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.
My recipe calls for two two bone-in chicken breast but when it was time to cook it up I decided to try using one insanely large chicken breast which weighs in a 1.25 pounds! It turned out just fine and was easy to divide into two pieces.
I mostly use canned chicken broth and this recipe calls for just a half cup, instead of tossing the rest of the can you can freeze the remaining broth in cube trays.