Go Back
+ servings
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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 306kcal


  • 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.


Calories: 306kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 388mg | Potassium: 914mg | Fiber: 6g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 56mg | Calcium: 46mg | Iron: 2mg