This one-pan chicken vesuvio is a full, delicious, and restaurant-quality meal! Crispy chicken thighs and tender potatoes are cooked in a white wine and herb sauce. Throw this simple meal together for friends or family in under 45 minutes!
What Makes This Recipe So Good
- It requires just one oven-safe skillet for the whole meal! You’ll do everything from crisp up the chicken and potatoes, as well as make the white wine sauce in the same pan. This chicken vesuvio recipe isn’t only easy to make, but easy to clean up too!
- It yields perfectly cooked chicken and potatoes every time. Start by simply browning the chicken and potatoes over the stove for a few minutes. Then, finish them off in the oven until the chicken is cooked through and potatoes are buttery soft and tender!
- It’s a total crowd-pleaser and family favorite! Everyone loves this one-pan chicken recipe, as its full of bright and fresh flavor. There is no one this foolproof meal doesn’t impress!
Chicken Thighs – Bone-in and skin-on chicken thighs yield the most flavor for this delicious dish. The skin cooks up delectably crispy and golden brown, therefore adding incredible taste and texture to every bite. If you’d like, you can use chicken breasts instead, though I highly recommend thighs for more intense flavor.
Dry White Wine – Sauvignon Blanc or Pinto Grigio are both examples of ideal dry white cooking wines. I used Pinto Grigio in my chicken vesuvio and had delicious results! Though any white wine with “crisp” or “dry” in the description would work great in this recipe.
- When pan-frying the chicken thighs, only cook them until golden brown on the outside. The point in this step is not to cook the chicken all the way through. The chicken will finish cooking in the oven, therefore simply focus on getting the skin nice and crispy here!
- This chicken vesuvio is a complete meal in one! No need to whip up any sides to accompany this hearty chicken and potato recipe. Easily serve this one-pan meal on its own, maybe with a nice glass of white wine on the side if you’d like!
- Be sure to use an oven-safe skillet when cooking this recipe! Either a cast-iron skillet or stainless steel skillet would work perfect for this meal. Check the engraving on the bottom of your skillet to ensure whether it is oven-safe or not.
Other One-Pan Recipes You’ll Love
- Whole30 Chicken Cacciatore
- Chicken Fricassee
- Creamy Coconut Chicken with Lime
- Chicken Jalfrezi
- Cranberry Rosemary One Pan Chicken
- Pork Chops with Apples
- 4 chicken thighs bone-in and skin-on
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 pound small potatoes halved, see Notes
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ cup dry white wine such an Pinot Grigio or Sauvignon Blanc
- 1 cup chicken broth
- 2 tablespoons butter
- ½ cup frozen peas
- Oven-safe skillet
- Preheat oven to 400° Fahrenheit.
- Pat chicken thighs dry with paper towel then season liberally with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat, then add chicken and cook for 5 minutes per side or until golden brown and crispy.
- Remove chicken from skillet and place in the potatoes, cook for 6-7 minutes or until potatoes are beginning to get crispy on the outside. Add in the garlic, dried oregano, and dried thyme cooking for just one minute.
- Remove potatoes from skillet then pour in white wine and chicken broth. Scrape up brown bits from the bottom of the skillet and simmer for 10 minutes.
- Add chicken and potatoes back into the skillet, then transfer to the oven and cook for 20-25 minutes or until chicken is cooked through.
- Remove chicken and potatoes from skillet, place skillet back onto the stove over medium heat and stir in the butter and frozen peas. Simmer for 5 minutes, then pour sauce over chicken and potatoes to serve.
- Potatoes: Feel free to use any white potatoes you’d like in this recipe, just make sure to chop them into even-sized pieces before cooking.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.