Recipe: Low Carb Cream Cheese and Pesto Chicken

Wow, here we go. My first recipe! I made this last night and it was soooo goooood. I’m already drooling and I haven’t even started writing.  It’s really easy, doesn’t take much time at all and it’s only 6 carbs per serving. I´ll post the process with pictures first and then you can see the printable version on the bottom of the post, enjoy!

Step 1: Preheat your oven to 200 °c (390 °F). Take a bowl and throw in it your cream cheese and pesto.

Cream cheese and pesto in a bowl

Cream cheese and pesto in a bowl

Step 2: Mix it well together to make a gooey, green mess like this:

Pesto mess

Gooey pesto mess

Step 3: Take 1 whole garlic (yes, do it) and chop it pretty coarsely, although not so you´ll end up with half a clove in your mouth. Pam or oil an ovenproof dish big enough to hold your chicken and arrange the garlic at the bottom. Place your chicken (I used breast meat but you can use other parts as well) on top of the garlic and season with salt and pepper. Don’t go overboard with the salt because the pesto/cream cheese combo is pretty salty.

Seasoned chicken

Seasoned chicken waiting to be smothered in deliciousness

Step 4: Now for the fun part. Slather your green pesto goo over the chicken. If you have some goo left just poke it somewhere in between the chicken breasts. If you’re a fan of green olives you could spread some over the chicken at this point. When you’re done it should look something like this:

Pesto chicken ready

All set to go into the oven!

Step 5: Place the dish in your preheated oven and let it cook for 35-45 minutes or until the core temperature has reached 82 °c (180 °F). If you think it’s under cooked, please give it a little more time. I certainly don’t want you to get sick. When it comes out of the oven it should look like this:

Chicken ready

A sizzling, tender and gorgeous low carb chicken

You’re all done! If you want to be all fancy you can put it on a nice big dish, garnish with herbs and serve the sauce (oil/basil/garlic YUM) in a separate container.

I recommend you use the time while the chicken cooks to make a nice side dish, like cauliflower rice/mash, broccoli, brussel sprouts or a green leaf salad to cut the salty richness of the chicken.

I don’t know if you can freeze this but my husband took the leftovers to work this morning and said his lunch was fantastic with a bit of bacon on the side.

Nutritional info per serving (1 small breast with sauce):  Calories: 642 – Net carbs: 7g – Fat: 40g – Protein: 63g



1 whole garlic

4 small to medium chicken breasts

1 tbsp olive oil

200 g (7 ounces) cream cheese

1 small/medium jar of pesto (check labels to be sure there are no hidden carbs, you never know)

salt and pepper

green olives (optional)



Preheat oven to 200 °c (390 °F). Mix the cream cheese and pesto in a bowl. Chop the garlic coarsely and arrange it in an oiled ovenproof dish. Place the chicken over the garlic, season with salt and pepper and spread the cream cheese mixture on top. Add olives if you like. Put the dish in the oven and bake for 35-45 minutes or until the chicken center reaches 82 °c (180 °F).



  1. Eli Gordon January 24, 2012
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    • Lilja January 9, 2014
  3. aimee January 19, 2015
  4. Cassandra January 6, 2017
  5. Cassandra January 6, 2017

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