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Giada De Laurentiis Chicken Vesuvio

Giada De Laurentiis Chicken Vesuvio - recipe card
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A hearty Italian-American classic featuring tender chicken and golden potatoes baked in a white wine and garlic sauce. The final addition of peas and butter creates a silky, flavorful finish that clings to every bite.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 cup frozen peas, thawed
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken pieces dry with paper towels; this ensures a good sear. Season all over with 1/2 tsp salt and 1/4 tsp pepper.
  2. In a large Dutch oven or oven-safe skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Add chicken pieces in a single layer (work in batches if needed to avoid overcrowding, which would steam instead of brown) and sear without moving for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Transfer seared chicken to a plate.
  3. Reduce heat to medium. Add remaining 1 tbsp olive oil. Add potato cubes and season with remaining 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 5-6 minutes until potatoes are lightly browned on the edges; they do not need to be fully cooked through at this stage.
  4. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it will turn bitter. Pour in the white wine and scrape up any browned bits from the bottom of the pot—this deglazing step is essential for building deep flavor. Let the wine simmer for 1-2 minutes until reduced by half.
  5. Add chicken broth and dried oregano, then return the chicken pieces to the pot along with any accumulated juices. Stir to combine everything evenly. Bring the liquid to a gentle simmer, creating small bubbles across the surface but not a rolling boil.
  6. Cover the pot with a lid and transfer to the preheated oven. Bake for 25-30 minutes, until potatoes are fork-tender and chicken is cooked through—the internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.
  7. Remove from the oven. Stir in the thawed peas and butter pieces, allowing the residual heat to warm the peas and melt the butter into the sauce, which creates a silky sheen and rich flavor. Let the dish rest for 5 minutes to allow the flavors to meld.
  8. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (177°C) oven for 10-15 minutes, or microwave in 30-second bursts until hot. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.

Nutrition

Keywords: chicken vesuvio, vesuvio recipe, Italian American chicken, baked chicken and potatoes, white wine chicken, garlic chicken, weeknight dinner, comfort food, Giada De Laurentiis

Find it online: https://giadacooks.com/giada-de-laurentiis-chicken-vesuvio/