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.

Chicken Vesuvio being served from a metal utensil in a silver pan with baby red potatoes, lemon slices and green peas in a white wine sauce.

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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.

Chicken Vesuvio in a silver pan with baby red potatoes, lemon slices and green peas in a white wine sauce.

Chicken Vesuvio being served from a metal utensil in a silver pan with baby red potatoes, lemon slices and green peas in a white wine sauce.

Chicken Vesuvio

Chicken Vesuvio is hearty, comforting, and made all in one skillet! A complete meal perfect for busy weeknights.
5 from 5 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 servings
Course Main Course
Cuisine American
Calories 306

Ingredients 

  • 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

Instructions 

  • 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 ½ 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.

Nutrition

Calories: 306kcalCarbohydrates: 37gProtein: 6gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 388mgPotassium: 914mgFiber: 6gSugar: 4gVitamin A: 463IUVitamin C: 56mgCalcium: 46mgIron: 2mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I’m definitely trying this recipe. I have always wanted to make Vesuvio Chicken , but all the recipes I found were made with chicken thighs. Thank you

  2. This recipe just didn’t work. I was hoping it would be a new weeknight go-to. I love chicken Vesuvio, but I’ll stick to the usual method. The chicken boiled in this recipe, it took the potatoes a very long time to cook.

    1. Hi Sara, I’m sorry about that. I’m going to kick it back to my test kitchen and try it again. I’ll see how it goes… so sorry again!!! It definitely worked when I made it, but maybe I got lucky??

    1. 2 tablespoons! Sorry about that. I just updated the recipe. Thanks for catching the typo Carol. And sorry again. Have a great day!

  3. I love one skillet meals, and this chicken Vesuvio looks right up my alley. Definitely looks like a hearty meal. I have one question, what plugin are you using to get the nutrition information?5 stars

    1. Hey there! I’m using Nutrifox. Sometimes it gets wonky and I have to double-check that it pulled all the right ingredients, so if you see anything crazy please do tell! But usually I have no issues. :) There is a recipe plugin called WP Recipe Maker premium (which is the plugin I have, actually) will also can provide nutrition info if you buy the premium version. But I love Nutrifox! Thanks for your comment. :)