it’s made with olive oil, basil, garlic, and nuts. Just watch the label if it’s store-bought: some brands sneak in sugars or starches. The great thing about keto chicken broccoli pesto is that it leans into healthy fats without spiking your carbs.
Can you eat chicken and broccoli on keto?
Absolutely. Chicken is lean, high in protein, and contains zero carbs. Broccoli is a low-carb, high-fiber veggie that’s perfect for keto. That’s why they’re the star duo in this keto chicken broccoli pesto recipe — simple, clean, and full of nutrients.
Can you eat unlimited broccoli on keto?
Not quite. Broccoli is keto-approved, but it still contains a few net carbs per serving. You won’t blow your macros with a cup or two, but “unlimited” might push you over. The beauty of this one-pan dish is that it gives you just the right portion for one.
Is pesto sauce high in carbs?
Not typically. Most classic pesto sauces have around 1–2 grams of carbs per tablespoon — very keto-friendly. Just check the ingredient list for sneaky additives. In this keto chicken broccoli pesto, two tablespoons of pesto add flavor without wrecking your carb count.
The Real Win of Keto Chicken Broccoli Pesto
You don’t need a pile of cookware, a 30-minute prep window, or a second stomach for leftovers. What you need is flavor, balance, and something that respects your solo kitchen flow. That’s exactly what keto chicken broccoli pesto delivers — a low-carb, high-satisfaction meal that works hard for one.
For more chicken + flavor combo ideas, the One Pot Cajun Chicken Rice or Sheet Pan Hot Honey Garlic Chicken and Zucchini are spicy little cousins worth checking out.
P.S. Cooking solo doesn’t mean cooking boring.
Follow me on Pinterest and X (Twitter) for more no-fuss, flavor-packed meals made just for one. New one-pot recipes, smart keto swaps, and zero leftovers – all in your feed.