Summer-in-winter chicken

Summer-in-winter chicken

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(704 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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22nd Dec, 2019
Great recipe. Took advice from other reviews and only added 2Tbl spoons of pesto and used garlic. Also added crispy bacon once done - Absolutely brill! Next time will rather oven bake chicken to avoid dryness.
TiffanyJayne's picture
8th Dec, 2019
Really delicious! After reading some other comments we added garlic as well as herbs de Provence, a little more pesto and creme fraiche with just a touch of cream :) One thing my boyfriend suggested that made the dish such a hit was adding some prosciutto wrapped around the chicken... just delicious!!
19th Feb, 2019
This was so easy and so tasty. I read the comments all the way through and so made twice the sauce and used 3 tsp of pesto (I used sun dried tomato and it was great). I added broccoli to the recipe and served with pasta. This will definitely become a regular, I’m so impressed that something so simple was so good.
Anthoney Swiffen's picture
Anthoney Swiffen
9th Jan, 2019
Turned out really nice.l didn't take long to cook and because I work nights it will just got put in the pie warmer at work. Had with pasta
Beth Crompton's picture
Beth Crompton
12th Jun, 2018
Absolutely loved this recipe, it's simple and easy to cook however I do feel you have to put your own take on it to improve it which is probably where some of the negative reviews have come from by not doing that. I didn't fry the chicken as they were fairly large breasts and would become dry or easily burnt if cooked in the pan. I cooked them in the oven and added it to everything near the end. I used 3 tsp rather than 3 tbsp of shop bought pesto, as recommended by other reviews. I also added some onions and when caramelised, brought a lot more flavour and bulk to the dish. I accompanied it with coconut rice and salad - perfect as a summer dish.
26th May, 2018
LOVE this. SO simple, SO tasty!! I actually cut my chicken into dices before frying it- made cooking it all the way through easier! Also fried some sliced courgettes with it! Added a sprinkle of dried thyme as i had no basil. Excited to cook again already!
imallebbot's picture
30th Mar, 2018
delicious and really simple
OneTr1ck's picture
1st Nov, 2017
Amazing recipe, lovely creamy pesto sauce, super easy to make, and great results!
7th Oct, 2017
Really quick and easy to prepare. I don't like the tomato skins so I drained some skinless cherry tomatoes and added them in.
2nd Oct, 2017
Made this for 2, using one large chicken breast cut down the centre, tomatoes from my hanging basket plant, just one heaped soup spoon of pesto (a tablespoon wouldn't fit into the jar neck) because DH doesn't like very herby/spicy food and 2 heaped soup spoonfuls of crème fraîche. Cooked penne pasta and stirred it into the sauce. Watched with fingers crossed while he tasted it, but his plate was wiped clean so this can be a repeat dish.


18th Sep, 2019
Can you freeze this dish?
goodfoodteam's picture
19th Sep, 2019
Thanks for your question. This sauce in this dish is likely to split if frozen so we'd recommend not doing so. All our freezable recipes are marked with a blue star above the nutritional information.
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!
goodfoodteam's picture
1st Nov, 2016
Hi Chriselle, yes you could simply add more crème fraîche and pesto in equal quantities to increase the quantity of sauce to coat your pasta. Throw in a few more tomatoes if you have them, otherwise don't worry. Enjoy!
5th Mar, 2015
Hi, I'm not much of a cook but just wondering if anyone thinks thyme would work in this recipe?
12th Sep, 2015
14th Jun, 2017
The flavour of the tomatoes is what really makes this dish. They need to be sweet cherry tomatoes. I use the Vittoria ones which are reliably delicious, if eye wateringly expensive, and give a better flavour than pomodorino or standard cherry tomatoes. For the pesto, I find the parmesan component overpowering for this recipe so I make my own, omitting the parmesan. Handful basil leaves, about 2 oz pine nuts, olive oil, sea salt, to taste, whizzed up in a blender or use a pestle and mortar. For the final sauce, I put in a small amount of finely grated cheddar to the sauce which gives a subtle but not overpowering cheesy flavour. If you are not sure how much just add a little as you go until it tastes how you want it.
14th Jun, 2017
To avoid dry chicken breasts, fry them both sides first til golden brown. If they are particularly large you could also flatten them a little ( before frying) by placing between two layers of cling film and bashing with a rolling pin to reduce the thickness. After the initial fry, place each breast on a piece of foil large enough for you to bring the edges together to create a tent over, put on a flat baking tray in a preheated oven about 170 C and cook through for about 15- 20 mins, depending on size. The breasts should be properly cooked through and moist but check the thickest part of the breast first and if there is still some pinkness, put it back in the oven and cook for a few more minutes. If the breasts have gone soggy or look pale you can fry them up again for a couple of minutes each side before finishing the dish.
21st Apr, 2017
Great simple recipe, but really needs onions and garlic added to make it tasty. Chop a large onion (or 2 small-medium ones), then fry off with the chicken (I usually cut the chicken into bite-sized pieces because I tend to serve this with either pasta or rice but you can leave the breasts whole if you prefer). Chop/crush 3-4 garlic cloves and fry off for about a minute before adding the tomatoes. If you want this as a pasta sauce, then add a couple of extra tbsps of creme fraiche. Try it, it really does make a difference.
28th Oct, 2016
Add a splash of tomato ketchup to the sauce to enhance the flavours.
23rd Mar, 2016
I read feedback and used slightly less pesto then also added red pepper, garlic and a pinch of chilli flakes. I also cut chicken breast into strips so that they cooked quicker and meat wasn't tough. Served with new potatoes and veg. Was really tasty- will definitely cook again!!
geekgirl101's picture
25th Mar, 2015
Using large pieces of chicken breast can result in very heavy and tough meat. Ideally fillet the breasts or cut into large chunks and cook on a low heat to gently cook the meat. Serve with a very small serving of penne pasta.
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