Pesto chicken one-pot recipe
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 hour 10 mins to cook
- 543 calories / serving
- Freezable
Ingredients
- 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)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2270kJ 543.0kcal
- Fat
- 31g
- Saturates
- 8g
- Salt
- 2.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 12.5gProtein 50.7gFibre 5.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- 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.
- Add the peas and broccoli. Cover and cook for a further 8 mins, or until the veg is just tender.
- Spoon over the pesto, then top with the basil or parsley leaves and lemon wedges. Serve with warm crusty bread, if you like.
- See more Chicken recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
