Summer-in-winter chicken

Summer-in-winter chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(567 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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?
Hazel Barett's picture
Hazel Barett
8th Dec, 2014
Chicken is a very versatile meat to cook with. Served cold or hot, on its own or within a dish, roasted or pan fried there are so many ways to use this white meat. I’ve found a recipe for today which has very few ingredients and can be served with a number of different things – mashed potato, vegetables, rice or just a salad. Hence the name summer-in-winter which means you can serve it with seasonal vegetables or salad in the summer.
14th Oct, 2014
The whole family loved this, including our fussy three year old! I used fresh pesto as I hate the stuff you get in a jar and it was delicious! Will definitely make again.
21st Aug, 2014
Not something I would ever make again as the pesto was too over powering. It is however a very simple dish to throw together!
21st Aug, 2014
Not for me I'm afraid. The pesto is just too much. It is however terribly simple to make and does look impressive but I won't be making it again. I'd rate it just two stars!!!
29th Jul, 2014
Yum, really great and so easy! I cooked it for 2 and did the same quantity of sauce the recipe suggests for 4, was perfect.
smartiepants's picture
28th Feb, 2015
I did exactly the same and the amount if sauce was perfect for two people.
2nd Jul, 2014
I made this for a friend that came to dinner. We both loved it and it was so easy to make. Will definitely be making this again.
30th Jun, 2014
I made the original dish with no substitutions, only adding to the amounts of pesto and creme when I felt necessary, and got a great approval from the entire family!! Even those not keen on cooked chicken cleared the plate without effort; the only real criticism was that they wanted more sauce.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.