Summer-in-winter chicken

Summer-in-winter chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(530 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.
10th Oct, 2013
Great midweek supper...foolproof! We always have it with rice.
moocou's picture
29th Sep, 2013
Really good meal, found it quick and easy and enjoyable, brilliant when living in a household of picky eaters!
1st Sep, 2013
I love pesto, but this is a bit tasteless and forgettable for me.
10th Aug, 2013
Very easy and delicious.
10th Aug, 2013
Lovely flavour. I actually fried some onions in the oil before adding the chicken and added asparagus along with the cherry tomatoes. Had with chicken first time, then with fusilli pasta the second time. Very versatile sauce, I would recommend adding the fresh basil as suggested!
1st Aug, 2013
The sauce was delightful. It did not seem low calorie, so that was a win win at my house.
24th Jul, 2013
Really nice recipe, great for when you have leftover creme fraiche. I use half fat creme fraiche as it makes it great recipe when you're trying to shed a few pounds. I did find it a bit tangy the first time I made it, so now I caramelise an onion and add it to the mix, just to take the edge off the sharpness.
3rd Jun, 2013
This was quick and easy to make and tasted great, will definitely make this again. I went for asparagus instead of the tomatoes.
13th May, 2013
Really nice, quite rich but very flavoursome. We used sun dried tomato pesto.
11th May, 2013
very tasty, dont like pesto so used red pesto instead and it was lovely. dont freeze, the texture of the sauce splits


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.