Spring chicken in a pot

Spring chicken in a pot

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(198 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

    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.

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Comments, questions and tips

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8th Feb, 2017
For a "healthy" dish it was swimming in fat... probably too much pesto
25th Jan, 2017
I used drumsticks as that's what I had and added green beans and spinach rather than greens. Overall really tasty and will make again
9th Sep, 2016
Boyfriend and I really enjoyed this. Stuck to the recipe exactly (except for the substitution of kale for the spring greens - couldn't find them anywhere) and it was very flavoursome and surprisingly very filling! I wish I'd heeded the comments and used a bigger pot though.
10th May, 2016
Nice, but rather dull even with all the veg added. I used chicken breasts instead of thighs but otherwise followed the recipe and don't think I'll do it again despite it being so healthy.
katycooks's picture
18th Apr, 2016
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!)
13th Mar, 2016
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.
7th Jan, 2016
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
23rd Sep, 2015
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.
21st Jul, 2015
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!
13th Jul, 2015
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!


30th Sep, 2016
Anyone add bacon to this recipe?
28th Oct, 2013
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
28th May, 2014
Hi there. Why not try swapping the chicken for some sliced large flat mushrooms and chunkly slices of courgette too? Enjoy.
15th May, 2014
You could try replacing the chicken with some extra potatoes??
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