Blue Cheese Pesto Chicken

Blue Cheese Pesto Chicken


7 people made this

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

Belinda Stafurik

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 (1)


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

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