Pesto Chicken and Broccoli (Paleo, Keto)

This Pesto Chicken and Broccoli (Paleo, Keto) recipe is one of those weeknight winners: simple, bright, and packed with savory basil flavor. It’s the kind of dish you can throw together after work and still feel like you made something special. With tender chicken, crisp-tender broccoli, zesty sun-dried tomatoes, and a creamy basil pesto coating everything in fragrant, herby goodness, it’s low-carb comfort without any fuss.

Short on time? This comes together quickly. Want meal prep? It reheats beautifully and holds up for lunches or dinners all week. Below you’ll find a pantry-friendly ingredient list and step-by-step instructions written clearly so you can breeze through the prep and get straight to the delicious part.

Why you’ll love this Pesto Chicken and Broccoli (Paleo, Keto)

• Fast: From chopping to plating in about 25–30 minutes.
• Nutrient-dense: Lean protein and plenty of green veggies.
• Versatile: Serve over cauliflower rice, zucchini noodles, or simply enjoy as-is.
• Flavor-forward: A bold pesto finish and chewy sun-dried tomatoes add texture and brightness.

Ingredients

• 2 large chicken breasts, chopped into bite sizes, 1.25 lbs
• 1 large crown broccoli
• 3/4 cup basil pesto sauce
• 1/3 cup sun-dried tomatoes
• Salt and pepper, to taste
• 2 tablespoons olive oil (or other neutral oil)

Equipment

• Large skillet or frying pan
• Knife and cutting board
• Measuring cups
• Tongs or a spatula
• Small bowl for sun-dried tomatoes (optional)

Prep Tips

• Cut the chicken into uniform bite-sized pieces so everything cooks evenly.
• Separate the broccoli crown into florets, and slice thicker stalks so they cook at the same rate as the florets.
• If your sun-dried tomatoes are packed in oil, drain and roughly chop them. If they’re dry-packed, rehydrate in hot water for 10 minutes, then drain and chop.
• Measure out the 3/4 cup basil pesto sauce ahead of time so the finishing step is quick.

Step-by-step Instructions

1. Pat the 2 large chicken breasts dry with paper towels. Season the chopped bite-size pieces lightly with salt and pepper.
2. Warm a large skillet over medium-high heat and add 2 tablespoons olive oil. Allow the oil to heat until it shimmers but does not smoke.
3. Add the chicken pieces in a single layer. Cook without moving for 2–3 minutes to develop a golden sear, then stir or flip and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on piece size. Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, add the broccoli florets and any sliced stalk pieces. If the pan seems dry, add a splash more oil (about 1 teaspoon). Sauté the broccoli for 3–5 minutes, stirring occasionally, until it becomes bright green and crisp-tender. If you prefer softer broccoli, cook an additional 1–2 minutes.
5. Return the cooked chicken to the skillet with the broccoli. Add the 1/3 cup sun-dried tomatoes, spreading them through the mixture so their flavor distributes evenly.
6. Reduce the heat to low. Pour in the 3/4 cup basil pesto sauce and stir thoroughly to coat the chicken, broccoli, and sun-dried tomatoes in pesto. Continue cooking for 1–2 minutes, just long enough to warm the pesto through and let the flavors meld. Do not boil.
7. Taste and adjust seasoning with additional salt and pepper if desired. Remove the skillet from the heat.
8. Serve the Pesto Chicken and Broccoli (Paleo, Keto) hot. It pairs beautifully with cauliflower rice, zucchini noodles, or a simple side salad for a complete low-carb meal.

Serving Suggestions

• For a heartier plate, spoon the pesto chicken and broccoli over roasted cauliflower rice.
• For something lighter, pile it on top of zucchini noodles tossed with a touch of olive oil.
• Garnish with extra torn basil leaves or a sprinkle of cracked black pepper for a fresh finish.

Make-ahead and storage

This dish stores well in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave in short bursts to prevent the pesto from separating. If freezing, place in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Ingredient notes and swaps

• If your pesto contains cheese and you prefer a dairy-free version, use a dairy-free pesto or make your own using basil, olive oil, nuts (like almonds or walnuts), lemon juice, and garlic.
• Sun-dried tomatoes add a concentrated sweet-tart chewiness. If you don’t have them, roasted red peppers can be a milder substitute—use the same volume, 1/3 cup, chopped.
• Adjust the olive oil slightly if your pesto is very thick; a teaspoon or two can help coat everything evenly without thinning the pesto too much.

Nutrition snapshot (approximate per serving)

Per serving (recipe serves 2–3 depending on portion sizes): high protein, low carbohydrate, and rich in healthy fats from the pesto and olive oil. Exact nutrition varies based on the specific pesto product used and whether sun-dried tomatoes are oil-packed.

Final thoughts

Pesto Chicken and Broccoli (Paleo, Keto) is a straightforward, flavor-forward meal that checks a lot of boxes: quick, satisfying, and adaptable. The pesto brings brightness and richness, the sun-dried tomatoes add concentrated flavor, and the chicken and broccoli make it feel wholesome and filling. Keep the ingredients on hand and this will become one of your go-to quick dinners.

Have you tried any twists on this? Swap the sun-dried tomatoes for olives or add a handful of toasted pine nuts for crunch. No matter the variation, this base is forgiving and delicious.

Pesto Chicken and Broccoli (Paleo, Keto)

A quick, low-carb skillet meal of pesto-coated chicken and broccoli that's ready in about 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts chopped into bite-size pieces (about 1.25 lb total)
• 1 large crown broccoli cut into florets
• 3/4 cup basil pesto sauce
• 1/3 cup sun-dried tomatoes
• sea salt to taste

Equipment

• large zip-top bag
• large non-stick skillet
• stovetop
• Lid

Method

 

1. Add the chopped chicken, broccoli florets, pesto, and sun-dried tomatoes to a large zip-top bag; seal and shake until everything is evenly coated in pesto.
2. Refrigerate and marinate for at least 1 hour, or up to 24 hours for more flavor.
3. When ready to cook, heat a large non-stick skillet over medium-high heat and add the marinated mixture to the hot skillet.
4. Stir the ingredients into an even layer and let sit undisturbed 2–3 minutes to brown the chicken, then stir and brown another 2–3 minutes.
5. Cover the skillet with a lid and cook, stirring occasionally, until the chicken is cooked through and the broccoli is tender, about 10–15 minutes total.
6. If a lot of liquid accumulates, uncover and allow it to simmer off so the sauce thickens.
7. Taste and add sea salt as needed, then serve warm.

Notes

• Marinate at least 1 hour for best flavor.
• Cook until chicken reaches 165°F if using a thermometer.
• If sauce is too thin, uncover to reduce liquids.
• Use chopped sun-dried tomatoes packed in oil or dry—either works with slightly different texture.