Skillet Chicken Vesuvio
Prep time: 
Cook time: 
Total time: 
Serves: 1
A nearly one pot dinner incorporating great Italian flavours.
  • 2 tsp of olive oil
  • 150g of chicken breast, skinless cut into bite sized pieces
  • 1/2 tsp of all purpose seasoning
  • 1/4 tsp of fennel seeds
  • 1/4 tsp of dried chili flakes
  • 2 baby desiree potatoes (about 175g) quartered
  • 1/4 of red onion, diced
  • 1 tsp of minced garlic (equal to 1 clove)
  • 1/2 tbs of fresh thyme (or about 1/2 tsp of dried thyme)
  • 1/2 tbs of fresh oregano (or about 1/2 tsp of dried oregano)
  • 2 tbs of dry white wine
  • 2 tbs of chicken stock
  • 1/4 tsp of lemon zest
  • 1 tsp of lemon juice
  • 1/3 cup of frozen peas, rinsed under water to remove any icy bits.
  • salt and pepper
  1. Heat 1 tsp of olive oil in a skillet (frypan) on a medium heat
  2. Add the chicken, the all purpose seasoning, fennel seeds and dried chili flakes to the pan, mixing well to ensure the chicken is coated.
  3. Cook the chicken for about 4-5 minutes until chicken is brown and cooked through.
  4. While the chicken is cooking, put the potatoes on a microwave safe plate and cook on high for about 4 minutes.
  5. Once the chicken and potatoes are cooked, add another tsp of oil to the pan and add potatoes to the pan. Cook the potatoes, crisping the sides with no peel, about 3-4 minutes.
  6. Add onions, garlic, thyme and oregano and cook for about 3-4 minutes until the onions and garlic start to get a golden colour.
  7. Add wine to pan and deglaze the pan
  8. Add the chicken stock , lemon zest and lemon juice and stir well.
  9. Add the peas and heat through.
  10. Season with salt and pepper and serve
Nutrition Information
Calories: 475
Recipe by Shrinking Single at