Chicken with tomatoes and crème fraîche

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By Hulababy



  • 4 chicken breast

  • 1 tbsp green pesto

  • 175g short grain brown rice

  • 1 handful cherry tomatoes

  • 2 cloves garlic chopped

  • 1 pinch saffron

  • 500ml creme fraiche

  • 12 sun-dried tomatoes halved

  • 1 tsp lemon juice


  1. Boil a pan of water and add a splash of lemon juice and olive oil. Add the rice and then add a few strands of saffron.
  2. Heat some oil in a frying pan. Add the chicken. Cook on a medium heat until chicken is browned on all sides (approx 2 minutes).
  3. Stir in the garlic and the pesto and cook for another minute.
  4. Add the cherry tomatoes, sun dried tomatoes and cook until they start to soften (approx 3 minutes), stirring continuously.
  5. When the chicken is nearly cooked through, add the creme fraiche or yoghurt and stir through. Season with salt and pepper to taste.
  6. Continue to stir for another couple of minutes until the temperature has risen again, the sauce is simmering and the chicken is cooked.

Handy Hint

Serve immediately with rice.

Additional Information

  • tomato

  • Rice

  • Chicken

  • Main Course

This recipe has not been rated.

Rate this recipe

Your comments