Simple One-Pot Chicken Vesuvio Recipe

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
• peas
• butter
• oil
• 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.

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Yield: 2 Servings

Chicken Vesuvio

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

A simple chicken vesuvio full of flavor

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Ingredients

• 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,

Instructions

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.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a photo on Instagram with the hashtag #aweekendcook.