This Chicken Vesuvio Recipe is a delicious, restaurant style dinner for the whole family! A one-pot chicken recipe that’s perfect for a busy weeknight!
Chicken Vesuvio
When it’s about a weeknight dinner, I love ONE POT DISHES! One pot prep is always so simple and easy. And you’ll have complete and delicious meal for your family with less dirty dishes to clean after.
One pot chicken recipes are always my first choice for weeknight dinners. We have chicken for dinner several times a week. I’ve already share a few of my favorite chicken recipes: Chicken Alfredo Bake, Easy Crockpot Teriyaki Chicken, Chicken Parmesan Casserole, Cheesy Chicken Enchilada Casserole and Healthy Slow Cooker Chicken Breast Recipe.
What is Chicken Vesuvio?
But, let’s get back to this Chicken Vesuvio Recipe. Chicken Vesuvio is a dish made with skin-on bone-in chicken things. Chicken things are first roasted in a skillet, then baked in the oven. As a side with chicken you have potato chunks, peas and delicious garlic, herb and white wine sauce. It’s complete, flavorful dish made in one skillet.
White wine-garlic sauce with olive oil, butter, oregano and thyme is simply delicious. I like to mop it with crusted bread. If you and your family like that, too, then I suggest you to double the recipe for the sauce.
Finally, you can drizzle some freshly squeezed lemon juice on top and sprinkle with fresh parsley, But it’s very delicious and flavorful even without that.
With Chicken Vesuvio served for dinner, you family will enjoy as if you went to a luxury restaurant for fancy meal.
Chicken Vesuvio Recipe
Prep Time: 15 minutes- Cook Time: 1 hour
- Total Time: 75 minutes
Category: Dinner
Method: Skillet
Cuisine: American
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Pin RecipeDescription
This Chicken Vesuvio Recipe is a delicious, restaurant style dinner for the whole family! A one-pot chicken recipe that’s perfect for a busy weeknight!
Ingredients
- 1/4 cup olive oil
- 4 chicken thighs with skin and bone (about 1.5 lb.)
- Salt and freshly ground black pepper to taste
- 1 lb. potato cut in chunks ( I used small red skin potato)
- 4–5 garlic cloves thinly sliced
- ½ cup dry white wine
- ½ cup chicken stock
- 2 Tablespoons salted butter
- ½ Tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon red crushed red pepper flakes-optional
- 2/3 cup fresh or thawed frozen peas
For serving:
- fresh parsley-chopped
- fresh lemon juice
Instructions
- Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
- Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
- Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.
- Add sliced garlic and saute for one minute.
- Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
- Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.
- Bake 20-25 minutes at 375 F.
- Serve with fresh parsley and drizzle with lemon juice if desired.
36 comments
I must say, this gave me the giggles with the chicken “things” and white whine. But after I stopped laughing and figured out what it actually was, it looks really good and pretty easy. So I’ll be trying it in a few days. I’d say it deserves five stars.
This is on a routine menu at our home. I have never made it with bone-in thighs , always with chicken breasts or pork cutlets, but plan to make it next using your recipe. The ingredients are the same. It has always turned out perfectly and everyone loves it. Can’t wait. I love chicken thighs. Don’t know why I never thought to try them in this recipe.
[…] Chicken Vesuvio. Looks tasty – spring peas and potatoes. […]
Has anyone done this all on the stovetop? I don’t have a frying pan that can go in the oven. Thanks!
I made it with regular all natural boneless frozen chicken breasts in the oven first. Made all the other ingredients and then added the oven baked chicken back in and added more wine and chicken broth and simmered another 5 minutes. Came out great!
I’m curious also Maryanne, or can you just put it in a casserole dish?
The best recipe!! I use this every time we have company. It’s the perfect dish and awesome in the cast iron skillet.
Thanks Theresa 🙂
After I sauteed the potatoes in fresh rosemary and thyme sprigs, I pours the whole reduction over the chicken “things” I had laid out in a 13X9 baking dish and baked at 375 for 30 mins. Awesome!!
★★★★★
If you use chicken breast how many to substitute for the chicken thighs? Does the amount of the other ingredients need to be adjusted?
★★★★★
Hi Nicole, you can use chicken breasts and follow the recipe.
Loved it!! So tasty!!! Lightly floured my boneless chicken thighs and added a good pinch of vegeta (stock powder) to the end… Yum!!
★★★★★
Thanks Bridget!
My parents made this dish all the time when I was growing up except on a much bigger scale. There were nine of us. Who new it actually had a name. This was as good as my parents made.
★★★★★
I made this in my pressure cooker, doubled the recipe, and skinned the thighs. I served it with quinoa and it was delicious. As with any new recipe it took me awhile to make it but it was totally worth it. My kids loved it to!
★★★★★
This was pretty good! I definitely would not use 1/4 cup of oil next time. Way too much for me, the flavors of everything was really good though! Would love to make again!
★★★★★
This was good, not spectacular. I just thought the sauce was plain. I looked back through the recipe , wondering if I had left anything out. I wonder if anyone has made this with bacon? I might try that with the leftovers. If starting from scratch, I would fry a few pieces of bacon save the grease and sauté the chicken in that adding a little olive oil.
Time for bone in breasts? Boneless?
I made this for Easter as due to COVID it would only be my husband and I. We both LOVED the dish and are so happy we had leftovers I added some carrots too because why not! I would highly reccommend. I cannot wait to make it again in the near future for more family and friends.
Can this be made in a crockpot on low for the day?
I tried this recipe yesterday and it was so delicious! My husband loved it as well. I did add fresh corn and it was on point! This will definitely be one of my go to recipes!
This is delicious and is now one of my staples. I make the recipe as it’s written. It’s even better the next day!
★★★★★
Added Italian sausage and artichoke hearts with a little grated Italian cheese when I was browning the potatoes!
★★★★★
This came out delicious! I don’t have a cast iron skillet, so I used a small cast iron dutch oven. Super tasty. Only changes were to reduce thyme and chile flakes for the kiddos. Thanks for the recipe!
This was really good. I doubled the recipe and used the same amount of olive oil. Definitely a keeper
★★★★★
I made this dish for dinner last night and was blown away by how DELICIOUS this simple little recipe turned out! I added shallots which were a fantastic addition. After sampling the dish without lemon (so tasty!!), I added a squeeze of Meyer Lemon (it’s what I had on hand) and HOLY COW, that took it to another level!! My only regret was not doubling the sauce but I won’t make that mistake again and will have plenty of crusty bread on hand to sop up the delicious juice. I look forward to making this dish again and will try adding artichoke hearts and small diced carrots next time. THANK YOU for sharing this recipe!! It will definitely be one that I make again and again.
Thanks Carmen!
Hi Vera:
It is Saturday afternoon and I decided to make and early dinner using your Italian Vesuvio Chicken recipeI. I must congratulate you on this excellent dish! We ust finished eating and we were wowed!
I followed your recipe closely except for the addition of carrots, which I love. I added the carrot at the point where you brown the potatoes. I also used boneless, skinless chicken breast because neither my husband nor I care for dark meat. The dinner came out beautifully, excellent flavor and a beautiful aroma that wafted through the house for hours even making our dog hungry!
I will make this again and keep it as a regular part of our menu. It is elegant yet rustic, delicious, intensely flavorful, with a rich gravy-like sauce, and caramelized carrots and potatoes! Totally Outstanding !!!!
Thanks so much, Joy!
Love this one. Comes together very quickly once you’re familiar with it. It uses basic staples but is easily modified when you’re out or want to add something fancy. this is made in regular rotation around here. Thank you!
Im italian and born and raised in Chicago. Loved your recipe. The bone in thigh is a must .Breast to dry in my opinion. In Chicago restaurant it is always served with thigh. I also flour mine but not necessary. I also use all ingredients and roast entire chicken and add carrots to the whole chicken recipe. My kids like it over mashed potatoes we love our carbs i prefer rice. This is comfort food. Thankyou
Thank you for the recipe. It was delicious and I didn’t change a thing. So good!!!
★★★★★
Excellent !
★★★★★
The combination or white wine sauce with peas and chunky meat was what drew my attention the first time I came across this dish. Ever since then I have tried this dish so many times and cannot express my gratitude enough to the creator of the dish.
The pictures of the dish tempted me for the very first time and since I was looking for something wholesome I decided to give this one a try. All I can say is that it is an all-time classic.
Well, you were right when you said this is going to be a restaurant-style meal! I tried it at home everyone seemed so pleased at every bite. I am planning to cook the Vesuvio again sometime soon enough.