Step 1

Preheat the oven to 375F.

Step 2

Season the chicken all over, and heat the oil in a skillet over a medium-high heat. Brown the chicken breasts, working in batches so you don’t crowd the pan, then set aside.

Step 3

Add the sliced garlic to the pan and cook for a minute until just soft and aromatic. Stir in the tomatoes, followed by the pesto and the creme fraiche. Remove from the heat.

Step 4

Return the chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Bake for 15-20 minutes, until the chicken breasts have cooked through to an internal temperature of 165F.

Step 5

Season the sauce to taste with salt (how much you need will depend on which brand of pesto you’re using) before serving over cooked pasta.