Spring chicken one-pot with pesto

Name: Spring chicken one-pot with pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 1 Onion (Chopped); 500 g Chicken thighs (Boneless, skinless); 300 g New potatoes; 425 ml Low-salt vegetable stock; 350 g Broccoli (Cut into small florets); 350 g Spring greens (Shredded); 140 g Petits pois (peas); 1 bunch Spring onions (Sliced); 2 tbsp Pesto

Chef DefneKitchen Studio chef · October 14, 2026

Chicken thighs and new potatoes simmer in stock, then broccoli, greens and peas go in at the end with a spoonful of pesto. A light one-pot for spring.

20 minPrep

45 minCook

4Servings

339 kcalCalories

Calories are an AI estimate, for information only.

Ingredients · 10

4 servings

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Olive oil1 tbsp
OnionChopped1
Chicken thighsBoneless, skinless500 g
New potatoes300 g
Low-salt vegetable stock425 ml
BroccoliCut into small florets350 g
Spring greensShredded350 g
Petits pois (peas)140 g
Spring onionsSliced1 bunch
Pesto2 tbsp

Method · 2 steps

1
In a large, heavy pan, warm the oil and fry the onion for 5 minutes until soft. Add the chicken and fry until lightly coloured. Tip in the potatoes and stock with lots of black pepper and bring to the boil. Cover and simmer for 30 minutes, until the potatoes are soft and the chicken is cooked through. You can freeze it at this stage.
2
Stir in the broccoli, spring greens, peas and spring onions and bring back to the boil. Cover and cook for 5 more minutes, then add the pesto and warm it through.

Spring chicken one-pot with pesto

Ingredients · 10

Method · 2 steps

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