Chicken Vesuvio
Chicken Vesuvio is an easy to make weeknight dinner that’s comforting, flavorful, and hearty as can be! Roasted chicken thighs are cooked to perfection in a decadent white wine sauce and served with potatoes, peas, and plenty of aromatic garlic. You’re going to love this Italian-American classic chicken dinner!
Chicken Vesuvio
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.
Also, this chicken dinner is very easy to make. Although there are quite a few steps to making the perfect chicken vesuvio, each one is very simple and it all takes place in the same skillet! A one pan dinner isn’t just easy to make, it’s also easy to clean up, which is a HUGE win-win for me on a busy weeknight. The list of ingredients is also fairly simple and inexpensive, unless you have very high standards for your white wine!
There are potatoes, peas, and chicken, so it checks all the right boxes for a weeknight dinner that’ll actually keep you full and happy. Instead of trying to get creative with side dishes and slaving over multiple recipes, keep things easy for yourself by making this one pan chicken vesuvio.
How to Make Chicken Vesuvio
- Preheat. Preheat your oven to 425˚F.
- Prep the chicken. Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper.
- Heat the oil. Heat the olive oil in a large, deep sided, oven safe skillet over medium heat.
- Sear the chicken. Place the chicken in the skillet, skin side down, and look until the skin is golden brown and crisp, approximately 6-8 minutes. Flip the chicken and brown on the opposite side, approximately 5 minutes.
- Keep warm. Transfer the chicken to a platter and keep warm.
- Drain most of the fat. Drain all but 2 tablespoons fat from the pan and return to the heat.
- Cook the potatoes. 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.
- Deglaze with wine. 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.
- Transfer to the oven. Arrange the chicken on top of the potatoes and transfer to the oven.
- Roast the chicken. Roast the chicken until cooked through, approximately 45 minutes, and an instant-read thermometer registers 165˚F.
- Return to the stovetop. Remove the pan from the oven and return to the stovetop.
- Bring to a boil. Transfer the chicken and vegetables to a platter and bring the cooking liquid to a boil.
- Add peas and butter. Turn the heat to low then add the peas and butter, stirring until smooth.
- Season. Season with salt and pepper, to taste.
- Enjoy! Serve the chicken with the potatoes and pan sauce. Sprinkle with parsley, if desired.
Tips for Making Chicken Vesuvio
- Use a dry white wine or brut champagne for this recipe! Chardonnay works best. Try to stay away from wines like moscato or reisling.
- For the most flavorful sauce, use Easy Homemade Chicken Stock.
- When you scrape the bits off of the pan as you deglaze it, make sure you’re using a wooden spoon. A metal spoon may scratch your pan.
- Always check the temperature of your chicken. Use a meat thermometer in the thickest part of the chicken thigh to read the temperature. As long as it reads at least 165°F, the chicken is fully cooked and safe to eat.
More Easy Chicken Thigh Recipes
- Honey Garlic Chicken Thighs
- Roasted Chicken Provencal
- Chicken Fricassee
- Oven Baked BBQ Chicken Thighs
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Get the Recipe: Chicken Vesuvio Recipe
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
Equipment
- skillet
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 look 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.