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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31st Aug, 2011
So so good! I added mixed peppers and chunks of courgettes to the tomatoes and used a jar of pesto that I already had. My husband asked for it again a few days later! I served it with rice the second time. Delicious, will definitely be a regular in our house, so easy!
27th Aug, 2011
absolutely love this recipe , simple and so tasty
18th Aug, 2011
Made this for friends and all loved it. Used the remaining juices from the pan to pour over the salad potatoes. Delicious. Definitely cook it again. Homemade pesto tastes amazing.
16th Aug, 2011
Forgot to mention that I found it a little dry so I added more pesto which I made into a sauce with a little wine so that it would dribble over the chicken once served.
16th Aug, 2011
This was a huge success when I served it at a supper party, not only did it taste delicious, it was easy and quick to prepare and looked nice in the dish with the vine tomatoes. I used an egg to baste the chicken instead of oil and the breadcrumbs adhered better. Fab dish thanks.
13th Aug, 2011
Served this to friends and family - all plates cleared with enthusiasm. Easy to do and a great summer dish to make the most of basil.
10th Aug, 2011
easy and tasty i whizzed ciabatta and pitta in the food processor (had them in the cupboard) for my breadcrumb topping and was very nice
9th Aug, 2011
Made this Saturday for guests. Went down very well. Used shop bought pesto which worked well. Cooked for a little longer as chicken breasts were quite large. Added the tomatoes for the last 15 minutes or so. Served with courgettes and roasted new potatoes. Only given 4 stars because it wasn't quite a good as I had hoped. Still fab and I will do it again very soon!
25th Jul, 2011
Very easy, I didn't have a food processor so i used jared pesto adding a bit of chopped basil and pine nuts and it worked well. I also steamed a few veg for a side.
25th Jul, 2011
Very easy, I didn't have a food processor so i used jared pesto adding a bit of chopped basil and pine nuts and it worked well. I also steamed a few veg for a side.


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