Summer chicken one-pot

Summer chicken one-pot

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(36 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Our June cover star is a lovely, light dish ideal for al fresco dining

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal701
  • fat35g
  • saturates16g
  • carbs38g
  • sugars5g
  • fibre6g
  • protein61g
  • salt2.44g
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  • 8 chicken thighs
  • 2 tbsp plain flour
  • 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…

  • 8 rashers streaky bacon, chopped
  • 400ml stock
  • 500g bag baby new potatoes, halved
    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…

  • 200g pack full fat soft cheese
  • 200g broad beans, podded
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 200g sweetcorn (frozen, fresh or from a can)


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 200g cherry tomatoes, halved


  1. Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.

  2. Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins, until the chicken is cooked and the potatoes are tender.

  3. Stir in cheese, then the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

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Comments (44)

anj1977's picture

This was LOVELY! I also removed the chicken skins and used half fat cream cheese to make it healthier!

bosleyp's picture

Excellent recipe - we cooked full quantity for the 2 of us and froze half. I heated it through after defrosting and it tasted equally good 2nd time around ;-)
Hubbie has declared it is now added to our family regulars!

brianleader's picture

I have cooked this dish 4 times and everyone declared it absolutely delicious. However I made an addition to the recipe. whilst cooking it the first time I thought it bland when tasting so I added 1 teaspoon of Harissa paste and it transformed it! Add it when you add the stock.

Brian Leader

clarablackman's picture

I've made this a few times, I use creme fraisch instead of cream cheese and chicken breasts as I found the thighs left a layer of fat on the dish. I makea huge pot and it lasts me the week for lunch.

Sarah Jones's picture

Love this made it 3 times now using extra light cream cheese and for two used the full 400ml stock but halving everything else, used chicken breast so tasty and think would be nice in winter served with mash instead of the new pots in the sauce.

bosleyp's picture

Just starting to REALLY brown things like the TV chefs and the chicken was crisp at the start. The skin was soft by end of the cooking, but certainly not unpalatable. Used the full 200g cream cheese and it was rich, but nicely so; will try the other suggestions here about creme fraiche and low fat (and less) cream cheese.
This will be a favourite!

mrshollands's picture

This recipe was great, really quick and easy. I used breasts instead of thighs, I also switched the full fat soft cheese for 'light' and only used half the amount. Think this will become a regular in our house.

drhshires's picture

I really liked this meal, very tasty and light, but my husband found the sauce a bit too cheesy despite my using low-fat Philadelphia. I might try it using some creme fraiche next time.

trishac's picture

I did a bit more of everything as there were 5 of us. It was lovely and really was easy to make.

sarahb1973's picture

This is a lovely & simple summery supper. I made with chicken thigh fillets and substituted the cream cheese for a tub of half fat creme fraiche and a handful of grated Parmesan. Enjoyed by my 6yr old too. Will definitely be making again as so quick & easy.

trudygail's picture

I made this for my son and daughter-in-law and we all loved it! I did use a "light" version of the soft cheese and had plenty of bread for dipping! Fabulous!

maganp's picture

I prepared this for a dinner party before reading all the comments and suggestions. I used chicken breasts with not as much cheese and finished it off in the oven. I also cooked the potatoes separately My guests thought it looked and tasted marvellous. I will certainly cook it again using low fat cheese. For a family meal it's great with the potatoes added to the pot with chunks of bread to mop up the delicious sauce.

So simple and easy to make but looks so impressive.

madspatula's picture

My fiance has made this twice now. First time following the instructions exactly (minus the tomatoes as he forgot to put them in! And using chicken breasts cut in half), second time with a Tesco very low fat cream cheese and mushrooms instead of tomatoes. Used tinned veg as well. We both preferred the first version. It was rich but really tasty. The low fat version was nice as well though. May try with the medium fat cream cheese next time when I can get him to cook it again! We served it with a tear and share garlic bread. Overall would really recommend this dish! Yummy! :)

minnytwinmummy's picture

Fantastic receipe, so quick and easy. I did change for low fat cheese and I added 600ml of stock and after adding potato stage I placed in the oven and cooked slowly - perfect. I also removed the skins from the chicken as the dish can look too 'fatty' when you serve it. My twin boys and daughter loved it, very simple and will def cook again. I would probably do this in my slow cooker too

alissa's picture

Definitely agree on the cream cheese - 1/2 a tub was more than enough. I also used soya beans and it was lovely - really easy tasty dish

olympiak's picture

I read the previous suggestions so I only used 100gr low fat soft cheese, I omitted the bacon and at the end I used some fresh grated black pepper and some mustard powder. It came out delicious!

jasann01's picture

this is a really tasty dish. I made it with the chicken breasts and everyone loved it.

bikerbell's picture

Really lovely. Not keen on broad beans so I chopped some fine green beans instead. Also used skinless/boneless thighs, which worked well. Will be doing this dish lots over the summer I think.

vonamula's picture

Made it as a lunch for visitors - we loved it, but have to admit it is quite rich. would go for less cream cheese, or lighter version.

alfresco's picture

Absolutely gorgeous. Made this the other night works well with chicken breasts they came out lovely and tender and not so fiddly.


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