Summer chicken one-pot

Summer chicken one-pot

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(35 ratings)


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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level



Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 8 chicken thighs
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 8 rashers streaky bacon, chopped
  • 400ml stock
  • 500g bag baby new potatoes, halved
  • 200g pack full fat soft cheese
  • 200g broad beans, podded
  • 200g sweetcorn (frozen, fresh or from a can)
  • 200g cherry tomatoes, halved

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  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.

Recipe from Good Food magazine, June 2011

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molnymoo's picture
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I went for a less fattening version of this and removed the bacon and using 75% less fat soft cheese. Tasted absolutely delicious with a bit of rocket but felt that that bit more than 400ml of stock was needed.

rozmorgan's picture
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Boyfriend just made this for tea. We used chicken legs rather than thighs and didn't put in any tomatoes because we don't like them. Even with these changes it was delicious. I would certainly make it again. I felt the veg made it a light, summery dish and it was completely moreish. My boyfriend also really liked this dish.

florence100's picture
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I've made the summer chicken one pot twice now. The second time I only used a tablespoonful of cream cheese, it was much improved as we found it too rich with the 200g. I also substituted the broad beans for soya beans. Very nice, this recipe will go on my binder!

lilymayrose's picture
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Just cooked this, followed the recipe exactly - even used chicken thighs (not a favourite in this house). The finished meal was incredibly rich and really didn't need a whole 200g of cream cheese, also the skin on the thighs was very soggy after being simmered, and unpalatable. I'd cook this again but substitute chicken breast (re *tip*), add more tomatoes and use 100g of a lower fat cream cheese.