Skillet Chicken Vesuvio

Another skillet meal. After making this dish, I have decided it needs a makeover. The potatoes and chicken need to be more golden. The sauce should be thicker and brighter. Stay tuned for a new and improved recipe. However, the one skillet concept may be gone.

Skillet Chicken Vesuvio


  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 2 Tbsp olive oil
  • 1 1/2 pounds baby red potatoes, scrubbed and halved
  • 2 garlic cloves, minced
  • 1 tsp fresh rosemary, minced
  • 1/2 teaspoon dried oregano
  • 1/2 cup white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 2 Tbsp unsalted butter
  • 2 tsp lemon juice
  • Salt and pepper


  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering.
  3. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
  4. Add remaining oil to pan and heat until shimmering.
  5. Cook potatoes, cut-side down, until golden brown, about 7 minutes.
  6. Stir in garlic, rosemary, oregano, and ½ teaspoon salt and cook until fragrant, about 30 seconds.
  7. Add wine and broth, scraping up any browned bits with wooden spoon, and bring to boil.
  8. Return browned chicken to skillet on top of potatoes.
  9. Reduce heat to medium-low and simmer, covered.
  10. Cook until chicken is cooked through and potatoes are tender, about 12 minutes.
  11. Using slotted spoon, transfer chicken and potatoes to serving platter; tent with foil.
  12. Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes.
  13. Stir in peas and cook until heated through, about 1 minute.
  14. Off heat, whisk in butter and lemon juice and season with salt and pepper.
  15. Pour sauce over chicken and potatoes. Serve.

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