• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×
Home » Recipes » Eating Italian

The Ultimate Chicken Vesuvio with Mushrooms

Published: Oct 14, 2019 · Modified: Oct 15, 2024 by Marisa Franca

Jump to Recipe

Chicken Vesuvio is a one-pan poultry dish that's deliciously moist and garlicky. Browned potatoes help soak up the rich juice and fresh young peas tossed in to give the dish sweetness and color. This dish has been around the Chicago area for a long time, but we'd never heard of it, not until our friend Duke told us about it. What brought a grin to Duke's face wasn't the dish itself but the funny story that went along with it.

Another garlicky one-pan dish that you'd gobble up is Quick and Easy Lemon and Garlic Chicken Recipe.

We can't get enough chicken.

Chicken Vesuvio with Mushrooms @allourway.com
Jump to:
  • We Hear of Chicken Vesuvio
  • The Best Parts of Many Chicken Vesuvio Recipes
  • The perfect combination
  • Ultimate Chicken Vesuvio Recipe
  • 📖 Recipe
  • 💬 Comments

We Hear of Chicken Vesuvio

Duke told us a story of how he and his wife, Jenny, had flown home to visit with his mamma and his Italian relatives. Just as he and Jenny were ready to say their arrivederci,  mamma handed Duke a sack. What was in the sack?

Chicken Vesuvio. 🙂

 Now, you're familiar with Italian mammas or nonnas you know that they won't let you leave their house without handing you some food to take along "just in case you get hungry".

You could have eaten a ten-course meal but they're still going to make sure you have something "to tide" you over. The trip could be five minutes or five hours, it doesn't matter.

 It's an unwritten law. Italian mammas and nonnas  lose their badge of honor if they let someone leave their house without extra food to sustain them.

Chicken Vesuvio with Mushrooms @ allourway.com

So it was with Duke's mamma. It didn't matter that the flight would provide a meal. Airplane food? Bah!! It wasn't fit to eat. . . not for her son and wife. Duke didn't have to open the sack all the way to know what was inside.

The aroma of chicken and garlic filled the air. Duke wasn't shy, he gladly took his sack,  thanked his mamma for her thoughtfulness, then gave her a warm hug and big kiss good-bye.

Chicken Vesuvio with Mushrooms @allourway.com

Recounting the story brought a huge smile to Duke's face. "So Duke", I said, "Did you and Jenny eat the chicken on the airplane?"

"Of course," he said laughing. "We made all those passengers jealous once they smelled that delicious garlic chicken aroma! Here they were eating tasteless food while Jenny and I were feasting on Chicken Vesuvio."

The Best Parts of Many Chicken Vesuvio Recipes

Ever since Duke told us about Chicken Vesuvio, I've come across the recipe several times. When I tried to duplicate the flavor, I tried to recall what Duke said his mamma put in her recipe. I settled on  following  several recipes then adding a touch of our own.

One recipe is from a wonderful cook, Marie, at Proud Italian Cook; another recipe is from Saveur ,and finally Cuisine Weeknight Menus Issue 6. 

Chicken Vesuvio with Mushrooms @allourway.com

The perfect combination

We decided to add mushrooms to the recipe because we really like mushrooms, but if you don't like them, omit them.

Most recipes brown the potatoes in the skillet but in the Cuisine version, they suggested baking them so they'd be nice and crispy.

We loved that idea so once the potato wedges were baked we added them to the finished chicken. The potatoes were delicious, not mushy or soggy but crisp.

We can't attest to how well this dish holds up on a plane ride, but Duke said this holds a candle to his mamma's version. Check out this post and learn more about Duke and Venice Florida, the lovely city we visit yearly.

If you love one pan chicken meals that are mouthwateringly good -- take a peek at our Chicken Scarpariello recipe. You're going to want to make it ASAP!

Follow us on Facebook and Instagram to preview what we're cooking up:-)

More one-pan chicken recipes to try

  • Yogurt Marinated Chicken Piccata 
  • One-Pan Italian Garlic Lemon Chicken 
  • Chicken Marsala Easy Delicious One-Pan Meal
  • Baked Lemon Garlic Chicken 30 minutes

These tasty dishes won't disappoint. They are some of our favorites!

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

YOU MAY NEED...

As An Amazon Associate I earn from qualifying purchases.

Here is our favorite Le Creuset Brassier. We use it so much it is on top of our stove as much as our Dutch Oven. Love how it can go from stove top to oven to table ( on a heat proof surface, of course). 

What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

Ultimate Chicken Vesuvio Recipe

Chicken Vesuvio with Mushrooms

 

📖 Recipe

Chicken Vesuvio with Mushrooms. in a red skillet.

Chicken Vesuvio with Mushrooms

A garlicky and succulent chicken dish roasted with white wine, mushrooms, peas and baked potato wedges.
5 from 10 votes
Print Pin Rate
Course: main dish
Cuisine: Italian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6
Calories: 701kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 3-3 ½ lb. whole chicken, cut into 8 pieces
  • 12 peeled whole cloves garlic
  • Olive oil
  • 1 ½ cup sliced cremini mushrooms 3 oz.
  • Dried oregano
  • Salt and pepper
  • ⅓ cup finely chopped parsley
  • 1 ½ cups white wine we used Pinot Grigio
  • 1 ½ cups chicken broth or stock
  • 2 Tablespoons unsalted butter
  • 1 cup frozen peas thawed
  • ⅓ cup chopped Italian parsley Save 2 Tablespoons for sprinkling on top of chicken and potatoes

Potatoes

  • 4 russet or Yukon gold potatoes cut in wedges
  • olive oil
  • Salt and pepper
  • 2 Tablespoons grated Parmesan
  • 1 Tablespoon chopped fresh parsley
Get Recipe Ingredients

Instructions

  • Preheat oven to 400 F.
  • Season the chicken with salt, pepper and oregano. Don't be shy with the seasonings.
  • Coat the bottom of a large, heavy skillet or Dutch oven with olive oil and heat over medium heat. Once the oil is hot place the chicken skin side down to sear. Be patient and allow the chicken to brown on one side before turning and browning on the other side. It will take about 4 minutes on each side.
  • Remove the chicken.
  • Add garlic cloves to the skillet and cook until golden brown. Remove and put with the chicken.
  • Add the sliced mushrooms and sauté until they release their liquid and start to brown.
  • Pour in the white wine to deglaze the pan, making sure all the delicious bits and pieces are scraped up. Add the chicken broth and cook down for several minutes.
  • Add the chicken, garlic and parsley back into the pan. Place the uncovered pan into the preheated oven. Cook the chicken for about 25 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the pan, add the butter and stir to form a smooth sauce. Add the peas to the pan. Keep warm.

Potatoes

  • Preheat oven to 450 degrees F. Cut potatoes into wedges and toss with oil, salt, and pepper. Transfer potatoes to a foiled lined baking sheet sprayed with vegetable oil and roast 15 minutes. Flip potatoes and roast 10 minutes more.
  • Toss potatoes with Parmesan and parsley
  • Serve the chicken, mushroom, peas with the potatoes and pour the delicious sauce over them. Sprinkle the remaining 1 Tablespoon fresh parsley over chicken.

Notes

  • I used a convection oven so my time may be different than yours. Be sure to take the internal temperature of the chicken for accuracy.
  • I have a double oven so I was able to make the potatoes and chicken at the same time. You can also make the potatoes first, then decrease the oven temperature for the chicken. After taking the chicken out of the oven to finish, pop the potatoes back in the oven to heat up.

Nutrition

Serving: 4g | Calories: 701kcal | Carbohydrates: 34g | Protein: 45g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 160mg | Sodium: 527mg | Potassium: 1490mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1665IU | Vitamin C: 61.3mg | Calcium: 152mg | Iron: 9.2mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise
    First Published: April 11,2016... Last Updated: October 14, 2019

    More Eating Italian

    • A black cast iron skillet is the baking form used to make the spaghetti frittata with grape tomatoes on top.
      Italian Pasta Frittata
    • A Glass bowl filled with a BLT pasta salad dressed with Ranch Dressing.
      Bold and Tangy BLT Pasta Salad
    • Pizza Dough stuffed with Brie cheese and topped with pizza sauce, pepperoni, and two cheeses.
      Stuffed Brie Cheese Pizza
    • A deep pot filled with Cajun-flavored chicken thighs with creamy orzo pasta.
      Cajun Chicken and Orzo
    646 shares

    Reader Interactions

    Comments

    1. MAXFIELDJOHN

      January 28, 2022 at 10:30 am

      GrazieMarisa per tutte le tue magnifiche ricette. Sei piu' brave di un vero cuoco italiano.Cheers!!!!!!!!!!!!!!!!!!!!!!!!!

      Reply
    2. Dennis Valentino

      October 29, 2020 at 9:13 pm

      Being 100% Italian and born and raised in Chicago this is very close to our go to recipe. Except we used quartered Jar or canned plain artichoke hearts at the end when when adding butter... you will be drinking the sauce .. make sure to serve with a soup spoon.

      Reply
      • Marisa Franca

        October 30, 2020 at 7:28 am

        Hi, Dennis! Thank you for the tip -- we'll have to try the artichoke hearts as a variation. Armando, known as Duke to all of his friends, was a Chicago citizen for many years. He's the one that told us about it but it was his Mamma from Rhode Island who loved to make it for him. Alla prossima!

        Reply
    3. KariAnne Wood

      October 23, 2019 at 12:21 pm

      Cinnamon ice cream wow! I can not wait to try this chicken recipe, it looks perfect for a fall crisp weekend night at home with my family gathered all around. Printing it out for sure!! Happy day!
      karianne

      Reply
    4. Susie

      October 17, 2019 at 3:42 pm

      5 stars
      Hi Marisa.....Good minds must think alike....I made a similar recipe as yours two days, ago. I used asparagus instead of peas. As you know, we love one dish dinners....I definitely plan to try your recipe. As for Halloween.......Yes, our grandsons love this holiday and we look forward to sharing it with them. Halloween today isn’t like it was for our kids. Our town blocks off streets and proprietor’s close their business, dress up, play games etc...and pass out lots of treats for all kids....Firemen also park their trucks and throw candy from the tops of their ladders....They also let kids sit and explore fire truck. Our library, community center, schools etc....have lots of Halloween activities for kids and adults, too. Our first two Halloween’s in our home wasn’t what we expected......lots of extra candy, lights......not one trick or treater......Unfortunately, parents are more cautious today and offered so many Halloween events, that door to door trick or treating is a thing of the past. We no longer turn our porch lights on halloween???????????? Love yas.....Fish will bite again????

      Reply
    5. Tim Tim

      October 18, 2016 at 12:32 am

      5 stars
      I just had Chicken Vesuvio for the first time tonight at a restaurant (Trattoria Oliverii) in Northbrook a suburb of Chicago. It was AMAZING.
      Mine didn't have mushrooms or peas but the SAUCE oh my - perfect infusion of wine, garilic, chicken. SO good!
      Been searching the Internet for a recipe and this looks very close.
      Thanks!
      I can't wait to get home and make for my wife.

      Reply
      • Marisa Franca

        October 18, 2016 at 7:04 am

        Hello, Tim! Let me know how you like the recipe. We loved the dish and the person who introduced us to it said it was like he remembered.

        Reply
    6. Simply Suzannes at Home

      April 20, 2016 at 7:33 am

      5 stars
      Gorgeous, Marisa!
      My heavens . . . it looks and sounds delicious!
      I LOVE the thought of the potatoes (or any vegetables for that matter) soaking in all the yummy goodness in the pan.
      As always, I enjoy reading the stories behind your recipes! I smiled when I read that Italian mammas and nonnas lose their badge of honor if they let someone leave their house without extra food to sustain them. I LOVE that!!
      I hope that you're back home and settling in!
      Have a wonderful week, sweet friend!
      Sending hugs,
      Suzanne

      Reply
      • Marisa Franca

        April 20, 2016 at 1:37 pm

        Hello Suzanne!! Thank you. I miss seeing you! I'm hoping you'll be giving us one of your special treats real soon! We've been running around our yard like crazy people. Mulch had to be put down and now it is finished whew!! Take care, dear friend, sending big hugs!!

        Reply
    7. Francesca Sato

      April 19, 2016 at 2:27 pm

      That looks so tempting!

      Reply
      • Marisa Franca

        April 19, 2016 at 2:28 pm

        Grazie Francesca! Buona giornata!

        Reply
    8. Frank

      April 19, 2016 at 8:42 am

      Funny, I'd never heard of this dish before, but I have to say it sounds like good, old-fashioned honest eating. And I do love the name!

      Reply
      • Marisa Franca

        April 19, 2016 at 2:29 pm

        Hi Frank! I know, I'd never heard of it either until our Italian friend mentioned it. You certainly can't forget that name. 🙂

        Reply
    9. Lisa at celebrate creativity

      April 18, 2016 at 1:24 pm

      Marisa, this looks delicious and I think my kids would also enjoy it.

      I just started something new this weekend. I've decided to post the dinner recipe for the entire week (only Monday-Friday) so my kids can stop asking me "what's for dinner" as soon as they see me-lol.

      I'm going to save this recipe and spring it on them. I'll let you know how it goes over.

      Have a wonderful day.

      Reply
      • Marisa Franca

        April 19, 2016 at 2:30 pm

        Hi Lisa! That is a great idea, posting the recipes. It will also make sure you have all of the ingredients ahead of time -- I wish I could be as organized. It will be great hearing how your kids like the change 🙂

        Reply
    10. Chiara

      April 14, 2016 at 5:34 pm

      it looks tasty and delicious Marisa, a great recipe ! un abbraccio

      Reply
      • Marisa Franca

        April 14, 2016 at 5:36 pm

        Grazie Chiara!! Sei molto gentile. Una buona serata!!

        Reply
    11. Ciao Chow Linda

      April 13, 2016 at 4:19 pm

      I'd happily take that on a plane or anywhere else.

      Reply
      • Marisa Franca

        April 13, 2016 at 6:53 pm

        Yep!! You're Italian. 🙂

        Reply
    12. Sam | Ahead of Thyme

      April 13, 2016 at 3:19 pm

      5 stars
      Wow! This looks incredible!! I just had lunch but you are making me hungry again!

      Reply
    13. Christine | Vermilion Roots

      April 13, 2016 at 11:02 am

      The name reminds me of the volcano in Italy. 🙂

      Reply
      • Marisa Franca

        April 13, 2016 at 11:04 am

        It does doesn't it. I know that our friend's family came from southern Italy and even though it was made popular in Chicago I believe there are many variations.

        Reply
    14. The Food Hunter

      April 13, 2016 at 11:00 am

      5 stars
      I think I will make this for our next family dinner.

      Reply
      • Marisa Franca

        April 13, 2016 at 11:03 am

        I think your family will really enjoy it, Theresa! Have a great day.

        Reply
    15. maria @closetohome

      April 13, 2016 at 10:34 am

      My family would really like this recipe. It is one pot which I like too.

      Reply
      • Marisa Franca

        April 13, 2016 at 11:01 am

        It is fast and easy maria!

        Reply
    16. Elizabeth

      April 13, 2016 at 10:17 am

      5 stars
      My mouth is absolutely watering looking at these photos! What a gorgeous sounding recipe!

      Reply
      • Marisa Franca

        April 13, 2016 at 11:01 am

        Thank you Elizabeth! It is a recipe that you'll want to make on a regular basis -- at least we will.

        Reply
    17. Diane P.

      April 12, 2016 at 11:40 am

      Printed this recipe to make later this week. My mother and grandmother made this at times, but believe it or not, I never found a recipe! Haven't had it in years. Thanks for the post---not only did it bring back good memories, but it gave me a dinner recipe for this week!

      Reply
      • Marisa Franca

        April 12, 2016 at 12:13 pm

        I can't believe it's taken me this long to make it. Duke told us about the recipe years and years ago. Hope you like it.

        Reply
    18. annie@ciaochowbambina

      April 12, 2016 at 10:35 am

      So homey, rustic and comforting! Everything I love in a dish! You nailed it, my friend! This is one I need to make, soon!! Thank you!

      Reply
      • Marisa Franca

        April 12, 2016 at 12:13 pm

        You're welcome Annie! Homey and comforting could also describe the best grilled cheese I've ever seen 🙂

        Reply
    19. Priya

      April 12, 2016 at 9:36 am

      5 stars
      I love the way this dish looks! It would make a wholesome lunch or dinner..

      Reply
      • Marisa Franca

        April 12, 2016 at 9:46 am

        Hello Priya! Thank you and it tastes better than it looks 🙂

        Reply
    20. Diana

      April 12, 2016 at 9:16 am

      I love cooking chicken in white wine! It always turns out wonderful! YUM!

      Reply
      • Marisa Franca

        April 12, 2016 at 9:45 am

        Hi Diana! Yes wine does give it that special touch and you really don't taste it at all.

        Reply
    21. Lisa @garlicandzest.com

      April 12, 2016 at 9:15 am

      I want a Nonna to make that for me! Looks yummy - and it's a great story!

      Reply
      • Marisa Franca

        April 12, 2016 at 9:45 am

        Well I am a nonna and I'd love to make it for you and in true nonna/mamma fashion our kids/grandkids never leave our house without being loaded down with food 🙂

        Reply
    22. Jolina - The Unlikely Baker

      April 12, 2016 at 9:13 am

      5 stars
      I have never heard of this dish either but it looks and sounds delicious! Definitely a must-try. And I love your story about Italian moms - made me think about Joey from Friends for some reason lol.

      Reply
      • Marisa Franca

        April 12, 2016 at 9:47 am

        Ciao Jolina! Mammas and donnas are a breed unto themselves and not just Italian!

        Reply
    23. Oana @AdoreFoods

      April 12, 2016 at 8:46 am

      5 stars
      I love to try a new homemade chicken recipe! This Vesuvio chicken looks so good. Saved to make it later this week. Thanks for sharing it!

      Reply
      • Marisa Franca

        April 12, 2016 at 9:47 am

        You're welcome Oana! Let me know how you like it.

        Reply
    24. Jovina Coughlin

      April 12, 2016 at 7:02 am

      Love chicken and potatoes together and you can't go wrong with mushrooms. Your recipe is similar to mine, except we put hot pepper in also. You are right there are numerous recipes for this dish and some even include Italian sausage, but I am not sure you would call it Vesuvio. You have a great idea about cooking the potatoes separately and then adding them to the dish. Great meal.

      Reply
      • Marisa Franca

        April 12, 2016 at 7:41 am

        Hi Jovina! We really liked the flavors. Some recipes include lemon but we already have a lemon and garlic chicken so we left it as is. It was great! Now your recipe with hot pepper sounds great!

        Reply
    5 from 10 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    🍿Snack Favorites

    • Macaroni and cheese stuffed into a large pepperoni slice and baked.
      Pizza Bites Appetizer and Snack
    • A glass bowl filled with creamy chickpeas made into a hummus dip.
      Homemade Hummus Recipe
    • Casserole dish with baked ground beef taco dip.
      Baked Taco Dip
    • A sausage meatball pyramid in a white plate with the appetizers pierced with toothpicks.
      Cheesy Sausage Balls

    🇮🇹 Italian Comfort Food

    • Bolognese Sauce Antica gives you a true taste of Italy. A special sauce for a special meal.
      Bolognese Sauce Antica A True Taste of Italy
    • Creamy Parmesan Baked gnocchi in a rich cheesy sauce baked in a black cast iron skillet.
      Baked Gnocchi in Parmesan Sauce
    • A cast iron skillet holding the Beefy Ravioli Bake with torn basil leaves sprinkled on top.
      Beefy Baked Ravioli
    • A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.
      Classic Roman Spaghetti Alla Carbonara

    🌬️ Cozy Winter Soups

    • Creamy Chicken Wild Rice Soup recipe served in a white bowl and garnished with onions, bacon, and almonds.
      Savory Chicken Wild Rice Soup With Mushrooms
    • Bowl of Slow Cooker Taco Soup Topped With sour cream and corn chips.
      Easy Slow Cooker Taco Soup
    • Brown bowl filled with chunks of meat and barley grains in a tomato broth with a spoon in the bowl.
      Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make
    • Black Bean soup garnished with sliced avocado, diced red onions, and cilantro leaves.
      Southwestern Black Bean Soup

    🤤 Delicious Yet Light

    • A salad bowl filled with Strawberry Lettuce combination and grilled chicken dressed with poppyseed dressing.
      Strawberry Poppyseed Salad
    • A glass bowl filled with orzo pasta combined with cucumbers, tomatoes, olives, chickpeas, feta, seasonings, and dressed with a Greek vinaigrette.
      Ultimate Greek Orzo Salad
    • Fresh green cabbage salad made with a homemade green goddess dressing.
      Green Goddess Salad And Dressing
    • Overhead view of large white bowl filled with arugula salad tossed with pears, gorgonzola cheese, cranberries, and walnuts.
      Arugula Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About
    • Accessibility

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 All Our Way

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.