Creamy Chicken & Cherry Tomatoes


Serves 4



  • 2tsp coconut oil or olive oil

  • 4 chicken breasts (trim off fat and skin)

  • 450g cherry tomatoes

  • sprinkle of sea salt and freshly ground black pepper

  • 3 tbsp creme fraiche

  • 2 tbsp basil leaves, chopped or roughly torn.



  1. Preheat oven to 200 degree C. Pour the oil into a shallow ovenproof dish (one that can also go on the hob - or use a roasting tin) and add the chicken breasts, turning to coat in the oil. 

  2. Place the whole cherry tomatoes around the chicken in the dish, season with a little salt and pepper, then cook in the oven for about 60 min or until the chicken is done, basting occassionally. 

  3. Place the dish on the hob and add the creme fraiche. Heat gently until it starts to bubble, then simmer for 1-2min, stirring, until the sauce thickens slightly. 

  4. Stir in the basil just before serving. 


Recipe from Smart Food for Smart Kids by Patrick Holford and Fiona McDonald Joyce.