Chicken Vesuvio in Dutch oven

Chicken Vesuvio

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A simple chicken vesuvio full of flavor


  • 1 pound chicken breasts
  • 1 cup baby red potatoes, about 8-10
  • 1 cup canned or frozen peas, drained
  • 2 tablespoons butter
  • 2 tablespoons oil
  • ½ cup chicken stock

The Seasoned Flour Mix

  • ½ cup sifted all-purpose flour combined with
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika,
  • 2 tablespoon grated Parmesan cheese
  • ⅛ teaspoon salt,
  • ½ teaspoon crushed oregano leaves,


  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine the ingredients listed for the seasoned flour.
  3. Dredge the chicken in seasoned flour.
  4. In a 3-quart Dutch oven heat oil and butter over medium heat and brown chicken.
  5. Remove chicken and set aside.
  6. Add the chicken broth and stir combining the pan drippings.
  7. Return the chicken to the Dutch oven.
  8. Add red potatoes.
  9. Bake uncovered at 350 degrees for 35 minutes.
  10. Baste chicken with drippings in pan juices and continue baking for an additional 10 minutes.
  11. Add peas to the baking dish arranging around the chicken and potatoes.
  12. Bake for another 5 minutes to heat up the peas.
  13. Remove from oven when chickens internal temperature is 160 degrees,
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 935Total Fat: 37gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 230mgSodium: 648mgCarbohydrates: 63gFiber: 8gSugar: 6gProtein: 84g

The nutritional information provided here are estimates and are not calculated by a registered dietician.

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