When a weeknight dinner needs to hit the table fast without skimping on flavor, Keto Pesto Chicken with Roasted Tomatoes is a reliable go-to. It’s simple, comforting, and genuinely satisfying—the kind of dish that makes you pause a second before reaching for takeout. The combination of juicy chicken, bright pesto, and blistered tomatoes creates a sauce-like finish that clings to the meat and makes every bite feel intentional.

Nothing here is fancy or fussy. It’s designed to be friendly to your schedule—and friendly to your macros too. If you’re keeping things keto, the pesto and tomatoes keep the dish bright and fresh, while the chicken provides clean protein to power your evening. And yes, it’s delicious enough to cook again next week, which is exactly what you want from a dependable weeknight recipe.

Ingredients for this Keto Pesto Chicken with Roasted Tomatoes

Gather these ingredients for a balanced, flavorsome dinner that’s ready in about 30 minutes.

4 boneless, skinless chicken breasts
1/2 cup pesto (basil or a keto-friendly pesto)
1 tablespoon olive oil
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated parmesan cheese (optional, for a finishing touch)

Tip: If you don’t have pesto on hand, a quick mix of fresh basil, olive oil, garlic, and a little grated parmesan works nicely as a substitute.

Instructions

Preheat your oven to 425°F (220°C). Lightly oil a baking dish or line it with parchment for easy cleanup.
Season the chicken breasts with a pinch of salt and pepper. Rub each breast with a little pesto to coat the top.
In a bowl, toss the halved cherry tomatoes with olive oil, minced garlic, a pinch of salt, and pepper.
Spread the tomato mixture in the bottom of the baking dish. Nestle the pesto-coated chicken on top of the tomatoes.
Roast in the oven for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally and the tomatoes blister and burst with flavor.
If you like a bit of extra color and a touch of richness, sprinkle grated parmesan over the chicken during the last 2 minutes of baking.
Let the dish rest for a couple of minutes after removing from the oven. Spoon some of the juicy tomato sauce over the chicken and serve.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

This makes it a good option for busy evenings. If you’re cooking for less or more people, you can adapt by halving or doubling the recipe while keeping the sauce-to-chicken balance intact.

Nutritional information

Per serving (about 1/4 of the dish):

Calories: ~360
Protein: ~32 g
Fat: ~22 g
Carbohydrates: ~9 g
Fiber: ~2 g

This estimate can vary slightly depending on the exact pesto and cheese you use. If you want to trim calories a bit, you can skip the parmesan topping.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs stay juicy and pair nicely with the pesto. If using thighs, bake until the internal temperature reaches 165°F (74°C), which may take a bit longer than breasts depending on the size.

What if I don’t have pesto?

No problem. You can blitz fresh basil with olive oil, garlic, and a little parmesan to mimic pesto. Even a light drizzle of olive oil with a few torn basil leaves can enrich the dish without masking the tomato flavors.

Is this dish suitable for meal prep?

Yes. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven to keep the tomatoes blistered and the chicken tender. The flavors often taste even better the next day as the sauce melds with the chicken.