Spring chicken in a pot

Spring chicken in a pot

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(190 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
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  • 1 tbsp 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

    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

    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 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.


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  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.

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Comments (215)

katycooks's picture

Okay, the second time around, I used Kale instead of broccoli and I added broad beans. I added the potatoes earlier (so they cooked for longer) and could be sort of mashed into the broth. My "tablespoons" of pesto were extremely generous too. Overall, I cooked the whole thing for longer to reduce the "liquor" (but put the broad beans, petit pois and spring onions in at the very last minute.) And it was delicious. (Though not exactly stunning to look at!)

CailinLondon's picture

It's an ok recipe, but it just tasted quite salty, although I didn't add any salt. I don't plan on doing it again, as if I wanted chicken and veg I would prefer to roast everything in the oven.

catie74's picture

I adapt this for winter, using kale instead of spring green, Brussels sprouts and celery and well as frozen petit pois, broccoli and chicken stock instead of vegetable. Still perfect for a much needed nutrient dense health boost after Christmas

Jess94's picture

Made this tonight was really bland. Had to add more stock in order to cook the veg,and couldn't taste the pesto. My kids wouldn't eat it.

niamhmce's picture

Oh my goodness I absolutely LOVE this recipe! Love it! The flavours are beautiful for spring/summer and it's such a simple and quick dish to make too. I tweaked it a bit to meet personal preference by using leek instead of spring greens and using celery and courgette instead of peas.The consistency was also a little watery for my taste so I thickened it slightly by adding 1-2 tsp of buckwheat flour. All people I made this for loved it and will definitely become a regular dish of mine!

pocketlucy's picture

Really tasty! I couldn't find any spring greens in the shop, so instead I fried a sliced leek at the beginning along with the onion, and added some spinach at the end. Also added a bit of extra stock and pesto as others have suggested. Served with a bit of couscous to soak up all the juices. Yum!

fizzh89's picture

Did this at the weekend - absolutely delicious, with lovely fresh flavours. Pity my 2 and 7 year old didn't like it!

CotswoldMummy's picture

Made this last night and family reported back that they loved it and would eat it anytime. So easy just to have everything in the pot. I didn't have spring greens so threw in some mange tout with the peas and broccoli and it worked perfectly. Also added a carrot and worked well :-) My son normally hates pesto with a passion but I didn't tell him there was any pesto in this and he just said it was delicious. Happy days...

ifeyinwa00's picture

Really like this recipe. It is nice to have a casserole that is comforting yet light and full of fresh greens. I had to add another pint of water to let the vegetables soak in the broth.

Victrola's picture

This is really delicious! Lovely light, fresh and healthy dinner. I have an allergy to peas so used edamame beans instead. I also cooked it for 5 minutes longer as the beans were frozen. Will definitely make again - the pesto is a great addition!

anniecoyle's picture

Great recipe - healthy but filling and really easy to make. Use a stock cube in water rather than a 'stock pot'

noparlourgames's picture

Good recipe. Used spinach instead of spring greens and it worked really well. My pesto had gone off so I didn't include it, but it was still great.

Jessbob100's picture

5* for this recipe, was lovely! the only thing i changed was that i used chicken stock instead of vegetable and i had no pesto so had some philli on top like the other comments suggested. will defiantly make again!!

shantal's picture

I made this for dinner for my brother and I - it was so easy and quick to make, and made for a very hearty dinner on a wet Autumn day! I used a Knorr stock pot as the base - it added lots of flavour to the dish! I left out the spring greens and broccoli as I didn't have any at home and it worked out perfectly all the same! I'd highly recommend this dish to anyone looking for a healthy and quick weekday meal! I can tell it's going to become a favourite with us! :)

julialallan's picture

This was so bland, I was really disappointed after reading the comments. Couldn't taste the pesto, I used a huge stock pot and not sure how all the greens are supposed to cook in such a small amount of stock. I didn't use low salt stock and I still had to add more to try and make it taste of something.

BC-S's picture

Love this recipe - completely simple, tasty and healthy. It is even better as leftovers.

I serve it in a bowl with warmed and crispy bread...a real family favourite and I will turn to every time.

I use my own homemade pesto however, as I find shop bought pesto and the stock together make it far too salty for my tastes.

skt13_devon's picture

Yummy and easy

freezingspark's picture

Tasty recipe, easy to follow. Couldn't really taste the pesto at all though but didn't really matter. Froze the remaining portions but the potatoes didn't survive very well! Next time I would try and remove them before freezing.

amethystannie's picture

I really enjoyed the flavours in this dish, but I couldn't quite figure out what it was trying to be! Is it a stew, a soup, a broth? Who knows!

I followed the recipe (and then split the mixture into two at the point where you can freeze the dish as it's just the two of us) but I added two tablespoons of half fat creme fraiche along with the pesto after reading comments on here. After trying the dish as is, I decided to turn the remainder into soup! Much better.

morriliz's picture

This was yummy! I added extra stock, potatoes and mushrooms and replaced the spring greens with leeks. Dollop of Philadelphia at the end with the pesto, delicious! Would highly recommend as a healthy midweek meal for the whole family to enjoy.


Questions (3)

abarnybox's picture

Do you think I could just leave out the chicken? or maybe swap it for something else? my girlfriend is vegetarian and i've tried fake chicken and it's not the best of stuff :P

goodfoodteam's picture

Hi there. Why not try swapping the chicken for some sliced large flat mushrooms and chunkly slices of courgette too? Enjoy.

morriliz's picture

You could try replacing the chicken with some extra potatoes??

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