Skillet Chicken Vesuvio

Chicken Vesuvio Recipe

This lighter Chicken Vesuvio recipe is packed with flavor, red potatoes, peas, and a vibrant homemade sauce.
Course Main Dish
Cuisine Italian
Keyword chicken, lighter recipe, peas, red potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 433kcal
Author Jillian - a Food, Folks and Fun original!


  • 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



  • Use paper towels to pat the chicken breasts dry. Season them with 1/8 teaspoon of salt and 1/8 teaspoon of pepper.


  • 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.
    Step 2 How to Make Chicken Vesuvio


  • 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.
    Step 3 How to Make Chicken Vesuvio
  • 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.
    Step 4 How to Make Chicken Vesuvio


  • 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.


  • 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.
    Boneless Chicken Vesuvio


Calories: 433kcal | Carbohydrates: 32g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 326mg | Potassium: 1469mg | Fiber: 4g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 30.7mg | Calcium: 46mg | Iron: 2.6mg