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Pesto chicken one-pot recipe

Pesto chicken one-pot recipe

2 ratings

Banish the January blues with this colourful pesto chicken one-pot. This dish is a great Sunday lunch idea and includes lots of fresh greens. The family will love this one. See method

  • Serves 4
  • 15 mins to prepare and 1 hr 10 mins to cook
  • 543 calories / serving
  • Freezable


  • 8 bone-in chicken thighs
  • 1 tbsp olive oil
  • 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
  • 2 onions, cut into thin wedges
  • 2 garlic cloves, finely sliced
  • 3 anchovy fillets, chopped
  • 1 tsp Dijon mustard
  • 1 chicken stock cube, made up to 450ml
  • 150g frozen peas
  • 200g Tenderstem broccoli, chopped
  • 2 tbsp green pesto
  • 10g fresh basil or parsley, leaves picked
  • crusty bread, to serve (optional)

Each serving contains

  • Energy

  • Fat

    31g 45%
  • Saturates

    8g 40%
  • Sugars

    8g 9%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 12.5g Protein 50.7g Fibre 5.5g


  1. Heat a large flameproof casserole dish over a medium heat. Toss the chicken in the oil and lemon zest; season. Browned for 6-7 mins, skin-side down, until golden and crisp. Turn and brown for a final 4 mins; you might need to do this in batches. Transfer to a plate using a slotted spoon; set aside.
  2. Add the onions, garlic and anchovies to the dish and fry for 5 mins until golden. Stir in the mustard, stock and the lemon juice. Bring to the boil and return the chicken, skin-side up. Cover, reduce the heat to medium-low and cook for 20 mins. Uncover and cook for a further 25 mins or until the chicken is cooked through.
  3. Add the peas and broccoli. Cover and cook for a further 8 mins, or until the veg is just tender.
  4. Spoon over the pesto, then top with the basil or parsley leaves and lemon wedges. Serve with warm crusty bread, if you like.

Tip: Freeze for up to 3 months. To defrost, thaw overnight in the fridge, then reheat at gas 6, 200°C, fan 180˚C, or on the hob over a mediumlow heat for 20-30 mins until piping hot.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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