Summer-in-winter chicken

Summer-in-winter chicken

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(553 ratings)

Ready in 25 mins


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


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



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


  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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5th Feb, 2017
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.
18th Jan, 2017
I use this for pasta. It works really well for a quick and tasty lunch!
28th Oct, 2016
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
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!
21st Oct, 2016
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!
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!
12th Aug, 2016
Love this recipe. It's been a favourite since I first tried it a couple of years ago!
7th Aug, 2016
Cooked this for dinner and it was quick and very easy. I used multicoloured cherry tomatoes just cos I love them :) I used bottled pesto which is nice but I think next time I will make my own pesto as I think it will add a little brightness to the final meal. That's just personal preference though, it's a great economical and quick dish and I highly recommend it :)
3rd Aug, 2016
This receipe was a great way of turning an ordinary chicken dish into something more interesting. The recipe worked well, the meal turned out as expected, and I was very happy with the results. As some other reviewers have suggested, I used 3 teaspoons of pesto rather than 3 tablespoons - tablespoons just sounded too much. To save time, I used jar pesto (Sacla green pesto). All the same, the meal was tasty and this is definitely a recipe I will use again. I served it up with couscous.
23rd Jul, 2016
I've made this dish twice now. The first time it wasn't anything to write home about, but I did use pesto from a jar. This made the sauce rather dry and too intense. Today, I made the pesto fresh (following a GF recipe) and I can honestly say this dish was delicious! Would agree with other comments, if using shop-bought pesto from a jar, reduce the amount. If using fresh, 3 tbs works perfectly. Served with pasta and salad to my husband and toddlers, all of whom loved.


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