Skillet Chicken Vesuvio is a healthier version of the Italian-American classic that comes together in a tasty one-pan skillet dinner in 30 minutes or less. This weeknight version of the Chicago specialty has all the classic flavors but less of the fat and calories.

Hip hip hooray…it’s finally Daylight Savings Time!! And I am celebrating with Skillet Chicken Vesuvio!!

Who’s as excited as I am for longer days and warmer temperatures? I see all of you waving your hands in the air and cheering, “Me, me, me!!”

What that means for the blog folks that better pictures and more posts are coming your way (after this post, obviously…lol:) ) I am so glad that it is going to be light later and later! I am so tired of it being dark or nearly by the time I can get dinner cooked. Then I try to take pictures in the dimming light and they just don’t turn out 🙁 Or I try to save some of the food to photograph later or intend to make the dish again for the blog and it just doesn’t happen. I can’t tell you how many dishes didn’t make it onto the blog for these reasons.

That’s why when I made this Skillet Chicken Vesuvio, I just threw in the towel and took pictures in my kitchen under the harsh lighting there. I did my best to fix the color in photoshop but I know that these aren’t my best pictures. The recipe is worth it though folks so bear with me…

This version of Skillet Chicken Vesuvio features boneless, skinless chicken breasts and petite red potato wedges, sauteed in extra virgin olive oil and white wine and seasoned using sweet yellow onion, garlic, oregano and thyme. I finished it off with fresh garden peas (my last bag from the freezer that I put up last summer) for a pop of color!

My inspiration for this dish came from watching the Rachael Ray Show (one of my favs) and her Crispy Chicken Vesuvio. I modified it slightly to make it more Becky’s Best Bites approved and the result was fantastic (IMHO) 😉 Check it out and you let me know what you think!!

Here is the recipe for Skillet Chicken Vesuvio:

Skillet Chicken Vesuvio

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Becky's Best Bites

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!!

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