Pesto and blue cheese baked chicken

    Pesto and blue cheese baked chicken


    8 people made this

    About this recipe: A simple wine based cream sauce with pesto and blue cheese, poured over chicken thighs and baked till perfection. Great with risotto.

    Serves: 6 

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

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium heat until browned. Set aside on absorbent paper.
    2. 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 blue cheese. 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.
    3. Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over the chicken. Cover with foil and bake in a pre-heated oven of 180 C / Gas 4 for 30 minutes. Remove the foil and bake for a further 10 minutes or until cooked.

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    Reviews (2)


    Tried this recipe the other day , its lovely went down well with the family - 29 Apr 2012


    Really tasty. However in the recipe it asks for a tablespoon of cornflour, you only need a teaspoon. - 03 Mar 2013

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