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!
Course Main Course
Keyword easy chicken recipe, one pan, one skillet dinner
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.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. 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 4. Result will be the weight of one serving.