Creamy Pesto & Sun-Dried Tomato Chicken

Serves 2–3 | Ready in 30 minutes

This vibrant dish combines juicy Eversfield Organic Chicken Breasts with a creamy basil pesto sauce, sun-dried tomatoes, and a touch of garlic. It’s full of colour, comfort, and fresh Mediterranean flavour — perfect for a cosy autumn evening. Serve with buttery mashed potatoes, fluffy rice, or crusty bread to soak up every last bit of the sauce.

🧄 Ingredients

• 3 Eversfield Organic Chicken Breasts

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 100ml chicken stock

• 150ml double cream

• 2 tbsp green pesto (shop-bought or homemade)

• 60g sun-dried tomatoes, sliced

• 40g baby spinach

• 25g grated Parmesan

• Salt & black pepper, to taste

• Fresh basil leaves, to garnish

🔪 Method

1. Prepare the chicken:
   Season the chicken breasts generously with salt and black pepper.

2. Sear:
   Heat olive oil in a large frying pan over medium-high heat. Sear the chicken breasts for 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. Build the sauce:
   In the same pan, add garlic and cook for 30 seconds until fragrant. Pour in the chicken stock, scraping up any tasty browned bits from the pan. Stir in the double cream, pesto, and sun-dried tomatoes. Simmer gently for 2–3 minutes until the sauce begins to thicken.

4. Combine:
   Return the chicken to the pan and spoon the sauce over the top. Add spinach and let it wilt into the sauce. Sprinkle with Parmesan and simmer for another minute until glossy and creamy.

5. Serve:
   Garnish with fresh basil and serve warm with mashed potatoes, buttered pasta, or crusty sourdough.

💚 Why We Love It

Made with high-welfare Eversfield Organic Chicken, this dish highlights the natural tenderness and depth of flavour that comes from organic farming. Every bite feels indulgent yet wholesome — proof that good ingredients make all the difference.