Chicken Vesuvio

One-skillet Chicken Vesuvio is a hearty, comforting 30-minute meal. This easy weeknight dinner idea offers a taste of Chicago culinary history no matter where you live. Think of it like meat and potatoes with an Italian makeover!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 306kcal

Author Meggan Hill

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 (see note 1)
2 cloves garlic minced
1 teaspoon fresh rosemary minced
1/2 teaspoon dried oregano
1 1/2 cups chicken broth
1/2 cup dry white wine (see note 3)
1 cup frozen peas thawed
2 tablespoons butter
2 teaspoons fresh lemon juice

US Customary - Metric

Instructions

Dry the chicken breasts with a paper towel, then season with salt and pepper. In a large, non-stick skillet over medium-high heat, heat 1 tablespoon of oil until just smoking. 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 shimmering. Add potatoes to 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, uncovered, until the thickest part of the chicken breast is done (165 degrees on an internal 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.

Notes

Red baby potatoes: Cleaned and halved. Another small- or medium-sized waxy potato, such as baby blue or purple potatoes or fingerlings, works in a pinch too. Simply slice into similar-sized 3/4-inch pieces for even and quick cooking.
Chicken broth: Use homemade chicken broth or your favorite store-bought brand.
Dry white wine: Chardonnay, Pinot Gris, Sauvignon Blanc, and Viognier are my favorite varieties of dry cooking wines. You'll need 4 ounces; a small portion of the 25.4-ounce bottle. (A beverage pairing for this chicken dinner is a wise way to put the rest to use, don't you think?) For an alcohol-free substitute, use 1/2 cup more chicken broth.

Nutrition