I think all good chicken recipes need a couple of things- great taste, easy prep, and family-friendly! Straight from Chicago, this Chicken Vesuvio recipe has all of those things and more. It all comes together in one pot and with lots of chicken, potatoes, veggies, and a sauce that makes it a stand out among Italian chicken recipes!
Your family is going to love the taste of this Mediterranean chicken recipe, but you’ll love that it all comes straight out of the pantry! No fancy ingredients needed!Â
If you want to have a flavorful and saucy Italian inspired dinner…chicken florentine, chicken Lombardy, chicken murphy are perfect for you!
Let’s head to the kitchen and get cookin’!
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What I Love About This Recipe
This recipe has so many wonderful things about it. Here’s the top of my list!
- Tons of bold flavors
- One-pot wonder
- Makes plenty to go around
- Uses simple pantry ingredients
How To Make Chicken Vesuvio Recipe
Brown the seasoned chicken in the pan and set aside the brown the potatoes in the same pan. Saute garlic and red pepper flakes in the pan and deglaze it, pour the broth and seasonings. Bring to a boil and add the chicken and potatoes, cover and simmer until the chicken is cooked through.
Remove the chicken and potatoes from the pan and arrange on the serving platter. Add the artichoke hearts to the pan and simmer until they are tender. Stir in the butter and pour the sauce and artichoke hearts over the chicken and potatoes. Top with parsley and enjoy!
Recipe Notes
Browning the chicken – As you brown the chicken, try to resist the urge to flip it constantly. Just put it in and let it cook until browned on one side. Flip it and brown the other side.
- If you fuss with it too much, you’ll pull the skin off and lose lots of yummy juice and flavor from the meat.
High heat- When cooking on high heat, keep a watchful eye as you add things to the pan. If your pot is running really, really hot you may need to add the white wine immediately after putting the garlic in to avoid burning your garlic.
- It’s best to wait long enough to give the garlic time to sear nicely, but you don’t want it to burn. So, you’ll need to use your own best judgment.
Ingredient Notes
The wine – When it comes to the sauce, the drier the wine, the better! Dry wine typically is higher in acid, and that adds bold flavor and depth to the sauce.
Artichoke hearts – The artichoke hearts I use in this recipe are pretty standard and are a great addition to the dish’s overall flavor profile. I use frozen artichoke hearts to cut down on prep time, but if you want to use fresh artichoke that will work just fine. It’s just not as easy. Snap peas or sweet pea pods also work well.
Salt – Anytime you’re cooking with chicken broth, it’s important to keep in mind how much salt you add to season the meat. Chicken broth has a ton of salt already in it, so be careful that you don’t over-salt the whole dish when you salt the chicken.
Veggies – There are plenty of other vegetables that will taste good in this dish. You might also try onions, carrots, and even peppers.
Potatoes – My recipe calls for red-skinned potatoes, cut in half. I think the smaller size and deeper flavors offered by red potatoes are ideal to complement the chicken. But feel free to use whatever potatoes you prefer. Just make sure they get a good brown for a fantastic texture.
Storing Tips
Store any leftovers in a well-sealed container in the fridge to prevent the meat from drying out. Allow the meat and potatoes to cool a bit before putting them in the fridge.
Can You Freeze Them?
The meat will freeze just fine after cooking. The potatoes and artichoke hearts will lose their texture in the process. Let the meat cool before you put it in a freezer container and transfer it to the freezer. You can thaw it in the fridge overnight and warm it up in the oven or microwave.
Make Ahead Tips
If you want to get a head start, brown the chicken and potatoes ahead of time. Store them in the fridge for up to 2 days. When you’re ready, bring your skillet back up to heat with the rest of the sauce ingredients. Put the chicken and potatoes in the sauce and continue as directed.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, this will keep in the fridge for 3-4 days.
Recipe Variations
There are several easy variations to this recipe that add flavor and flair!
Can I Add Parmesan?
- I personally feel that cheese makes everything better. You could sprinkle a bit of parm on the finished product for added flavor. For some other great recipes starring Parmesan cheese try Italian dressing chicken and parmesan crusted chicken.
- If you want a saucy chicken recipe with cheese, Tuscan chicken and French onion chicken are perfect.
- Chicken and balsamic are always perfect together. Honey balsamic sheet pan and balsamic chicken are a great addition to your weeknight meal routine.
- If chicken breast is the only chicken part available in your fridge, Italian chicken and Greek chicken can complete your Mediterranean inspired meal!
Chicken Vesuvio
Ingredients
- 3 tablespoons olive oil
- 1 (3-4 pounds) whole chicken cut into 8 pieces
- salt
- pepper
- 1 1/2 pounds red-skinned potatoes halved
- 1 tablespoon fresh garlic roughly chopped
- pinch dried red pepper flakes
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 tablespoon dried Italian seasoning
- 8 ounces frozen artichoke hearts thawed and drained
- 2 tablespoons unsalted butter
- 1-2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 450 degrees.
- Lay the chicken pieces out on paper towels, and dry. Generously season pieces with salt and pepper.
- In an ovenproof pot, heat the oil over high heat. When the oil is hot, brown the chicken pieces in batches, in a single layer, until golden brown on all sides, about 10 minutes. Remove the browned chicken pieces to a bowl.
- Brown the potatoes in the same pot, turning occasionally, until golden brown, about 10 minutes. Remove the potatoes to the bowl with the chicken.
- Add the garlic and red pepper flake and saute for 1 minute. Add the wine and stir, scraping up all the brown bits from the bottom of the pot. Add the broth, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the chicken and potatoes back to the pot and stir to combine. Bring to a boil over medium-high heat.
- Cover with a tight-fitting lid and bake in the preheated oven until chicken is cooked through 20-25 minutes. Transfer chicken and potatoes to a platter, arranging decoratively. Add artichoke heart to the pot and cover and simmer over high heat, until they're tender about 4 minutes. Reduce heat to low and add butter to the sauce. Adjust seasoning. Pour sauce over chicken and potatoes, sprinkle with parsley and serve.
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RATE THIS RECIPEMore Italian Chicken Recipes
There are lots more Italian Chicken recipes to try! Be sure to add these to your recipe box!
- Italian Chicken Soup – one-pot, 30-minute meal!
- Chicken Florentine Soup – an Italian comfort soup!
- Chicken Milanese – breaded chicken with tons of flavor
- Chicken Marsala – it tastes fancy, but is easy to make
- Chicken Scarpariello – beautifully braised chicken with an unforgettable sauce
Conclusion
This chicken Vesuvio may look a little intimidating, but I promise- it’s worth the effort! Your family is going to be impressed with the amazing sauce, tender juicy chicken, and delicious potatoes!
Be sure to comment below and tell me how it worked for you!
I made some changes no wine my grandson isn’t a fan so I doubled the broth. At the beginning of summer I bought baby artichokes which I roasted in the oven and froze so that’s what I used.it tasted great! I’ve never been to Chicago but it sounds like it’s time for a culinary experience
Hi, Suzie! I’m glad you like it and thank you for your positive review 🙂
So flavorful
Don’t let being at a nice restaurant keep you from eating every bit of sauce of anything. Just tear your bread into small pieces and swirl your bread in the sauce with the fork and eat it.
I couldn’t agree more!
What temp for the preheated oven?
Hey Cindy, 450 degrees 🙂