Classic Chicken Pesto Pot by @emilywalters_journal

On the table in 45mins

Serves 3


  • 1kg chicken thighs
  • 1tbsp. oil
  • 1tbsp. crushed garlic
  • 1tsp. salt
  • 300ml single cream
  • ½ red pepper
  • ½ green pepper
  • 100g cherry tomatoes - halved
  • ¼ Sacla' Classic Basil Pesto
  • 1tbsp. pine nuts


  1. Add oil, crushed garlic, salt and the chicken thighs to a pan and fry until nicely browned all over.
  2. Transfer the chicken thighs to an oven proof dish and cook in the oven at 180oC (fan) for approx 20 mins.
  3. Add the 300ml of single cream to the oven proof dish around the chicken thighs. Dollop the Classic Basil Pesto around the dish. Followed by the chopped peppers and tomatoes.
  4. Cover with a lid or tinfoil and return to the oven for a further 10 mins.
  5. Remove the cover and cook for a further 5 mins.
  6. Top with the pine nuts and fresh basil (optional) and enjoy!