This Easy Skillet Chicken Vesuvio dish is a delicious one pan Italian dish made with chicken thighs, potatoes, and peas in a buttery, white wine, and chicken broth sauce!
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One of the great things about vacation days is spending the morning watching daytime talk shows. I’ve found myself watching Rachael Ray quite a bit. She has some really good recipes that seem really easy to make, too! One of which inspired our dinner tonight.
During one of Rachael Ray’s shows this week, she made a Chicken Vesuvio recipe. Chicken Vesuvio is basically Italian chicken and potatoes with garlic, peas, and herbs made in a white wine, chicken broth, and butter sauce.
I didn’t have all of the ingredients called for in Rachael Ray’s version of Chicken Vesuvio, so I made the best of what was in our fridge. And instead of cooking this dish in the oven, I decided to make it in our cast iron skillet. You get a ton of flavor from cooking everything in the same pan and it’s easy clean up!
In every Chicken Vesuvio recipe I’ve seen, the ingredients are mainly all the same. But there are a few different ways I’ve seen this dish prepared. While Rachael Ray used boneless chicken breasts, most recipes seem to use bone-in chicken. I used bone-in chicken thighs. They are way juicier than chicken breasts and a bit more flavorful as well.
Easy Skillet Chicken Vesuvio
This recipe is not only easy to make, but it really does have a ton of great flavor! The chicken is cooked until the skin is crispy and while it cooks, the juices swirl around in the pan. The potatoes soak up some of that flavor, as well as flavor from fresh rosemary, garlic, chicken broth, wine and butter. Peas give this dish a boost of color and everything comes together in a saucy, delightful dish. Make sure to have some crusty bread on hand to dip into the sauce!
The first thing we’re going to do is start the chicken. Pat it dry and season it with salt and pepper. Then, heat some olive oil in a cast iron skillet and add the chicken. We’re going to cook them for about 5 minutes on each side and remove them from the pan.
Now, we’re going to add the potatoes. Keep them cut-side-down so they get nice and brown. Once they’re brown, flip them over.
Stir in the sliced garlic, rosemary, and oregano until it gets really fragrant. Add the chicken broth and wine to the skillet and bring it to a simmer. Don’t be alarmed by the amount of liquid in the skillet. We’re going to cook that down.
Add in the butter and lemon juice. Once the butter has melted, stir in the peas and season everything with salt and pepper. Let the sauce cook down about halfway. We’re almost ready to serve!
Place the chicken back into the skillet, allowing it to warm through, and spoon some of the sauce over it. Garnish the dish with fresh parsley and serve with some crusty bread to slice up and dip into that delicious sauce!
- 1.5 lbs. bone-in chicken thighs
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 8-10 fingerling potatoes, washed and halved
- 3 cloves garlic, thinly sliced
- 1 tsp. fresh rosemary, minced
- 1/2 tsp. dried oregano
- 1 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 cup fresh or frozen peas
- 2 tbsp. butter
- 2 tsp. lemon juice
- Crusty bread, for serving
- Optional: fresh parsley, for garnish.
- Pat the chicken thighs dry with a paper towel and season with salt and pepper.
- In a large cast iron skillet, heat 1 tbsp. of olive oil over medium heat.
- Add the chicken to the skillet and cook for 5 minutes. Flip the chicken and cook for another 5 minutes. Then, transfer to a plate and keep warm.
- Add the potatoes in the skillet sliced-side-down and cook for 6-7 minutes, or until they’re golden brown. Then, flip them over.
- Stir in the sliced garlic, rosemary, and oregano and cook for about a minute.
- Then, stir in the chicken broth and wine, bringing it to a simmer.
- Add the butter and lemon juice and cook until the butter has melted. Then, stir in the peas and season with salt and pepper.
- Add the chicken thighs back to the skillet and continue simmering until the chicken is cooked through and the sauce has reduced about halfway.
- Spoon some of the sauce over the chicken. Garnish with fresh parsley and serve with crusty bread on the side.
This is a definite make again dish! Maybe next time I’ll even try it Rachael Ray’s way. But it’s worth making with chicken thighs. They stay juicy and add some great flavor to this already flavorful Italian chicken and potatoes dish!
Did you make this Easy Skillet Chicken Vesuvio recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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