Looking for a comforting chicken dish that feels both luxurious and effortless? This Giada De Laurentiis Chicken Vesuvio recipe brings together crispy chicken thighs, golden potatoes, and tender artichokes in a buttery herb sauce that practically begs for seconds. It’s the kind of meal that warms your kitchen, fills your home with mouthwatering aromas, and makes you feel like a weeknight hero. And don’t worry—we’re swapping the wine with extra chicken broth, so it’s family-friendly and just as flavorful!
Table of Contents
Why You’ll Love This Giada De Laurentiis Chicken Vesuvio
This isn’t your average chicken and potatoes dinner. Giada’s take on the traditional Vesuvio dish is all about bold flavors and comforting textures. Plus, everything cooks in one pot, which means less cleanup (because who really wants to wash five pans on a Tuesday night?). The crispy chicken, soft-on-the-inside golden potatoes, and artichoke hearts drenched in a buttery herb sauce create a dinner that’s both cozy and elevated.
Ingredients You’ll Need
- 3 tablespoons olive oil
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 1 1/2 cups chicken broth (no wine, just extra broth!)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 oz frozen artichoke hearts (or 1 cup thawed lima beans)
- 2 tablespoons unsalted butter
How to Make Giada De Laurentiis Chicken Vesuvio
1. Preheat the Oven: Set your oven to 450°F. A hot oven helps crisp things up while locking in flavor.
2. Sear the Chicken: Heat olive oil in a large ovenproof pot over high heat. Season chicken thighs with salt and pepper, then brown them until golden on all sides—about 10 minutes. Remove and set aside.
3. Crisp the Potatoes: In the same pot, toss in the halved potatoes. Cook for another 10 minutes, stirring occasionally, until they start to brown and crisp up.
4. Add Garlic and Broth: Toss in minced garlic and cook until fragrant (about 1 minute). Pour in 1 1/2 cups of chicken broth to deglaze the pot, scraping up those delicious browned bits.
5. Season and Simmer: Stir in oregano and thyme. Nestle the chicken back into the pot with the potatoes, and bring everything to a light boil.
6. Bake to Perfection: Cover the pot and transfer it to the oven. Bake for about 20 minutes, until the chicken is fully cooked and the potatoes are tender.
7. Cook the Artichokes: Remove the chicken and potatoes to a platter. Add the artichokes to the pot, cover, and simmer over high heat for about 4 minutes until tender.
8. Finish with Butter: Lower the heat and stir in butter until it melts into the sauce. Pour everything over your chicken and potatoes.
Dinner is served—and trust me, it’s a showstopper!
Tips for the Best Chicken Vesuvio
- Crispy Skin Trick: Don’t rush the browning stage. Let the chicken really sizzle until it forms a golden crust.
- Potato Power: If your potatoes are larger, quarter them instead of halving.
- Kid-Friendly Swap: Swapping wine for broth not only makes it family-friendly but still keeps that rich, layered flavor.
A Little Kitchen Story…
This Giada De Laurentiis Chicken Vesuvio quickly became my go-to for family dinners when my little one declared it “the best chicken ever.” There’s something about that golden, buttery sauce that keeps everyone reaching for seconds. It’s warm, hearty, and reminds me of Sunday dinners growing up—only now, I get to be the one passing the platter.
FAQs About Giada De Laurentiis Chicken Vesuvio
Can I substitute lima beans for artichokes?
Absolutely! Lima beans add a different texture but still soak up all the amazing flavors.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven for the best taste.
Can I use boneless chicken?
You can, but bone-in, skin-on thighs really deliver that rich, crispy texture that makes this dish shine.
Make It Tonight: A Delicious Spin on Tradition
So if you’re looking to spice up your chicken dinner routine, this Giada De Laurentiis Chicken Vesuvio recipe might just become your new favorite. It’s cozy, crowd-pleasing, and surprisingly easy to make.
What I love most is how it brings people together—around the table, sharing bites and stories. Whether you’re cooking for a weeknight dinner or a small get-together, this dish delivers comfort in every forkful. Give it a try, let your kitchen smell like garlic and herbs, and don’t forget to savor every bite. After all, meals like this aren’t just about feeding the belly—they feed the soul, too!
More Recipes to Explore After Chicken Vesuvio
If this recipe had you swooning over golden chicken and rich herb-infused sauce, you’ll definitely want to check out a few more cozy, flavor-packed favorites from the Chicken Magic Recipes collection:
- Craving a tangy Mediterranean twist? Don’t miss our savory and satisfying French Mustard Chicken.
- For a creative take on comfort food, these Baked Chicken Ricotta Meatballs are always a family favorite.
- Try something a bit elegant with the creamy, dreamy Chicken Au Poivre, perfect for a dinner date at home.
- And if you loved the classic Italian flair in Chicken Vesuvio, you’ll absolutely adore the hearty and herby Ina Garten’s Chicken Marbella for your next chicken night.
Each one of these recipes brings its own kind of magic to the table, so dive in and find your next go-to meal!
Print
Giada De Laurentiis Chicken Vesuvio
- Total Time: 50 mins
- Yield: 4 servings 1x
Description
This cozy one-pot Giada De Laurentiis Chicken Vesuvio recipe combines crispy chicken thighs, golden potatoes, and buttery artichokes in a garlicky herb sauce. Perfect for family dinners or elegant comfort food nights.
Ingredients
3 tablespoons olive oil
4 chicken thighs (bone-in, skin-on)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
1 1/2 cups chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 oz frozen artichoke hearts (or 1 cup thawed lima beans)
2 tablespoons unsalted butter
Instructions
Preheat oven to 450°F.
In a large ovenproof pot, heat olive oil over high heat until shimmering.
Season chicken with salt and pepper, then brown for about 10 minutes. Set aside.
In the same pot, cook halved potatoes until golden, about 10 minutes.
Add garlic and cook for 1 minute. Pour in chicken broth and deglaze the pot.
Stir in oregano and thyme. Return chicken to the pot and bring to a boil.
Cover and bake for 20 minutes until chicken is cooked through.
Remove chicken and potatoes. Add artichokes to the pot and simmer for 4 minutes.
Reduce heat and stir in butter. Pour sauce over chicken and potatoes. Serve warm.
Notes
Swap artichokes for lima beans if preferred.
Browning the chicken thoroughly adds incredible flavor—don’t skip it!
Use baby Yukon Gold potatoes if red-skinned aren’t available.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: One-Pot, Oven-Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 115 mg