Keto Pesto Spinach and Chicken Stew Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.4/5
(2671 reviews)
Keto Pesto Spinach and Chicken Stew
Zylo Recipes

Description

Imagine a hearty stew that evokes the comforting flavors of your favorite pasta sauce, but in a nourishing and satisfying bowl. This pesto chicken stew is a delightful and unexpected culinary experience, perfect for a cozy night in or a simple yet elegant dinner. At its heart is a vibrant pesto, lending a rich, herbaceous flavor that permeates every bite.

The pesto isn't just an ingredient; it's the soul of this stew, infusing it with the bright, savory notes of basil, garlic, and Parmesan. Complementing the pesto is a generous helping of fresh spinach, wilting into the warm broth and adding a subtle earthy sweetness and a welcome dose of vitamins. The spinach provides a delicate counterpoint to the richness of the pesto, creating a balanced and harmonious flavor profile.

Tender, shredded chicken breast adds a hearty protein element, making this stew a complete and satisfying meal. The chicken absorbs the flavors of the pesto and spinach, becoming incredibly succulent and flavorful. Each strand of chicken is infused with the essence of the stew, offering a comforting and familiar texture that melts in your mouth.

The broth itself is a masterpiece, a symphony of flavors that combines the richness of the pesto with the subtle sweetness of the spinach and the savory depth of the chicken. It's a broth you'll want to savor with every spoonful. For an extra touch of elegance and flavor, garnish the stew with a sprinkle of freshly shredded Parmesan cheese.

The salty, nutty Parmesan adds a delightful sharpness that complements the other flavors. A grind of freshly cracked black pepper adds a subtle warmth and spice. And finally, a few fresh basil leaves, scattered across the top, provide a burst of aromatic freshness.

This pesto chicken stew is a feast for the senses, a culinary hug in a bowl that will leave you feeling nourished, satisfied, and utterly content. It’s a versatile dish that can be enjoyed year-round, and its simplicity makes it perfect for busy weeknights or relaxed weekend gatherings.

Preparation Time

Prep Time
7 min
Cook Time
30 min
Total Time
37 min

Nutrition Information

Per 1 cup serving
C
Calories
500 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 100 mg
Sodium 500 mg
Potassium 600 mg
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Ingredients

    1.
    Chicken breast, skin removed before cooking
    Chicken breast, skin removed before cooking
    10 oz
    2.
    Salt
    Salt
    ⅛ teaspoon
    3.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    4.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    5.
    Paprika
    Paprika
    ¼ teaspoon
    6.
    Lemon Pepper Seasoning
    Lemon Pepper Seasoning
    ¼ teaspoon
    7.
    Olive Oil
    Olive Oil
    1 tablespoon
    8.
    Butter, Unsalted
    Butter, Unsalted
    1 tablespoon
    9.
    Pesto Sauce
    Pesto Sauce
    1 tablespoon
    10.
    Garlic
    Garlic
    1 teaspoon
    11.
    Spinach
    Spinach
    4 ounce
    12.
    Chicken Broth
    Chicken Broth
    3 cup
    13.
    Heavy Cream
    Heavy Cream
    ¼ cup

Instructions

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