Blue Cheese Pesto Chicken

    45 minutes

    This is a baked chicken recipe where a simple wine and cream sauce is poured over the chicken before baking. Great with rice.

    10 people made this

    Serves: 3 

    • 6 boneless chicken thighs
    • 2 tablespoons olive oil
    • 100ml white wine
    • 100ml chicken stock
    • 100ml cream
    • 1 tablespoon basil pesto
    • 50g blue cheese
    • 1 tablespoon cornflour
    • 100ml boiling water
    • salt and pepper

    Preparation:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium heat until browned. Set aside on paper towels.
    2. Preheat oven to 180 degrees C.
    3. In a small saucepan bring the wine and stock to boil, then turn down the heat and simmer for 5 minutes or until reduced slightly. Add the cream, pesto and crumble the blue cheese into the saucepan. Simmer for a further 5 minutes. Mix the cornflour and boiling water to smooth paste and whisk into the sauce. Simmer until sauce thickens. Season with salt and pepper.
    4. Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over the chicken. Cover with foil and bake in the pre-heated oven for 30 minutes. Remove the foil and bake for a further 10 minutes or until cooked.

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    Reviews in English (3)


    I chose to use boneless, skinless breasts in place of the thighs. I followed the recipe from that point. This made a company worthy dish that was easy to prepare.  -  05 May 2013


    Tried this recipe the other day , its lovely went down well with the family  -  29 Apr 2012  (Review from Allrecipes UK & Ireland)


    Really tasty. However in the recipe it asks for a tablespoon of cornflour, you only need a teaspoon.  -  03 Mar 2013  (Review from Allrecipes UK & Ireland)