Chicken Vesuvio (Plus VIDEO)

Chicken Vesuvio is an incredibly easy one-pot chicken dish that is ready in an hour or less. Crispy chicken on the bone and potatoes baked with some peas thrown in for a beautiful color then cooked in a flavorful, zesty sauce with garlic, white wine, and olive oil make for a tasty restaurant-quality dinner.

Contents… What is Chicken Vesuvio? Who Invented Chicken Vesuvio? Recipe Ingredients Alternative Ingredients Make-Ahead Instructions Storage Instructions Serving Suggestions More Delicious Chicken Recipes to Try How to Make Chicken Vesuvio Watch How To Make It

Regardless of where it came from, it is ridiculously mouthwatering. And it’s so simple and savory. Chicken Vesuvio is truly a one-pot meal. You start it out in a skillet on the stove, then transfer the whole thing to the oven for a flawless finish. The delicious sauce simmers away while the chicken and potatoes reach crispy, tender perfection. And it’s easy cleanup, that’s what I’m talking about!

The first time I experienced the deliciousness of this incredible recipe in a restaurant in Chicago, I knew I had to learn how to make it. The chicken was so mouthwatering and juicy, and the potatoes were full of flavor. And the sauce, oh, the sauce was absolutely mind-blowing.

Chicken Vesuvio is pan-seared and baked chicken, potatoes, and peas with a ridiculously delicious herbed wine sauce. The sauce rocks this dish, so you’re not stuck with chicken. You can do this with steak, pork chops, or even just potatoes. This iconic dish is enjoyed in Chicago’s best Italian-American restaurants.

What is Chicken Vesuvio?

You guys already know how much I love intensely flavored food. So after trying several recipes and playing around with the ingredients, this recipe is what I came up with. After seeing my family devour it and look for more, I realized I had a winner.

Who Invented Chicken Vesuvio?

Chicken Vesuvio is a Chicago specialty with an Italian twist named after Naple’s Mount Vesuvius. Rumor has it that the Vesuvio Restaurant from the 1930s made it famous.

Others claim that the name came from the dramatic volcanic reaction when adding the wine to the hot oil. However, no one really knows who to credit with this exquisite invention.

Recipe Ingredients

• Chicken thighs with skin and bones – In our modern-day, the chicken comes boneless and skinless. I will never understand that. The bones and skin are where half of the flavor is. They’re also what makes it juicy. Not to mention it’s much more expensive to buy deboned chicken. Do yourself a favor; used bone-in chicken. You can always make bone broth later.
• Italian seasoning – An aromatic blend of wonderful herbs including oregano, thyme, basil, marjoram, etc. The sum is greater than the whole on this one. In other words, all these babies together taste better than they would separately. The only thing that makes it better is homemade Italian seasoning.
• Salt and black pepper are staple flavor-enhancers that are in almost everyone’s pantry. What would we do without them?
• Potatoes – The perfect carb paired with chicken is a match made in heaven. The Italian seasonings make them even better.
• Vegetable oil – This neutral oil panfries the chicken and potatoes without adding an overpowering flavor.
• Butter – Adds a delicate flavor that combines well with Italian herbs and white wine. Yum!
• Garlic – A perky vegetable that is used more as a spice. It makes this dish even more Italian! I can show you a super-easy way to mince garlic.
• Onion – This pungent and eye-watering vegetable is a flavorful addition to this incredible recipe. Reduce the tears with my instructions on how to cut onions.
• Oregano – A staple herb in many countries. It’s aromatic with an almost minty earthy flavor. Some people prefer dried basil, but I say give me oregano!
• Thyme – Very similar to oregano, this aromatic herb adds depth to the sauce. I prefer fresh, but dried will work, too. If you don’t have one, you can check out my Best Substitutes for Thyme guide here.
• Rosemary goes great with carbs, especially potatoes. It’s an aromatic herb with a distinctive flavor I can’t seem to get enough of.
• Pepper flakes are optional if you’d like to turn up the heat. You know I can’t help throwing something spicy.
• Dry white wine adds umami and is what makes this awesome sauce.
• Chicken broth adds liquid and flavor at the same time. By the time the chicken and potatoes are cooked and golden brown, the broth and wine will have reduced, making an incredibly flavorful sauce to drizzle over everything.
• Peas add a beautiful spark of green. They are also the veggie part of the dish qualifying it as a one-pot meal.😉
• Lemon juice adds acidity that gives the dish a citrusy zing and perfectly balances the oil. There’s nothing like a squeeze of fresh lemon juice to cut the fat in a dish that may have accidentally gotten a little oily.

Alternative Ingredients

• Bone-in chicken – You can use boneless chicken breasts if you prefer. I personally prefer thighs because they’re juicier (and cheaper). However, you’ll need to make some adjustments. First, sear the chicken according to the recipe, but not quite as long as you would bone-in chicken. Then, sauté the potatoes a bit longer. The boneless chicken cooks faster, so that will ensure that the potatoes are ready at the same time as the chicken. Start checking for doneness at around 20 minutes and continue roasting until the chicken’s internal temperature reaches 165℉/74℃.
• White wine – The alcohol evaporates off during the cooking process, so you don’t have to worry about alcohol. However, you can replace it with chicken broth and a tad of freshly squeezed lemon juice if you prefer making this recipe without wine.
• Potatoes – I know it’s hard to believe, but not everyone can eat potatoes. I feel for you. Feel free to replace them with another starchy vegetable—yautia, true yams, sweet potatoes, or carrots.

Make-Ahead Instructions

If you’d like to have it ready beforehand, then pop it in the oven when guests arrive, you can surely do that.

Do everything up to the point it goes in the oven (the night before or in the morning) and put it in the fridge.

Pull it out about half an hour before to come up to room temperature. Preheat the oven, then proceed with the recipe.

Don’t have a skillet that can go in the oven? It won’t technically be a one-pot meal, but you can transfer everything to a roasting pan and proceed with the recipe.

Storage Instructions

I love to make enough for leftovers. It keeps stored correctly in the fridge for 3-4 days.

Reheating it in the oven (about 10-12 minutes at 350℉/175℃) is much better than the microwave because the oven crisps it back up. Frozen potatoes aren’t great.

Thus, I remove them before I freeze the chicken and sauce.

Serving Suggestions

Crusty French bread to sop up the drool-worthy sauce. Try my homemade no-knead bread for a time saver. You could make a tossed salad to go with it, but honestly, it’s great by itself.

More Delicious Chicken Recipes to Try

• Jamaican-Style Chicken – Spicy grilled chicken with Jamaican spices that include cinnamon, allspice, ginger, and cloves.
• Chicken Alfredo – Creamy cheese sauce and spicy chicken served on top of a bed of fettuccine is the perfect comfort food.
• Fiesta Chicken Casserole – Another one-pot casserole that is fast and easy from start to table.
• Blackened Spatchcock Chicken – Spatchcocking has become the rage. And no wonder! It reduces cooking time without sacrificing flavor. Add my spicy marinade, and it’s party time!
• Instant Pot Chicken – Need to get dinner on the table in no time flat? Then this well-seasoned and juicy chicken recipe is your answer. Have a delicious chicken dinner on the table in less than an hour without breaking a sweat.

How to Make Chicken Vesuvio

Seasoning the Chicken and Potatoes

• Seasoning. Pat dry chicken thighs with a paper towel and place in a bowl. Season both sides with salt and pepper, then rub with Italian seasoning; set aside. If desired, this can be done an hour or two before cooking. Repeat the same process with the potatoes, set aside. (Photos 1-3)
• Preheating the oven and heating up a skillet. Preheat oven to 375 degrees F. Place about 1 tablespoon or more of oil in a cast-iron or large skillet.

Searing the Chicken and Potatoes

• Searing the chicken. Add chicken to the pan and sear for about 5-6 minutes on each side or until slightly browned; it’s going to finish up cooking in the oven. Set aside. Clean pan of any major burns. (Photos 4-6)
• Browning the potatoes. Add the oil to the skillet and let it warm up; then add the potatoes and cook until browned (turning and tossing potatoes around the skillet, so it browns evenly). Remove and set aside. (Photos 7 & 8)
• Drain any excess oil or continue cooking with oil and omit the butter.

Continue Cooking in the Oven

• Sauteing. Melt in butter, followed by garlic, onion, oregano, thyme, rosemary, and pepper flakes, sauté for about 3-4 minutes. (Photos 9 & 10)
• Adding wite wine and broth. Pour in white wine and chicken broth as liquid heats up, scrape any brown bits from the bottom and sides of the pan with a wooden spoon. (Photo 11)
• Adding the chicken back. Return the chicken, stir to combine, and place potatoes next to the chicken. Bring to a boil over medium-high heat, turn off the heat, and place in the oven. (Photo 12)
• Baking in the oven. Bake uncovered at 375℉/190℃, or until the chicken is cooked through with an internal temperature of at least 165℉/74℃ about 25-30 minutes.
• Adding the peas. Add peas to the pan with 5 minutes left of cooking time. You want to warm up the peas. Adjust seasonings to taste.
• Remove, garnish with parsley, and sliced lemon, if desired.
• Enjoy!

Watch How To Make It

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