Keto Pesto Chicken Skillet (One-Pan Dinner for One)

This keto pesto chicken skillet will save your sanity on those nights when dinner-for-one feels more like a chore than self-care. Keto pesto chicken skillet is what you make when you’re hangry, low on energy, and even lower on clean pans. You don’t want leftovers for days—you want dinner now, for one, with zero food waste and minimal mess. If you’ve ever stared into your fridge thinking, “Do I really want to cook for just me?”—this one’s for you. Bonus: it’s all the herby, garlicky goodness of pesto without the carb guilt.

Why This One-Pan Keto Pesto Chicken Skillet Works

Cooking for One Shouldn’t Feel Like a Letdown

You’re not asking for much—just a hot, satisfying meal that doesn’t leave you with a week’s worth of plastic containers. Most recipes forget that you’re flying solo. This one doesn’t. The portions are just right, the cleanup is quick, and the result? A dish that tastes like it took way more effort than it did.

The best part about a keto pesto chicken skillet? You only need one pan and no patience for cleanup.

Flavor That Hits Without Carbs That Hurt

Pesto brings big, bold flavor—and when you go with a keto-friendly version, it’s all basil, olive oil, garlic, and cheese. No hidden sugars or mystery fillers. This skillet pairs that punchy pesto with lightly browned chicken breast, giving you rich flavor and clean macros in one go.

For another fast favorite with pesto vibes, check out this Instant Pot Keto Chicken Pesto—same flavors, different tools, and just as solo-friendly.

Keto Pesto Chicken Skillet Recipe

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• Author: Meals For One
• Total Time: 20 mins
• Yield: 1 serving

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Description

This keto pesto chicken skillet is a solo cook’s dream: one pan, low-carb, high-flavor. Quick, cheesy, garlicky—zero leftovers, all satisfaction.

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Ingredients

1 small chicken breast (boneless, skinless)

1 ½ tbsp keto-friendly pesto

1 tbsp olive oil

½ cup cherry tomatoes or zucchini

Salt & pepper to taste

Optional: shredded mozzarella or parmesan

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Instructions

1. Cut chicken into bite-sized chunks and season with salt and pepper.

2. Heat oil in skillet over medium-high heat.

3. Add chicken; sear until golden brown and cooked through.

4. Toss in cherry tomatoes or zucchini; sauté 2–3 minutes.

5. Lower heat, stir in pesto to coat everything.

6. Add cheese if using; melt slightly, then serve.

Notes

• Use a non-stick or cast iron skillet for easy cleanup.
• Don’t add pesto too early—wait until the end to avoid burning.
• Swap veggies or proteins based on what you have on hand.

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Dinner
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 skillet
• Calories: 385
• Sugar: 1g
• Sodium: 520mg
• Fat: 26g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 95mg

Keywords: keto pesto chicken skillet, one pan chicken keto, low carb chicken dinner

How to Make This Keto Pesto Chicken Skillet Step-by-Step

What You’ll Need (and Probably Already Have)

This isn’t one of those 20-ingredient traps. Here’s what you need for one satisfying skillet:

• 1 small chicken breast (boneless, skinless)
• 1 ½ tablespoons keto-friendly pesto (jarred or homemade)
• ½ cup cherry tomatoes or zucchini slices
• 1 tablespoon olive oil
• Salt & pepper, to taste

Optional: A sprinkle of shredded mozzarella or parmesan if you want a melty finish.

Tip: Use a good nonstick pan or seasoned cast iron to keep sticking—and scrubbing—to a minimum.

One Pan, One Burner, No Fuss

This keto pesto chicken skillet comes together in just six quick steps, making it ideal for busy nights or low-energy dinners.

1. Prep the chicken: Cut it into bite-sized chunks for quick cooking. Season with salt and pepper.
2. Heat the pan: Medium-high heat, olive oil in.
3. Sear the chicken: About 3–4 minutes per side until golden and cooked through.
4. Toss in veggies: Add your tomatoes or zucchini and sauté for 2–3 minutes until just tender.
5. Add the pesto: Stir in the pesto to coat everything. Lower the heat and let it simmer together for another minute or two.
6. Serve hot: Eat it straight from the pan—no judgment here.

Variations, Pesto Picks, and Keto Confidence

Which Pesto Is Best for Chicken?

You’ve got options—and not all pestos are equal when it comes to keeping it keto. Look for one that’s made with:

• Olive oil (not soybean or canola)
• No added sugars or starchy fillers
• Simple, whole ingredients like basil, garlic, nuts, and cheese

Store-bought keto pesto is totally fair game, but if you’ve got 5 minutes and a blender, a homemade version with pine nuts or almonds gives you more control. Want a dairy-free twist? Swap out parmesan for nutritional yeast.

A good keto pesto chicken skillet only needs the right pesto to shine – nothing artificial, and definitely no added sugar.

Make It Yours (and Still Keep It Keto)

This skillet loves a remix. Try:

• Different proteins: Shrimp, salmon, or even tofu if you’re plant-based
• Cheese swaps: Mozzarella melts nicely, but goat cheese adds tang. If you love that basil-cheese combo and want something a bit creamier, this Keto Chicken Broccoli Pesto is rich, low-carb, and built just for one
• Extra greens: Toss in spinach or kale at the end for a nutrient boost

Keep it under 10g net carbs by skipping any starchy add-ons, and you’ve got a fully keto-compliant dish. And if you’re tracking macros? It plays nice with most low-carb plans.

Mistakes to Avoid (and How to Fix Them Fast)

1. Adding Pesto Too Early

Why it’s a mistake:
Pesto burns quickly, especially with cheese and garlic in the mix. If you toss it in while the pan’s still blazing, it’ll turn bitter fast.

Fix:
Add pesto after the chicken is fully cooked and you’ve turned the heat down. Let it warm through gently—just enough to coat everything without sizzling.

2. Using Pesto That’s Not Keto

Why it’s a mistake:
Some store-bought pestos sneak in sugar or use canola oil, which messes with your macros.

Fix:
Always check the label. Look for ones made with olive oil, no sugar, and clean ingredients. Or try your own using basil, olive oil, garlic, nuts, and cheese—it’s faster than you think.

3. Overcooking the Chicken

Why it’s a mistake:
Dry chicken ruins the vibe, especially in a simple dish like this.

Fix:
Cut chicken into even pieces so they cook uniformly. Sear until golden, but not past 165°F inside. A meat thermometer is your secret weapon.

4. Overloading the Pan

Why it’s a mistake:
Cramming everything into a small pan leads to steaming, not searing. That means soggy veggies and pale chicken.

Fix:
Use a medium skillet and give your ingredients space. Cook in batches if needed—it’s still just one pan to wash.

Storage Tips for Leftovers (If You Somehow Have Any)

Store It Right

Cooked too much or made a double batch? You’re not stuck. Let your keto pesto chicken skillet cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. The pesto may thicken slightly in the fridge, but the flavor will stay bold and herby.

Reheat Without Drying It Out

Microwave it with a splash of water or chicken broth to loosen up the sauce, or reheat gently on the stovetop over low heat. Avoid high heat—it’ll dry out the chicken and mute the pesto’s flavor.

Bonus tip: It also makes a great cold salad topper the next day. Chop it up, toss it with arugula, and boom—you’ve got a low-carb lunch remix.

FAQ

If you’re wondering how to make your keto pesto chicken skillet foolproof, these common questions (and answers) will help.

Fast, Flavorful, and Built for One

There’s something satisfying about making a skillet dinner that hits all the notes—rich, fast, easy, and solo-sized. This keto pesto chicken skillet proves that cooking for one doesn’t have to mean leftovers or microwave meals. Just one pan, one burner, and dinner done.

So the next time you’re tired, hungry, and tempted to skip dinner, remember: this keto pesto chicken skillet has your back—and your taste buds.

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