Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes

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(188 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

A fast and filling, all-in-one chicken dish

Nutrition and extra info

Nutrition: per serving

  • kcal545
  • fat33g
  • saturates10g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein40g
  • salt0.82g
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  • 4 boneless, skinless chicken breast
  • 3 tbsp Homemade pesto (see the recipe in tip section below)



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 85g mascarpone
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g breadcrumb, preferably from day-old bread
  • 175g baby tomatoes, on the vine



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • handful pine nuts
  • handful basil leaves


  1. Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

  2. Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

  3. Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

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Comments (189)

alisonschofield's picture

Everyone in the family loved this. My 6 year old thinks its the best dinner in the whole world!

clarinda's picture

Very moist chicken, home-made pesto gave it extra taste. Didn't have enough tomatoes so used courgette as well. Really good and cd serve to guests with pleasure.

busej83's picture

This is delicious but so much better with homemade pesto!

lajpink's picture

Beautiful. Restaurant quality food. Will use the pesto for many other things too. Can't wait to try this with salmon.'s picture

Very easy and impressive too ! Substituted with hung yoghurt and chopped sundried tomatoes and black olives coz i didnt have the pesto ! Twas good !

1303sd's picture

my daughter made this first from your good food book, which I also have posted to me every month then my husband wanted me to make it for him.
It was a real tasty dish very easy to make , also you eat it with your eyes as it was so colourful

tanyah's picture

So easy to make, and can be made in advance - perfect for entertaining. Looks great, tastes great. I have used a variety of breadcrumbs but I actually prefer waitrose own 'cooks ingredients' breadcrumbs to fresh. Gives it more of a crunch and looks better. Always got to have the tomatoes too as it really does cut through the creaminess.

molsmeals's picture

Made this exactly as stated and loved it. It looks beautiful when completed and was a pleasure to make and delicious to eat.

naomibuckley's picture

I've made this several times, using mascarpone or substituting with phillie and it never disappoints. I've also substituted the chicken with salmon and would highly recommend it for a wonderful melt in your mouth alternative.

bizzeelizzee's picture

just had this dish now and was really tasty - as expected! went down very well with french beans and roast potatoes, also nice and saucy with the mascarpone and pesto. my fourth recipe from this website and still very happy!

ghensler's picture

wonderful receipe a firm favourite on our house, have made it a couple of times, it worked perfectly. Next time going to add a bit more sauce, had it with jersey royals, carrots and french beans, almost looked too good to eat!!

phyllippa's picture

Loved this recipe, easy and tasty! Always looking for recipes which are perfect for having people round or family dinner and with a little one really useful as it's easy to make in advance.

pingin's picture

So easy to make and so tasty! Our small daughter loved the pesto. This is one that will be repeated often in our house. I didn't bother with the roasted pine nuts at the end and torn-up basil leaves but if we do it for guests, we will add them.

sambatchelor's picture

Really nice recipe, quick and easy. Will reduce the amount or change the mascarpone to low at phili next time though as felt the amount used diluted the fab taste of the pesto. Served with Jersey Royals, yum!

rusticfood's picture

Lovely receipe, the homemade pesto was so much better than buying it, just made it for a midweek dinner but will now definitely use it for a dinner party. Served it with new potatoes and asparagus.

tamaramann's picture

Great recipe and really easy. I chopped some dried tomatoes into the creamy pesto mixture and used half fat creme fraiche instead of mascarpone. Abslolutely delicious! As home made pesto freezes so well, I used some that I had made and frozen at the end of last summer. This made the recipe even quicker to make.

lucycordell's picture

Really tasty, I wrapped the chicken in parma ham instead of using breadcrumbs and also the tomatoes don't need 20mins as there wasn't much left of them after that!!

heatski's picture

Really delicious and very simple to make - even on a school night :) I used shop bought pesto also. The breadcrumbs I used were from bread that I actually made (well from my bread machine-does that count?) I will definitely make this recipe time and time again!

kg1982's picture

Really delicious and so simple to make! Great mid week meal.... used philadelphia cheese and shop bought pesto instead of the mascarpone as well.

wippypippy's picture

I have made this twice now and it is very messy- so instead of doing the breadcrumbs I wrapped it in thin smoked back bacon
I have done it for 2 dinner parties and it has gone down extremely well
I cooked the tomatoes(adding some balsamic glaze to them) separately to the chicken and after taking the chicken out of the dish added more marscapone to the juices and spooned this over as a sauce
It is delicious and a firm favourite


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