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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2nd May, 2011
Beautiful, served it with Roast potatoes (Aunt Bessies for quickness) and Asparagus.
2nd May, 2011
Made this recipe for friends one afternoon, it was delicious and everyone really enjoyed it, (although i used pesto from a jar so really easy to make) served it with roasted new pototoes and salad, mmmm!!
30th Apr, 2011
Absolutely delish!! And really easy too.
23rd Apr, 2011
I made quite a lot of changes to this, but the original recipe was my inspiration! I used boursin cheese as the filling then brushed pesto on top of it, as I had no breadcrumbs or pine nuts. Served with risoni pasta, mushing the tomatoes made a kind of sauce! Lovely and very simple. Will make again and again.
3rd Apr, 2011
So Good!!
13th Mar, 2011
Really easy to make, and delicious. Didn't find it tricky or messy to stuff the breasts.
3rd Mar, 2011
My partner makes this one. It's delicious. So simple but bursting with flavour. Serve with roast potatoes! YUMMY!!
1st Mar, 2011
This recipe was delicious! so simple and easy to make. I served it with tender-stem broccoli, asparagus and new potatoes and it made such a fantastic, quick midweek meal! I substituted the mascarpone for philadelphia as i prefer the taste and went a bit crazy on the basil in the pesto (i just cant get enough of it!). It did take longer than 20 minutes to cook however, I don't know whether this was due to my oven or the size of the chicken breasts but i will definitely be making this one again and can strongly recommend this recipe to anyone. Delicious!!
23rd Feb, 2011
A delicious regular in this household. Usually roasted in a large tray with some chunky sweet potato wedges as make it a perfect one pot meal!
19th Feb, 2011
Lovely recipe, will make my own pesto next time, but it was delicious as it is. I did use low fat cheese instead of mascarpone as suggested previously.


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