This Roman Chicken recipe is exactly what you need right now! This recipe takes “delicious chicken dinner” to a whole new level! To make this easy Roman chicken we simmer chicken breasts (can do boneless or bone in chicken breasts) in a bell pepper, prosciutto, and tomato based sauce. 

Have you had the prosciutto and chicken combo? No? You’ve gotta try it! The salty prosciutto adds so much depth and flavor to the sauce, it’s unreal.

A cast iron skillet with cooked roman chicken topped with sliced peppers and capers.

FAQ and tips

Before we dive into how we make Roman chicken, let’s cover some basics first.

Do I have to use boneless, skinless chicken breasts for this recipe? Nope, you don’t! You can use chicken thighs (for extra moist chicken… I love chicken thighs), chicken breasts with bone-in (I would use skinless though), or even chicken tenders. Note: if you use chicken tenders you won’t need to simmer for nearly as long.

What if I don’t have prosciutto? I highly recommend you use prosciutto but in the event you don’t have it, you can try subsituting bacon. Just note: the flavors will be different, but still good.

A close up of Roman chicken in a skillet.

How to make Roman Chicken

Let me preface this by noting just how easy this recipe is. I mean, it’s insanely easy.

  1. Brown the chicken. In a large skillet over medium heat, add the olive oil. When the oil is shimmering add the chicken to the skillet. Cook until browned on both sides, remove from the pan and set aside.
  2. Cook the peppers and prosciutto. Add the peppers and prosciutto to the now empty skillet. Cook until browned and prosciutto is crisp about 5 minutes. Add the garlic and cook 1 minute more. Add the diced tomatoes, chicken broth, and fresh herbs.
  3. Simmer the chicken in the sauce. True the chicken back to the skillet, bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook until the chicken is cooked through, about 15-20 minutes. The chicken should read 160°F on an instant read thermometer.
  4. Serve! Once the chicken is cooked through add capers and fresh parsley to the dish, stir to combine.

That’s it!

Dinner is looking dang good right about now.

A skillet with sliced red and yellow peppers.

Make ahead tip

If making ahead of time, transfer the chicken and sauce mixture to an airtight container and store in the fridge. Once ready to serve, reheat the chicken to a simmer; stir in the capers and parsley then serve.

Side dishes we like to eat with this Roman Chicken recipe

Parmesan roasted carrots

Homemade Mashed Potatoes recipe

Dinner Rolls recipe

Rosemary Garlic and Parmesan Dinner Rolls

A skillet with cooked Roman chicken topped with fresh herbs, capers, and sliced peppers.

More main dish slash chicken recipes:

Curry Chicken and Rice

Avocado Chicken Wraps

Italian Grilled Chicken

Baked Chicken Taquitos


If you make a recipe from Salt & Baker please come back to leave a rating and review! Your comments help me AND other readers making these recipes.

Thank you so much for taking the time to do that!

And if you love these recipes, you can sign up below to get new recipes delivered straight to your inbox!

 

Roman Chicken

An easy and delicious dinner recipe that has so much flavor!
prep time 25 mins
cook time 30 mins
total time 55 mins
servings: 4 servings
calories: 427kcal

INGREDIENTS

  • 4 boneless chicken breasts
  • salt & pepper to season the chicken breasts
  • 1/4 cup olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 3 oz prosciutto chopped
  • 1/2 teaspoon garlic minced
  • 1 15 oz can diced tomatoes
  • 1 cup chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 2 tablespoons capers
  • 1/4 cup fresh parsley chopped

INSTRUCTIONS

  • Season the chicken with salt and pepper. 
  • In a large skillet over medium heat, add the olive oil. When the oil is shimmering add the chicken to the skillet. Cook until browned on both sides, remove from the pan and set aside.
  • Add the peppers and prosciutto to the now empty skillet. Cook until browned and the prosciutto is crisp about 5 minutes. Add the garlic and cook 1 minute more. 
  • Add the diced tomatoes (with the juices), chicken broth, and the fresh herbs. Using a wooden spoon, scrape the browned bits from the bottom of the pan. Return the chicken back to the skillet, bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook until the chicken is cooked through, about 15-20 minutes.
  • Once cooked through, add the capers and parsley, stir to combine. Serve. 

RECIPE NOTES

If making ahead of time, transfer the chicken and sauce mixture to an airtight container and store in the fridge. Once ready to serve, reheat the chicken to a simmer; stir in the capers and parsley and then serve.
Recipe adapted from Food Network
Calories: 427kcal | Carbohydrates: 5g | Protein: 27g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 542mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1484IU | Vitamin C: 104mg | Calcium: 31mg | Iron: 2mg
Course: Main Course
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.