Keto Broccoli Pesto over Chicken Thighs

This Keto Broccoli Pesto over Chicken Thighs recipe is a delightful twist on the classic Italian favorite, offering a low-carb, high-fat meal that is both nutritious and satisfying. The homemade broccoli pesto pairs perfectly with the juicy, tender chicken thighs for a dish that's bursting with flavor and ideal for any keto-friendly lunch or dinner.

Course Dinner

Cuisine Italian-inspired Keto

Keyword chicken thighs, High Fat Meal, Keto Broccoli Pesto, Keto Italian Recipe, Low-Carb Dinner

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 560kcal

Equipment

Oven
Oven-safe skillet
Food processor
Measuring cups and spoons
Cutting board
Chef’s knife
Paper towels

Ingredients

Chicken Thighs

4 large chicken thighs, bone-in and skin-on approximately 1.5 lbs or 680 grams
1 tbsp olive oil 15 ml
1 tsp garlic powder 3.1 grams
1 tsp onion powder 2.1 grams

Broccoli Pesto

2 cups broccoli florets about 6.3 oz or 180 grams
⅓ cup grated Parmesan cheese about 1.4 oz or 40 grams
¼ cup pine nuts about 1 oz or 28 grams
3 cloves garlic, minced
½ cup fresh basil leaves about 0.5 oz or 15 grams
½ cup olive oil 120 ml

Instructions

Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with garlic powder, onion powder, salt, and pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden and crispy.
Flip the chicken thighs and cook for an additional 5 minutes on the other side.
Transfer the skillet to the preheated oven and roast the chicken thighs for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is cooking, bring a small pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain and rinse with cold water to stop the cooking process.
In a food processor, combine blanched broccoli, Parmesan cheese, pine nuts, minced garlic, and basil leaves. Pulse until coarsely chopped.
With the food processor running, slowly pour in 1/2 cup of olive oil and process until the mixture reaches a pesto consistency. Season with salt and pepper to taste.
Once the chicken is fully cooked, remove from the oven and let it rest for a few minutes.
Serve the chicken thighs hot, topped with a generous spoonful of the broccoli pesto.

Notes

If you prefer a nut-free version, you can substitute sunflower seeds for pine nuts.

Leftover pesto can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.

For a crispier skin, broil the chicken thighs for an additional 2-3 minutes at the end of cooking.

Nutrition