Spring chicken one-pot

Spring chicken one-pot

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(31 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4
Use basil pesto and crème fraîche for the sauce in this Italian-inspired casserole with greens and new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal666
  • fat44g
  • saturates13g
  • carbs20g
  • sugars8g
  • fibre9g
  • protein47g
  • salt2.5g
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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…

  • 8 chicken thighs, skin on and bone in
  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g streaky bacon, chopped
  • 1 carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 large spring greens, 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…

  • 600ml chicken stock
  • 300g baby 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…

  • 2 tbsp crème fraîche
  • 2 tbsp basil pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • crusty bread, to serve (optional)


  1. Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over. Remove the chicken to a plate and cook the onion and bacon for 5 mins until softened and lightly coloured.

  2. Return the chicken to the pan, and add the remaining ingredients, except the crème fraîche and pesto, along with plenty of freshly ground black pepper. Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.

  3. Stir in the crème fraîche and pesto. Serve with some crusty bread for mopping up the sauce, if you like.

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Comments, questions and tips

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Hannah Rugg's picture
Hannah Rugg
25th Aug, 2018
Made this twice, but the first time I didn't add the pesto-and actually preferred it that way!
18th Aug, 2017
Lovely. So easy to make. Left out the bacon and added some celery, garlic & leeks and at step 2 put it all in the slow cooker for about 4 hours. 2 year old seemed to love it, the harshest critic there is!
19th May, 2017
I substituted the potato and carrot for sweet potato and squash, and the spring greens for cavolo nero (as they were reduced in the supermarket and ready shredded and chopped so a real time saver!) I also used chicken that was picked off the Sunday roast carcass, rather than whole thighs, and left out the bacon to keep it healthier. Tasty, easy, cheap and quick - a real winner!!
21st Jan, 2015
This was simple easy and delicious. Be ready with your crusty bread to mop up the sauce very tasty.
12th Nov, 2014
I've made it today and it was absolutely delicious. I've added some garlic and mushroom giving it a great flavour in the end. It was watery as many say but, it was a tasty watery bowl of chicken and veg.
nom nom
17th Jan, 2014
I've made this about half a dozen times now. It's my favourite chicken casserole recipe! I've used spring greens once but have also used a selection of whatever green vegetables I've had leftover in the fridge, i.e. French beans, shredded sprouts, broccoli, and it still tasted delicious. I've also experimented with shop bought and home made basil pesto in the recipe and have still thoroughly enjoyed this dish. In my opinion, it seems difficult to get this dish to taste anything other than yummy!
6th Jun, 2013
Very watery, does not look particularly appetising... It is just chicken and veg in basil pesto water! Will not be making again.
12th Nov, 2014
You can always adjust the thickness of the casserole. From my experience in the recipes where creme fraiche you can always add 1 or maximum 2 tbsp of flour when making the mix with creme fraiche and it will do the trick to make the base rich and creamy rather than watery
28th May, 2013
Just made this following the recipe exactly. This is full of flavour, so simple and perfect on a cold wet evening. Next time I will bake a crusty loaf to mop up :)
23rd May, 2013
Very tasty. I substituted the spring greens with fine green beans. But the liquid is very thin, even with the pesto and creme fraiche.


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