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-Pot Chicken Vesuvio
- 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.