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This one pot Spring Chicken Stew is a delicious way to welcome the season. Filled with healthy ingredients like fresh herbs, spring greens, peas, and lemon. It’s a simple dish with very little prep, and ready in around 30 minutes.
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Spring is a season of renewal and fresh beginnings, and what better way to celebrate than with a warm and hearty meal that captures the essence of the season?
Spring Chicken Stew with spring greens is a one pot chicken recipe – delicious and nutritious dish that is sure to satisfy your taste buds and nourish your body. It combines tender pieces of chicken with an array of vibrant spring greens, creating a flavorful and satisfying meal that is perfect for a cozy night in or a family dinner.
So, let’s dive in and discover how to make this delightful dish!
Spring Chicken Stew Ingredients
Specific ingredient measurements are in the recipe card below. Here’s a list of the simple ingredients you’ll need:
- Olive oil for sautéing onions
- Small onion, chopped
- Boneless, skinless chicken thighs
- New potatoes, small works best but if you’re using a larger size I would half them
- Chicken stock
- Spring greens, shredded (see paragraph below for a brief overview of spring greens)
- Spring peas (fresh or frozen, I’m using frozen petits pois or small green peas)
- Spring onions (or green onions), sliced
- Lemon zest and juice
- Fresh herbs: choose any fresh herbs readily available. I’m using thyme, parsley and frozen rosemary cubes I store in the freezer for quick flavor in soups and stew during the winter and early spring.
If you’re in the U.K., you know what spring greens are. If you’re anywhere else, you may or may not know what they are.
Living in the U.S., I don’t have spring greens readily available in my markets. So let’s take a look at what they are, and what to substitute them for if needed.
To my understanding, spring greens are the early leaves of spring cabbages, before the hard head of a cabbage develops. They are tender and sold in bunches like loose leaf lettuce. And I’m a tiny bit jealous because this girl is a cabbage lover. If you’re familiar with spring greens and have any thoughts to add, I love to hear about them in the comments below!
The following are good substitutions for spring greens:
- Bok choy
- Dandelion greens
- Mustard greens
- Tender cabbage leaves (I used inner leaves of a napa cabbage in this post)
How to Make Spring Chicken Stew
Step-by-step instructions are in the recipe card below, but here is a brief overview:
- Sauté onions in a large pot until softened.
- Season and add the chicken and brown on all sides.
- Stir in the stock and potatoes; bring to a boil. Cover and simmer for 25 minutes or until cooked.
- Stir in the remaining ingredients and cook for another few minutes. Before serving stir in pesto, lemon zest and juice.
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One Pot Spring Chicken Stew
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 lbs boneless, skinless chicken thighs
- 1/2 lbs small new potatoes
- 2 cups chicken stock
- 3-4 cups spring greens shredded
- 1 cup spring peas
- 1 bunch spring onions sliced
- 2 tablespoons pesto
- 1 tablespoon fresh herbs like parsley, thyme, chives, or rosemary, chopped
- Heat oil in a large, heavy pot, like a Dutch oven. Add the chopped onion and saute until softened.
- Season the chicken with salt and pepper and then add it to the pot; brown on all sides.
- Stir in the stock and potatoes; bring to a boil. Cover and simmer for 25 minutes, or until the potatoes are tender and the chicken is cooked.
- Stir in spring greens, peas, spring onions and fresh herbs; return to a boil. Cover and cook for 5 minutes more or until the peas are cooked. Stir in pesto, lemon zest and juice to taste and season with salt and pepper to taste before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.