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Keto Dinner

Creamy PHILLY Pesto Chicken

This creamy PHILLY pesto chicken has become my go-to weeknight rescue when I want something rich without the carbs. The tangy cream cheese and basil pesto meld into a velvety sauce that coats each tender chicken breast beautifully. Ready in under 30 minutes, it’s proof that keto-friendly meals can feel indulgent.

10 min Prep time 20 min Cook time 30 min Total time 4 Servings 350 Calories
Creamy PHILLY Pesto Chicken

Ingredients

  • teaspoon oil
  • small boneless skinless chicken breasts
  • /4 cup PHILADELPHIA Cream Cheese Spread
  • /3 cup 25%-less-sodium chicken broth
  • tablespoons pesto

Instructions

  1. Step 1

    I start by heating a teaspoon of oil in a large nonstick skillet over medium heat. Once shimmering, I add the chicken breasts, letting them sear undisturbed for 6–8 minutes per side until golden and cooked through (170°F). Then transfer the chicken to a plate and cover loosely with foil to keep warm. In the same skillet, drop in the cream cheese spread, stirring constantly as it melts into a smooth, bubbling base. Next, whisk in the reduced-sodium chicken broth and pesto, letting the sauce simmer and thicken for a couple of minutes until it’s glossy and cohesive. Finally, pour that lush green sauce over the rested chicken, and dinner is served. The whole process flows so effortlessly that it feels like a kitchen shortcut you’ll want to keep in your back pocket.

Chef's Tip

I always pat the chicken dry before searing – it guarantees that golden crust. For an even silkier sauce, let the cream cheese come to room temperature before it hits the pan.

Storage Tips

Leftovers keep well in the fridge for up to 3 days – just reheat gently on the stovetop with a splash of broth to revive the sauce. I find the flavors deepen overnight, so it’s almost better the next day.

Variation Tips

Swap chicken for salmon for a pescatarian twist, or stir in sun-dried tomatoes for a tangy pop. Serve over zucchini noodles or cauliflower rice to soak up every drop of sauce.

Frequently Asked Questions