Today’s chicken Vesuvio recipe will serve up a hearty and comforting meal where everything is cooked in one skillet. You’ll enjoy tender, succulent chicken thighs nicely roasted with broth, white wine, and fresh herbs.
What Is Chicken Vesuvio?
Chicken Vesuvio is an Italian-American dish made with one whole-piece chicken, cooked together with baby potatoes and a choice of mixed spices. Vesuvio derives from Mount Vesuvius, the most famous volcano in Italy.
In chicken Vesuvio, the main ingredients are cooked and basted with a garlicky sauce made of white wine and butter. It can be garnished with fresh parsley or a scattering of green peas before serving.
Is This Recipe Healthy?
We believe the answer is yes.
Our chicken Vesuvio recipe provides 453 calories and 45 grams of protein per serving. While we’re using both olive oil and butter in the recipe, we still managed to keep the saturated fat at a moderate amount of 7.2 grams.
We favored chicken thighs for our recipe as they’re well-known to be a healthy source of protein. These cuts are not prone to drying out as they have enough (but not too much) fat to remain moist and tender when seared on the skillet.
Furthermore, it will provide 23.8 grams of carbohydrates, which comes mainly from the potatoes and green peas, being the only main sources of starch in this dish.
Main Ingredients
Our chicken Vesuvio recipe is made with skin-on, boneless chicken thighs. The chicken pieces are quickly seared on the skillet before cooking with white wine and a mix of spices and herbs.
Baby potatoes and green peas are added to the skillet and simmered in broth for a few minutes to allow all the flavors to come together.
You will be met with a host of different flavors and textures in this dish. It starts with the crispy juicy chicken, progresses to the soft starchy potatoes, and then rounds off with the crunchy green peas.
At the final stage, everything will be doused (but not drowned) in a savory garlicky wine sauce made of butter, white wine, garlic, thyme, salt, black pepper, and oregano. Garnish with fresh parsley and serve with a delicious side dish of your choice.
How Long Does It Last?
Our chicken Vesuvio can last up to 3 days in the fridge and 2 months in the freezer.
The leftover servings should always be put in airtight containers to prolong their freshness and prevent them from picking up unwanted odors from other foods in your fridge.
For chicken Vesuvio that’s been in the fridge for a few days, all you need to do to rewarm is to microwave it for a few minutes. Doing so will allow the chicken pieces to poach in their own fat and become juicy and moist again.
For any frozen portions, let them thaw in the fridge overnight, and rewarm them on the day of serving as instructed above.
What to Serve with
Chicken Vesuvio is best served with a side dish and there are plenty of them to choose from — from crusty breads to light salads and cold fizzy drinks. Here, we’ve got all you need to create a full meal out of this dish:
1. Green Beans
Green beans are our first choice of side dish to be paired with chicken Vesuvio. As green beans are available all year round, this classic Thanksgiving dish is quick and simple to make on any occasion.
Green beans themselves are versatile and healthy — they retain their nutrients well after cooking. Thanks to their low carb and calorie count, green beans can be incorporated into many diets.
Our green beans recipe combines essential vegetables with a creamy cheese sauce in one skillet. It delivers an umami flavor and hits all the right notes with chewy mushrooms and crunchy beans while still remaining vegan and light-tasting.
2. Strawberry Lemonade
Rounding off our meal is this 5-ingredient, sweet but tart strawberry lemonade. It’s packed with vitamin C and a cool refreshing taste, making it an excellent choice for sweltering hot days.
You’ll have a zesty summer drink with an appealing red-orange hue whipped up in a few minutes with just a small amount of sugar. Try it now for a refreshing experience!
More Simple Chicken Dishes to Try
Enjoy the simplicity of chicken and vegetables with our pan-seared chicken thighs recipe. All you need to do is quickly sear the chicken and steam the squash and carrots, and there you have a healthy and delectable meal. They're served with steamed squash and carrots, adding different sweet notes.
This bruschetta chicken recipe takes the classic Italian starter bruschetta and transforms it into an impressive dinner in just 30 minutes. We substituted tender chicken for the crispy toast while keeping the original tomato, garlic, cheese, and balsamic combination.
Chicken Vesuvio
Today's chicken Vesuvio recipe will serve up a hearty and comforting meal where everything is cooked in one skillet. You'll enjoy tender, succulent chicken thighs nicely roasted with broth, white wine, and fresh herbs.
- cook TIME 25 mins
- prep TIME 20 mins
- total TIME 45 mins
- COURSE Main Course
- CUISINE American, Italian
- SERVINGS servings
- CALORIES 452 kcal
INGREDIENTS
- 20 oz boneless chicken thighs
- 16 oz baby potatoes (quartered)
- 4 oz onion (sliced)
- 1/2 cup frozen green peas (thawed)
- 1/2 fl oz white wine
- 1/2 tbsp olive oil
- 1/2 tbsp unsalted butter
- 1/2 cup unsalted chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper (divided)
- 1/2 tsp salt (divided)
- 1 tsp garlic (minced)
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1 tbsp parsley (chopped)
INSTRUCTIONS
Put 16 oz baby potatoes in a large bowl, cover with cling film, and microwave for 7 minutes over medium heat.
In another large bowl, rub 20 oz boneless chicken thighs with 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp garlic powder.
Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat, sear the chicken for 10 minutes until golden on both sides. Transfer the chicken to a clean plate lined with a paper towel to drain any excess oil and set aside.
Add 1/2 tbsp unsalted butter and baby potatoes to the skillet. Sauté the potatoes for 5 minutes.
Add 1/2 fl oz white wine, 1 tsp minced garlic, 1/4 tsp thyme, 1/4 tsp ground black pepper, 1/4 tsp salt, 1/4 tsp oregano, 1/2 cup green peas and 4 oz onion. Stir together until the potatoes are cooked through.
Add 1/2 cup unsalted chicken broth to the skillet, stirring well.
Return the seared chicken back to the skillet, let it simmer for a couple of minutes so the flavors have time to melt together, then remove from the heat.
Sprinkle 1 tbsp parsley on top and enjoy.
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
Lizzie Streit, MS, RDN, LD
Nutrition Reviewer- CazaIt's a unique twist on a classic Italian dish with lots of flavor.