This simple recipe for Spring Chicken in a Pot offers a light and vibrant weeknight dinner that feels extra special. Chock-full of seasonal vegetables like new potatoes, broccoli, spring greens, green peas and spring onions, as well as chicken, it’s the ultimate feel-good food. Serve hot with a swirl of homemade green pesto. I like this bright pepita pesto with baby spinach and parsley. It is fast and easy to make, and once done, you will wonder why you ever bought it.
Start out by cooking up the onion, then add the chicken, potatoes, and vegetable stock. Simmer until the potatoes are tender and the chicken is cooked. Next, stir in the veggies and greens and cook for another 5 minutes. Finish the dish off with a swirl of green pesto and serve hot. Enjoy!
To make the Spring Chicken in a Pot, you will need the following ingredients.
Heat the oil In a large, heavy-bottomed pan, heat 1 tablespoon olive oil and add the chopped onion. Cook gently for 5 minutes until softened.
Add the chicken and cook until lightly colored.
Add the potatoes, 1 ¾ cups vegetable stock, and plenty of freshly ground black pepper and bring to a boil. Cover and simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
Add the broccoli florets, shredded spring greens, green peas, and sliced spring onions. Stir well and return to a boil. Cover and cook for 5 minutes more.
Stir in 2 tablespoons green pesto and heat through.
Serve hot and enjoy!
Perfect for the whole family, this easy and delicious Spring Chicken in a Pot is a weeknight winner. Did you make this recipe? Let us know! Please share a photo with us @cookmerecipes on Instagram, and don’t forget to leave a comment.
This is one of our favorite vibrant weeknight dinner recipe! Thanks for sharing!
Dairy-Free Recipes
Gluten Free Recipes
