So, you’re craving something hearty, flavorful, and utterly satisfying? Look no further! Our roundup of 24 Delicious Chicken Vesuvio Recipes is here to save your dinner plans, whether you’re after a quick weeknight meal, a cozy weekend feast, or a show-stopping dish for your next gathering. Each recipe promises to bring the classic Italian-American favorite to your table with a twist. Let’s dive in!
Classic Chicken Vesuvio with Potatoes and Peas
Gracefully bridging the gap between rustic charm and culinary sophistication, this Classic Chicken Vesuvio with Potatoes and Peas is a testament to the timeless appeal of Italian-American cuisine. Its golden, herb-infused chicken and tender potatoes, all nestled in a vibrant pea-studded sauce, promise a meal that’s as comforting as it is elegant.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups of peeled and quartered Yukon Gold potatoes
- 1 cup of frozen peas
- A splash of dry white wine
- A couple of minced garlic cloves
- 1 tbsp of dried oregano
- 1/2 cup of chicken stock
- 2 tbsp of olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F to ensure it’s ready for roasting.
- Season the chicken thighs generously with salt, pepper, and dried oregano, pressing the spices into the skin for maximum flavor.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the potatoes and garlic, sautéing until the potatoes start to brown, about 5 minutes.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for added depth of flavor.
- Return the chicken to the skillet, nestling it among the potatoes. Add the chicken stock, then transfer the skillet to the oven.
- Roast for 25 minutes, then scatter the peas over the top and roast for another 10 minutes, or until the chicken is cooked through. Tip: The internal temperature should reach 165°F.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: A sprinkle of fresh parsley adds a bright contrast.
You’ll love the crispy skin on the chicken, the creamy potatoes, and the sweet pop of peas in every bite. For a stunning presentation, serve directly from the skillet, garnished with lemon wedges and a drizzle of extra virgin olive oil.
Spicy Chicken Vesuvio with Red Pepper Flakes
Delve into the vibrant flavors of our Spicy Chicken Vesuvio, a dish that marries the warmth of red pepper flakes with the succulence of perfectly cooked chicken, creating a symphony of taste that’s both bold and refined.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 1 cup of chicken broth
- A handful of baby potatoes, halved
- A sprinkle of red pepper flakes
- A pinch of salt and freshly ground black pepper
- A few sprigs of fresh rosemary
- 2 cloves of garlic, minced
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat a couple of tablespoons of olive oil in a large oven-proof skillet over medium-high heat until shimmering.
- Season the chicken breasts with a pinch of salt and black pepper, then sear them in the skillet for about 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add a splash of dry white wine to deglaze, scraping up any browned bits for extra flavor.
- Stir in the minced garlic and a sprinkle of red pepper flakes, cooking for about 1 minute until fragrant.
- Add the halved baby potatoes and a cup of chicken broth to the skillet, bringing the mixture to a simmer.
- Return the chicken to the skillet, nestling it among the potatoes. Toss in a few sprigs of fresh rosemary for aroma.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Use a meat thermometer to check the chicken has reached 165°F (74°C).
- Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for juicy chicken.
Captivating in its simplicity, this Spicy Chicken Vesuvio offers a delightful contrast between the tender chicken and the slightly crispy potatoes, all enveloped in a subtly spicy sauce. Serve it with a side of steamed greens for a balanced meal that’s as visually appealing as it is delicious.
Garlic Lover’s Chicken Vesuvio
Vesuvio, a dish that erupts with flavor, brings together the boldness of garlic and the tenderness of chicken in a symphony of taste that’s both rustic and refined. Perfect for those who cherish depth in their meals, this recipe promises a delightful journey from the first bite to the last.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- A couple of tablespoons of olive oil
- A whole head of garlic, cloves peeled and roughly chopped
- A splash of dry white wine
- 1 cup of chicken broth
- 2 cups of baby potatoes, halved
- A handful of fresh rosemary sprigs
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the garlic and sauté until fragrant, about 1 minute. Pour in the white wine to deglaze the pan, scraping up any browned bits.
- Add the chicken broth, baby potatoes, and rosemary sprigs to the skillet. Return the chicken to the skillet, skin-side up.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: The chicken is done when an internal thermometer reads 165°F (74°C).
- Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting period ensures the chicken remains juicy.
Out of the oven, the Garlic Lover’s Chicken Vesuvio presents a harmonious blend of crispy skin, succulent meat, and potatoes infused with garlic and rosemary. Serve it straight from the skillet for a rustic appeal, or plate it elegantly with a drizzle of the pan juices for a more refined presentation.
Chicken Vesuvio with Artichokes and Lemon
Savory and vibrant, this Chicken Vesuvio with Artichokes and Lemon is a dish that marries the rustic charm of Italian cooking with the bright flavors of the Mediterranean. Perfect for a dinner that feels both sophisticated and comforting, it’s a recipe that promises to transport your senses with every bite.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- A couple of artichoke hearts, quartered
- 1 cup of white wine
- A splash of olive oil
- 2 cloves of garlic, minced
- 1 lemon, juiced and zested
- A handful of fresh parsley, chopped
- 1 cup of chicken broth
- 1 tbsp of dried oregano
- Salt and pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt, pepper, and dried oregano before placing them skin-side down in the skillet. Sear for about 5 minutes until the skin is golden and crispy, then flip and sear the other side for another 3 minutes. Tip: Don’t overcrowd the skillet to get that perfect sear.
- Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor. Let it simmer for 2 minutes to reduce slightly.
- Add the chicken broth, lemon juice, and zest, stirring to combine. Return the chicken to the skillet, skin-side up, and scatter the artichoke hearts around it.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Tip: The chicken is done when an internal thermometer reads 165°F (74°C).
- Garnish with chopped parsley before serving. Tip: Let the chicken rest for a few minutes after baking to allow the juices to redistribute.
Amazingly tender with a crispy skin, the chicken pairs beautifully with the tangy artichokes and lemon-infused sauce. Serve it over a bed of creamy polenta or alongside roasted potatoes for a meal that’s as satisfying as it is elegant.
Creamy Chicken Vesuvio with White Wine Sauce
Brimming with rich flavors and a luxurious texture, this Creamy Chicken Vesuvio with White Wine Sauce is a dish that promises to elevate your dinner table. Its elegant blend of tender chicken, aromatic herbs, and a velvety white wine sauce makes it a standout recipe that’s both comforting and sophisticated.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 1 cup of heavy cream
- A handful of fresh parsley, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- Salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Season the chicken breasts with salt, pepper, and dried oregano, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Tip: This step builds the foundation of your sauce, so don’t rush it.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for another 3-4 minutes, until the sauce thickens slightly.
- Return the chicken to the skillet, spooning the sauce over the top. Let everything heat through for about 2 minutes.
- Garnish with chopped parsley before serving. Tip: Fresh herbs add a burst of color and freshness to the dish.
With its creamy sauce clinging to every bite of juicy chicken, this dish is a harmonious blend of flavors and textures. Serve it over a bed of al dente pasta or alongside roasted vegetables for a complete meal that’s sure to impress.
Herbed Chicken Vesuvio with Rosemary and Thyme
Elevating the humble chicken to new heights, this Herbed Chicken Vesuvio marries the earthy aromas of rosemary and thyme with a golden, crispy exterior, offering a dish that’s as visually stunning as it is delicious. Perfect for a dinner that demands a touch of elegance without compromising on comfort.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 2 cups of chicken broth
- 3 cloves of garlic, minced
- A handful of fresh rosemary sprigs
- A handful of fresh thyme sprigs
- 2 cups of baby potatoes, halved
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until the skin is golden and crispy, about 5 minutes. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
- Remove the chicken and set aside. In the same skillet, add the garlic, rosemary, and thyme, sautéing for about 1 minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the chicken broth and bring to a simmer.
- Add the baby potatoes to the skillet, then return the chicken thighs on top, skin-side up. Tip: The potatoes will absorb the flavors as they cook, becoming incredibly tender.
- Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Tip: For an extra crispy skin, broil for the last 2 minutes.
Lusciously tender with a crispy, herb-infused skin, this Herbed Chicken Vesuvio pairs beautifully with a simple green salad or roasted vegetables for a complete meal. The potatoes, soaked in the savory juices, are a delightful bonus that shouldn’t be overlooked.
Chicken Vesuvio with Mushrooms and Marsala Wine
Flavorful and aromatic, this Chicken Vesuvio with Mushrooms and Marsala Wine is a dish that promises to transport your senses straight to the heart of Italian cuisine, with its rich flavors and comforting warmth.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- a couple of tablespoons of olive oil
- a splash of Marsala wine
- a cup of chicken broth
- a handful of mushrooms, sliced
- a couple of garlic cloves, minced
- a teaspoon of dried oregano
- a pinch of salt and pepper
- a tablespoon of butter
Instructions
- Preheat your oven to 375°F to ensure it’s ready for baking the chicken to perfection.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 3 minutes.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
- Return the chicken to the skillet, sprinkle with oregano, salt, and pepper, then transfer the skillet to the oven. Bake for 25 minutes, or until the chicken is cooked through. Tip: Use a meat thermometer to check the chicken reaches 165°F.
- Remove from the oven and stir in the butter until melted, creating a silky sauce.
Exquisitely tender chicken thighs, enveloped in a velvety Marsala wine sauce with earthy mushrooms, make this dish a standout. Serve it over a bed of creamy polenta or alongside roasted potatoes to soak up every last drop of the delicious sauce.
One-Pot Chicken Vesuvio with Green Beans
Few dishes capture the essence of rustic Italian cooking quite like this One-Pot Chicken Vesuvio with Green Beans, a harmonious blend of tender chicken, crisp green beans, and a rich, garlicky white wine sauce that’s as comforting as it is sophisticated.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 3 cloves of garlic, minced
- A handful of green beans, trimmed
- 1 cup of chicken broth
- A pinch of dried oregano
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 375°F to ensure it’s ready for the chicken to roast to perfection.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
- Season the chicken thighs with salt and pepper, then sear them skin-side down for about 5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
- Remove the chicken and set aside. In the same skillet, add a splash of dry white wine to deglaze, scraping up those flavorful browned bits.
- Toss in the minced garlic and a pinch of dried oregano, sautéing for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
- Add the green beans and chicken broth, stirring to combine. Nestle the chicken thighs back into the skillet, skin-side up.
- Transfer the skillet to the oven and roast for 25 minutes, or until the chicken is cooked through and the green beans are tender. Tip: Use a meat thermometer to check the chicken reaches 165°F.
Rich in flavor with a delightful contrast between the crispy chicken skin and the tender green beans, this dish is a testament to the beauty of one-pot meals. Serve it straight from the skillet for a rustic presentation that’s sure to impress.
Slow Cooker Chicken Vesuvio for Busy Weeknights
Just when you thought your weeknight dinners couldn’t get any easier, along comes this Slow Cooker Chicken Vesuvio, a dish that marries convenience with the sophistication of Italian cuisine. Juicy chicken, tender potatoes, and a garlicky white wine sauce come together in this one-pot wonder that’s as effortless as it is elegant.
Ingredients
- 4 bone-in, skin-on chicken thighs
- a couple of Yukon Gold potatoes, cut into wedges
- a splash of olive oil
- 3 cloves of garlic, minced
- a cup of dry white wine
- a cup of chicken broth
- a tablespoon of dried oregano
- a teaspoon of salt
- a half teaspoon of black pepper
- a handful of frozen peas
- a sprinkle of chopped parsley for garnish
Instructions
- Heat a splash of olive oil in a skillet over medium-high heat. Sear the chicken thighs until golden brown, about 4 minutes per side, then transfer to the slow cooker.
- In the same skillet, add the potato wedges and cook until they start to brown, about 5 minutes. Transfer to the slow cooker.
- Add the minced garlic to the skillet, sauté for 30 seconds until fragrant, then deglaze with the white wine, scraping up any browned bits. Pour over the chicken and potatoes.
- Add the chicken broth, dried oregano, salt, and black pepper to the slow cooker. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the potatoes are cooked through.
- Stir in the frozen peas during the last 30 minutes of cooking.
- Garnish with chopped parsley before serving.
Zesty with garlic and oregano, this Chicken Vesuvio boasts a succulent texture and a sauce that’s rich with the flavors of wine and chicken. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the delicious sauce.
Chicken Vesuvio with Sun-Dried Tomatoes and Olives
Kickstart your culinary adventure with this Chicken Vesuvio, a dish that marries the rustic charm of Italian cooking with the vibrant flavors of sun-dried tomatoes and olives, creating a symphony of taste that’s both sophisticated and deeply comforting.
Ingredients
- 4 chicken thighs, bone-in and skin-on for that perfect crisp
- A couple of tablespoons of olive oil, because everything starts here
- A splash of dry white wine, to deglaze and add a layer of flavor
- 3 cloves of garlic, minced, because garlic is life
- A handful of sun-dried tomatoes, chopped, for that sweet, tangy punch
- A small handful of pitted olives, because they bring the Mediterranean to your plate
- 1 cup of chicken stock, to keep everything juicy and flavorful
- A sprinkle of dried oregano, for that herby goodness
- Salt and pepper, because seasoning is key
Instructions
- Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
- Remove the chicken and set aside. In the same skillet, add the minced garlic, sun-dried tomatoes, and olives, sautéing for about 2 minutes until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor. Let it simmer for a minute to reduce slightly.
- Add the chicken stock and oregano, stirring to combine. Return the chicken to the skillet, skin-side up.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting period is crucial for juicy chicken.
Fragrant and flavorful, this Chicken Vesuvio boasts tender meat with a crispy skin, all swimming in a rich, aromatic sauce. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the delicious sauce.
Gluten-Free Chicken Vesuvio with Almond Flour
Nestled in the heart of Italian-American cuisine, this Gluten-Free Chicken Vesuvio with Almond Flour offers a delightful twist on a classic, blending rustic flavors with a modern, health-conscious approach. Perfect for a cozy dinner, its golden crust and aromatic herbs promise a meal that’s both nourishing and indulgent.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup almond flour
- 2 tbsp olive oil
- 3 cloves garlic, minced
- a splash of dry white wine
- 1 cup chicken broth
- a couple of sprigs of fresh rosemary
- 1 lb baby potatoes, halved
- salt and pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Season the chicken thighs generously with salt and pepper, then coat them evenly in almond flour, shaking off any excess.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
- Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Deglaze the pan with a splash of white wine, scraping up any browned bits for extra flavor.
- Add the chicken broth and rosemary sprigs, then bring to a simmer. Tip: Fresh rosemary adds a vibrant aroma, but dried can work in a pinch.
- Return the chicken to the skillet, nestling it among the halved baby potatoes. Tip: For even cooking, make sure the potatoes are cut to a similar size.
- Transfer the skillet to the oven and bake for 25-30 minutes, until the chicken is cooked through and the potatoes are tender.
- Let rest for 5 minutes before serving to allow the juices to redistribute.
Mouthwatering and satisfying, this dish boasts a crispy almond flour crust that gives way to juicy chicken, while the potatoes soak up the herby, garlic-infused broth. Serve it straight from the skillet for a rustic presentation, or plate it with a side of steamed greens for a pop of color.
Keto-Friendly Chicken Vesuvio with Cauliflower
Amidst the bustling culinary scene, a dish that marries simplicity with sophistication emerges, perfect for those adhering to a keto lifestyle. This Keto-Friendly Chicken Vesuvio with Cauliflower is a testament to how indulgence and health can coexist on a plate, offering a rich tapestry of flavors that delight the palate without compromise.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups of cauliflower florets, about the size of a large fist
- A splash of olive oil, roughly 2 tablespoons
- A couple of garlic cloves, minced
- 1/2 cup of dry white wine
- 1 cup of chicken broth
- A handful of fresh parsley, chopped
- A pinch of salt and pepper
- 1/2 teaspoon of dried oregano
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Season the chicken thighs generously with salt, pepper, and dried oregano, ensuring every piece is well-coated for maximum flavor.
- Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for added flavor. Let it simmer for 2 minutes to reduce slightly.
- Add the chicken broth and bring the mixture to a simmer. Tip: This creates a flavorful base for the dish.
- Return the chicken to the skillet, nestling it among the cauliflower florets. Tip: Arrange the cauliflower around the chicken to ensure even cooking.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the cauliflower is tender.
- Garnish with chopped fresh parsley before serving to add a fresh, vibrant touch.
Yielded from the oven, the chicken emerges succulent and golden, its skin crisped to perfection, while the cauliflower absorbs the rich, herby broth, becoming tender yet retaining a slight bite. Serve this dish straight from the skillet for a rustic presentation, or plate it elegantly with a drizzle of the pan juices for a touch of sophistication.
Chicken Vesuvio with Pancetta and Parmesan
Venturing into the realm of classic Italian-American cuisine, this dish marries tender chicken with crispy pancetta and a golden Parmesan crust, all bathed in a white wine and garlic-infused sauce that’s nothing short of divine.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- a couple of slices of pancetta, diced
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of dry white wine
- 2 cups of chicken stock
- 3 cloves of garlic, minced
- a splash of olive oil
- 1 tbsp of dried oregano
- 1 lb of baby potatoes, halved
- a handful of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a splash of olive oil in a large oven-proof skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Remove and set aside.
- Season the chicken thighs with salt, pepper, and dried oregano. In the same skillet, sear the chicken skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
- Add the chicken stock and bring to a simmer. Return the chicken and pancetta to the skillet, along with the baby potatoes.
- Sprinkle the grated Parmesan cheese over the chicken and potatoes.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with chopped fresh parsley before serving.
Juicy and flavorful, the chicken thighs are perfectly complemented by the crispy pancetta and melted Parmesan. Serve this dish with a side of crusty bread to soak up the delicious sauce, or over a bed of sautéed greens for a lighter option.
Italian-Style Chicken Vesuvio with Prosciutto
Yearning for a dish that marries the rustic charm of Italian cuisine with the sophistication of a gourmet meal? Our Italian-Style Chicken Vesuvio with Prosciutto is a vibrant, flavor-packed dish that brings the warmth of Italy to your table, featuring tender chicken, crispy prosciutto, and a luscious wine-infused sauce.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 4 slices of prosciutto, roughly chopped
- 2 cups of baby potatoes, halved
- a splash of olive oil
- a couple of garlic cloves, minced
- 1/2 cup of dry white wine
- 1 cup of chicken broth
- a handful of frozen peas
- a sprinkle of dried oregano
- salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with salt, pepper, and dried oregano.
- Heat a splash of olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the prosciutto and cook until crispy, about 2 minutes. Tip: Render the fat slowly for maximum flavor.
- Add the baby potatoes and minced garlic to the skillet, sautéing until the garlic is fragrant, about 1 minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
- Return the chicken to the skillet, add the chicken broth, and bring to a simmer.
- Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Stir in the frozen peas during the last 5 minutes of baking for a pop of color and sweetness.
- Just before serving, adjust the seasoning with salt and pepper if needed. Tip: Let the dish rest for 5 minutes to allow the flavors to meld beautifully.
Juicy chicken thighs, crispy prosciutto, and tender potatoes come together in a rich, aromatic sauce that’s begging to be sopped up with crusty bread. For an extra touch of elegance, garnish with fresh parsley and a drizzle of high-quality olive oil before serving.
Chicken Vesuvio with Roasted Garlic and Herbs
Glistening under a golden crust, this Chicken Vesuvio is a symphony of flavors, where tender poultry meets the earthy depth of roasted garlic and a bouquet of fresh herbs, all harmonized in a single, sumptuous dish.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 medium Yukon Gold potatoes, quartered
- a couple of cloves of garlic, minced
- a splash of dry white wine
- 1 cup chicken broth
- a handful of fresh rosemary and thyme
- 2 tbsp olive oil
- salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the quartered potatoes and minced garlic, sautéing until the garlic is fragrant and the potatoes start to brown, about 3 minutes.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor.
- Return the chicken to the skillet, nestling it among the potatoes. Add the chicken broth and scatter the fresh herbs over the top.
- Transfer the skillet to the oven and roast for 25 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Baste the chicken with the pan juices halfway through for added moisture.
- For a final touch, broil for 2-3 minutes to crisp up the chicken skin. Tip: Keep an eye on it to prevent burning.
Perfectly balanced, the Chicken Vesuvio boasts crispy skin, succulent meat, and potatoes infused with garlic and herbs. Serve it straight from the skillet for a rustic presentation that’s as inviting as the flavors themselves.
Chicken Vesuvio with Caramelized Onions and Balsamic
Amidst the bustling culinary scene, one dish stands out for its harmonious blend of robust flavors and comforting warmth. Chicken Vesuvio with Caramelized Onions and Balsamic is a testament to the beauty of simple ingredients transformed into something extraordinary, offering a delightful interplay of sweet, tangy, and savory notes.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- 2 large onions, thinly sliced
- A splash of balsamic vinegar
- 1 cup of chicken broth
- A handful of fresh rosemary sprigs
- Salt and freshly ground black pepper, just enough to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets beautifully browned.
- Remove the chicken and set aside. In the same skillet, add the thinly sliced onions. Cook, stirring occasionally, until they’re soft and caramelized, about 10 minutes. Tip: A pinch of salt helps draw out the onions’ natural sweetness.
- Return the chicken to the skillet, nestling it among the onions. Pour in a splash of balsamic vinegar and 1 cup of chicken broth, then scatter the rosemary sprigs over the top.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce has slightly reduced. Tip: For an extra glossy finish, broil for the last 2 minutes.
Every bite of this Chicken Vesuvio promises a succulent texture, with the caramelized onions and balsamic creating a rich, velvety sauce that clings lovingly to the chicken. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.
Chicken Vesuvio with Spinach and Feta Cheese
Unveiling a dish that marries the rustic charm of Italian cuisine with the vibrant freshness of spinach and the tangy kick of feta cheese, this Chicken Vesuvio is a symphony of flavors that promises to delight the palate.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- a couple of tablespoons of olive oil
- a splash of dry white wine
- 2 cups of chicken broth
- 3 cloves of garlic, minced
- a handful of baby spinach
- a generous sprinkle of feta cheese, crumbled
- 1 teaspoon of dried oregano
- salt and freshly ground black pepper, to your liking
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor.
- Add the chicken broth and dried oregano, stirring to combine. Bring to a simmer.
- Return the chicken to the skillet, skin-side up, and transfer to the preheated oven. Bake for 25 minutes, or until the chicken is cooked through.
- Remove the skillet from the oven and scatter the baby spinach and crumbled feta cheese over the chicken. Tip: The residual heat will wilt the spinach perfectly.
- Cover the skillet for a couple of minutes to let the flavors meld. Tip: This step ensures the feta slightly melts into the sauce.
- Season with salt and freshly ground black pepper before serving.
Yielded with a crispy skin and juicy interior, the chicken pairs beautifully with the creamy feta and tender spinach. Serve it over a bed of fluffy mashed potatoes or alongside crusty bread to soak up the savory sauce.
Chicken Vesuvio with Zucchini and Yellow Squash
Elegantly bridging the gap between rustic Italian tradition and vibrant summer produce, this dish marries tender chicken with the garden-fresh flavors of zucchini and yellow squash, all bathed in a garlicky white wine sauce that’s as aromatic as it is flavorful.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- 3 cloves of garlic, minced
- A splash of dry white wine
- 1 cup of chicken broth
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dish to perfection.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down for about 5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in a splash of dry white wine to deglaze the pan, scraping up any browned bits for extra flavor.
- Add the sliced zucchinis and yellow squashes to the skillet, stirring to coat them in the garlicky wine mixture. Cook for about 2 minutes just to start softening.
- Return the chicken thighs to the skillet, nestling them among the vegetables. Pour in 1 cup of chicken broth, then transfer the skillet to the preheated oven.
- Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with a handful of chopped fresh parsley before serving.
Yielded with a golden crust and juicy interior, the chicken pairs beautifully with the tender, wine-infused vegetables. For an extra touch of elegance, serve it straight from the skillet at the table, allowing the aromas to envelop your dining space.
Chicken Vesuvio with Eggplant and Tomato Sauce
Just when you thought chicken couldn’t get any more luxurious, along comes Chicken Vesuvio with Eggplant and Tomato Sauce, a dish that marries the hearty comfort of roasted chicken with the vibrant, sun-kissed flavors of the Mediterranean. This recipe is a celebration of textures and tastes, where tender chicken meets silky eggplant and a rich, aromatic tomato sauce.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 medium eggplant, cubed
- 2 cups of tomato sauce
- a couple of cloves of garlic, minced
- a splash of olive oil
- 1 tsp of dried oregano
- salt and pepper to season
- 1/2 cup of white wine
- a handful of fresh basil leaves
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the chicken thighs generously with salt, pepper, and dried oregano, ensuring every piece is well-coated for maximum flavor.
- Heat a splash of olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down to sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the cubed eggplant and minced garlic, sautéing until the eggplant starts to soften, about 3 minutes.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for added flavor. Let it simmer for a minute to reduce slightly.
- Add the tomato sauce to the skillet, stirring to combine with the eggplant and garlic. Bring to a gentle simmer.
- Return the chicken thighs to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and roast for 25 minutes, or until the chicken is cooked through.
- Garnish with fresh basil leaves before serving. Tip: Let the chicken rest for a few minutes after roasting to allow the juices to redistribute.
Marvel at the way the chicken’s crispy skin gives way to juicy meat, perfectly complemented by the creamy eggplant and tangy tomato sauce. Serve this dish over a bed of polenta or with crusty bread to soak up every last drop of the delicious sauce.
Chicken Vesuvio with Bell Peppers and Onions
Glistening under a golden crust, this Chicken Vesuvio with Bell Peppers and Onions is a symphony of flavors that dances between the hearty and the refined, perfect for those evenings when only something truly special will do.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 cups of baby potatoes, halved
- 1 large bell pepper, sliced into strips
- 1 medium onion, thinly sliced
- 3 cloves of garlic, minced
- A splash of dry white wine
- 1 cup of chicken broth
- A couple of tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the chicken thighs generously with salt, pepper, and dried oregano, ensuring every piece is well-coated for maximum flavor.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the potatoes, bell peppers, and onions, sautéing until they start to soften, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor, then add the chicken broth.
- Return the chicken to the skillet, nestling it among the vegetables. Transfer the skillet to the oven and roast for 25-30 minutes, until the chicken is cooked through and the potatoes are tender. Tip: The chicken is done when an internal thermometer reads 165°F (74°C).
Mouthwatering and aromatic, this dish boasts tender chicken with crispy skin, nestled among sweet bell peppers and onions, all brought together with the earthy depth of roasted potatoes. Serve it straight from the skillet for a rustic presentation that’s as inviting as the flavors themselves.
Chicken Vesuvio with Sweet Potatoes and Sage
Vibrant and hearty, this dish marries the rustic charm of chicken with the earthy sweetness of sweet potatoes, all brought together with the aromatic whisper of sage. Perfect for a cozy dinner, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- a couple of tablespoons of olive oil
- a splash of dry white wine
- 2 cloves of garlic, minced
- a handful of fresh sage leaves
- 1 cup of chicken broth
- salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the sweet potatoes and sauté until they start to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Add the minced garlic and sage leaves, stirring for about 30 seconds until fragrant.
- Pour in a splash of white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Return the chicken to the skillet, nestling it among the sweet potatoes. Pour in the chicken broth.
- Transfer the skillet to the oven and bake for 25-30 minutes, until the chicken is cooked through and the sweet potatoes are tender. Tip: The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Let the dish rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist chicken.
Perfectly balanced, the chicken emerges juicy and flavorful, while the sweet potatoes soak up the savory notes of sage and garlic. Serve it straight from the skillet for a family-style meal that’s as visually appealing as it is delicious.
Chicken Vesuvio with Asparagus and Lemon Zest
Just when you thought chicken couldn’t get any more luxurious, along comes Chicken Vesuvio with Asparagus and Lemon Zest, a dish that marries the hearty comfort of roasted chicken with the bright, fresh flavors of spring. This recipe is a delightful twist on the classic, offering a perfect balance of richness and zest that’s sure to impress at any dinner table.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 1 cup of chicken broth
- A handful of asparagus, trimmed
- The zest of one lemon
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- 1 teaspoon of dried oregano
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt, pepper, and dried oregano before placing them skin-side down in the skillet. Sear for about 5 minutes until the skin is golden and crispy, then flip and sear the other side for another 3 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add a splash of dry white wine to deglaze, scraping up any browned bits for extra flavor.
- Add the minced garlic and sauté for about 30 seconds until fragrant, then pour in the chicken broth and bring to a simmer.
- Return the chicken to the skillet, skin-side up, and scatter the asparagus around it. Sprinkle the lemon zest over everything. Tip: Use a microplane for the finest zest that disperses evenly.
- Transfer the skillet to the preheated oven and roast for 25 minutes, or until the chicken is cooked through and the asparagus is tender. Tip: The chicken is done when an internal thermometer reads 165°F (74°C).
Golden and aromatic, this Chicken Vesuvio emerges from the oven with crispy skin and tender meat, complemented by the crisp-tender asparagus and the bright pop of lemon zest. Serve it straight from the skillet for a rustic presentation that’s as inviting as the flavors themselves.
Chicken Vesuvio with Cherry Tomatoes and Basil
Perfectly balancing rustic charm with gourmet flair, this Chicken Vesuvio with Cherry Tomatoes and Basil is a celebration of vibrant flavors and tender textures, ideal for a cozy dinner that feels both effortless and exquisite.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 1 cup of chicken broth
- A handful of cherry tomatoes, halved
- A few cloves of garlic, minced
- A small bunch of fresh basil, torn
- 1 teaspoon of dried oregano
- Salt and freshly ground black pepper, just enough to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
- Season the chicken thighs generously with salt, pepper, and dried oregano, making sure to coat both sides evenly.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down, searing until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor, then add the chicken broth and bring to a simmer.
- Return the chicken to the skillet, skin-side up, and scatter the halved cherry tomatoes around it. Tip: The tomatoes will burst in the oven, adding a sweet acidity to the dish.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the juices run clear.
- Garnish with torn fresh basil before serving. Tip: Adding basil at the end preserves its vibrant color and fresh taste.
Marvel at the juicy chicken paired with the burst cherry tomatoes, all brought together by the aromatic basil. Serve this dish over a bed of creamy polenta or alongside crusty bread to soak up the delicious pan juices.
Chicken Vesuvio with Capers and White Wine
Glistening under the golden hue of a perfectly roasted chicken, the ‘Chicken Vesuvio with Capers and White Wine’ is a dish that marries the rustic charm of Italian cooking with the refined elegance of a gourmet meal. Its succulent pieces, bathed in a vibrant sauce, promise a symphony of flavors that dance between the tangy capers and the aromatic white wine.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- A couple of tablespoons of olive oil
- A splash of dry white wine
- 2 cloves of garlic, minced
- A handful of capers, drained
- 1 cup of chicken broth
- A sprinkle of salt and freshly ground black pepper
- 1 teaspoon of dried oregano
- 1 lemon, juiced
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the chicken thighs generously with salt, pepper, and dried oregano, ensuring every piece is well-coated for maximum flavor.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down to sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor. Let it simmer for 2 minutes to reduce slightly.
- Add the chicken broth, capers, and lemon juice to the skillet, stirring to combine. Tip: The acidity from the lemon juice will brighten the dish.
- Return the chicken thighs to the skillet, skin-side up, and transfer the skillet to the preheated oven. Roast for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: Resting the chicken ensures juiciness.
Succulent and bursting with flavor, the chicken thighs are tender beneath their crispy skin, while the sauce offers a delightful balance of tangy and savory notes. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Conclusion
Kitchens across North America can now rejoice with these 24 Delicious Chicken Vesuvio Recipes, perfect for any occasion! Whether you’re a seasoned chef or just starting out, there’s something here to tantalize your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!