One Pot Tuscan Pesto Chicken Skillet has Olives and Lemon for a tuscan inspired low carb chicken pesto skillet that is easy and so delicious! Keto diet ok.
Ever since starting a low carb (mostly keto-ish) diet just about a week ago, I’ve felt really inspired and have had some really good luck with recipes that have made me feel great, and work for our whole family – like this amazingly delicious pesto chicken skillet with tons of tuscan flavors, like olives, tomatoes, and lots of lemon!
That’s not my usual feelings about a diet – especially one with pretty severe restrictions on carbs.
I was a little apprehensive to start a low carb diet again at first – but after a week and 15 pounds, I am SUPER thrilled to really give this one a go.
And surprisingly, unlike other diets, I actually feel like I can make a lot of meals on keto that pair perfectly with carb options, so nobody in our house feels cheated.
This amazingly delicious and easy one pot chicken pesto skillet is a perfect keto friendly pesto chicken skillet dinner – it is simple, great for people who are dieting, AND those who aren’t.
This one pot tuscan chicken pesto skillet is amazing on its own, alongside roasted veggies, or over pasta or rice!
It’s also delicious with roasted potatoes – this chicken pesto with olives is truly one you’ll love to make over and over again!
Tips to Perfect Pesto Chicken
Let your chicken fully cook before adding the pesto – a nice lovely browned chicken breast soaks up the pesto flavor so well!
If using a store-bought pesto, you might not love the color or appearance of the pesto. What can we say – while chicken pesto tastes amazing, it sure can look kind of gross. If you’re plating this for a dinner party, use my top trick to getting pretty pesto – chop (or blend) a cup of fresh cilantro and mix it in for pretty, vibrant green pesto that is just as delicious to look at as it is to eat!
If saving for leftovers (this dish reheats beautifully – thanks mostly to all of the oil in pesto, which helps keep the chicken from drying out), REMOVE THE LEMONS from the container you store this meal in. This sounds funny, but the lemon pith can give off a seriously bitter flavor when stored with food for too long. Simply squeeze out the juice and throw the rest away when storing!
Tuscan inspired flavors work beautifully with pesto – olives, tomatoes, lemon really help it shine – but feel free to skip any of them according to your tastes (or what you might have on hand.)
This dinner is also excellent with some fresh shredded parmesan cheese on top!
If you love pesto, be sure to try this incredibly delicious roasted cauliflower with cilantro cashew pesto.
It is an absolute knockout, and the pesto is a vibrant green and full of flavor!
One Pot Tuscan Pesto Chicken Skillet with Olives and Lemon Recipe
- 2 tbsp olive oil
- 3 chicken breasts
- 2 tsp salt
- 2 tsp pepper
- ½ cup cherry tomatoes, sliced in half
- ¼ cup kalamata olives, pitted and sliced in half
- 1 lemon, sliced in half and then into wedges
- 1 cup pesto
- In a large, heavy pan, heat oil until shimmery.
- Generously salt and pepper chicken.
- Add chicken to pan, and cook on medium high until its internal temperature reaches 160 degrees.
- Remove chicken from pan.
- Deglaze pan with wine, scraping up any browned bits.
- Add tomatoes to pan, and let cook down and wine reduce, about 4 minutes.
- Add olives to pan with pesto sauce.
- Mix well.
- Add chicken back to pan and top with lemon wedges.
- Cook about 5 minutes, until pesto has slightly thickened and tomatoes have burst.
- Serve over rice, pasta, cauliflower rice, or with roasted vegetables.