Spread the pesto on the chicken. Put the mozzarella on top. Bake for 35-45 minutes until the chicken is 160 degrees and the cheese is golden and bubbly. You can broil it for a few minutes at the end to brown the cheese if you want. Substitutions: Feel free to sub in any flavor pesto for the basil pesto in this recipe.
Any flavor of pesto will work in keto pesto chicken. I love sundried tomato pesto in this baked pesto chicken recipe. Other good choices are kale pesto, spinach pesto, almond pesto, or even an olive tapenade. In July, August, and September when I am harvesting my basil from the garden I just love using a super fresh basil pesto in this recipe.
Mix ricotta and grated parmesan together with italian seasoning. Cover chicken pieces with ricotta spread and cover in spoonfuls of pesto. Sprinkle mozzarella on top and bake for 30 minutes or until chicken is cooked through and bubbly.
Heavy Cream - For a creamy pesto chicken mix a few tablespoons of heavy cream and a pinch of xanthan gum into the pesto before spreading it on the chicken breasts. Cream Cheese - An alternative to using heavy cream would be mixing your pesto into softened cream cheese before adding that on top of the raw chicken.