Spring chicken in a pot

Spring chicken in a pot

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(203 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 Apr, 2013
I was really sceptical about this recipe and even as I was cooking it was concerned that I wouldn't work. I needn't have worried as it turned out really well. Didn't make any changes to the recipe and didn't think it needed any adjusting. Really tasty, will probably cook this one again.
20th Apr, 2013
inekestolp's picture
18th Apr, 2013
Perfect, very tender chicken, lovely flavours!
15th Mar, 2013
I tried this for my family and they all loved it. It was very easy to prepare and it is now a firm favourite.
16th Feb, 2013
Made this, thought there wasn't enough stock and too much spring greens, but I stuck to the amounts in the recipe and it all turned out brilliant! Added parsley and lemon juice but may have overdone it a bit with the black pepper. Definitely making again.
29th Jan, 2013
Forgot to star it...
29th Jan, 2013
A great recipe for all the family and good for when you have kids over for play-dates too. A complete meal and a good way to get some 'greens' into everyone! This has become a regular in our household.
29th Jan, 2013
I physically cannot cook, so I asked my mum to do it. I thought it was absolutely delicious, although my mother said didn't look very good on the plate.
22nd Oct, 2012
Delicious, light and simple to do. Left out the potatoes and used curly kale instead of spring greens. Didn't use quite as much veg as suggested (wouldn't have been able to fit it in the pot), added a little more pesto and had to cook the veg a little longer than suggested as otherwise it wouldn't have wilted down enough.
16th Oct, 2012
Wasn't sure this would work but was lovely! The pesto was great


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