Chicken Vesuvio

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz chicken, about 1/2 c vegetables, about 1/3 cup sauce) contains 420 calories, 19 g carbohydrate, (3 g fiber), 30 g protein, 24 g fat, (7 g saturated fat), 125 mg cholesterol, and 690 mg sodium.
  • Calories per Serving: 420
  • Servings: 12
  • Active Time: 1 hour
  • Total Time to Make: 1 hour, 50 minutes
Chicken Vesuvio



  1. Preheat oven to 375 degrees. Add 1/4 cup olive oil and potatoes to braising pan on stovetop on MED. Cook, browning, 8-10 min. Remove from pan; set aside.
  2. Halve chicken breasts; season chicken liberally with cracked pepper blend, pressing in. Dust with pan-searing flour. Increase heat to MED-HIGH. Sear both sides of chicken 3-4 min. Remove from pan; set aside.
  3. Reduce heat to MED. Add garlic to pan; cook, stirring, 1 min. Add onions and peppers; cook, stirring, 2-3 min. Add artichokes. Add wine, stirring to remove browned bits from bottom of pan. Cook about 10 min to reduce liquid by 2/3. Return chicken to pan. Add gravy and chicken stock; bring to simmer.
  4. Place pan in oven. Cook, uncovered, 20 min. Remove from oven; shingle potatoes over chicken. Cook 20-30 min in oven, until internal temp of chicken reaches 165 degrees and potatoes are fork-tender (check by inserting thermometer halfway into thickest part of chicken). Transfer chicken and potatoes to clean platter. 
  5. Add lemon zest, juice, oregano, and peas to pan, stirring to combine. Warm 2 min; season with salt and pepper. Gently pour over chicken and potatoes; garnish with chopped parsley.


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