Chicken Vesuvio

Chicken Vesuvio is a rustic Italian-American dish that hails from the vibrant food scene of Chicago. Believed to have originated in mid-20th century Italian restaurants, this hearty one-pan meal combines golden pan-fried chicken with crispy potatoes, garlic, peas, white wine, and a touch of heat from chilli flakes—all finished with a bright burst of lemon and fresh herbs.

Despite its rich flavour and restaurant-style presentation, Chicken Vesuvio is surprisingly simple to make at home. It’s the kind of comforting, flavour-packed dinner that feels a bit fancy, yet comes together quickly—making it ideal for busy weeknights when you still want something satisfying and full of soul. Serve it with a hunk of crusty bread to soak up all those delicious pan juices, and you’ve got a dinner the whole family will love.

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Chicken Vesuvio

Ingredients:

80–120 ml extra virgin olive oil, divided

2 large baking potatoes, peeled and sliced into 5 mm rounds

6 garlic cloves, thinly sliced

1 teaspoon dried oregano, lightly crushed

1 teaspoon dried chilli flakes

900 g boneless, skinless chicken breasts, cut into large chunks

Plain flour, for dusting

125 ml dry white wine

125 ml chicken stock

½ cup fresh or frozen peas (thawed if frozen)

¼ cup fresh flat-leaf parsley, finely chopped

1 lemon, for squeezing

Crusty bread, to serve

Instructions:

Preheat your oven to 190°C (fan bake).

In a large frying pan, heat about ¼ cup (60 ml) of olive oil over medium-high heat. Once hot, add the sliced potatoes and garlic. Sprinkle over the oregano, chilli flakes, and a generous pinch of salt and pepper. Cook for around 15 minutes, turning the potatoes occasionally, until they’re golden and slightly crisp on the edges.

While the potatoes are cooking, heat another 2 tablespoons of olive oil in a large ovenproof frying pan or skillet over medium-high heat.

Season the chicken pieces well with salt and pepper, then lightly coat them in plain flour, shaking off the excess. Add the chicken to the hot pan and sear for 3–4 minutes on each side until golden brown.

Pour in the wine and chicken stock to deglaze the pan, scraping up any caramelised bits on the bottom. Stir in the peas and let everything simmer gently for a minute or two.

Carefully transfer the cooked potatoes and garlic into the pan with the chicken, spreading them out evenly.

Move the pan to the oven and roast for 10–12 minutes, or until the chicken is cooked through and the potatoes are tender.

Once out of the oven, sprinkle with chopped parsley and squeeze over fresh lemon juice to finish.

Serve hot with slices of crusty bread to mop up the flavourful juices.

If you want to know how to say Chicken Vesuvio....

Chicken veh-SOO-vee-oh (basically rhymes with “bravissimo” so I am told) and isDiscover the flavours of Chicken Vesuvio—a classic Italian-American dish with golden chicken, crispy potatoes, garlic, and white wine. A quick, hearty one-pan recipe perfect for weeknight dinners. named after Mount Vesuvius in Italy—so the name adds a bit of fiery flair to the dish, which makes sense with the garlic, chilli, and bold flavours!