Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes

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(196 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 breasts
  • 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, questions and tips

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18th Apr, 2013
I stumbled upon this because I had chicken breast and mascarpone I needed to use up. I had some red pesto open in the fridge so used that instead of making my own. I halved the recipe as only for two. However, I would do all of the sauce recipe next time and maybe put the extra in a ramekin in the roasting tin to bubble away and use to pour over veg. I also wouldn't roast the toms for quite as long next time. I would cook this for friends, I thought it was delicious. Think I will serve with roast potatoes, green beans and carrots.
29th Mar, 2013
There are some comments on this recipe which appear t be about how to earn lots of money for no effort. Given the quality of the spell in/grammar I think they are probably a scam!
17th Mar, 2013
Also used shop brought pesto but it was still great!
17th Mar, 2013
Made this the other day and it was delic!! Didn't hav any pine nuts but it still tasted great!
25th Feb, 2013
I added some shopped red chilli to the filling. Tastes just great. And i used regular Philadelphia cream cheese, as i find mascarpone too sweet. Worked really well, lovely dish!
13th Feb, 2013
Very tasty and easy to make! Also works well with red pesto.
29th Jan, 2013
Really yummy, served it with roasted new pots sprinkled with a little paprika and put red and green peppers and onions in the dish with the chicken and tomatoes. Really quite simple to make too.
28th Jan, 2013
Absolutely loved this. It was easy to make and tasted wonderful. The Pesto needed salt, and I added some Parmesan cheese to the top when I added the pine nuts.
27th Jan, 2013
Really simple and really delicious, a perfect combination.
24th Jan, 2013
Really simple, really tasty, a great midweek meal!


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