20 Delicious Chicken Vesuvio Recipes Amazing

Let’s dive into the world of Chicken Vesuvio, a dish that’s as fiery and vibrant as the volcano it’s named after! Perfect for those nights when you’re craving something comforting yet exciting, these 20 recipes promise to spice up your dinner routine. From classic takes to innovative twists, there’s a version here for every home cook to fall in love with. Ready to explore these mouthwatering options?

Classic Chicken Vesuvio with Potatoes and Peas

Let’s dive into making a comforting Classic Chicken Vesuvio with Potatoes and Peas. It’s a one-pan wonder that’s perfect for weeknight dinners yet fancy enough for guests.

Ingredients

• 4 chicken thighs, bone-in and skin-on (for juiciness)
• 2 cups baby potatoes, halved (Yukon Gold works great)
• 1 cup frozen peas (no need to thaw)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (adjust to taste)
• 1 tsp dried oregano (fresh is even better if you have it)
• 1/2 cup white wine (a splash for the pan, a sip for you)
• 1 cup chicken broth (low sodium preferred)
• Salt and pepper (to season generously)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season chicken thighs with salt, pepper, and oregano. Don’t skimp on seasoning.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
4. Sear chicken thighs skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add potatoes cut-side down. Cook undisturbed for 5 minutes to get a nice crust.
6. Add minced garlic, stir for 30 seconds until fragrant. Tip: Don’t let it burn.
7. Pour in white wine to deglaze the pan, scraping up any browned bits. Cook for 2 minutes.
8. Add chicken broth, then return chicken to the skillet skin-side up. Nestle them among the potatoes.
9. Transfer skillet to the oven. Bake uncovered for 25 minutes.
10. Scatter peas over the skillet. Bake for another 5 minutes until peas are bright green.

Here you have it—tender chicken, crispy potatoes, and sweet peas in a garlicky sauce. Serve it straight from the skillet for a rustic touch.

Spicy Chicken Vesuvio with Jalapenos

Picture this: a plate of juicy chicken, perfectly seasoned with a kick of spice, nestled among golden potatoes and fiery jalapenos. It’s the kind of meal that brings everyone to the table, eager for that first bite.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
• 1 cup olive oil (or any neutral oil)
• 4 medium potatoes, quartered (Yukon Gold works great)
• 3 jalapenos, sliced (seeds in for more heat)
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 cup white wine (a dry variety is best)
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
3. Season chicken thighs with salt, pepper, and oregano. Brown them skin-side down for 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add potatoes and jalapenos. Cook until potatoes start to brown, about 5 minutes. Tip: Don’t overcrowd the pan for better browning.
5. Add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
6. Pour in white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
7. Add chicken broth and return the chicken to the skillet, skin-side up. Bring to a simmer.
8. Transfer the skillet to the oven. Bake uncovered for 25 minutes, or until chicken is cooked through.
9. Let it rest for 5 minutes before serving. This keeps the juices in.

Mouthwatering doesn’t even begin to describe it. The chicken is fall-off-the-bone tender, with a crispy skin that’s packed with flavor. Serve it over a bed of rice to soak up all that spicy, garlicky sauce, or alongside a crisp salad to balance the heat.

Garlic Lover’s Chicken Vesuvio

Dig into this Garlic Lover’s Chicken Vesuvio, a dish that’s as fun to make as it is to eat. Perfect for when you’re craving something garlicky, hearty, and a little bit fancy without the fuss.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 1/4 cup olive oil (or any neutral oil)
• 1 lb baby potatoes, halved (no need to peel)
• 1 head of garlic, cloves peeled and smashed (yes, a whole head!)
• 1 cup white wine (a dry variety works best)
• 1 cup chicken broth (low sodium preferred)
• 2 tbsp dried oregano (adjust to taste)
• Salt and pepper (to taste, but don’t skimp)
• 1/2 cup frozen peas (thawed is fine, but frozen adds a nice pop)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
3. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add potatoes and garlic. Cook for 5 minutes, stirring occasionally, until they start to brown.
5. Pour in white wine and chicken broth, scraping up any browned bits. These bits are flavor gold.
6. Sprinkle oregano over the potatoes, then nestle the chicken back in the skillet, skin-side up.
7. Transfer the skillet to the oven. Bake for 25 minutes, until chicken is cooked through and potatoes are tender.
8. Stir in peas during the last 5 minutes of baking for a fresh, green contrast.

Best enjoyed straight from the skillet, this dish boasts crispy-skinned chicken, tender potatoes, and a garlicky sauce that’s downright addictive. Try serving it with crusty bread to soak up every last drop.

Chicken Vesuvio with Artichokes and Lemon

Let me tell you about a dish that’s as fun to make as it is to eat. Chicken Vesuvio with Artichokes and Lemon combines juicy chicken, tangy artichokes, and a bright lemon sauce for a meal that’s bursting with flavor.

Ingredients

• 4 chicken thighs, bone-in and skin-on (for extra flavor)
• 1 cup artichoke hearts, quartered (fresh or frozen, thawed)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup white wine (a dry variety works best)
• 1 lemon, juiced and zested (for that bright flavor)
• 1 tsp dried oregano (or fresh if you have it)
• Salt and pepper (to season the chicken)
• 1/2 cup chicken broth (low sodium preferred)
• 2 tbsp butter (for a rich finish)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove the chicken and set aside. In the same skillet, add the garlic and sauté for 30 seconds until fragrant.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits. Tip: Those bits are packed with flavor!
6. Add the artichoke hearts, lemon juice, zest, oregano, and chicken broth. Stir to combine.
7. Return the chicken to the skillet, skin-side up, and transfer to the oven. Bake for 25 minutes, or until the chicken is cooked through. Tip: Use a meat thermometer to check for 165°F (74°C) in the thickest part.
8. Remove from the oven and stir in the butter until melted for a silky sauce.

Zesty and hearty, this dish offers a perfect balance of tangy and savory. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious sauce.

Slow Cooker Chicken Vesuvio

Got a slow cooker and a craving for something hearty? You’re in luck because this Slow Cooker Chicken Vesuvio is a game-changer. It’s all about tender chicken, potatoes, and a garlicky white wine sauce that comes together with minimal effort.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 1 lb baby potatoes (halved, or quartered if large)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic (minced, more if you love garlic)
• 1/2 cup dry white wine (like Pinot Grigio, or chicken broth as a substitute)
• 1 tsp dried oregano (adjust to taste)
• 1/2 cup frozen peas (thawed, for a pop of color and sweetness)
• Salt and pepper (to season)

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side, until golden. Transfer to the slow cooker.
3. In the same skillet, add the potatoes and cook for 5 minutes, stirring occasionally, until they start to brown. Add to the slow cooker.
4. Lower the heat to medium, add the garlic to the skillet, and cook for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits. Let it simmer for 2 minutes, then pour over the chicken and potatoes.
5. Sprinkle the oregano over everything in the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.
6. Stir in the peas during the last 30 minutes of cooking.
7. Serve hot, garnished with fresh parsley if desired.

When you dig into this dish, you’ll love how the chicken falls off the bone and the potatoes soak up all that delicious sauce. Try serving it over a bed of creamy polenta for an extra comforting meal.

Chicken Vesuvio with Rosemary and White Wine

Got a craving for something hearty yet elegant? Chicken Vesuvio with rosemary and white wine is your answer. It’s a one-pan wonder that’s as flavorful as it is simple to make.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup dry white wine (like Chardonnay, adds a nice acidity)
• 3 cloves garlic, minced (fresh is best)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, use 1 tsp)
• 1 lb baby potatoes, halved (no need to peel)
• 1/2 cup chicken broth (low sodium preferred)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. Season chicken thighs with salt and pepper. Don’t skimp; it’s your flavor base.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
4. Add chicken, skin-side down. Cook for 5-7 minutes until golden brown. Flip, cook 3 more minutes. Tip: Don’t crowd the pan; do batches if needed.
5. Remove chicken. Add potatoes to the same skillet. Cook for 5 minutes, stirring occasionally.
6. Add garlic and rosemary. Stir for 30 seconds until fragrant. Tip: Garlic burns fast, keep it moving.
7. Pour in white wine and chicken broth. Scrape up any browned bits. That’s flavor!
8. Return chicken to the skillet, skin-side up. Transfer to oven. Bake for 25 minutes.
9. Check for doneness: chicken should reach 165°F (74°C), potatoes fork-tender.

Now, the chicken’s crispy skin gives way to juicy meat, while the potatoes soak up all that herby, wine-infused goodness. Try serving it over a bed of arugula for a peppery contrast.

One-Pan Chicken Vesuvio with Green Beans

You know those nights when you want something hearty but don’t want to fuss with a million dishes? This one-pan wonder is your answer. It’s got juicy chicken, tender potatoes, and crisp green beans all cooked together for maximum flavor with minimal cleanup.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on (for extra flavor)
• 1 lb baby potatoes, halved (no need to peel)
• 1 cup green beans, trimmed (fresh or frozen works)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (more if you love garlic)
• 1 tsp dried oregano (adjust to taste)
• 1/2 cup white wine (substitute with chicken broth if preferred)
• 1/2 cup chicken broth (low sodium recommended)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the chicken thighs generously with salt, pepper, and oregano. Don’t skimp—this is where the flavor starts.
3. Heat olive oil in a large oven-safe pan over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t move the chicken too soon; let it get that crispy skin.
4. Remove the chicken and set aside. In the same pan, add the potatoes and green beans. Sauté for 3 minutes, just to get a bit of color.
5. Add the minced garlic and cook for 1 minute until fragrant. Tip: Keep stirring to prevent burning.
6. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold.
7. Return the chicken to the pan, nestling it among the veggies. Transfer the pan to the oven and bake for 25 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Let it rest for 5 minutes before serving. This lets the juices redistribute.

Dig into this dish and you’ll love how the chicken stays moist while the potatoes soak up all the delicious pan juices. Serve it straight from the pan for a rustic, family-style meal that’s sure to impress.

Chicken Vesuvio with Mushrooms and Thyme

Ready to dive into a dish that’s as fun to make as it is to eat? Chicken Vesuvio with Mushrooms and Thyme is a hearty, flavorful meal that’ll have you coming back for seconds. It’s perfect for a cozy dinner at home.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup baby bella mushrooms, sliced (cremini work too)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried thyme (fresh thyme sprigs can be used for garnish)
• 1/2 cup white wine (a dry variety like Pinot Grigio is ideal)
• 1 cup chicken stock (low sodium preferred)
• 1 lb baby potatoes, halved (Yukon Golds are great here)
• Salt and pepper (to taste, but be generous)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the chicken thighs with salt and pepper. Don’t skimp—this is your flavor base.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
4. Add the chicken, skin-side down. Cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan; cook in batches if needed.
5. Remove chicken and set aside. In the same skillet, add mushrooms and garlic. Sauté for 2 minutes until fragrant.
6. Pour in white wine to deglaze the pan, scraping up any browned bits. Cook until reduced by half, about 3 minutes.
7. Add chicken stock, thyme, and potatoes. Bring to a simmer. Tip: The potatoes will soak up all the delicious flavors.
8. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes, or until chicken reaches 165°F internally.
9. Let rest for 5 minutes before serving. Tip: This allows the juices to redistribute.

Unbelievably tender chicken with crispy skin, nestled among savory mushrooms and thyme-infused potatoes. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Healthy Chicken Vesuvio with Quinoa

Perfect for a weeknight dinner, this Healthy Chicken Vesuvio with Quinoa brings a twist to the classic with a lighter, protein-packed base. You’ll love how the flavors meld together in this one-pan wonder.

Ingredients

• 1 lb chicken thighs, boneless and skinless (or breasts for a leaner option)
• 1 cup quinoa, rinsed (for better texture)
• 2 cups chicken broth (low sodium preferred)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh works too, double the amount)
• 1/2 tsp red pepper flakes (optional for heat)
• 1 cup frozen peas (no need to thaw)
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add chicken thighs, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
3. Remove chicken and set aside. In the same skillet, add minced garlic, oregano, and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Stir in quinoa and chicken broth, bringing to a boil. Tip: Rinsing quinoa removes its natural coating, preventing bitterness.
5. Return chicken to the skillet, nestling it into the quinoa. Sprinkle frozen peas on top.
6. Cover and bake for 25 minutes, or until quinoa is fluffy and chicken is cooked through (165°F internal temperature). Tip: Let it sit covered for 5 minutes after baking for best texture.

Out of the oven, this dish boasts tender chicken and fluffy quinoa, with peas adding a pop of color and sweetness. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of steamed greens for an extra health kick.

Chicken Vesuvio with Sun-Dried Tomatoes

Oh, you’re going to love this Chicken Vesuvio with Sun-Dried Tomatoes. It’s a hearty, flavorful dish that brings a little Italian flair to your dinner table, perfect for when you’re craving something comforting yet sophisticated.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup baby potatoes (halved, or quartered if large)
• 3 cloves garlic (minced, or more to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup white wine (dry, like Pinot Grigio)
• 1 cup chicken broth (low sodium, adjust salt to taste)
• 1 tbsp dried oregano (or fresh, if you have it)
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a nice roast on the chicken.
2. Season the chicken thighs with salt, pepper, and oregano. Don’t skimp on the seasoning; it’s key to the dish’s flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken, skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t move the chicken too soon; let it sear properly.
4. Remove the chicken and set aside. In the same skillet, add the potatoes and sun-dried tomatoes. Cook for about 5 minutes, stirring occasionally, until the potatoes start to soften.
5. Add the garlic and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold!
6. Return the chicken to the skillet, nestling it among the potatoes and tomatoes. Pour in the chicken broth.
7. Transfer the skillet to the oven and bake for 25-30 minutes, until the chicken is cooked through and the potatoes are tender. Tip: Use a meat thermometer to check the chicken reaches 165°F (74°C).

Golden and bubbling, this Chicken Vesuvio is a sight to behold. The chicken is juicy, the potatoes soak up all the delicious flavors, and the sun-dried tomatoes add a sweet, tangy punch. Serve it straight from the skillet for a rustic, family-style meal.

Chicken Vesuvio Pasta Bake

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Chicken Vesuvio Pasta Bake is your answer. It’s a comforting, one-dish wonder that combines tender chicken, creamy pasta, and a crispy topping for the ultimate weeknight dinner.

Ingredients

• 2 cups penne pasta (or any short pasta you have on hand)
• 1 lb chicken breast, cubed (thighs work too for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream (half-and-half can substitute for a lighter version)
• 1 cup chicken broth (low sodium preferred to control saltiness)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp red pepper flakes (optional for a bit of heat)
• 1 cup shredded mozzarella cheese (for that gooey top layer)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside. Tip: Reserve a bit of pasta water to adjust sauce thickness later.
3. In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Lower the heat to medium, add the heavy cream, chicken broth, Parmesan cheese, garlic powder, and red pepper flakes. Stir until the cheese melts and the sauce slightly thickens, about 3-5 minutes.
5. Combine the cooked pasta and chicken with the sauce, mixing well. If the sauce is too thick, add a splash of the reserved pasta water.
6. Transfer the mixture to a baking dish, top with shredded mozzarella, and bake for 20 minutes or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Out of the oven, this bake boasts a creamy interior with a crispy, cheesy top that’s irresistible. Serve it straight from the dish for a family-style meal that’s sure to impress.

Keto-Friendly Chicken Vesuvio

Hey, you’re going to love this Keto-Friendly Chicken Vesuvio. It’s a one-pan wonder that’s packed with flavor and fits right into your low-carb lifestyle.

Ingredients

• 4 chicken thighs, bone-in and skin-on (for juiciness)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup dry white wine (optional, but adds depth)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh works too)
• 1/2 tsp red pepper flakes (for a slight kick)
• 1 lb baby potatoes, halved (leave out for stricter keto)
• 1 cup frozen peas (optional for color and sweetness)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. Season chicken thighs with salt and pepper. Don’t skip this; it’s key for flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
4. Add chicken, skin-side down. Cook for 5-7 minutes until golden. Flip and cook 3 more minutes. Remove and set aside.
5. In the same skillet, add garlic, oregano, and red pepper flakes. Stir for 30 seconds until fragrant.
6. Pour in chicken broth and white wine. Scrape up any browned bits. They’re flavor gold.
7. Add potatoes and peas. Stir to coat. Nestle chicken back in, skin-side up.
8. Transfer skillet to oven. Bake for 25-30 minutes until chicken is cooked through and potatoes are tender.
9. Let rest for 5 minutes before serving. It helps the juices redistribute.

Zesty and hearty, this dish has crispy skin, tender meat, and a sauce you’ll want to spoon over everything. Try serving it over cauliflower rice for an extra keto boost.

Chicken Vesuvio with Roasted Red Peppers

Ready to dive into a dish that’s as fun to make as it is to eat? Chicken Vesuvio with Roasted Red Peppers is a hearty, flavorful meal that brings a little bit of Italian flair right to your kitchen. Perfect for when you’re craving something comforting yet impressive.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 1 cup roasted red peppers, sliced (jarred is fine, but pat them dry)
• 2 cups baby potatoes, halved (no need to peel)
• 3 cloves garlic, minced (more if you love garlic)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp dried oregano (crush it in your palm to wake up the flavors)
• 1/2 cup white wine (something you’d drink, not cooking wine)
• 1 cup chicken broth (low-sodium to control the salt)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Season the chicken thighs with salt, pepper, and oregano. Don’t skimp—this is your flavor base.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken, skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add the potatoes. Cook for about 5 minutes, stirring occasionally, until they start to brown.
5. Add the minced garlic and roasted red peppers. Cook for 1 minute until fragrant. Tip: Don’t let the garlic burn—it turns bitter.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
7. Add the chicken broth, then return the chicken to the skillet, skin-side up. The liquid should come about halfway up the chicken.
8. Transfer the skillet to the oven. Bake for 25-30 minutes, until the chicken is cooked through and the potatoes are tender.
9. Let it rest for 5 minutes before serving. This lets the juices redistribute.

Chicken Vesuvio with Roasted Red Peppers is all about the contrast—crispy skin, tender meat, and soft potatoes with a hint of sweetness from the peppers. Serve it straight from the skillet for a rustic touch, or plate it up with a sprinkle of fresh parsley for color.

Chicken Vesuvio with Olives and Capers

Alright, let’s dive into making this Chicken Vesuvio with Olives and Capers, a dish that’s as fun to make as it is to eat. You’ll love how the flavors come together, creating a meal that’s both comforting and a bit fancy.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup white wine (a dry variety works well)
• 1 cup chicken broth (low sodium preferred)
• 1/2 cup green olives (pitted, for easier eating)
• 2 tbsp capers (rinsed to remove excess salt)
• 3 garlic cloves (minced, adjust to taste)
• 1 tsp dried oregano (or fresh if you have it)
• Salt and pepper (to taste, but be mindful of the capers’ saltiness)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the chicken and set aside. In the same skillet, add minced garlic, cooking for about 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold!
4. Add chicken broth, olives, capers, and oregano. Stir to combine, then return the chicken to the skillet, skin-side up.
5. Transfer the skillet to the oven. Bake uncovered for 25 minutes, or until the chicken is cooked through (internal temperature of 165°F). Tip: Use a meat thermometer for accuracy.

Ready to serve? The chicken will be juicy, with a crispy skin that’s soaked up all those briny, herby flavors. Try it over a bed of creamy polenta or with crusty bread to mop up the sauce.

Gluten-Free Chicken Vesuvio

Hey, you know those days when you crave something hearty but still want to keep it gluten-free? This Gluten-Free Chicken Vesuvio is your answer. It’s a one-pan wonder that’s packed with flavor and easy to whip up.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 2 cups baby potatoes, halved (Yukon Gold works great)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh is best)
• 1 cup white wine (a dry variety like Pinot Grigio)
• 1 cup chicken broth (low sodium to control saltiness)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp red pepper flakes (optional for a kick)
• Salt and pepper (to season)
• 1/2 cup frozen peas (thawed, for a pop of color)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the chicken thighs with salt and pepper on both sides. Don’t skip this step; it’s key for flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken, skin-side down. Cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to get a good sear.
4. Remove the chicken and set aside. In the same skillet, add the potatoes. Cook for 5 minutes until they start to brown. Tip: This adds a nice texture.
5. Add the garlic, oregano, and red pepper flakes. Stir for 1 minute until fragrant. Tip: Watch the garlic to prevent burning.
6. Pour in the white wine and chicken broth. Scrape up any browned bits. This is where the flavor builds.
7. Return the chicken to the skillet, skin-side up. Bring to a simmer.
8. Transfer the skillet to the oven. Bake for 25 minutes until the chicken is cooked through.
9. Remove from the oven. Stir in the peas and let sit for 2 minutes. They’ll warm through without getting mushy.
10. Garnish with fresh parsley before serving.

Now, the chicken comes out juicy with crispy skin, while the potatoes soak up all the delicious juices. Serve it straight from the skillet for a rustic touch, or plate it up with a side of steamed greens for a complete meal.

Chicken Vesuvio with Spinach and Feta

Vesuvio isn’t just a volcano; it’s also a delicious way to jazz up your chicken dinner. This Chicken Vesuvio with Spinach and Feta brings a little eruption of flavors to your plate, combining tender chicken, vibrant spinach, and creamy feta for a meal that’s as satisfying to make as it is to eat.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup chicken broth (low sodium preferred)
– 2 cups fresh spinach, roughly chopped
– 1/2 cup crumbled feta cheese
– 1 tsp garlic powder
– 1/2 tsp dried oregano
– Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Tip: Ensure the skillet is hot before adding the chicken to get a nice sear.
3. Season the chicken breasts with garlic powder, oregano, salt, and pepper on both sides.
4. Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece cooks evenly.
5. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom for extra flavor.
6. Stir in the chopped spinach and let it wilt slightly, about 1 minute.
7. Sprinkle the crumbled feta cheese over the chicken and spinach.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through (internal temperature should reach 165°F). Tip: Use a meat thermometer to check doneness without cutting into the chicken.
9. Remove from the oven and let it rest for 5 minutes before serving. Great served over a bed of rice or with a side of crusty bread to soak up the delicious juices. The feta gets beautifully melty, and the spinach adds a fresh, earthy contrast to the savory chicken.

Chicken Vesuvio Stuffed Peppers

Oh, you’re going to love this twist on a classic! Chicken Vesuvio stuffed peppers combine the hearty flavors of the iconic Chicago dish with the comfort of a stuffed pepper. Perfect for a weeknight dinner that feels a bit fancy.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup Arborio rice (or any short-grain rice)
• 2 cups chicken broth (low sodium preferred)
• 1/2 cup white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh is even better if you have it)
• 1/2 tsp red pepper flakes (for a bit of heat)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the pepper halves.
2. In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Stir in the rice, coating it with the oil and garlic. Toast for 1-2 minutes until the edges become translucent.
4. Pour in the white wine (if using) and let it simmer until mostly absorbed. Then, add the chicken broth, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the rice from heat. Stir in the shredded chicken and Parmesan cheese. Season with salt and pepper to taste.
6. Spoon the chicken and rice mixture into the prepared pepper halves. Place them in the baking dish and sprinkle with additional Parmesan cheese.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is golden brown.

You’ll love the creamy, cheesy filling against the sweet, tender pepper. Serve with a crisp green salad or crusty bread to soak up any juices.

Chicken Vesuvio with Butternut Squash

Vesuvio isn’t just a volcano; it’s also a delicious way to prepare chicken. This Chicken Vesuvio with Butternut Squash brings together tender chicken and sweet squash in a dish that’s as easy to make as it is to love.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 2 cups butternut squash, cubed (about 1-inch pieces)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh works too, double the amount)
• 1/2 cup white wine (a dry variety is best)
• 1 cup chicken broth (low sodium recommended)
• Salt and pepper (to taste, but don’t skimp)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Pat chicken thighs dry with paper towels for better browning.
3. Season chicken with salt and pepper, then sear skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add butternut squash and garlic. Cook for 2 minutes, stirring occasionally to prevent burning.
5. Pour in white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
6. Add chicken broth and oregano, stirring to combine. Return chicken to the skillet, skin-side up.
7. Transfer skillet to the oven and bake for 25 minutes, or until chicken reaches 165°F internally and squash is tender.
8. Let rest for 5 minutes before serving. This allows juices to redistribute.

You’ll love the crispy skin on the chicken and the tender, flavorful squash. Try serving it over a bed of creamy polenta for a comforting meal.

Chicken Vesuvio with a Creamy Parmesan Sauce

Back in the day, my grandma used to whip up this Chicken Vesuvio with a Creamy Parmesan Sauce that had everyone begging for seconds. It’s a dish that’s as comforting as it is delicious, perfect for those nights when you need a little extra warmth on your plate.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream (for that rich, creamy texture)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (or fresh if you have it)
• Salt and pepper (to season the chicken)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp butter (for sautéing the garlic)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking for the chicken.
2. Season the chicken thighs with salt, pepper, and oregano. Don’t be shy with the seasoning—it’s key to flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
4. Remove the chicken and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. These bits are flavor gold.
6. Stir in the heavy cream and Parmesan cheese until the sauce is smooth. Let it simmer for 2 minutes to thicken slightly.
7. Return the chicken to the skillet, spooning some sauce over the top. Transfer to the oven and bake for 20 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F.
8. Serve hot, garnished with extra Parmesan if desired. The sauce will be creamy and rich, with the chicken falling off the bone. Try serving it over mashed potatoes or crusty bread to soak up all that delicious sauce.

Here’s the thing—this dish is a showstopper with its creamy sauce and tender chicken. It’s the kind of meal that feels fancy but is surprisingly simple to make. Perfect for impressing guests or treating yourself on a lazy Sunday.

Chicken Vesuvio with Caramelized Onions

Ever find yourself craving something hearty yet elegant? Chicken Vesuvio with Caramelized Onions is your answer, combining tender chicken with sweet, deeply flavored onions for a dish that feels both comforting and sophisticated.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 2 tbsp olive oil (or any neutral oil)
• 2 large onions, thinly sliced (yellow or white for sweetness)
• 1 cup chicken broth (low-sodium recommended)
• 1/2 cup white wine (a dry variety works best)
• 3 cloves garlic, minced (fresh is key)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper (to season the chicken)
• 1 tbsp butter (for richness at the end)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the chicken thighs with salt, pepper, and oregano. Don’t skimp on seasoning.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers.
4. Sear the chicken, skin-side down, for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add the onions. Cook over medium heat, stirring occasionally, for 15 minutes until caramelized. Tip: Lower heat prevents burning.
6. Add garlic, cook for 1 minute until fragrant. This builds the flavor base.
7. Pour in white wine, scraping up any browned bits. Reduce by half, about 3 minutes.
8. Add chicken broth, bring to a simmer. Return chicken to the skillet, skin-side up.
9. Transfer to the oven. Bake for 25 minutes until chicken reaches 165°F internally.
10. Remove from oven, stir in butter for a silky sauce. Let rest for 5 minutes before serving.

Unbelievably tender chicken meets the sweet depth of caramelized onions in this dish. Serve it over mashed potatoes or with crusty bread to soak up every bit of the flavorful sauce.

Conclusion

Whether you’re a seasoned chef or a kitchen newbie, these 20 Delicious Chicken Vesuvio Recipes offer something for everyone to enjoy. From classic takes to creative twists, each dish promises a burst of flavor that’s sure to impress. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary adventures with us on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.