Chicken Vesuvio
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
500 kcal
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Course
Main Course
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Cuisine
American
Chicken Vesuvio
Description
Chicken Vesuvio starts with seasoning and browning boneless, skinless chicken breasts in olive oil until golden. The same skillet is used to brown halved red baby potatoes cut side down until crisp. Aromatic garlic, fresh rosemary, and dried oregano are added, followed by chicken broth and dry white wine to deglaze the pan. The chicken is returned to the pan to simmer uncovered until cooked through to 165°F internal temperature.
Frozen peas are stirred in near the end along with butter and lemon juice to enrich the sauce and add brightness. The cooking process yields tender chicken with a pan sauce enriched by herbs and citrus, complemented by golden, fork-tender potatoes.
This dish is suitable for a main course and can be paired with a light salad or bread. The recipe's notes suggest alternatives for potatoes and wine and detail options for broth and wine substitutes.
Ingredients
- 4 (6 ounce) chicken breast boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- 1 1/2 pounds potato scrubbed and halved (see note 1, red, baby
- 2 cloves garlic minced
- 1 teaspoon rosemary minced, fresh
- 1/2 teaspoon oregano dried
- 1 1/2 cups chicken broth
- 1/2 cup white wine see note 3, dry
- 1 cup peas thawed, frozen
- 2 tablespoons butter
- 2 teaspoons lemon juice
Instructions
- Dry the chicken breasts with a paper towel, then season with salt and pepper. In a large, non-stick skillet over medium-high heat, heat 1 tablespoon of oil until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate and keep warm.
- In the same skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add potatoes to the skillet, cut side down, and cook until golden brown, about 7 minutes.
- Stir in the garlic, rosemary, oregano, and 1/2 teaspoon of salt, and cook until fragrant, about 30 seconds. Stir in the broth and deglaze the pan with the wine, scraping up any brown bits on the bottom of the pan.
- Return the chicken to the pan, along with any juices. Bring to a simmer and cook, uncovered, until the thickest part of the chicken breast is done (165 degrees on an internal thermometer). Transfer the chicken and the potatoes to a serving dish and tent with foil.
- Increase the heat to medium-high and cook the sauce until it reduces to about 1 cup, approximately 5 minutes. Stir in the peas and cook until heated, about 1 minute.
- Turn off the heat and whisk in the butter and the lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.
Notes
- Red baby potatoes are cleaned and halved; waxy potatoes like fingerlings can substitute if cut to similar size.
- Use homemade or preferred store-bought chicken broth.
- Dry white wines such as Chardonnay or Sauvignon Blanc work best. For a non-alcoholic option, replace wine with extra chicken broth.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 6oz chicken | |
| Calories | 500kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 126mg | 42% |
| Sodium | 583mg | 24% |
| Potassium | 1485mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 51mg | 57% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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