Summer-in-winter chicken

Summer-in-winter chicken

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(524 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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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
patriciaf
5th Feb, 2017
5.05
Delicious. Just made this for our evening meal, didn't have crème fraich so I used natural yoghourt. Served with chantenay carrots and jacket potato. Quick, easy and oh so tasty. Will definitely make again.
Arivanya
18th Jan, 2017
I use this for pasta. It works really well for a quick and tasty lunch!
lindapalmer1
28th Oct, 2016
5.05
A lovely dish to serve on any occasion. Lovely with roast potatoes and seasonal vegetables. I sometimes make this using double or single elmleigh instead of creme fraiche
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!
emmaems
21st Oct, 2016
5.05
Very simple and very tasty. Made my own pesto as my basil plant was growing a bit wild and added a few sliced chestnut mushrooms in with the cherry tomatoes. Served it on a bed of rocket leaves and some baby new potatoes. Delicious!
RoLidz
8th Oct, 2016
This is so tasty! I use half fat creme fraiche and mix in courgetti for the last minute or two to soften - means it's low carb but still tastes like you're having a treat for dinner!
Katiecollins11
12th Aug, 2016
5.05
Love this recipe. It's been a favourite since I first tried it a couple of years ago!

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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
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.