A simple Chicken Vesuvio recipe that's full of flavor and serves up beautifully. I keep a small mason jar of the seasoned flour in my pantry, adding the Parmesan when I'm ready to make the dish. Chicken Vesuvio reminds me of a classic 1970's meal, so grown up and ready for a cozy dinner for two. This dish is incredibly simple to prep. I can pop it in the oven, set the timer, and let it cook while I'm doing other things around the house.
Ingredients to Make One-Pot Chicken Vesuvio
- chicken breasts
- baby red potatoes
- chicken stock
- Seasoned Flour Mix; all-purpose flour, garlic powder, paprika, parmesan cheese, salt, & oregano
My recipe calls for two bone-in chicken breasts but when it was time to cook it up I decided to try using one insanely large chicken breast which weighs a 1.25 pounds! It turned out just fine and was easy to divide into two pieces.
I mostly use better than bouillion chicken broth and this recipe calls for just a half cup, so it's easy to make the exact amount instead of saving or wasting.
Instructions for Chicken Vesuvio
- Preheat oven to 350 degrees.
- In a medium bowl combine the ingredients listed for the seasoned flour.
- Dredge the chicken in seasoned flour.
- In a 2.75 or 3-quart oval Dutch oven heat oil and butter over medium heat and brown chicken.
- Remove chicken and set aside.
- Add the chicken broth and stir combining the pan drippings.
- Return the chicken to the Dutch oven.
- Add red potatoes.
- Bake uncovered at 350 degrees for 35 minutes.
- Baste chicken with drippings in pan juices and continue baking for an additional 10 minutes.
- Add peas to the baking dish arranging around the chicken and potatoes.
- Bake for another 5 minutes to heat up the peas.
- Remove from oven when chickens internal temperature is 160 degrees.