One-Pot Chicken Vesuvio

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One Post Chicken Vesuvio
One Post Chicken Vesuvio

This One-Pot Chicken Vesuvio takes the classic Italian-American specialty (originated in Chicago) and simplifies the steps but doesn’t skimp on any of the flavors.  This is a dish you can easily make on a weeknight.   And we love it because you’ve got your meat and veggies (with a succulent sauce), all in one dish!  Just serve with a salad and some nice bread, and you’ll feel like you’re at a fancy restaurant, but really in the comfort of your own home!   So flavorful.  Loon Approved!

One Post Chicken Vesuvio on a white plate next to a green napkin with a fork

One-Pot Chicken Vesuvio

This One-Post Chicken Vesuvio has all the flavor of the classic Italian-American dish, but without all the steps. You can easily make this on a weeknight and get rave reviews. So good and so easy!!
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Course: Entree
Cuisine: Italian
Keyword: Chicken, One Pot Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 310kcal


  • 4 6 oz boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 & 1/2 lbs small red potatoes unpeeled, halved
  • 2 garlic cloves minced
  • 1 tsp minced fresh rosemary
  • 1/2 tsp dried oregano
  • 1 & 1/2 cups chicken stock
  • 1/2 cup white wine
  • 1 cup frozen peas thawed (we like 'petite' peas)
  • 2 tbsp unsalted butter
  • 2 tsp lemon juice


  • Pat breasts dry with paper towels and season with salt and pepper.
  • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
  • Add breasts and cook until well browned, about 4 minutes per side, transfer to plate (they will finish cooking in a bit in the skillet).
  • Add remaining 1 tablespoon oil to now-empty skillet and heat until shimmering.
  • Add potatoes, cut sides down, and cook until golden brown, about 7 minutes.
  • Stir in garlic, rosemary, oregano, and 1/2 teaspoon salt and cook until fragrant, about 30 seconds.
  • Add stock and wine, scraping up any browned bits, and bring to a boil.
  • Place breasts on top of potatoes in skillet (this will steam the chicken w/out letting them have direct contact with the hot skillet, and over cooking them).
  • Reduce heat to medium-low and simmer, covered, until potatoes are tender and breasts register 160 degrees, about 12 -13 minutes.
  • Using slotted spoon, transfer breasts and potatoes to platter and tent loosely with foil.
  • Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes.
  • Stir in peas and cook until heated through, about 1 minute.
  • Off heat, whisk in butter and lemon juice and season with salt and pepper to taste.
  • Pour sauce over breasts and potatoes.


Calories: 310kcal
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