20 Classic Chicken Vesuvio Recipes with Italian Flair

There’s something undeniably comforting about a plate of Chicken Vesuvio, with its golden potatoes and tender chicken bathed in a garlicky white wine sauce. This Italian-American classic is a weeknight hero, offering both simplicity and sophistication in every bite. Whether you’re a Vesuvio veteran or a curious newcomer, our roundup of 20 classic recipes promises to bring Italian flair to your table. Let’s dive in!

Traditional Chicken Vesuvio with Potatoes and Peas

Let’s dive straight into making this iconic Chicago dish that’s all about bold flavors and hearty comfort. Chicken Vesuvio is a one-pan wonder with crispy chicken, golden potatoes, and sweet peas—perfect for any night of the week.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is where the magic happens)
• 1.5 lbs baby potatoes, halved (no peeling needed for that rustic charm)
• 1 cup frozen peas (they’re sweet, vibrant, and oh-so-easy)
• 1/4 cup extra virgin olive oil (my kitchen staple for richness)
• 4 garlic cloves, minced (because more garlic is always better)
• 1 tbsp dried oregano (for that earthy, aromatic punch)
• 1/2 cup dry white wine (a splash for the pan, a sip for you)
• 1 cup chicken broth (homemade if you’ve got it, but no stress)
• Salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 375°F—this dish loves a hot, steady heat.
2. Heat olive oil in a large oven-safe skillet over medium-high. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden. Flip and sear another 3 minutes. Remove and set aside.
3. In the same skillet, add potatoes cut-side down. Don’t stir! Let them get a golden crust, about 5 minutes. Tip: Resist the urge to move them—patience pays off in crispiness.
4. Add garlic and oregano, stirring for just 30 seconds until fragrant. Deglaze with white wine, scraping up all those tasty bits.
5. Pour in chicken broth, then nestle the chicken back in, skin-side up. Transfer to the oven and roast for 25 minutes.
6. Scatter peas over the top and roast another 5 minutes—just until they’re bright and tender.
7. Voilà! Serve straight from the skillet for maximum wow factor. The chicken’s crispy, the potatoes are creamy inside, and those peas add a pop of sweetness. Perfect with crusty bread to soak up the juices.

Vibrant and satisfying, this dish is a crowd-pleaser that’s as fun to make as it is to eat. Try topping with a sprinkle of fresh parsley or a squeeze of lemon for an extra zing.

Garlic Butter Chicken Vesuvio with White Wine Sauce

Just when you thought chicken couldn’t get any better, this Garlic Butter Chicken Vesuvio with White Wine Sauce comes along to prove you wrong. Juicy chicken, bold flavors, and a sauce that’ll have you licking the plate—yes, it’s that good.

Ingredients

• 4 boneless, skinless chicken breasts (I like them pounded to an even thickness for uniform cooking)
• 1/2 cup unsalted butter (trust me, the good stuff makes a difference)
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 1 cup dry white wine (a crisp Pinot Grigio is my pick)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp salt (I’m generous with this)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 cup chicken broth (low sodium lets you control the saltiness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then add to the skillet. Sear for 5-6 minutes per side until golden brown. Tip: Don’t crowd the pan—work in batches if needed.
3. Remove chicken and set aside. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in white wine and chicken broth, scraping up any browned bits. Bring to a simmer and cook for 3 minutes to reduce slightly.
5. Return chicken to the skillet, spooning sauce over it. Cover and simmer for 10 minutes until chicken is cooked through. Tip: Use a meat thermometer—165°F is the magic number.

Absolutely irresistible, the chicken is tender with a garlicky, buttery sauce that’s just begging to be soaked up with crusty bread. Serve it over a bed of creamy mashed potatoes for the ultimate comfort meal.

Lemon Herb Chicken Vesuvio with Rosemary

Ready to shake up your dinner routine? This Lemon Herb Chicken Vesuvio with Rosemary is a game-changer. Bold flavors, juicy chicken, and crispy potatoes—all in one pan. Let’s dive in.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1.5 lbs baby potatoes (halved; they crisp up perfectly)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 3 garlic cloves (minced; because more garlic is always better)
• 1 tbsp fresh rosemary (chopped; trust me, fresh makes a difference)
• 1 tbsp fresh thyme leaves (skip the dried stuff here)
• 1 lemon (zested and juiced; room temp for more juice)
• 1/2 cup white wine (a dry Chardonnay works wonders)
• 1 cup chicken broth (low-sodium to control the salt)
• Salt and pepper (to season; but we’ll be specific in the steps)

Instructions

1. Preheat your oven to 375°F. This temp crisps the chicken without drying it out.
2. Season chicken thighs with 1 tsp salt and 1/2 tsp pepper. Don’t skip the skin—it’s the best part.
3. Heat olive oil in a large oven-safe skillet over medium-high. Add chicken, skin-down, and sear for 5 mins until golden. Flip and sear another 3 mins. Remove and set aside.
4. In the same skillet, add potatoes cut-side down. Cook undisturbed for 4 mins to get a nice crust. Tip: Don’t overcrowd the pan—work in batches if needed.
5. Add garlic, rosemary, and thyme. Stir for 30 secs until fragrant. This wakes up the herbs’ flavors.
6. Pour in wine, scraping up any browned bits. Reduce by half, about 2 mins. These bits are flavor gold.
7. Add chicken broth, lemon zest, and juice. Bring to a simmer. Nestle chicken back in, skin-up.
8. Transfer skillet to oven. Bake for 25 mins until chicken hits 165°F and potatoes are tender.
9. Let rest for 5 mins before serving. This keeps the juices in the chicken.

Wow, the chicken is succulent, the potatoes are crispy yet creamy, and the lemon-herb sauce is bright and savory. Serve it straight from the skillet for a rustic vibe, or plate it up with a sprinkle of extra rosemary for Instagram glory.

Spicy Chicken Vesuvio with Red Pepper Flakes

Elevate your dinner game with this fiery twist on a classic—Spicy Chicken Vesuvio with Red Pepper Flakes. It’s bold, it’s spicy, and it’s begging to be your next weeknight hero.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 1 tbsp red pepper flakes (adjust if you’re spice-shy)
• 4 garlic cloves (minced, because fresh is best)
• 1 cup white wine (a dry Chardonnay works wonders)
• 2 cups chicken stock (homemade if you’ve got it)
• 1 lb baby potatoes (halved, no need to peel)
• 1 tbsp dried oregano (crush it between your fingers to wake it up)
• Salt (to season, but be generous)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken thighs skin-side down until golden, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same skillet, toss in garlic and red pepper flakes. Sauté for 30 seconds until fragrant—don’t let it burn.
4. Pour in white wine, scraping up those tasty bits. Let it reduce by half, about 2 minutes.
5. Add chicken stock, potatoes, and oregano. Bring to a simmer. Tip: The potatoes should be snug but not crowded.
6. Nestle the chicken back in, skin-side up. Transfer to the oven and roast for 25 minutes. Tip: The chicken’s done when it hits 165°F internally.
7. Broil for 2 minutes for crispy skin. Watch closely—it goes from golden to burnt fast.

Final thoughts: The chicken emerges juicy with a spicy kick, while the potatoes soak up all that garlicky, wine-infused goodness. Serve it straight from the skillet for that rustic, shareable vibe.

Creamy Chicken Vesuvio with Mushrooms

Bold flavors meet creamy comfort in this twist on a classic. Creamy Chicken Vesuvio with Mushrooms is your weeknight hero, ready in under an hour.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup heavy cream (the richer, the better)
• 1 lb mushrooms (sliced, I love cremini for their earthiness)
• 3 cloves garlic (minced, because more is always better)
• 1/2 cup white wine (a dry Chardonnay works wonders)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• Salt and pepper (to season, but we’re specific in the steps)

Instructions

1. Preheat your oven to 375°F. Yes, we’re baking for that perfect finish.
2. Heat olive oil in a large oven-safe skillet over medium-high. Season chicken with salt and pepper, then sear skin-side down for 5 minutes until golden. Flip and sear another 3 minutes. Remove and set aside.
3. In the same skillet, add mushrooms. Cook for 5 minutes until they start to brown. Tip: Don’t crowd them—they’ll steam instead of sear.
4. Add garlic and oregano, stir for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
5. Return chicken to the skillet, nestling into the mushrooms. Pour heavy cream over everything. Transfer to the oven and bake for 20 minutes.
6. Check for doneness—chicken should reach 165°F internally. Let rest for 5 minutes before serving. Tip: The sauce thickens as it cools slightly.

Luscious doesn’t even begin to describe the creamy sauce clinging to tender chicken and mushrooms. Serve over a bed of garlic mashed potatoes or crusty bread to soak up every drop.

Baked Chicken Vesuvio with Crispy Skin

Get ready to elevate your chicken game with this crispy, juicy masterpiece that’s all about bold flavors and that perfect golden crunch.

Ingredients

• 4 chicken thighs (skin-on, bone-in for maximum flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 cup baby potatoes (halved, because they roast up so tender)
• 3 garlic cloves (smashed, because we’re not shy about flavor)
• 1/2 cup white wine (a dry one, it’s all about balance)
• 1 tsp dried oregano (trust me, it’s the secret weapon)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Preheat your oven to 375°F. This is the sweet spot for crispy skin and juicy meat.
2. Season chicken thighs liberally with salt, pepper, and oregano. Don’t skimp—this is where the magic starts.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers—that’s your cue.
4. Place chicken skin-side down in the skillet. Cook undisturbed for 5 minutes to get that golden crust.
5. Flip chicken, add potatoes and garlic around it. The potatoes will soak up all those delicious juices.
6. Pour in white wine, let it bubble for 1 minute to cook off the alcohol. Tip: Swirl the pan to deglaze those tasty bits.
7. Transfer skillet to the oven. Bake for 25 minutes—no peeking! Tip: The sizzle tells you it’s working.
8. Check for doneness—chicken should reach 165°F internally. Tip: A meat thermometer is your best friend here.

Here’s the deal: The skin shatters, the meat falls off the bone, and those potatoes? Golden nuggets of joy. Serve it straight from the skillet for that rustic, no-fuss vibe.

One-Pan Chicken Vesuvio with Artichokes

Get ready to dazzle your taste buds with this One-Pan Chicken Vesuvio with Artichokes—simple, saucy, and packed with flavor. Golden chicken meets tender artichokes in a garlicky white wine sauce that’s pure comfort.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup artichoke hearts (I love the marinated ones for extra zing)
• 1/2 cup dry white wine (a crisp Pinot Grigio works wonders)
• 3 cloves garlic (minced, because more garlic is always better)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 cup chicken broth (low-sodium to control the salt)
• 1 lemon (zested and juiced, for that bright finish)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Season chicken thighs with salt and pepper, then sear skin-side down for 5 minutes until golden. Flip and sear for 3 more minutes. Tip: Don’t crowd the pan; do batches if needed.
4. Remove chicken and set aside. In the same pan, sauté garlic and oregano for 30 seconds until fragrant.
5. Pour in white wine, scraping up browned bits—this is flavor gold. Simmer for 2 minutes.
6. Add chicken broth, lemon zest, and juice. Bring to a simmer.
7. Nestle chicken back in, skin-side up, and scatter artichokes around. Tip: Tuck them in so they soak up the sauce.
8. Transfer to oven and bake for 25 minutes until chicken is 165°F internally. Tip: Use a meat thermometer for perfection.

You’ll love the crispy skin, juicy chicken, and artichokes that melt in your mouth. Serve it over creamy polenta or with crusty bread to mop up the sauce—trust me, you’ll want every drop.

Slow Cooker Chicken Vesuvio for Busy Nights

Make your weeknights a breeze with this set-it-and-forget-it Slow Cooker Chicken Vesuvio. Marry juicy chicken, crispy potatoes, and a garlicky white wine sauce in one pot—no babysitting required.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin adds unbeatable flavor)
• 1.5 lbs baby potatoes, halved (no peeling needed—hallelujah!)
• 3 tbsp extra virgin olive oil (my go-to for richness)
• 4 garlic cloves, minced (fresh only, please)
• 1 cup dry white wine (pick something you’d drink)
• 1 cup chicken broth (low-sodium to control the salt)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 cup frozen peas (yes, straight from the freezer)
• Salt and pepper (be generous)

Instructions

1. Season chicken thighs all over with salt and pepper.
2. Heat olive oil in a skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip, sear 3 more minutes. Transfer to slow cooker.
3. Toss potatoes into the skillet. Cook 5 minutes, stirring once, to lightly brown. Add to slow cooker.
4. Sauté garlic in the same skillet for 30 seconds until fragrant. Deglaze with wine, scraping up browned bits. Simmer 2 minutes. Pour over chicken and potatoes.
5. Add chicken broth, oregano, and a pinch of salt and pepper to the slow cooker. Stir gently.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
7. Stir in peas during the last 10 minutes of cooking.
8. Serve hot, spooning the sauce over everything. Garnish with fresh parsley if you’re feeling fancy.

Get ready for tender chicken, creamy potatoes, and a sauce that’ll have you licking the plate. Try serving it over crusty bread to soak up every last drop.

Chicken Vesuvio with Roasted Garlic and Herbs

Never underestimate the power of a dish that combines juicy chicken with the bold flavors of roasted garlic and herbs. This Chicken Vesuvio is a game-changer for weeknight dinners, packing a punch with every bite.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 head of garlic (roasting transforms it into sweet, spreadable gold)
• 2 cups baby potatoes (halved; they’re the perfect bite-sized)
• 1 tbsp dried oregano (trust me, it’s all you need)
• 1/2 cup white wine (a splash for the pan, a sip for the chef)
• 1 cup chicken broth (homemade if you’ve got it)
• 1/4 cup chopped fresh parsley (for that fresh, herby finish)

Instructions

1. Preheat your oven to 375°F. This temp ensures everything cooks evenly without drying out.
2. Season chicken thighs generously with salt, pepper, and oregano. The skin should be crispy, so don’t skimp.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add halved baby potatoes. Cook for 5 minutes, stirring occasionally, until they start to brown. Tip: Don’t overcrowd the pan for even browning.
5. Slice the top off the garlic head, exposing the cloves. Place it cut-side down in the skillet with the potatoes. Roast in the oven for 20 minutes.
6. Remove skillet from oven. Push potatoes and garlic to one side, return chicken to the skillet skin-side up. Pour in white wine and chicken broth.
7. Return to oven for another 20 minutes until chicken is cooked through and potatoes are tender. Tip: The liquid should reduce slightly, creating a flavorful sauce.
8. Garnish with chopped parsley before serving. Tip: Let the chicken rest for 5 minutes for juicier results.

Flaky, tender chicken meets caramelized potatoes and sweet roasted garlic in every forkful. Serve it straight from the skillet for a rustic, shareable meal that’s as Instagram-worthy as it is delicious.

Skillet Chicken Vesuvio with Caramelized Onions

Craving a dish that’s bold in flavor and simple to whip up? This skillet chicken vesuvio with caramelized onions is your weeknight hero—juicy chicken, sweet onions, and a punchy sauce that clings to every bite.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 2 large onions, thinly sliced (yellow onions caramelize like a dream)
• 3 tbsp extra virgin olive oil (my go-to for richness)
• 1 cup dry white wine (a crisp Pinot Grigio works wonders)
• 4 garlic cloves, minced (fresh is non-negotiable here)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 cup chicken stock (homemade if you’ve got it)
• 1 tbsp butter (unsalted, because we control the salt)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Preheat your skillet over medium heat—no oil yet—to get it perfectly hot.
2. Season chicken thighs generously with salt and pepper on both sides.
3. Add olive oil to the skillet, then place chicken skin-side down. Cook for 6-7 minutes until the skin is golden and crispy.
4. Flip chicken, cook for another 5 minutes, then remove from skillet. Tip: Don’t crowd the pan—cook in batches if needed.
5. In the same skillet, add onions. Cook on medium-low for 15 minutes, stirring occasionally, until deeply caramelized.
6. Push onions to the side, add garlic and oregano, and cook for 1 minute until fragrant.
7. Pour in white wine, scraping up any browned bits. Let it reduce by half, about 3 minutes. Tip: This is where the flavor builds—don’t rush it.
8. Add chicken stock, return chicken to the skillet, and simmer for 10 minutes until chicken is cooked through. Tip: The sauce should coat the back of a spoon.
9. Finish by swirling in butter for a glossy, rich sauce.

Must-try this dish for its tender chicken and sweet-savory sauce. Serve over creamy polenta or with crusty bread to soak up every drop.

Chicken Vesuvio with Sun-Dried Tomatoes and Olives

Dig into this bold, flavor-packed dish that’s as fiery as its namesake. Chicken Vesuvio with Sun-Dried Tomatoes and Olives brings the heat and the zest to your dinner table, no intro needed.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1/2 cup sun-dried tomatoes (packed in oil, because dry ones just don’t hit the same)
• 1/4 cup kalamata olives (pitted, unless you’re into that surprise crunch)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 cup chicken broth (homemade if you’ve got it, but no shame in store-bought)
• 3 cloves garlic (minced, because big chunks are a no-go)
• 1 tsp dried oregano (rub it between your fingers to wake it up)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, add garlic, sun-dried tomatoes, and olives. Sauté for 2 minutes until fragrant. Tip: Don’t let the garlic burn, or it’s game over.
4. Pour in chicken broth and sprinkle oregano. Scrape up those tasty browned bits—that’s flavor gold.
5. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes. Tip: The skin should be crispy, and the juices clear.
6. Let rest for 5 minutes before serving. Tip: Patience here means juicy chicken.

Velvety chicken meets the tang of sun-dried tomatoes and the briny pop of olives. Serve it over a heap of creamy polenta or with crusty bread to soak up every last drop.

Gluten-Free Chicken Vesuvio with Almond Flour Coating

You won’t believe how this gluten-free twist on Chicken Vesuvio brings all the flavor without the guilt. Crispy, juicy, and packed with Italian vibes—let’s dive in.

Ingredients

• 4 boneless, skinless chicken breasts (free-range for that extra love)
• 1 cup almond flour (my secret for that perfect crunch)
• 2 tbsp garlic powder (because more garlic is always better)
• 1 tsp sea salt (I swear by Himalayan pink salt)
• 1/2 tsp black pepper (freshly ground, please)
• 1/4 cup extra virgin olive oil (the good stuff from my last Italy trip)
• 1 cup dry white wine (a splash for the pan, a sip for the chef)
• 2 cups baby potatoes (halved, because they cook faster)
• 1 cup frozen peas (yes, frozen—they’re sweeter)
• 2 tbsp fresh lemon juice (zest it first for bonus points)
• 1/4 cup fresh parsley (chopped, for that pop of color)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Mix almond flour, garlic powder, salt, and pepper in a shallow dish. Tip: Double the coating for extra crunch.
3. Dredge each chicken breast in the almond flour mix, pressing lightly to adhere. Shake off excess—no clumps allowed.
4. Heat olive oil in a large oven-safe skillet over medium-high. Wait until it shimmers—that’s your cue.
5. Sear chicken for 3 minutes per side until golden. Don’t crowd the pan; work in batches if needed.
6. Remove chicken, then toss in potatoes. Sauté for 5 minutes until they start to brown. Tip: Stir occasionally for even color.
7. Pour in white wine, scraping up those tasty browned bits. Let it reduce by half, about 2 minutes.
8. Return chicken to the skillet, nestling it among the potatoes. Slide into the oven for 20 minutes—set a timer.
9. Scatter peas over the top, bake for 5 more minutes. They should be bright green—no mushy peas here.
10. Drizzle with lemon juice, sprinkle parsley, and serve hot. Tip: Let it rest for 5 minutes; the flavors meld beautifully.

Expect a crispy almond crust giving way to tender chicken, with potatoes soaking up all that garlicky, lemony goodness. Try plating it over a bed of arugula for a peppery contrast, or go full Italian with a side of roasted artichokes.

Chicken Vesuvio with Parmesan Crust

Hit up your taste buds with this Chicken Vesuvio—juicy, herby, and crowned with a crispy Parmesan crust that’s pure magic.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup all-purpose flour (I swear by King Arthur for that perfect dredge)
• 1/2 cup grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 cup white wine (a dry Chardonnay works wonders here)
• 3 garlic cloves (minced, because bigger chunks can overpower)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1 cup chicken stock (homemade if you’ve got it, but no stress)
• 1 lb baby potatoes (halved, because they cook faster and soak up all the goodness)

Instructions

1. Preheat your oven to 375°F—no guesswork, just set it and forget it.
2. Dredge chicken thighs in flour, shaking off excess. This isn’t just for coating; it’s your golden ticket to that crust.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden. Flip, sear another 3 minutes. Remove and set aside.
4. In the same skillet, add garlic, oregano, and red pepper flakes. Sauté for 30 seconds until fragrant—don’t let the garlic burn.
5. Pour in white wine, scraping up those browned bits. Reduce by half, about 3 minutes. Tip: Those bits? Flavor gold.
6. Add chicken stock and potatoes, bring to a simmer. Nestle chicken back in, skin-side up.
7. Sprinkle Parmesan over chicken. Transfer skillet to oven. Bake for 25 minutes until chicken hits 165°F and potatoes are tender.
8. Broil for 2 minutes for an extra crispy top—watch closely to avoid burning.

Unbelievable how the Parmesan forms a crackly shell while the chicken stays succulent. Serve it straight from the skillet with a side of crusty bread to mop up the sauce—trust me, you’ll want every last drop.

Easy Weeknight Chicken Vesuvio with Frozen Peas

Elevate your dinner game with this no-fuss Chicken Vesuvio that’s packed with flavor and comes together in a flash. Perfect for those nights when you’re racing against the clock but still want something delicious.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup frozen peas (no need to thaw—they’ll cook perfectly in the sauce)
• 3 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 4 cloves garlic (minced, because more garlic is always better)
• 1 cup dry white wine (something you’d drink, it makes all the difference)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• Salt and pepper (season boldly, this dish can take it)

Instructions

1. Preheat your oven to 375°F—this ensures even cooking and a crispy skin.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant—watch closely to avoid burning.
4. Pour in white wine, scraping up any browned bits (those are flavor gold). Simmer for 2 minutes to reduce slightly.
5. Stir in frozen peas and dried oregano, then nestle the chicken back into the skillet skin-side up.
6. Transfer the skillet to the oven and bake for 25 minutes, until the chicken is cooked through and the sauce is bubbly.
7. Let rest for 5 minutes before serving—this allows the juices to redistribute.

Aromatic and hearty, this Chicken Vesuvio boasts tender meat, crispy skin, and peas that pop with sweetness. Serve it over a heap of creamy polenta or with crusty bread to soak up every last drop of that garlicky wine sauce.

Chicken Vesuvio with Crispy Prosciutto

Kick off your culinary adventure with this Chicken Vesuvio, a dish that’s as explosive in flavor as its namesake volcano. Crispy prosciutto adds a salty crunch that’ll have you coming back for more.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup dry white wine (a crisp Pinot Grigio works wonders)
• 1 lb baby potatoes (halved; they’re the perfect bite-sized)
• 4 cloves garlic (minced; because more is always better)
• 1/2 cup chicken broth (homemade if you’ve got it)
• 2 oz prosciutto (torn into pieces; crispy is key)
• 1 tsp dried oregano (rubbed between your fingers to wake it up)
• Salt and pepper (to season; don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just baking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, add potatoes cut-side down. Cook undisturbed for 4 minutes to get a nice crust. Tip: Don’t stir too early – patience pays off with color.
4. Push potatoes to one side, add garlic and prosciutto. Cook for 1 minute until fragrant. Tip: Keep an eye on the garlic – it burns fast.
5. Pour in wine and broth, scraping up any browned bits. Stir in oregano, salt, and pepper. Tip: Those bits are flavor gold.
6. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes until chicken is cooked through.
7. Serve hot, with the crispy prosciutto and potatoes soaking up all that garlicky, wine-infused goodness. The skin? Crisp. The potatoes? Tender. The prosciutto? A salty, crunchy revelation.

Chicken Vesuvio with White Beans and Spinach

Vesuvio isn’t just a volcano—it’s a flavor explosion waiting to happen in your kitchen. This dish packs juicy chicken, creamy white beans, and fresh spinach into one skillet wonder.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup white beans (canned, but I rinse them to cut the sodium)
• 2 cups fresh spinach (the more, the merrier—it wilts down to nothing)
• 3 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 tsp dried oregano (trust me, it makes the dish)
• 1/2 cup white wine (a splash for the pan, a sip for the chef)
• 2 garlic cloves (minced, because big chunks are a no-go)
• Salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 375°F—no guessing, use a thermometer.
2. Heat olive oil in a skillet over medium-high. Season chicken with salt, pepper, and oregano. Sear skin-side down for 5 minutes until golden. Flip, sear another 3 minutes. Remove.
3. In the same pan, sauté garlic for 30 seconds—just until fragrant, not burnt.
4. Deglaze with white wine, scraping up those tasty bits. Simmer 2 minutes to reduce slightly.
5. Stir in white beans and spinach. Cook until spinach wilts, about 2 minutes.
6. Nestle chicken back in. Transfer skillet to oven. Bake 20 minutes—juices should run clear.
7. Let rest 5 minutes. This keeps the chicken juicy—patience pays off.

Zesty, herby, and packed with textures from creamy beans to crispy chicken skin. Serve it straight from the skillet for that rustic, shareable vibe.

Chicken Vesuvio with Lemon Caper Sauce

Ready to dive into a dish that’s as explosive in flavor as its namesake? Chicken Vesuvio with Lemon Caper Sauce is your ticket to a bold, zesty meal that’ll have everyone asking for seconds.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup baby potatoes, halved (I love the creamy texture they bring)
• 3 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup white wine (a dry Chardonnay works wonders here)
• 1/4 cup capers, drained (for that briny punch)
• 2 garlic cloves, minced (fresh is always best)
• 1 lemon, juiced and zested (brightens the whole dish)
• 1 tsp dried oregano (trust me, it’s essential)
• Salt and pepper to taste (but be generous)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same skillet, add potatoes cut-side down. Cook undisturbed for 4 minutes to get a nice crust.
4. Pour in white wine to deglaze the pan, scraping up all those tasty bits. Tip: This is where the flavor builds!
5. Stir in capers, garlic, lemon juice, zest, and oregano. Let it simmer for 2 minutes to meld the flavors.
6. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes. Tip: The chicken is done when it reaches 165°F internally.
7. Let rest for 5 minutes before serving. Tip: This keeps the juices in!

Lusciously tender chicken with a crispy skin, swimming in a vibrant lemon caper sauce. Serve it over a bed of orzo or with crusty bread to soak up every last drop.

Grilled Chicken Vesuvio with Charred Lemon

Packed with bold flavors, this Grilled Chicken Vesuvio with Charred Lemon is your next backyard BBQ showstopper. Fire up the grill and let’s get smoky.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is where the magic happens)
• 1/4 cup extra virgin olive oil (my go-to for that rich, fruity depth)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp dried oregano (crush it between your fingers to wake up the oils)
• 1 tsp kosher salt (for that perfect seasoning balance)
• 1/2 tsp black pepper (freshly ground, please)
• 2 lemons, halved (for that charred, citrusy punch)

Instructions

1. Preheat your grill to medium-high, about 375°F. Clean those grates well—no one likes chicken with grill marks and last night’s burger remnants.
2. In a bowl, whisk together olive oil, garlic, oregano, salt, and pepper. Coat the chicken thighs thoroughly. Let them marinate at room temp for 15 minutes—this is my secret for juicier meat.
3. Place chicken skin-side down on the grill. Close the lid and cook for 6 minutes. Flip and cook for another 6 minutes. Tip: Resist the urge to peek; keeping the lid closed ensures even cooking.
4. Add lemon halves cut-side down to the grill. Char for 2 minutes until they’re beautifully blackened. Tip: The charred lemons aren’t just garnish—squeeze them over the chicken for a smoky, tangy kick.
5. Check the chicken’s internal temperature—it should read 165°F at the thickest part. If not, give it another minute or two.
6. Remove everything from the grill. Let the chicken rest for 5 minutes. This step is non-negotiable for tender, juicy bites.

Kick back and savor the crispy skin, juicy meat, and that charred lemon zing. Serve it straight off the grill with a cold beer, or slice it up for a killer salad topper.

Chicken Vesuvio with Roasted Bell Peppers

Unleash the flavors of Italy with this Chicken Vesuvio—juicy chicken, golden potatoes, and sweet roasted bell peppers in a garlicky white wine sauce. It’s a one-pan wonder that’s as easy to make as it is to devour.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 lb baby potatoes (halved; they’re the perfect bite-sized)
• 2 red bell peppers (sliced into strips; their sweetness balances the dish)
• 1/2 cup dry white wine (I use Pinot Grigio—it’s my kitchen staple)
• 4 garlic cloves (minced; because more garlic is always better)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 1 tsp dried oregano (crushed between fingers to wake up the flavor)
• Salt and pepper (to season; I’m generous here)

Instructions

1. Preheat your oven to 375°F—this ensures even cooking.
2. Season chicken thighs with salt, pepper, and oregano. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Sear chicken, skin-side down, for 5 minutes until golden. Flip and sear another 3 minutes. Remove and set aside.
4. In the same skillet, add potatoes and bell peppers. Cook for 5 minutes, stirring occasionally, until they start to soften.
5. Add garlic and cook for 1 minute until fragrant—don’t let it burn!
6. Pour in white wine, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
7. Return chicken to the skillet, nestling it among the veggies. Transfer to the oven and roast for 25 minutes.
8. Check for doneness—chicken should reach 165°F internally, and potatoes should be tender.

Bold flavors and vibrant colors make this dish a showstopper. Serve it straight from the skillet for a rustic touch, or plate it over a bed of arugula for a fresh contrast.

Chicken Vesuvio with Fresh Basil and Cherry Tomatoes

Oozing with bold flavors, this Chicken Vesuvio is your next weeknight hero. Seared golden, simmered in wine, and bursting with fresh basil and cherry tomatoes—it’s a one-pan wonder.

Ingredients

• 4 bone-in, skin-on chicken thighs (trust me, the skin is everything)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 cup dry white wine (something you’d drink, please)
• 1 lb baby potatoes, halved (they soak up all the goodness)
• 1 cup cherry tomatoes, halved (for those juicy pops)
• 1/4 cup fresh basil, chopped (tear it for extra aroma)
• 3 garlic cloves, minced (more is always better)
• 1 tsp dried oregano (it’s the secret weapon)
• Salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 375°F—no rushing, let it get hot.
2. Heat olive oil in a large oven-safe skillet over medium-high. Season chicken with salt and pepper, then sear skin-side down for 6 minutes until golden. Flip and sear for 3 more minutes. Remove and set aside.
3. Toss potatoes into the skillet, sauté for 5 minutes until they start to brown. Add garlic and oregano, stir for 30 seconds until fragrant.
4. Pour in white wine, scrape up those tasty bits. Nestle chicken back in, skin-side up. Slide into the oven for 25 minutes.
5. Scatter cherry tomatoes and basil over the top. Return to the oven for 5 minutes—just until tomatoes soften.
6. Let rest for 5 minutes. The chicken? Juicy. The potatoes? Tender. The tomatoes? Bright and sweet. Serve straight from the skillet for that rustic charm.

The skin stays crispy, the wine reduces to a glossy sauce, and every bite is a mix of savory and fresh. Try it with crusty bread to mop up every last drop.

Summary

Your culinary adventure awaits with these 20 Classic Chicken Vesuvio Recipes, each bursting with Italian flair! Whether you’re a seasoned chef or a kitchen newbie, there’s a dish here to delight your taste buds. Don’t forget to leave a comment sharing your favorite recipe and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.