This Chicken with Pesto Cream Sauce is low carb comfort food at it’s finest! Grilled Garlic Chicken is smothered with a Creamy Pesto Alfredo sauce making it a decadent keto-friendly dinner!
INGREDIENTS
Garlic Chicken
- 1.5 pounds chicken breast, fat trimmed
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Pesto Cream Sauce
- 1/3 cup white wine, or chicken broth
- 3/4 cup pesto
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup small tomatoes, optional: see notes below
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INSTRUCTIONS
For the Garlic Chicken
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Combine the olive oil, garlic, lemon and spices in a small bowl and stir until combined.
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Place the sliced chicken breast in a plastic bag and pour marinade over the chicken. Refrigerate for at least an hour.
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Heat grill to medium heat (about 375 degrees) and grill chicken 4-5 minutes on each side until the chicken has reached an internal temp of 165 degrees.
For the Pesto Cream Sauce
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Heat a large deep skillet or a medium size sauce pan to medium heat.
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Add the white wine and pesto and bring to a simmer. Reduce the heat to low and stir in the heavy cream and parmesan. Stir the mixture and allow it to simmer over low heat until it reaches your desired consistency.
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Serve each chicken grilled chicken breast with pesto cream sauce and diced tomatoes if desired.
NOTES
Net carbs are 1.3 g per serving
Serving: 1 chicken breast with 1/4 cup cream sauce, Calories: 282kcal, Carbohydrates: 1.4g, Protein: 68g, Fat: 16.9g, Cholesterol: 141mg, Sodium: 226mg, Fiber: 0.1g, Sugar: 0.5g
