Summer-in-winter chicken

Summer-in-winter chicken

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(562 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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2nd Oct, 2015
Also good with pork.
12th Sep, 2015
I also added 2 large garlic cloves and used skinless boneless thighs instead of breast as we prefer it. Served with boiled rice and broccoli and green beans. A winner with the whole family, from the 5 year old to the eldest
1st Aug, 2015
This is my sons absolute favourite meal, I have to make this all the time for him. It's so easy to prepare for a mid week meal though so I don't mind. We like it served with brown rice.
3rd Jun, 2015
Used red pesto and added some chilli and mushrooms. Was really nice and so easy. Served with tatos and broccoli but think cous cous or rice would have been better. Will make again
1st Apr, 2015
I used greek yogurt instead of creme fraiche as I had it in the fridge, and added 2 garlic cloves as suggested in other recipes, and found it delicious, definitely not bland at all.
20th Feb, 2015
Love this recipe as an easy week night meal. Lovely flavours and very quick to make.
15th Feb, 2015
Did this for a bring-a-plate dinner party where I had to finish it off at the hostess' house so it wouldn't dry out. It is so easy and everyone wanted the recipe. The only thing I would change is I would escalope the chicken to that it is not frying for so long with the risk of drying out. Regarding the comments of too much pesto - surely that it is easily rectified by diluting it down with creme fraiche as you do a taste tester before serving it up? Next time I will serve with roasted (for one hour) red Romano peppers.
10th Feb, 2015
My post seems to have disappeared so I will try again: when I cooked this dish, the chicken was quite dry and tough. Is there any way of frying chicken which will ensure it is tender?
18th Feb, 2015
Try browning the chicken, then remove it from pan, finish off the sauce add the chicken back to the pan & cook in the oven for 20 mins :) 180
10th Feb, 2015
This was good, although the chicken was a bit tough; I'm not sure whether this was because it was over-cooked or under-cooked. I find that frying chicken does result in tough meat; any tips as to how I can make it more tender?


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