Chicken Vesuvio
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 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
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One-skillet Chicken Vesuvio is a hearty, comforting 30-minute meal. This easy weeknight dinner idea offers a taste of Chicago culinary history no matter where you live. Think of it like meat and potatoes with an Italian makeover!
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Ingredients
- 4 (6 ounce) boneless, skinless, chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 pounds red baby potatoes scrubbed and halved (see note 1)
- 2 cloves garlic minced
- 1 teaspoon fresh Rosemary minced
- 1/2 teaspoon dried oregano
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine (see note 3)
- 1 cup frozen peas thawed
- 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: Cleaned and halved. Another small- or medium-sized waxy potato, such as baby blue or purple potatoes or fingerlings, works in a pinch too. Simply slice into similar-sized 3/4-inch pieces for even and quick cooking.
- Chicken broth: Use homemade chicken broth or your favorite store-bought brand.
- Dry white wine: Chardonnay, Pinot Gris, Sauvignon Blanc, and Viognier are my favorite varieties of dry cooking wines. You'll need 4 ounces; a small portion of the 25.4-ounce bottle. (A beverage pairing for this chicken dinner is a wise way to put the rest to use, don't you think?) For an alcohol-free substitute, use 1/2 cup more chicken broth.
Nutrition Information
Show Details
Serving
6oz chicken
Calories
500kcal
(25%)
Carbohydrates
37g
(12%)
Protein
42g
(84%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
126mg
(42%)
Sodium
583mg
(24%)
Potassium
1485mg
(42%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
514IU
(10%)
Vitamin C
51mg
(57%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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