Low-Carb Pesto Caprese Chicken Casserole

Low-Carb Pesto Caprese Chicken CasserolePin recipeFollow us 54.2k

Think keto and casseroles can’t go together? Think again! This low-carb friendly casserole has layers of tender chicken, cheesy mozzarella and parmesan, tangy pesto, spinach, and roasted cherry tomatoes! Doesn’t that sound amazing?

This is a super easy recipe that will please even the pickiest of eaters, even the ones who don’t normally eat keto. How could you go wrong with cheese and chicken? And when I say easy I mean really easy.

All you have to do is layer the chicken cutlets into a large casserole dish, top with pesto, spinach, and mozzarella then top with another layer in the same order. After that you’ll add the cherry tomatoes to the sides and sprinkle with some parmesan and bake until bubbly. For a complete meal I would serve this with a green salad and an Italian vinaigrette.

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Nutritional values (per serving)

3.2 grams 1.3 grams 50.7 grams 28.9 grams 8.7 grams 486 calories
Total Carbs4.6grams
Net Carbs3.2grams
of which Saturated8.7grams
Magnesium81mg (20% RDA)
Potassium915mg (46% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (43%), fat (54%)

Ingredients (makes 8 servings)

  • 3 lbs chicken cutlets, breasts (1.36 kg)
  • 1 tsp salt
  • ½ tsp black pepper
  • ¾ cup pesto (188 g/ 6.6 oz) - you can make your own pesto
  • 3 oz baby spinach (85 g)
  • 1 pint cherry tomatoes (300 g/ 10.6 oz)
  • 13 oz fresh mozzarella (370 g)
  • ½ cup grated Parmesan cheese (45 g/ 1.6 oz)
  • fresh basil, for garnish

Note: Using chicken thighs instead of chicken breasts will decrease the protein and increase the fat content per serving. If using skinless and boneless chicken thighs: 47 g protein, and 31 g fat.


  1. Preheat your oven to 220 C/ 425 F (Update: based on feedback, preheat the oven to 200 C/ 400 F). Season the chicken cutlets with salt and pepper. Layer half of the cutlets into the bottom of a large casserole dish. Top with half the pesto, ... Low-Carb Pesto Caprese Chicken Casserole
  2. ... half the spinach, and half of the mozzarella. Repeat with another layer. Low-Carb Pesto Caprese Chicken Casserole
  3. Top the casserole with the parmesan cheese and add the cherry tomatoes to the sides. Low-Carb Pesto Caprese Chicken Casserole
  4. Bake for 45-50 minutes (Update: based on feedback, cook for 40-45 minutes) or until the chicken is cooked through and the cheese is golden and bubbly. If you’d like you can place the casserole under the broiler for 3-4 minutes to crisp up the cheese at the end. Low-Carb Pesto Caprese Chicken Casserole
  5. Sprinkle with fresh basil and serve. To store, let it cool down and keep refrigerate for up to 4 days. Low-Carb Pesto Caprese Chicken Casserole

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By Lauren Lester
Creator of WickedSpatula.com

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (18)

Sure wish the printable version of the recipe had an option to leave out pictures.  The recipes turn out to be about five pages with pics.  Once we’ve done the recipe once by looking at it on line, we don’t need pictures again.


I'm not sure why you see images? The "print recipe" option at the top of the page does not include them. I just tried it and only got 2 pages and no images.


Mine was really watery, not sure what I did wrong.


I can't wait to try this recipe- AND the pesto recipe.  Buying ingredients tonight!
Thank you for typing in your "updates" to the recipe based on user input.  That is super helpful!!


Another great recipe, it was delicious!


Does this freeze well?


Yes, this kind of casserole should freeze well.


The "make your own pesto" link only leads to this very same page. It doesn't lead to a pesto recipe.  I tried several times & wind up back on this Parmesan chicken recipe.


Thank you Sharon - fixed!


Wow, I haven't had a good meal like this in a long time. It was juicy, light, clean and satisfying. I will be making this meal many more times. And yes 425 will leave the cheese a lil crisp but soft at the same time 🤤


Do you have a pesto recipe you recommend for this dish. Eager to make it.  Thanks


Hi Wendi, I never buy pesto - I always make my own (see the link in the list of ingredients). It's super easy! 😊


why is there not a printable version??????


There is - you just need to click on "print recipe".


Made this tonight for dinner and everyone loved it. So quick n easy yet oh so tasty! Can't wait until basil is back on season so can use fresh homemade pesto!
Only thing is we found oven was too hot at 220c and it way overcooked the cheese mix on top. Next time will preheat oven to 220c then reduce to maybe 180c for the cooking time.
Thanks for another wonderful recipe!


Thank you for the tips Matt! There is nothing quite like homemade pesto 😊


I agree, the temperature was a bit too high. I also ended up burning the cheese on top, but ate it anyway because burned cheese is still edible as long as it's not black ;) The dish itself was terrific and everyone loved it.


Thank you for your feedback - I'll add this as a note in the recipe!


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