Skillet Chicken Vesuvio
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 tbsp. extra virgin olive oil, divided
  • 1.5 - 2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tsp. your favorite all-purpose seasoning blend (I used Montreal Steak Seasoning)
  • 1 tsp. fennel seed
  • 1 tsp. crushed red pepper flake (more or less depending on preference)
  • 10-12 petite red potatoes, halved or quartered depending on size
  • 1 small sweet, yellow onion, chopped
  • 4 cloves of garlic, minced or pressed
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh oregano, chopped
  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice (about one lemon)
  • 1 cup shelled peas
Instructions
  1. Heat olive oil in a large pan or cast iron skillet over medium-high heat.
  2. Once oil is hot, add chicken pieces and seasoning blend, fennel seed and crushed red pepper flakes. Stir to combine.
  3. Cook chicken for 5-7 minutes or until browned on all sides and cooked through. Remove chicken from the pan and place on a plate wrapped in aluminum foil to keep warm.
  4. Add remaining tablespoon of oil to the pan. Add potatoes cut-side down to the pan. Cook potatoes for 6-7 minutes.
  5. Shake pan and then add onion, garlic, thyme and oregano. Cook 4-5 minutes more.
  6. Add wine to deglaze the pan and reduce the wine by half, approximately 1-2 minutes.
  7. Add chicken stock, lemon zest and lemon juice. Stir to combine.
  8. Add peas and cooked chicken back to the pan, stir and cook for 2-3 minutes more just to warm though.
  9. Serve hot and enjoy!!
Recipe by Becky's Best Bites at https://beckysbestbites.com/skillet-chicken-vesuvio/