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One Pot Chicken Casserole

One Pot Chicken Casserole with Spring Herb Salsa

Brought to you by: OcadoLife
    4 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Using a simple clear stock and plenty of herbs makes this dish light and bright for spring.
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  • 4 chicken breasts
  • 1 litre chicken stock
  • 4 carrots, peeled and sliced into 2cm pieces
  • 4 celery sticks, sliced into 1cm pieces
  • 1 lemon, zest and juice
  • 5 fresh bay leaves
  • 1 tbsp thyme, leaves, chopped
  • 1 tbsp cornflour, to thicken the sauce
  • 150ml extra virgin olive oil, for the herb salsa, plus 2tbsp for the chicken
  • 25g fresh basil, for the herb salsa
  • 25g fresh parsley, for the herb salsa
  • 25g fresh mint, for the herb salsa
  • 1 clove garlic, peeled, for the herb salsa


Step 1

Preheat oven to 185°C/165°C fan/gas 4. In a large casserole dish sauté the chicken breasts in the olive oil to lightly brown all over.

Step 2

Add the carrots, celery, bay leaves and thyme. Allow these to sauté for a further 2 mins, stirring often.

Step 3

Add the stock, lemon zest and juice with some seasoning to the pot, bring to the boil and then place into the preheated oven for 2 hrs, covered.

Step 4

While the chicken is cooking, place all the leaves of the herbs for the salsa into a blender with the garlic, oil and a good pinch of salt and pepper. Pulse and set aside.

Step 5

After 2 hrs remove the chicken from the oven. The sauce will need thickening a little, so in a cup mix the cornflour with a touch of water to form a loose paste, then add this to the chicken pot and stir to combine. Bring to the boil on the hob until the sauce starts to thicken.

Step 6

Spoon over the herb salsa, and serve on its own or with creamy mashed potato.

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