This lighter Boneless Chicken Vesuvio recipe is packed with flavor, red potatoes, peas, and a vibrant homemade sauce. Come find out the secret to cutting fat and calories without cutting flavor!
I am sure you are just like me when it comes to busy weeknights. Everyday is full of after school activities that keep us going in many directions. When it comes to dinner I want something that tastes good and does not take a lot of time. Because let’s be honest, who has a lot of time to spare in the late afternoon? That’s why this Chicken Vesuvio is on rotation in my menu plan.
Chicken Vesuvio is a one pot meal (Yay for less dishes, am I right?!) and tastes delicious. You get your protein, side, and veggie all in one pot. Your family will think you have spent all day in the kitchen preparing this meal. Mine often beg me to make this Chicken Vesuvio recipe for them again and again. When this happens, I smile and agree knowing that I’ll always have the time to make this boneless Chicken Vesuvio recipe for them!
I made this recipe for dinner recently and everyone (including my picky 5-year-old) loved it! It tasted fresh and light yet filling at the same time. The best part of the whole dish is that each serving has only 433 calories and 12 grams of fat!
If you’re looking for healthier Italian main dishes, then try these:
- Healthier Chicken Cacciatore
- Skinnier Stuffed Shells
- Skinnier Lasagna Roll Ups with Mushrooms and Spinach
- Healthy Italian Lentil Chopped Salad
- Garlic Parmesan Air Fried Shrimp Recipe
Traditional Chicken Vesuvio calls for bone-in chicken parts, but boneless skinless chicken breasts make more sense for this easier and healthier recipe. Below you will find some common Chicken Vesuvio questions answered!
COMMON CHICKEN BREST VESUVIO QUESTIONS ANSWERED:
How do you make Chicken Vesuvio?
After drying and seasoning the chicken, place the chicken in a skillet that has been preheated with oil. Cook them until lightly browned on both sides, setting aside on a plate when done. Next you will add some more oil to the pan and after heating it place the potatoes cut side down. Once the potatoes turn golden brown add in the seasoning and stir in the flour, mixing for 1 minute. Stir in the broth and wine and bring to a simmer and cook the chicken and potatoes until the chicken reaches an internal temperature of 165 degrees F. Then, remove the chicken and potatoes and tent them with foil. Cook the sauce until it reduces to 1 cup, and add the peas and cook until they’re heated through. Finally, spoon the sauce and peas over the chicken and potatoes and serve.
What is Chicken Vesuvio?
Chicken Vesuvio is an Italian-American dish, well known in Chicago, that’s made from chicken on the bone and wedges of potato seasoned to perfections and baked until the chicken’s skin becomes crisp. The dish is typically topped off with green peas. You can also apply the cooking technique to other foods such as steak, pork or even just potatoes. My version, however cuts down on fat and calories by using boneless skinless chicken breasts and uses a minimal amount of butter.
Cook’s Note – Boneless Chicken Vesuvio recipe:
- Make sure that you use potatoes that are about 1 inch in diameter. If your potatoes are larger, then cut them into 1-inch pieces before cooking.
Disclosure: This Boneless Chicken Vesuvio recipe includes affiliate links.
Cook’s Tools – Chicken Breast Vesuvio:
ONE YEAR AGO: Peanut Butter Ice Cream
TWO YEARS AGO: Pizza Pull Apart Bread
THREE YEARS AGO: Rocky Road Pudding Pie
Chicken Vesuvio Recipe
- 4 boneless skinless chicken breasts about 6 ounces each and trimmed
- 1/8 teaspoon salt plus more for seasoning
- 1/8 teaspoon pepper plus more for seasoning
- 4 teaspoons canola oil
- 10 small red potatoes about 1.25 pounds, rinsed and cut in half
- 3 large garlic cloves minced
- 1 teaspoon minced fresh rosemary
- ½ teaspoon dried oregano
- 1 Tablespoon all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ½ cup white wine
- 1 cup frozen peas thawed
- 2 Tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
PREP THE CHICKEN:
- Use paper towels to pat the chicken breasts dry. Season them with 1/8 teaspoon of salt and 1/8 teaspoon of pepper.
COOK THE CHICKEN:
- Preheat a 12-inch skillet over medium-high heat with 2 teaspoons of canola oil in it. Place the chicken in the hot pan and cook for about 5 minutes, or until the bottom is golden brown. Flip the chicken over and keep cooking for 3 minutes. Move the chicken to a plate.
COOK THE POTATOES:
- Over medium heat, add the remaining 2 teaspoons of canola oil to the skillet. Place the potatoes, cut side down, in the pan and cook for about 7 minutes, or until golden brown. WIth the potatoes still in the pan, add the garlic, oregano, and rosemary to the skillet and cook until fragrant, about 60 seconds.
- Add the flour and cook, while stirring constantly, for 1 minute. Slowly pour in the broth and wine while scraping up any browned bits from the bottom of the pan; bring the mixture to a simmer.
COOK THE CHICKEN AND POTATOES:
- Nestle the chicken into the skillet and cover. Cook over medium-low heat until the chicken reaches 165 degrees F on an instant-read thermometer and the potatoes are fork-tender, about 12-14 minutes. Use a slotted spoon to move the chicken and potatoes to a platter, and cover with foil.
MAKE THE SAUCE AND COOK THE PEAS:
- Crank the heat up to medium-high and cook the sauce until it is reduced to 1 cup, about 3-5 minutes. Add the peas and stir until the peas are heated through, about 1 minute. Take the skillet off of the heat and whisk in the butter, lemon juice, and lemon zest. Season to taste with salt and pepper. Spoon the sauce and peas over the chicken and potatoes and serve right away.
This Lighter Chicken Vesuvio recipe first appeared on FFF on May 3, 2011. I have since updated the pictures. Below is the original picture.
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