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Chicken Vesuvio is an easy Italian-American chicken dinner made with juicy roasted chicken thighs, baby Yukon gold potatoes, peas, garlic, and a silky white wine pan sauce. It takes about 15 minutes to prep and just over an hour to cook, making it a hearty one-pan meal that feels special but still works for a weeknight.
Kellie’s Note
Cupcake Recipe
Chicken vesuvio is a one pan wonder that the whole family will love! I have plenty of chicken thigh recipes that I adore, but this one’s a real staple in my kitchen for a number of reasons. The chicken is fork tender and flavorful, especially when you make sure to serve yourself plenty of the white wine sauce that really elevates the whole dish.
I fell in love with this chicken dish at an Italian restaurant in Chicago. They make it with a whole chicken cut into pieces but they were melt-in-the-mouth juicy. I make this version with bone-in, skin-on chicken thighs because they stay tender while the potatoes roast in the garlicky sauce. Browning the chicken first gives the pan sauce its deep flavor, and stirring in the peas at the end keeps them bright, sweet, and fresh-tasting.
What Is Chicken Vesuvio?
Chicken Vesuvio is a Chicago-style Italian-American chicken dish made with seared chicken, potatoes, garlic, peas, and a white wine pan sauce. The chicken is browned first, then roasted with the potatoes so everything finishes tender, golden, and full of flavor.
This is the kind of one-pan dinner that checks all the right boxes: crispy-skinned chicken, creamy potatoes, sweet peas, and a garlicky sauce you’ll want to spoon over every bite. It’s hearty enough to serve on its own, but still simple enough for a busy weeknight.
The best part is the sauce. The browned bits from the chicken melt into the wine and stock, creating a savory pan sauce that coats the potatoes without making the dish feel too heavy.
Ingredients For Chicken Vesuvio
- Chicken thighs: Bone-in, skin-on chicken thighs stay juicy and flavorful while the skin gets golden in the skillet. You can also use a whole cut-up chicken, but cooking times may vary depending on the size of the pieces.
- Baby Yukon gold potatoes: These potatoes are creamy, buttery, and hold their shape well. Russet potatoes can also be used, but they will have a fluffier texture.
- Sweet onion: Onion adds a little sweetness to the pan sauce. A yellow onion or shallot will also work.
- Garlic: Smashed garlic cloves flavor the sauce without overpowering it. Use plenty—garlic is one of the signature flavors in Chicken Vesuvio.
- Dry white wine or brut champagne: Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. Brut champagne also works well. Avoid sweet wines like Moscato or Riesling because they can make the sauce too sweet.
- Chicken stock: Stock gives the sauce body and savory flavor. Homemade chicken stock will give you the richest result, but store-bought works too.
- Italian seasoning: This adds herby flavor to the sauce. You can also make your own Italian Seasoning.
- Peas: Frozen peas are easy and work perfectly. Thaw them first and add them near the end so they stay bright green and tender.
- Butter: Stirring butter into the sauce at the end makes it smooth, glossy, and rich.
- Parsley: Optional, but a sprinkle of fresh parsley adds color and freshness before serving.
Optional Wine-Free Version
To make Chicken Vesuvio without wine, replace the wine with additional chicken stock and add a small squeeze of lemon juice at the end for brightness.
How to Make Chicken Vesuvio
- Prep the chicken. Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels, then season both sides with salt and pepper. Dry chicken browns better and helps the skin crisp in the skillet.
- Sear the chicken. Heat the olive oil in a large, deep-sided, oven-safe skillet over medium heat. Add the chicken skin-side down and cook until the skin is golden brown and crisp, about 6–8 minutes. Flip and brown the other side for about 5 minutes, then transfer the chicken to a plate.
- Brown the potatoes. Drain off all but about 2 tablespoons of fat from the pan. Add the potatoes, onion, and garlic, then cook until the potatoes begin to turn golden and the onion softens.
- Build the sauce. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Stir in the chicken stock and Italian seasoning.
- Roast. Arrange the chicken over the potatoes and transfer the skillet to the oven. Roast until the chicken is cooked through and an instant-read thermometer registers 165°F.
- Finish the pan sauce. Move the chicken and potatoes to a platter, then bring the cooking liquid to a boil on the stovetop. Reduce the heat to low and stir in the peas and butter until the sauce is smooth.
- Serve. Season with salt and pepper to taste, then spoon the sauce over the chicken and potatoes. Sprinkle with parsley, if desired.
Kellie’s Tips for Making Chicken Vesuvio
- Use a dry wine. Chardonnay, Pinot Grigio, Sauvignon Blanc, or brut champagne all work well. Avoid sweet wines like Moscato or Riesling.
- Do not crowd the pan. If the chicken or potatoes are packed too tightly, they will steam instead of brown. Work in batches if needed.
- Scrape up the browned bits. When you add the wine, use a wooden spoon to scrape the bottom of the skillet. Those browned bits add rich flavor to the sauce.
- Use good chicken stock. Homemade chicken stock gives the sauce the best flavor, but a good-quality store-bought stock works too.
- Add the peas at the end. Peas only need a few minutes to warm through. Adding them at the end keeps them bright, sweet, and tender.
- Check the chicken temperature. Chicken is fully cooked when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Reduce the sauce if needed. If the sauce looks too thin after roasting, simmer it for a few extra minutes before stirring in the butter.
What to Serve with Chicken Vesuvio
Chicken Vesuvio is hearty enough to serve on its own because it already includes chicken, potatoes, peas, and sauce. For a simple dinner, serve it with crusty garlic bread to soak up the garlicky white wine pan sauce.
If you want something fresh on the side, pair it with a simple house salad, roasted vegetables, or sautéed green beans.
Storage and Reheating
Chicken Vesuvio is best served soon after cooking, while the chicken skin is still crisp and the sauce is silky.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop: Warm leftovers gently in a covered skillet over low heat with a splash of chicken stock to loosen the sauce.
- Reheat in the oven: Place the chicken and potatoes in an oven-safe dish, cover loosely with foil, and warm at 350°F until heated through.
- Freezing note: You can freeze leftovers, but the potatoes may soften after thawing. For the best texture, enjoy Chicken Vesuvio fresh or refrigerated within a few days.
Chicken Vesuvio Recipe
Equipment
- Large deep-sided oven-safe skillet
- chef's knife
- cutting board
- measuring spoons
- measuring cup
- spatula or wooden spoon
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (approximately 6-8 thighs)
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 1/2 lbs baby Yukon gold potatoes, cut in half
- 1 cup diced sweet onion
- 8 garlic cloves, smashed
- 1 cup champagne or dry white wine
- 1 cup chicken stock
- 1 tablespoon Italian Seasoning
- 1 cup frozen peas, thawed
- 2 tablespoons butter
- 3 tablespoons chopped parsley, optional
Instructions
- Preheat oven to 425˚F.
- Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper.
- Heat the olive oil in a large, deep sided, oven safe skillet over medium heat.
- Place the chicken in the skillet, skin side down, and cook until the skin is golden brown and crisp, approximately 6–8 minutes.
- Flip the chicken and brown on the opposite side, approximately 5 minutes.
- Transfer the chicken to a platter and keep warm.
- Drain all but 2 tablespoons fat from the pan and return to the heat.
- Add the potatoes, onion and garlic to the pan. Cook for 4-5 minutes until the potatoes begin to develop a golden brown crust and the onions are softened.
- Add the wine to the skillet and scrape up the brown bits (the fond) from the bottom of the pan. Stir in the chicken stock and Italian seasoning.
- Arrange the chicken on top of the potatoes and transfer to the oven.
- Roast the chicken until cooked through, approximately 45 minutes, and an instant-read thermometer registers 165˚F.
- Remove the pan from the oven and return to the stovetop.
- Transfer the chicken and vegetables to a platter and bring the cooking liquid to a boil.
- Turn the heat to low then add the peas and butter, stirring until smooth.
- Season with salt and pepper, to taste.
- Serve the chicken with the potatoes and pan sauce.
- Sprinkle with parsley, if desired.
Notes
- Chicken Vesuvio is best served soon after cooking, while the chicken skin is crisp and the sauce is silky.
- Use a dry white wine or brut champagne for the best flavor. Avoid sweet wines like Moscato or Riesling.
- To make this recipe without wine, use additional chicken stock and finish the sauce with a small squeeze of lemon juice.
- Add the peas at the end so they stay bright green and tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, but chicken breasts cook faster than thighs and can dry out more easily. Bone-in, skin-on chicken breasts will give you the best result. Start checking the temperature early and remove them from the oven when they reach 165°F.
Baby Yukon gold potatoes work especially well because they are creamy and hold their shape. Russet potatoes can also be used if you prefer a fluffier potato.
Yes. Replace the wine with additional chicken stock and add a small squeeze of lemon juice at the end to brighten the sauce.
Chicken Vesuvio is most commonly associated with Chicago Italian-American restaurants. It is known for its combination of roasted chicken, potatoes, peas, garlic, and white wine sauce.
Pat the chicken very dry before searing, start it skin-side down in a hot skillet, and avoid crowding the pan. The chicken should be golden before it goes into the oven.
More Easy Chicken Thigh Recipes
If you love cooking with chicken thighs, these easy dinners use the same budget-friendly, flavorful cut.
- Honey Garlic Chicken Thighs
- Sheet Pan Chicken Thighs Recipe
- Easy Honey Mustard Chicken Thighs
- Roasted Chicken Provencal
- Chicken Fricassee
- Oven Baked BBQ Chicken Thighs
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