Summer chicken one-pot

Summer chicken one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(38 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Jul, 2011
Delicious ! Used skinless chicken breasts and cooked the potatoes separately, adding them at the end with the other vegetables. Perfect with chunks of fresh bread to mop up the yummy sauce. Will definitely be cooking this again.
5th Jul, 2011
This was LOVELY! I also removed the chicken skins and used half fat cream cheese to make it healthier!
5th Jul, 2011
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!
4th Jul, 2011
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
3rd Jul, 2011
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
30th Jun, 2011
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.
21st Jun, 2011
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!
20th Jun, 2011
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.
20th Jun, 2011
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.
19th Jun, 2011
I did a bit more of everything as there were 5 of us. It was lovely and really was easy to make.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.