Classic Chicken Vesuvio Recipes with Italian Flair: A Delicious Twist on a Timeless Favorite
When it comes to comforting, flavorful meals that never go out of style, few dishes compare to Chicken Vesuvio. This beloved Italian-American recipe has been a staple in many households for generations, and its enduring popularity is well-deserved. At its core, Chicken Vesuvio is a simple yet satisfying dish featuring chicken cooked with garlic, onions, bell peppers, and potatoes, then smothered in a savory tomato sauce.
But why settle for just one way to make this beloved classic when you can have twenty? In this article, we’ll explore the many twists and turns you can take on traditional Chicken Vesuvio, from creamy mushroom sauces to spicy kickers and everything in between. Whether you’re a longtime fan of this dish or just looking to spice up your meal routine, these 20+ classic chicken vesuvio recipes are sure to delight.
Traditional Chicken Vesuvio with Potatoes and Peas
A classic Italian-American dish, Chicken Vesuvio is a flavorful one-pot meal that combines chicken, potatoes, peas, and tomatoes. This recipe yields a hearty and satisfying main course perfect for family dinners or special occasions.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 cup fresh or frozen peas
– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from pot and set aside.
4. Add the potatoes and cook for 5 minutes, stirring occasionally.
5. Add the peas, crushed tomatoes, garlic, oregano, salt, and pepper. Stir to combine.
6. Return the chicken to the pot and stir to coat with the tomato mixture.
7. Cover the pot and transfer it to the preheated oven.
8. Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
Cooking Time: 30-35 minutes
Garlic Butter Chicken Vesuvio with White Wine Sauce
Elevate your weeknight dinner game with this creamy and flavorful Garlic Butter Chicken Vesuvio, served with a rich White Wine Sauce. This recipe is perfect for a quick and delicious meal that’s sure to please the whole family.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 cloves garlic, minced
– 1/4 cup (1/2 stick) unsalted butter, softened
– 1 cup white wine (dry)
– 1/2 cup chicken broth
– 2 tablespoons heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium-high heat. Add garlic; cook 1 minute.
3. Add chicken; cook until browned, about 5 minutes. Remove from heat.
4. Pour in white wine and chicken broth; stir to deglaze pan. Bring to a simmer.
5. Reduce heat to low; add heavy cream. Simmer 2-3 minutes or until sauce thickens.
6. Serve chicken with White Wine Sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 20-25 minutes
Lemon Herb Chicken Vesuvio with Rosemary
This recipe adds a burst of citrus and herbaceous flavor to the traditional Italian-American dish, Chicken Vesuvio. The combination of lemon, garlic, and rosemary creates a harmonious balance of flavors that will elevate your cooking game.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 lemons, juiced
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon olive oil
– Salt and pepper, to taste
– 1 cup white wine (optional)
– 1/2 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, lemon juice, and rosemary to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. If using wine and broth, add them to the skillet, scraping up any browned bits from the bottom.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Spicy Chicken Vesuvio with Red Pepper Flakes
Spicy Chicken Vesuvio with Red Pepper Flakes Recipe
Elevate your pasta game with this spicy twist on the classic Italian dish!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup red pepper flakes
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 cup olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1 cup white wine (optional)
– 1 cup penne pasta
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, red pepper flakes, garlic powder, and oregano. Toss to coat.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
4. Remove chicken from skillet and set aside. Add diced onion and minced garlic; cook until softened, about 3-4 minutes.
5. Add chicken broth and white wine (if using) to the skillet; bring to a simmer.
6. Add cooked pasta, chicken, and salt/pepper to taste. Toss to combine.
7. Transfer mixture to a baking dish and top with grated Parmesan cheese (if using).
8. Bake for 15-20 minutes or until heated through.
Cooking Time: 25-30 minutes
Creamy Chicken Vesuvio with Mushrooms
A rich and satisfying Italian-inspired dish that combines tender chicken, savory mushrooms, and a creamy sauce, all wrapped up in crispy pancetta. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon white wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 6 slices pancetta, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken and mushrooms in butter until browned, about 5 minutes.
3. Add garlic, cream, white wine (if using), thyme, salt, and pepper; stir to combine.
4. Transfer mixture to a baking dish and top with pancetta.
5. Bake for 20-25 minutes or until chicken is cooked through and sauce is bubbly.
Cooking Time: 25 minutes
Baked Chicken Vesuvio with Crispy Skin
This classic Italian-American dish is a game-changer: juicy chicken topped with crispy skin, savory garlic butter, and aromatic herbs. With this simple recipe, you’ll be enjoying a satisfying dinner in no time!
Ingredients:
– 4 boneless, skin-on chicken breasts
– 2 cloves of garlic, minced
– 1/2 cup olive oil
– 2 tablespoons unsalted butter, softened
– 2 sprigs fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse chicken breasts and pat dry with paper towels.
3. In a small bowl, mix together garlic, olive oil, butter, and parsley.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Brush the garlic butter mixture evenly over both sides of the chicken.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the skin is crispy and golden brown.
Cooking Time: 25-30 minutes
One-Pan Chicken Vesuvio with Artichokes
Elevate your weeknight dinner game with this flavorful and easy-to-make One-Pan Chicken Vesuvio with Artichokes. This Italian-inspired dish combines tender chicken, crunchy artichokes, and a savory tomato sauce in just one pan.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 2 tbsp tomato paste
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Add the chicken, onion, garlic, artichoke hearts, cherry tomatoes, salt, and pepper. Cook until the chicken is browned, about 5 minutes.
4. Stir in the tomato paste and chicken broth. Bring to a simmer.
5. Transfer the pan to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Slow Cooker Chicken Vesuvio for Busy Nights
This classic Italian-American dish gets a modern twist with the convenience of a slow cooker. Tender chicken, flavorful sauce, and crispy potatoes – all with minimal effort!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper, to taste
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, olive oil, garlic, oregano, paprika, salt, and pepper.
2. Add the sliced potatoes on top of the chicken mixture.
3. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
4. About 30 minutes before serving, sprinkle Parmesan cheese (if using) and stir to combine.
5. Serve hot, garnished with fresh parsley or basil, if desired.
Cooking Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
Chicken Vesuvio with Roasted Garlic and Herbs
This classic Italian-American dish gets a flavorful boost from roasted garlic and fresh herbs. Tender chicken, crispy vegetables, and rich sauce come together for a satisfying meal.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 3-4 cloves of garlic
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves fresh thyme
– 1 clove fresh rosemary
– 1 cup white wine (optional)
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast garlic: Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 45 minutes or until tender.
3. Prepare chicken: Season chicken with salt, pepper, thyme, and rosemary.
4. Cook chicken: Sear chicken in a hot skillet with olive oil. Finish cooking in the oven at 375°F (190°C) for 20-25 minutes or until cooked through.
5. Make sauce: Sauté sliced onion in the same skillet until caramelized. Add roasted garlic, white wine (if using), and chicken broth. Simmer for 10-15 minutes or until thickened.
6. Serve: Toss cooked chicken with sauce and garnish with chopped parsley (optional).
Cooking Time: 1 hour 15 minutes
Skillet Chicken Vesuvio with Caramelized Onions
This classic Italian-American dish is a flavorful and satisfying one-pot meal, featuring chicken cooked with savory aromatics, garlic, and caramelized onions.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1 cup white wine (optional)
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until caramelized, about 15-20 minutes.
4. Add the minced garlic and cook for an additional minute.
5. If using wine and broth, add them to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes.
6. Return the chicken to the skillet and season with salt and pepper. Simmer until cooked through, about 10-15 minutes.
Cooking Time: 30-40 minutes
Chicken Vesuvio with Sun-Dried Tomatoes and Olives
This classic Italian-American dish gets a flavorful twist by incorporating sun-dried tomatoes and olives, adding depth and zest to the rich chicken and mushroom sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 8 ounces mushrooms (button or cremini), sliced
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, garlic, and mushrooms in olive oil until cooked through.
3. Add sun-dried tomatoes, olives, and diced tomatoes. Stir to combine.
4. Transfer mixture to a baking dish and cover with aluminum foil.
5. Bake for 25-30 minutes or until sauce is bubbly and heated through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Gluten-Free Chicken Vesuvio with Almond Flour Coating
This classic Italian-American dish gets a gluten-free makeover with the addition of almond flour coating, adding crunch and flavor to tender chicken. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup almond flour
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together almond flour, salt, and pepper.
3. Dip each chicken breast in the almond flour mixture, coating evenly.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side or until browned.
5. Remove from heat and add garlic, white wine (if using), and parsley. Toss to coat.
6. Transfer skillet to the preheated oven and bake for 15-20 minutes or until cooked through.
7. Serve hot with your choice of sides.
Cooking Time: 25-30 minutes
Chicken Vesuvio with Parmesan Crust
A classic Italian-American dish gets a crispy twist with this recipe, featuring chicken breast topped with garlic and herbs, then baked to perfection under a golden Parmesan crust.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, olive oil, parsley, and oregano.
3. Season the chicken breasts with salt and pepper, then brush both sides with the garlic mixture.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Sprinkle the Parmesan cheese evenly over each chicken breast.
6. Bake for 25-30 minutes or until cooked through and golden brown.
Cooking Time: 25-30 minutes
Easy Weeknight Chicken Vesuvio with Frozen Peas
A classic Italian-American dish gets a speedy makeover with this simple recipe that’s ready in under 30 minutes!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1/4 cup white wine (optional)
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Add garlic, frozen peas, and white wine (if using). Stir to combine.
4. Transfer the skillet to the preheated oven and bake for 15-18 minutes or until chicken is cooked through.
5. Season with oregano, salt, and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Chicken Vesuvio with Crispy Prosciutto
This recipe puts a delicious spin on the traditional Italian-American dish, Chicken Vesuvio. By adding crispy prosciutto, you’ll elevate the flavors and textures in this one-pan wonder.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 6 slices of prosciutto
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the chicken with salt and pepper.
3. In a large skillet, cook the prosciutto over medium-high heat until crispy, about 5 minutes. Remove from skillet and set aside.
4. Add olive oil to the same skillet and sauté onion and garlic until softened, about 3-4 minutes.
5. Add chicken to the skillet and cook until browned on all sides, about 5-6 minutes.
6. Pour in white wine (if using) and chicken broth; bring to a simmer.
7. Return prosciutto to the skillet and cover with lid or foil. Bake for 20-25 minutes, or until chicken is cooked through.
8. Garnish with parsley and serve hot.
Cooking Time: 30-35 minutes
Chicken Vesuvio with White Beans and Spinach
This hearty, comforting dish combines the flavors of Italy with the simplicity of a one-pot meal. Tender chicken, creamy white beans, and wilted spinach come together in a rich tomato sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white beans (such as cannellini or navy)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh spinach
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the garlic and cook for 1 minute.
4. Add the diced tomatoes, white beans, oregano, salt, and pepper. Stir to combine.
5. Return the chicken to the skillet and stir to coat with the tomato sauce.
6. Reduce heat to medium-low and simmer for 10-12 minutes or until the chicken is cooked through.
7. Stir in the chopped spinach and cook until wilted.
Cooking Time: 20-25 minutes
Chicken Vesuvio with Lemon Caper Sauce
A classic Italian-American dish gets a bright and citrusy twist with this recipe for Chicken Vesuvio with Lemon Caper Sauce. Pan-seared chicken, crispy potatoes, and savory sausage come together in a flavorful one-pan meal.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 lb Italian sausage, casings removed
– 1 cup Russet potatoes, peeled and cubed
– 1/4 cup white wine (optional)
– 2 tbsp olive oil
– 2 lemons, juiced
– 2 tbsp capers, chopped
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 1 tbsp olive oil over medium-high. Add chicken, sausage, onion, and garlic; cook until browned, about 5 minutes.
3. Add potatoes, white wine (if using), lemon juice, capers, salt, and pepper. Stir to combine.
4. Transfer skillet to oven; bake for 25-30 minutes or until chicken is cooked through and potatoes are golden.
5. Serve hot, garnished with parsley if desired.
Cooking Time: 35-40 minutes
Grilled Chicken Vesuvio with Charred Lemon
A classic Italian-inspired dish gets a smoky twist with the addition of charred lemon, elevating the flavors of grilled chicken and crispy potatoes. This recipe serves 4-6 people.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 2 large lemons
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 pound small red potatoes, peeled and halved
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, salt, and pepper. Brush the mixture evenly onto both sides of the chicken breasts.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. While the chicken is cooking, place lemon halves on the grill and char for about 10 minutes, turning occasionally.
5. Toss potatoes with olive oil, salt, and pepper. Grill alongside the chicken for about 15-20 minutes, or until tender.
6. Serve grilled chicken with charred lemons, potatoes, and a sprinkle of parsley.
Cooking Time: 30-40 minutes
Chicken Vesuvio with Roasted Bell Peppers
This classic Italian-American dish gets a flavorful boost from the addition of roasted bell peppers. The combination of juicy chicken, crispy potatoes, and sweet bell peppers is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2-3 red bell peppers
– 2 large potatoes, peeled and cut into wedges
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell peppers with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, cook chicken in boiling water for 5-7 minutes or until cooked through. Drain and set aside.
4. In a large skillet, heat the remaining 2 tbsp olive oil over medium-high. Add potatoes and cook for 5 minutes or until golden brown. Add garlic and cook for an additional minute.
5. Add cooked chicken to the skillet and stir to combine with potatoes and garlic.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 40-45 minutes.
Chicken Vesuvio with Fresh Basil and Cherry Tomatoes
A classic Italian-American dish gets a fresh twist with the addition of sweet cherry tomatoes and fragrant basil.
Ingredients:
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup white wine (optional)
• 1/4 cup chicken broth
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Reduce heat to medium and add chopped onion. Cook until translucent, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. Add cherry tomatoes, basil, oregano, salt, and pepper. Stir to combine.
6. If using white wine and chicken broth, add to skillet and stir to deglaze the pan.
7. Return chicken to skillet and simmer until cooked through, about 10-12 minutes.
Cooking Time: 20-22 minutes
Summary
Get ready to bring the flavors of Italy to your dinner table with these 20 classic chicken vesuvio recipes! From traditional dishes with potatoes and peas, to creamy mushroom sauces and spicy kick, there’s something for every taste. Discover how to make garlic butter chicken vesuvio with white wine sauce, or try a lemon herb version with rosemary. For busy nights, slow cooker chicken vesuvio is the way to go. Whether you’re looking for gluten-free options or a crispy skin, these recipes will transport your palate to Italy’s sun-kissed countryside.