Pesto pan chicken
- August 2010
- Serves 4
- Takes 5 min to prep, 20 min to cook
Juicy cherry tomatoes and shop-bought basil pesto make this easy one-pan chicken recipe is as fresh as it is irresistible.
Prefer chicken thighs? Our summer chicken traybake – made with new potatoes, courgettes and pesto – is a great alternative to this recipe.
- 39g (13.8g saturated)
- 8.9g (7.1g sugar)
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 200g smoked bacon lardons
- 1 red pepper, sliced
- 4 skinless free-range chicken breasts, each sliced into thirds
- 200g baby spinach leaves
- 250g cherry tomatoes, halved
- 100ml double cream
- 2 tbsp fresh basil pesto, plus extra for drizzling (we like Sacla)
- Small handful of fresh basil leaves to serve
- Heat 1 tbsp of the oil in a large sauté pan, then soften the onion for 5 minutes. Increase the heat, add the bacon and pepper, then fry until the bacon is crisp. Remove to a bowl using a slotted spoon.
- Add the remaining oil to the pan, then fry the chicken for 5 minutes until golden. Return the onion, bacon and pepper to the pan. Stir in the spinach and tomatoes, then cook for 3 minutes more until the spinach has wilted and the chicken is cooked.
- Pour over the cream and stir through the pesto. Warm through. Check the seasoning, then drizzle with extra pesto and scatter over the fresh basil leaves. Serve with crushed new potatoes, if you like.
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