Summer-in-winter chicken

Summer-in-winter chicken

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(516 ratings)

Ready in 25 mins

Easy

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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Ingredients

  • 1 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…

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

    Pesto

    Pess-toh

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

    The…

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

    Basil

    ba-zil

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

Method

  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 (521)

lindapalmer1's picture
5

A lovely dish to serve on any occasion. Lovely with roast potatoes and seasonal vegetables. I sometimes make this using double or single elmleigh instead of creme fraiche

chriselle's picture

I made this tonight and thought it tasted really nice, added a bit of thyme also. I served with some pasta as I expected more of a sauce... is the best way of creating more sauce simply increasing the amount of crème fraiche and pesto? Would I need to increase the amount of tomatoes also? Sorry, bit of a novice trying to up my game with family dinners!

emmaems's picture
5

Very simple and very tasty. Made my own pesto as my basil plant was growing a bit wild and added a few sliced chestnut mushrooms in with the cherry tomatoes. Served it on a bed of rocket leaves and some baby new potatoes. Delicious!

RoLidz's picture

This is so tasty! I use half fat creme fraiche and mix in courgetti for the last minute or two to soften - means it's low carb but still tastes like you're having a treat for dinner!

Katiecollins11's picture
5

Love this recipe. It's been a favourite since I first tried it a couple of years ago!

Dspann's picture

Cooked this for dinner and it was quick and very easy. I used multicoloured cherry tomatoes just cos I love them :) I used bottled pesto which is nice but I think next time I will make my own pesto as I think it will add a little brightness to the final meal. That's just personal preference though, it's a great economical and quick dish and I highly recommend it :)

hyperion's picture
5

This receipe was a great way of turning an ordinary chicken dish into something more interesting. The recipe worked well, the meal turned out as expected, and I was very happy with the results.

As some other reviewers have suggested, I used 3 teaspoons of pesto rather than 3 tablespoons - tablespoons just sounded too much. To save time, I used jar pesto (Sacla green pesto). All the same, the meal was tasty and this is definitely a recipe I will use again.

I served it up with couscous.

Monica29's picture
5

I've made this dish twice now. The first time it wasn't anything to write home about, but I did use pesto from a jar. This made the sauce rather dry and too intense. Today, I made the pesto fresh (following a GF recipe) and I can honestly say this dish was delicious!

Would agree with other comments, if using shop-bought pesto from a jar, reduce the amount. If using fresh, 3 tbs works perfectly.

Served with pasta and salad to my husband and toddlers, all of whom loved.

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
5

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

martus's picture
3.75

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

sarahdutton16884's picture
5

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

nikkybikky's picture
5

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
5

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
5

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
4

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.

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Questions (4)

chriselle's picture

I made this tonight and thought it tasted really nice, added a bit of thyme also. I served with some pasta as I expected more of a sauce... is the best way of creating more sauce simply increasing the amount of crème fraiche and pesto? Would I need to increase the amount of tomatoes also? Sorry, bit of a novice trying to up my game with family dinners!

goodfoodteam's picture

Hi Chriselle, yes you could simply add more crème fraîche and pesto in equal quantities to increase the quantity of sauce to coat your pasta. Throw in a few more tomatoes if you have them, otherwise don't worry. Enjoy!

Pen13's picture

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

Tips (3)

lindapalmer1's picture
5

Add a splash of tomato ketchup to the sauce to enhance the flavours.

middle_pin2's picture
5

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.