These low-carb chicken pesto cups were born out of one of those weeks where my calendar was packed, but I still wanted something homemade that felt a little special. Think of them as a mash-up between a mini frittata and your favorite chicken pesto pasta—just without the pasta. They bake up in a muffin tin, which makes them perfect for portion control, quick lunches, or grab-and-go breakfasts. If you love the flavor of basil pesto but are trying to cut back on carbs (or just want a lighter option that still tastes cozy and satisfying), these little cups are such an easy win. They also use cooked chicken, so it’s a fantastic way to repurpose leftover rotisserie chicken from a busy weeknight.
These chicken pesto cups are surprisingly versatile. For a light lunch or dinner, I like to serve them with a simple green salad—think mixed greens, cherry tomatoes, cucumber, and a quick vinaigrette. If you want something a bit heartier but still low carb, roasted veggies like broccoli, zucchini, or asparagus are great on the side. If you’re serving these for brunch, pair them with a fresh fruit salad and maybe some crispy bacon for a more complete spread. They’re also tasty at room temperature, so they work really well on a snack board alongside olives, cheese, and sliced veggies.
Low Carb Chicken Pesto Cups (Muffin Tin Recipe)
Servings: 12 cups (about 4 servings)
Ingredients
1 1/2 cups cooked chicken, shredded or finely chopped
4 large eggs
1/2 cup heavy cream (or half-and-half for a lighter version)
1/3 cup prepared basil pesto (store-bought or homemade)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup finely chopped spinach or basil (optional, for extra greens)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon olive oil or melted butter (for greasing the muffin tin, if not using liners)
