Creamy Pesto Chicken

Creamy Pesto Chicken recipe

Creamy Pesto Chicken – This recipe dresses up a chicken dinner with little fuss! Tender chicken breasts and juicy plum tomatoes with a creamy yet light pesto flavoured sauce is an easy dinner any night of the week. Serve with a side of rice, orzo pasta, or even cauliflower rice.


  • 1 tbsp olive oil
  • 4 or 5 boneless skinless chicken breasts
  • Salt and pepper
  • 200g small vine or cherry tomatoes
  • 3 Tbsp pesto
  • 1 tub crème fraîche
  • Fresh basil
  • Grated parmesan, optional


  • 1.Heat a large pan or shallow pot on medium high heat. Add the olive oil then arrange the chicken in the pan. Leave pieces to cook without moving until golden brown, about 5 minutes.
  • 2.Turn each piece over, season with salt and pepper, then cover pot with a lid and lower heat slightly, then leave to cook until chicken is cooked through, about 12-15 minutes.
  • 3.While chicken is cooking, cut tomatoes in half and mix the pesto into the tub of crème fraîche.
  • 4.Once chicken is cooked, remove the lid and add the tomatoes. Cook until tomatoes start to soften slightly. Then add the crème fraîche mixture and cook for further 5 minutes, turning the chicken pieces in the sauce to coat each one.
  • 5.Once cooked, garnish with fresh basil leaves, and if using, sprinkle with parmesan. Serve immediately. Leftovers will keep for up to 3 days in the fridge in an airtight container.

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