Summer-in-winter chicken

Summer-in-winter chicken

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(506 ratings)

Ready in 25 mins


Serves 4

Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours

Nutrition and extra info

Nutrition: per serving

  • kcal262
  • fat12g
  • saturates5g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein37g
  • salt0.37g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

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

  • 4 boneless skinless chicken breast
  • 200g pack cherry tomatoes
  • 3 tbsp pesto



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


  • 3 tbsp crème fraîche (half fat is fine)
  • fresh basil, if you have it



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.

  2. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

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Comments, questions and tips

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Comments (513)

wonderwomen's picture

can i fry a few mushrooms or will it turn out to watery xx

elvis's picture

Made this tonight for daughters teenage friends and was devoured very quickly. I had read some comments beforehand especially re pesto and suspect that recipe says tbsp where in fact it should be tsp which for pesto makes quite a difference ! I made double amount of everything and put in 2 tablespoonfuls of sacla which was pretty perfect. Used a mixture of thighs and breasts and after browning cooked in oven for 15 mins . Really easy for a quick tea and could be poshed up if required.

middle_pin2's picture

Wrong rating came out and can't amend :( 5*

martus's picture

OK, but nothing special. Despite adding garlic and the chilli flakes to the dish, it was a little bit bland.

sarahdutton16884's picture

This was a hit with the whole family. Will now be a regular!

nikkybikky's picture

Loved it! So easy to make, although I used jar pesto, none-the-less it was really, really nice. I will definitely be making this again!

nikkybikky's picture

Really nice recipe! Very quick to whip up and so tasty! I used bottled pesto though, which cut out a bit of time. But great none-the-less!

jacquidargie's picture

Deee...licious. The whole family really enjoyed this dish. Will definitely make this again.

Mariya Concha's picture

Very delicious, rich in flavor. Definitely one of my favorites!

judieh's picture

Also good with pork.

catie74's picture

I also added 2 large garlic cloves and used skinless boneless thighs instead of breast as we prefer it. Served with boiled rice and broccoli and green beans. A winner with the whole family, from the 5 year old to the eldest

lemaid's picture

This is my sons absolute favourite meal, I have to make this all the time for him. It's so easy to prepare for a mid week meal though so I don't mind. We like it served with brown rice.

lurvlyloz's picture

Used red pesto and added some chilli and mushrooms. Was really nice and so easy. Served with tatos and broccoli but think cous cous or rice would have been better. Will make again

jadey1793's picture

I used greek yogurt instead of creme fraiche as I had it in the fridge, and added 2 garlic cloves as suggested in other recipes, and found it delicious, definitely not bland at all.

JenG's picture

Love this recipe as an easy week night meal. Lovely flavours and very quick to make.

SandraVRM's picture

Did this for a bring-a-plate dinner party where I had to finish it off at the hostess' house so it wouldn't dry out. It is so easy and everyone wanted the recipe. The only thing I would change is I would escalope the chicken to that it is not frying for so long with the risk of drying out. Regarding the comments of too much pesto - surely that it is easily rectified by diluting it down with creme fraiche as you do a taste tester before serving it up? Next time I will serve with roasted (for one hour) red Romano peppers.

alison999's picture

My post seems to have disappeared so I will try again:
when I cooked this dish, the chicken was quite dry and tough. Is there any way of frying chicken which will ensure it is tender?

mrsemilyirvine's picture

Try browning the chicken, then remove it from pan, finish off the sauce add the chicken back to the pan & cook in the oven for 20 mins :) 180

alison999's picture

This was good, although the chicken was a bit tough; I'm not sure whether this was because it was over-cooked or under-cooked. I find that frying chicken does result in tough meat; any tips as to how I can make it more tender?

Hazel Barett's picture

Chicken is a very versatile meat to cook with. Served cold or hot, on its own or within a dish, roasted or pan fried there are so many ways to use this white meat. I’ve found a recipe for today which has very few ingredients and can be served with a number of different things – mashed potato, vegetables, rice or just a salad. Hence the name summer-in-winter which means you can serve it with seasonal vegetables or salad in the summer.


Questions (2)

Pen13's picture

Hi, I'm not much of a cook but just wondering if anyone thinks thyme would work in this recipe?

Tips (2)

middle_pin2's picture

I read feedback and used slightly less pesto then also added red pepper, garlic and a pinch of chilli flakes. I also cut chicken breast into strips so that they cooked quicker and meat wasn't tough. Served with new potatoes and veg. Was really tasty- will definitely cook again!!

geekgirl101's picture

Using large pieces of chicken breast can result in very heavy and tough meat. Ideally fillet the breasts or cut into large chunks and cook on a low heat to gently cook the meat. Serve with a very small serving of penne pasta.

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