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A classic chicken dish hailing from the Windy City, chicken vesuvio is full of robust, savory flavors and satisfying ingredients. Juicy chicken thighs, buttery potatoes, and vibrant green peas are roasted in a simple white wine and herb pan sauce. It’s a restaurant-quality recipe that’s simple enough for cooks of any skill level!

Chicken vesuvio with potatoes and peas in a large silver skillet resting on a striped kitchen towel.

🫛 What Makes This Recipe So Good

  • Chicken vesuvio is full of flavor, and it’s so easy to make. It’s honestly the best of all worlds – it’s foolproof and simple, but looks and feels like a restaurant meal. It’ll impress your friends, family, and dinner guests, but won’t make you pull your hair out while you’re making it.
  • All the cooking happens in a single skillet! You know we love a one-pan recipe and a skillet meal here. Chicken vesuvio’s no different. If you’ve got one, I recommend using a cast-iron skillet, but any oven-safe skillet will work. If you don’t have an oven-safe skillet, you can do all the stovetop steps in a regular large skillet, and transfer everything to a baking dish for the oven steps.

👩🏼‍🍳 Chef’s Tips

  • When you’re searing the chicken thighs at the beginning of the chicken vesuvio recipe, be sure not to overdo it. You just want the skins to brown and become a little crisp. You don’t want to cook the chicken thighs all the way through. The oven will take care of that later!
  • The food-safe internal temperature for chicken thighs is 165° Fahrenheit, but you’ll see a lot of people say the meat tastes better at 170° and higher. To ensure you don’t overcook the chicken, stop cooking it when the internal temperature reaches 162° to 163° Fahrenheit, then let it rest 5 minutes. That rest time locks in the internal juices of the chicken, and it gives the chicken time to residually cook a little more, bringing it closer to that 170° mark.
Chicken vesuvio with potatoes and peas in a large silver skillet resting on a striped kitchen towel.

Other One-Pan Recipes You’ll Love

Recipe By: Cheryl Malik
5 from 1 vote

Chicken Vesuvio

Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Restaurant-quality but easy enough for any skill level! This simple one-pan chicken thigh recipe with tender potatoes and a white wine herb sauce is positively delicious.
4 servings


  • Oven
  • Cutting board
  • Paper towels
  • Large cast-iron skillet or other large, oven-safe skillet
  • Tongs
  • Large plate
  • Large wooden spoon or silicone spatula
  • Large bowl
  • internal meat thermometer


For the Chicken Thighs

For the Potatoes

  • 1 pound small white potatoes halved
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme

For the Sauce

  • ½ cup dry white wine or ½ cup low-sodium chicken broth
  • 1 cup low-sodium chicken broth
  • 2 tablespoons butter
  • ½ cup frozen peas


  • Preheat oven to 400° Fahrenheit. Place 4 large bone-in, skin-on chicken thighs on cutting board. Pat chicken thighs completely dry on all sides with paper towels, then generously season chicken thighs on all sides with salt and freshly cracked black pepper to taste. Set chicken aside.
  • Place large oven-safe skillet on stovetop over medium heat. When skillet is warm, add 3 tablespoons olive oil. Heat olive oil, swirling and tilting pan occasionally to distribute oil across surface, until oil is hot and shimmery.
  • When oil is hot, place seasoned chicken thighs skin-side down in skillet. Sear chicken 3 to 4 minutes or until skin is golden and releases easily from pan when chicken thighs are gently moved.
  • When skin releases easily from skillet, flip chicken thighs over and sear chicken on other side until golden, approximately 3 to 4 minutes. Once chicken thighs are seared on both sides, transfer chicken to large plate and set aside.
  • Add 1 pound small white potatoes (halved) to skillet. Cook potatoes, stirring occasionally, until outsides of potatoes begin to crisp, approximately 5 to 7 minutes.
  • When outsides of potatoes just begin to crisp, add 4 cloves garlic, 2 teaspoons dried oregano, and 1 teaspoon dried thyme to skillet. Stir to incorporate ingredients, then let mixture cook 1 minute. After 1 minute, transfer potatoes to large bowl and set aside.
  • Pour ½ cup dry white wine and 1 cup low-sodium chicken broth into skillet. Stir liquids to combine, making sure to scrape bottom of skillet with wooden spoon or spatula to dislodge any bits of food that may have stuck to bottom of pan.
  • Simmer liquid over medium heat 10 minutes or until reduced. After 10 minutes, return chicken thighs and potatoes to skillet.
  • Place skillet in preheated oven. Roast chicken and potatoes, uncovered, 20 minutes. After 20 minutes, insert internal meat thermometer into thickest area of each chicken thigh to check doneness. Continue roasting as needed, checking chicken every 2 to 3 minutes, until internal temperature reaches 162° to 163° Fahrenheit.
  • When chicken temperature reaches desired range, remove skillet from oven. Transfer chicken thighs and potatoes to large plate and set aside. Return skillet to stovetop over medium heat.
  • Add 2 tablespoons butter to skillet and let butter melt, then add ½ cup frozen peas. Stir to incorporate, then simmer peas in melted butter 5 minutes or until cooked through.
  • After 5 minutes, transfer chicken thighs and potatoes to serving plates. Ladle sauce and peas from skillet over chicken and serve immediately.
  • Dry White Wine: Pinot Grigio and Sauvignon Blanc both work well for savory dishes like this.
  • Internal Temperature: Remove chicken at 162° to 163° Fahrenheit and let the chicken rest at least 5 minutes to reach food-safe serving temperature.

Approximate Information for One Serving

Serving Size: 1servingCalories: 603calProtein: 28gFat: 41gSaturated Fat: 12gTrans Fat: 0.4gCholesterol: 157mgSodium: 184mgPotassium: 919mgTotal Carbs: 26gFiber: 4gSugar: 2gNet Carbs: 22gVitamin A: 455IUVitamin C: 31mgCalcium: 63mgIron: 3mg
Nutrition Disclaimers
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.

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  1. Made this recipe tonight and OMG it was so good 😊 Sorry I didn’t get a picture to send but next time I make it , which I will make again , I’ll try to remember to take a picture.
    Thanks for sharing the recipe 💜

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