Keto Chicken Margherita recipe is easy to make, delicious and tastes like summer. Besides, it’s keto! Juicy chicken breasts are rubbed with garlic powder and Italian seasoning and topped with melted mozzarella cheese. This scrumptious dish features green basil pesto, ripe cherry tomatoes, and lots of fresh basil too. Some days I use our chef-approved recipe for zucchini pesto, and other times the jarred store-bought pesto. Whichever way, it is delicious! To top things off, sprinkle some Reggiano Parmigiano and serve with mixed salad greens. Perfection!
This low-carb and high in protein dish is a breeze to make and delicious to boot. It is made from scratch and uses simple ingredients. Bonus, this Italian-inspired chicken recipe is ready to serve in about a half hour. It is one of those recipes that is great for a weeknight dinner. Enjoy!
To make the Keto Chicken Margherita, you will need the following ingredients:
Season the chicken breast all over with ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ⅔ teaspoon salt, and black pepper to taste.
In a skillet over medium-high heat, heat 2 tablespoons of olive oil and add the seasoned chicken breasts. Cook for about 6 minutes per side until no longer pink.
Top the chicken with mozzarella slices and cover the skillet with a lid. Cook until the cheese is melted, about 2 minutes. Remove from the heat.
Spread 1 tablespoon pesto over each chicken breast and top with sliced cherry tomatoes.
Garnish with basil leaves and fresh-grated Parmesan cheese and enjoy with a mixed green salad on the side.
This skillet Keto Chicken Margherita recipe comes together quickly and easy enough for a busy weeknight. Made it? We love seeing what you’ve made! Tag us on Instagram @cookmerecipes in your posts, and leave a comment below.
Gluten Free Recipes
Keto Recipes
Low Carb Recipes
