Keto Pesto Spinach and Chicken Stew

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    7 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    37 min

Keto Pesto Spinach and Chicken Stew

You will have thought this stew was once a pasta sauce! A richly flavored pesto is the star of this recipe. The stew is bulked up with a full cup of spinach per serving and juicy, shredded chicken breast. There are many garnishes that would suit this stew; this one was garnished with shredded parmesan, black pepper, and fresh basil leaves!

Jessica L.

  • Net Carbs

    2.1 g

  • Fiber

    0.8 g

  • Total Carbs

    2.8 g

  • Protein

    27.5 g

  • Fats

    18.8 g

292 cals

Keto Pesto Spinach and Chicken Stew

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken breast, skin removed before cooking

    Chicken breast, skin removed before cooking

    10 oz

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Lemon Pepper Seasoning

    Lemon Pepper Seasoning

    ¼ teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Butter, Unsalted

    Butter, Unsalted

    1 tablespoon

  • Pesto Sauce

    Pesto Sauce

    1 tablespoon

  • Garlic

    Garlic

    1 teaspoon

  • Spinach

    Spinach

    4 ounce

  • Chicken Broth

    Chicken Broth

    3 cup

  • Heavy Cream

    Heavy Cream

    ¼ cup

Recipe Steps

steps 6

37 min

  • Step 1

    Butterfly your chicken breasts and lay them flat. Sprinkle the salt, pepper, onion powder, paprika, and lemon pepper over the chicken.
    Step 1
  • Step 2

    Heat the olive oil in the base of a stew pot on medium-high heat. Place in the chicken, seasoned side down, and cook on both sides for about 4 minutes each. Use a lid on the pot to help the steam cook the chicken.
    Step 2
  • Step 3

    Transfer the chicken to a cutting board to cool, leaving all excess juices in the pot. Turn the heat down to very low and melt in the butter. Once the butter is melted, stir in the pesto sauce and garlic. Stir all your spinach into the pot, getting all the leaves coated in the sauce. Cook on a low heat, continually stirring, until the spinach is almost completely wilted.
    Step 3
  • Step 4

    Temporarily turn off the heat. Stir in the chicken broth and heavy cream. Then, use an immersion blender to blend the soup until just small pieces of spinach remain, as pictured.
    Step 4
  • Step 5

    Return the soup to a high heat, place a lid on the pot, and bring to a boil. While the soup comes to a boil, finely chop or shred the chicken into small, bite-sized pieces.
    Step 5
  • Step 6

    Once the pot is at a boil, stir the chicken back into the stew. Reduce the stew to a simmer and let the pot simmer for about 10 minutes - long enough to let the flavors marry. Serve hot!
    Step 6

Comments 1

  • NickFTM

    NickFTM 7 months ago

    Terrible instructions. At the top it should say you need immersion blender. Chicken does NOT cook on the pot like that not even for 12 mins (I had breast cutlets even). Took 30 mins to wilt spinach, should have just done that in the pan.. No timing given after bad chicken "cooking" (also I have two different pots, neither have "med low" ... just low med high warm. Soup tasted pretty good once I altered timing and cooking for everything, with better instructions would have had more stars!