baked italian chicken

Chicken Vesuvio is a classic one skillet Italian-American recipe for baked chicken with potatoes, peas, white wine sauce, and seasonings.

Chicken Vesuvio (Italian Baked Chicken and Potatoes)

chicken

mini new potatoes (halved)

olive oil

oregano

salt

garlic powder

½ teaspoon ground black pepper

garlic

dry white wine

chicken stock

red pepper

peas

parsley

lemon

Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.

In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.

Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.

Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.

Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.

Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.

Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.

https://content.jwplatform.com/videos/cog3JrFH.mp4

Chicken Vesuvio - A classic Italian-American recipe for baked chicken with potatoes, peas, a white wine sauce and lots of zesty seasonings. The entire meal bakes in just one dish, so prep and cleanup are a breeze!

A ightened-up version of the Italian-American classic - topped with sliced tomatoes and basil instead of sauce and baked instead of fried - this easy healthy baked chicken parmesan is sure to become a family favorite!

WW Baked Chicken Parmesan Recipe

(4 ounces each) boneless, skinless chicken breasts, pounded to even 1/2-inch thickness

mayonnaise

bread crumbs

tomato,

basil leaves

mozzarella cheese

Parmesan cheese

Preheat the oven to 425F degrees. Coat a baking sheet with non-stick cooking spray.

Sprinkle the chicken breasts with salt and then brush both sides of them with the mayonnaise.

Place the crumbs in a large zipper-close plastic bag. Add the chicken breasts, one at a time, and shake to coat evenly with the crumbs.

Place the chicken on the prepared baking sheet.

Top each piece of chicken with the tomato slices and then drizzle evenly with the oil.

Top each tomato slice with the basil and then sprinkle evenly with the mozzarella cheese.

Bake until the chicken is cooked through and the cheese is melted and bubbly and beginning to turn lightly golden, 12 to 18 minutes.

Sprinkle with the Parmesan and serve.

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Chicken Vesuvio (Italian Baked Chic...

WW Baked Chicken Parmesan Recipe

Top 2 baked italian chicken recipes from across the web

The most viewed baked italian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Vesuvio (Italian Baked Chic...

WW Baked Chicken Parmesan Recipe

The most viewed baked italian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine