Chicken Vesuvio is hearty, comforting, and made all in one skillet! A complete meal perfect for busy weeknights.
I first learned about Chicken Vesuvio in college. During my second year, I had a couple of roommates from Illinois. They swore Vesuvio was a Chicago specialty.
It was hearty and tasty, that’s for sure. At 19 years old, I was still quite unsure in the kitchen, but Vesuvio made me feel like a rockstar.
Their original Chicken Vesuvio Recipe was made with bone-in, skin-on chicken. It was sautéed on the stove-top and finished in the oven.
To streamline this deliciousness for the rest of us, I used boneless, skinless chicken breasts. And without chicken skin to crisp, there is no reason to bother with the oven.
The result is a full meal in one skillet ready in about a half hour. Protein, side, veggie. POW!
You are officially out of reasons not to cook tonight.
- 4 (6 ounce) boneless, skinless, chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 pounds red baby potatoes scrubbed and halved
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- 1/2 teaspoon dried oregano
- 1 1/2 cups chicken broth low sodium
- 1/2 cup dry white wine
- 1 cup frozen peas thawed
- 2 tablespoons butter
- 2 teaspoons fresh lemon juice
- Dry the chicken breasts with a paper towel, then season with salt and pepper. In a large, non-stick skillet, heat 1 tablespoon of oil over medium-high heat until it just smokes. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate and keep warm.
- In the same skillet, heat the remaining 1 tablespoon of oil over medium heat until it shimmers. Place the potatoes in the skillet, cut side down, and cook until golden brown, about 7 minutes. Stir in the garlic, rosemary, oregano, and 1/2 teaspoon of salt, and cook until fragrant, about 30 seconds. Stir in the broth and deglaze the pan with the wine, scraping up any brown bits on the bottom of the pan.
- Return the chicken to the pan, along with any juices. Bring to a simmer and cook until the thickest part of the chicken breast is done, or registers 165 degrees on a thermometer. Transfer the chicken and the potatoes to a serving dish and tent with foil.
- Increase the heat to medium-high, and cook the sauce until it reduces to about 1 cup, approximately 5 minutes. Stir in the peas and cook until heated, about 1 minute. Turn off the heat and whisk in the butter and the lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.
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