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Pesto chicken topped with breadcrumbs, with vine tomatoes in a baking dish

Creamy pesto chicken

A star rating of 4.7 out of 5.259 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try this comforting all-in-one pesto chicken dish with roasted vine tomatoes – chicken breasts are stuffed with a creamy pesto sauce and topped with breadcrumbs.

Nutrition: per serving
low insalt0.82g


  • 4 boneless, skinless chicken breasts
  • 3 tbsp homemade pesto (see tip below for the recipe)
  • 85g mascarpone
  • 4 tbsp olive oil
  • 100g breadcrumbs, preferably made from day-old bread
  • 175g baby tomatoes on the vine
  • handful of pine nuts
  • handful of basil leaves


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

  • STEP 2

    Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

  • STEP 3

    Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.


Heat a small frying pan over a low heat. Cook 50g pine nuts until golden, shaking occasionally. Put into a food processor with 80g basil, 50g parmesan, 150ml olive oil and 2 garlic cloves. Whizz until smooth, then season to taste.

See our recipe for classic pesto.

Recipe from Good Food magazine, April 2009

Goes well with


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A star rating of 4.7 out of 5.259 ratings

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