Roman-Style Chicken is a hearty Italian-inspired skillet dinner featuring tender chicken simmered with colorful bell peppers, crispy prosciutto, tomatoes, garlic, white wine, and fresh herbs. Capers and fresh parsley added at the end bring a bright, savory finish to the rich sauce.
This is the kind of easy chicken dinner that delivers plenty of flavor without requiring complicated techniques or hard-to-find ingredients. The recipe combines both bone-in chicken thighs and skinless chicken breasts, which are first browned in olive oil to build flavor before being simmered in the tomato and wine sauce. Browning the chicken and scraping the flavorful bits from the bottom of the skillet are important steps because they add depth to the finished sauce.
After the peppers and prosciutto are cooked, garlic, diced tomatoes, white wine, thyme, oregano, and chicken stock create a savory sauce that brings everything together. The chicken then simmers until cooked through and tender. Capers and fresh parsley are stirred in just before serving for a fresh, slightly tangy finish. With a total cooking time of about an hour and enough to serve six, this Roman chicken recipe works well for a family dinner or when you want leftovers for another meal.
The recipe is also designed to be made ahead—the chicken and sauce can be refrigerated and reheated the following day before adding the capers and parsley. Serve it with super simple Make-Ahead Mashed Potatoes, easy Sour Cream Mashed Potatoes or super yummy Garlic Goat Cheese Mashed Potatoes. This dish also goes well with easy Oven Roasted Broccoli or simple Roasted Asparagus. Oh, don’t forget the fresh bread! Try some homemade Potato-Sour Cream Biscuits, fresh baked French Bread or some easy Dinner Rolls to soak up the sauce.
Print
Roman-Style Chicken
- Total Time: 1:00
- Yield: 6 1x
Ingredients
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
- Prep Time: :20
- Cook Time: :40
- Category: Entree
- Method: Stove Top
- Cuisine: Italian