Spring chicken in a pot

Spring chicken in a pot

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(206 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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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!
9th Jun, 2015
Did this at the weekend - absolutely delicious, with lovely fresh flavours. Pity my 2 and 7 year old didn't like it!
18th May, 2015
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...
16th May, 2015
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.
27th Apr, 2015
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!
21st Apr, 2015
Great recipe - healthy but filling and really easy to make. Use a stock cube in water rather than a 'stock pot'
1st Nov, 2014
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.
16th Oct, 2014
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!!
15th Oct, 2014
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! :)


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