Spring chicken in a pot

Spring chicken in a pot

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(170 ratings)


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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level



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

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving



  • 1 tbsp olive oil
  • 1 onion, chopped
  • 500g boneless, skinless chicken thighs
  • 300g small new potatoes
  • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • 350g broccoli, cut into small florets
  • 350g spring greens, shredded
  • 140g petits pois
  • bunch spring onion, sliced
  • 2 tbsp pesto

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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.

Recipe from Good Food magazine, April 2009

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julialallan's picture
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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
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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
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Yummy and easy

freezingspark's picture
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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.

SueChef1's picture
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I tried with cabbage, broccoli and endive - forgot the pesto! But still v tasty. Took advice from others' comments and put it in the oven on a low heat (150) until hubby comes home (yes, I know, but it's true!). He really appreciated the greens. Tonight doing again with the exact greens listed above (inc pesto!) but adding pasta instead of spuds. Can't wait!

pennyclark's picture
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Really tasty :) my son loved it even though it was predominantly green

woolcos's picture

I didn't use the pesto but added a tablespoon of Philadelphia cream cheese with chives. My husband loved it, I thought it was OK. You need a really really big pan to fit all that veg in, I used a casserole that should be OK for 4 and had to wait for the greens to wilt before I could add the broccoli.

mirri's picture

Wow, even my "I really don't want to eat veggies!" daughter loved this!

emmy.sav's picture

I used unused chicken bits and pieces and spring veg from the week to make this dish and it was amazing. Extra mushrooms. Even looked half like the picture! Delicious. Will make on many occasions to come.

bluefish7204's picture

Wow! This is super yummy and I would definitely recommend. I used kale instead of spring greens and was generous with the pesto. Will be making this again and again.

rosievimes's picture

This has been a long time family favourite, it's tasty, healthy, and incredibly simple to make. Best served on the table in the dish it was cooked in, so that everyone can take their own and mop up the delicious sauce with some tear n share bread. Wonderful.

chickemjools's picture

Thank you for reviewing the actual recipe and not a completely different recipe as so many contributors have done. It's really helpful to know what the real recipe is like :)

hghansford's picture

This recipe is fantastic - I used bananas instead of chicken & samphire & baked beans instead of cabbage I forgot the pesto but nobody seemed to notice. Perhaps it was the gin that I used instead of the stock.

Highly recommended

Arantarin's picture
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Very healthy, delicious and easy to make dish!

sophie_h_88's picture

I made this for my family. One hates any dark meat on chicken and the other hates vegetables of any kind. Both enjoyed massively and best thing was it felt healthy to eat. Will definitely be putting this on my menu every month.

popadum's picture

Fresh & zingy. Perfect for spring. I use skinless chicken pieces on the bone and add the potatoes a little later, as otherwise they crumble.

nicolaaustin78's picture

Lovely and as others have said its really nice to have a casserole dish that isn't tomato based. I use all the ingredients listed however add a little extra stock, a bit more pesto and a couple of leeks and bung it all in the slow cooker on high for min 4 hours. (I chop up the chicken and potatoes to ensure they cook through). Saves me cooking anything first and becomes a really lazy but filling and tasty meal. A dollop of creme fraiche on top once served really enhances the dish even more!

ddnachez's picture

Very easy to make and to speed up the cooking time, I cut the chicken and potatoes into smaller size. I didn't have any pesto so added chopped basil leaves with the greens and it was still very tasty, although it needed a bit more salt.