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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13th Oct, 2011
Great recipe, only reason I didnt give it 5 stars was because I wrapped the chicken in pancetta and used low fat philly. Also added a bit of garlic and chilli. Roasted plenty of tomatoes, mainly as we presently have a glut!! Will deffo make again.
11th Oct, 2011
Made this for my boyfriend and he loved it! I used shop bought Pesto as is much cheaper and served with tagliatelle with a tomato sauce. The cherry tomatoes definitely make the dish perfect, was very nice. I will try with light Philly next time.
3rd Oct, 2011
Delicious! Simple yet so tasty. I served with sautéed new potatoes
25th Sep, 2011
Loved this. Have made it a few times now. I use shop bought pesto to save time and I also just use normal cherry tomatoes because they are cheaper. We use wholegrain bread to make our own breadcrumbs. Delicious!
22nd Sep, 2011
Super easy, super tasty - a hit in our home! :) Thank you!
17th Sep, 2011
This is a fantastic recipe! I used a jar of pesto. I find you don't need as much of the pesto mix as the recipe says nor as much breadcrumbs. Didn't bother with the pine nuts either. Served it with tagliatelle with extra pesto mixture to my 9 yr old daughter as she is not a potato lover - she asked for seconds! Impressive dish for very little effort.
9th Sep, 2011
A fantastic dish.. I have made this a few times now and is a favourite with all the family and friends..
6th Sep, 2011
Made this at the weekend for friends we had around and it was fab! Lots of compliments and everyone really enjoyed it. I added the tomatoes half way through the cooking time of chicken and they were still slightly overcooked but not a huge problem. I also made two pockets for filling in the chicken breast. Served with small roast potatoes and green beans. Very tasty!
5th Sep, 2011
Great if you love pesto! I wouldn't recommend to anyone who isn't that keen as pesto is mostly all you can taste. Nice light dish, I won't make again in a hurry though. As there are few ingredients the dish is very simple tasting.
4th Sep, 2011
Very tasty and quick to rustle together. Family loved it. Will definitely make again!


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