Spring chicken in a pot

Spring chicken in a pot

  • 1
  • 2
  • 3
  • 4
  • 5
(193 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4
Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal339
  • fat10g
  • saturates3g
  • carbs27g
  • sugars12g
  • fibre8g
  • protein36g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g boneless, skinless chicken thigh
  • 300g small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • 350g broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 350g spring green, shredded
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 140g petits pois
  • bunch spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

  2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (216)

au_contraire85's picture

Really lovely!

emmclean's picture

One of my favourites, although I tend to really cut down on the pesto or it can be overpowering. Overall, cheap and delicious!

louiseinbolton's picture

Very tasty dish, easy to make.. I used a mixture of cabbage and leek instead of spring greens and was superb. Several people tried it and not one had a bad word for it.

franhl's picture

winner with all the family and very easy to do.

rudi51's picture

Really enjoyed this, used cabbage and added sour cream at the end. Beautiful :)

jacoakley's picture

I am not a fan of pesto so added wholegrain mustard instead. Delicious!! :-)

helers's picture

I used 'bone in' chicken but skinless thighs as I think the 'bone in' gives more flavour. I also used chicken stock instead of veg. Everyone loved it and will definitely be making it again.

sammas1984's picture

Easy and delicious. Even my boyfriend really liked it!

-clare-'s picture

I was a little dubious at first but it really is a great tasting dish! I chuck in any green veg that happens to be in the fridge, which keeps it seasonal too. A nice, healthy, family pleasing dinner. Serve with a crusty loaf if there are VERY hungry mouths to feed, and great for mopping up plates!

skgixer's picture

What a great recipe! Easy and quick to do and everyone loves it including my 1year old daughter.

blossomcrown's picture

Didn't like this, thought it was really bland and just tasted of soggy cabbage. I made lots with some to freeze, but just chucked away the rest of what we didn't eat :(

sammy_lou's picture

I was a little startled by the huge mass of spring greens that was required, but this did occupy a lot less space when it was cooked. Easy to make. Tasted lovely. Would definitly do it again.

brownclaire75's picture

A good healthy meal. Rather too many spring greens and could have done with a little more cooking than suggested at the end but nutritious and a change from my usual style of cooking.

kassyk's picture

Really tasty! Added a little more pesto and everyone loved it.

dontholien's picture

I made this last night and it went down a treat and it was so easy to make too.
The left over veg, stock and potatoes got chucked in the blender this morning so i have a nice veg soup for lunch

frances46's picture

I left out the pesto and it was very delicious, suprisingly as there are no herbs in it, which it doesnt even need. It also looked great and i can definitely make this for my room mates next year. I havent tryed thhis idea yet but i think some bacon it it too would be a good addition. Definitely will be making this again.

loulocks25's picture

Very tasty. Hearty but light. The pesto really helps to enchance the flavours. We also changed the spring greens for spinach. We will be cooking this again.

carolinelouisa's picture

This is a simple but tasty dish-I also substituted spinach for the greens. A bonus is that it's suitable to puree down for babies which has saved me from cooking something separate for my 7 month old!

allitinks's picture

Mmmmm. This is such an easy recipe to follow but very tasty. I took some of the leftovers into work for lunch and everybody was saying it smelled delicious.

poppyjune's picture

Made this for friends and they loved it - there was even leftovers for my lunch! Will definitely be making this again.


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…