Summer-in-winter chicken

Summer-in-winter chicken

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(516 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

    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 (521)

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.

fimanson's picture

The whole family loved this, including our fussy three year old! I used fresh pesto as I hate the stuff you get in a jar and it was delicious! Will definitely make again.

Millymollymoo's picture

Not something I would ever make again as the pesto was too over powering. It is however a very simple dish to throw together!

Millymollymoo's picture

Not for me I'm afraid. The pesto is just too much. It is however terribly simple to make and does look impressive but I won't be making it again. I'd rate it just two stars!!!

rachchapman's picture

Yum, really great and so easy! I cooked it for 2 and did the same quantity of sauce the recipe suggests for 4, was perfect.

smartiepants's picture

I did exactly the same and the amount if sauce was perfect for two people.

0andyandrach0's picture

I made this for a friend that came to dinner. We both loved it and it was so easy to make. Will definitely be making this again.

AHarkabuzik's picture

I made the original dish with no substitutions, only adding to the amounts of pesto and creme when I felt necessary, and got a great approval from the entire family!! Even those not keen on cooked chicken cleared the plate without effort; the only real criticism was that they wanted more sauce.

marymcg's picture

My family and I really enjoyed this dish. I had to substitute double cream for the creme fraiche and I used more than the recipe stated because we all like a generous helping of sauce. Next time I make it I will add a squeeze of lemon juice because I found the sauce a little too one else did though and it was clean plates all round. As an added bonus, it is really simple to cook.

pinkkann's picture

I loved this recipe and will make it again. It was a very easy meal to make. However, as ever, I think the calories are incorrect - there are around 100 calories too few. Next time I'll use one tbsp less of the pesto. If you find it too creamy (I didn't and I don't like overly greasy foods at all) I'd add a dash of lemon juice. I also added a few tbsp of the broccoli cooking water to make more of a sauce.

Jozsef Balint's picture

My family and I really liked it. But yeah, I also added garlic cloves and reduced the quantity of pesto, as advised below.

ladyl1's picture

This didn't work for me as well as I hoped either! Am thinking it would be better with Salmon, if I do again will try salmon. Was a bit bland and I added chilli flakes to mine.

mellie11's picture

I tried this recipe because of the high ratings and because I love all the ingredients, but I felt it didn't quite work. The pesto was over-powering (perhaps better with red pesto as other reviewers have mentioned) and it all felt a bit oily - not in a good way! I felt it needed some added texture - serving with salad helped but perhaps some crunch from sugar snap peas?


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