Summer-in-winter chicken

Summer-in-winter chicken

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(535 ratings)

Ready in 25 mins

Easy

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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Ingredients

  • 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 breasts
  • 200g pack cherry tomatoes
  • 3 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 3 tbsp crème fraîche (half fat is fine)
  • fresh basil, if you have it
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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, questions and tips

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OneTr1ck's picture
OneTr1ck
1st Nov, 2017
5.05
Amazing recipe, lovely creamy pesto sauce, super easy to make, and great results!
viablered
7th Oct, 2017
3.8
Really quick and easy to prepare. I don't like the tomato skins so I drained some skinless cherry tomatoes and added them in.
jacquietinch
2nd Oct, 2017
Made this for 2, using one large chicken breast cut down the centre, tomatoes from my hanging basket plant, just one heaped soup spoon of pesto (a tablespoon wouldn't fit into the jar neck) because DH doesn't like very herby/spicy food and 2 heaped soup spoonfuls of crème fraîche. Cooked penne pasta and stirred it into the sauce. Watched with fingers crossed while he tasted it, but his plate was wiped clean so this can be a repeat dish.
zoesmum025's picture
zoesmum025
25th Jul, 2017
5.05
When I thought about it afterwards what I made was really a sauce to go with the chicken. I roasted the chicken and while it was resting I fried an onion and some garlic till soft, added the tomatoes, when they were softish put in basil (next time I shall use oregano) and black pepper, tossed a little while then put in the creme fraiche and red pesto with a quarter teaspoon is brown sugar. Good grief, twas only gorgeous!
mandnlee
18th Jun, 2017
2.55
Just made this tonight for Father's Day dinner as something different, but he loves pesto. He really enjoyed it. I did miss out the tomatoes as I was stir frying veg to go with potatoes as a proper meal.
nat0704
7th Jun, 2017
5.05
Really simple and tasty meal, the pesto wasn't overpowering but gave the sauce a nice flavour. Had with jersey royal potatoes and veg, would definitely make again.
heather444
5th Jun, 2017
2.55
Thought this was quite average. Perhaps my expectations were too high having read other reviews. Didn't love it, didn't hate it!
avocado_addict
7th Mar, 2017
5.05
This is absolutely fantastic! Use organic cherry tomatoes if you can, they're much sweeter and add much more flavour. I followed the other suggestions and as I was using shop bought pesto I only added three heaped teaspoons. I served it with roasted mediterranean vegetables, lemon roasted new potatoes and mustard seed cabbage.
Rob_A
11th Feb, 2017
3.8
I added mushroom and baby corn, tasted great
SaintK1960
7th Feb, 2017
I am notoriously a terrible cook, ask my partner. That said it was an easy quick recipe and I actually was complemented by the other half! Served with coconut rice, delicious

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chriselle
24th Oct, 2016
I made this tonight and thought it tasted really nice, added a bit of thyme also. I served with some pasta as I expected more of a sauce... is the best way of creating more sauce simply increasing the amount of crème fraiche and pesto? Would I need to increase the amount of tomatoes also? Sorry, bit of a novice trying to up my game with family dinners!
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
Hi Chriselle, yes you could simply add more crème fraîche and pesto in equal quantities to increase the quantity of sauce to coat your pasta. Throw in a few more tomatoes if you have them, otherwise don't worry. Enjoy!
Pen13
5th Mar, 2015
Hi, I'm not much of a cook but just wondering if anyone thinks thyme would work in this recipe?
catie74
12th Sep, 2015
Absolutely
kitbit151
14th Jun, 2017
5.05
The flavour of the tomatoes is what really makes this dish. They need to be sweet cherry tomatoes. I use the Vittoria ones which are reliably delicious, if eye wateringly expensive, and give a better flavour than pomodorino or standard cherry tomatoes. For the pesto, I find the parmesan component overpowering for this recipe so I make my own, omitting the parmesan. Handful basil leaves, about 2 oz pine nuts, olive oil, sea salt, to taste, whizzed up in a blender or use a pestle and mortar. For the final sauce, I put in a small amount of finely grated cheddar to the sauce which gives a subtle but not overpowering cheesy flavour. If you are not sure how much just add a little as you go until it tastes how you want it.
kitbit151
14th Jun, 2017
5.05
To avoid dry chicken breasts, fry them both sides first til golden brown. If they are particularly large you could also flatten them a little ( before frying) by placing between two layers of cling film and bashing with a rolling pin to reduce the thickness. After the initial fry, place each breast on a piece of foil large enough for you to bring the edges together to create a tent over, put on a flat baking tray in a preheated oven about 170 C and cook through for about 15- 20 mins, depending on size. The breasts should be properly cooked through and moist but check the thickest part of the breast first and if there is still some pinkness, put it back in the oven and cook for a few more minutes. If the breasts have gone soggy or look pale you can fry them up again for a couple of minutes each side before finishing the dish.
geordielass78
21st Apr, 2017
5.05
Great simple recipe, but really needs onions and garlic added to make it tasty. Chop a large onion (or 2 small-medium ones), then fry off with the chicken (I usually cut the chicken into bite-sized pieces because I tend to serve this with either pasta or rice but you can leave the breasts whole if you prefer). Chop/crush 3-4 garlic cloves and fry off for about a minute before adding the tomatoes. If you want this as a pasta sauce, then add a couple of extra tbsps of creme fraiche. Try it, it really does make a difference.
lindapalmer1
28th Oct, 2016
5.05
Add a splash of tomato ketchup to the sauce to enhance the flavours.
middle_pin2
23rd Mar, 2016
5.05
I read feedback and used slightly less pesto then also added red pepper, garlic and a pinch of chilli flakes. I also cut chicken breast into strips so that they cooked quicker and meat wasn't tough. Served with new potatoes and veg. Was really tasty- will definitely cook again!!
geekgirl101's picture
geekgirl101
25th Mar, 2015
Using large pieces of chicken breast can result in very heavy and tough meat. Ideally fillet the breasts or cut into large chunks and cook on a low heat to gently cook the meat. Serve with a very small serving of penne pasta.