Roman Chicken Recipe
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.
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.
How to make Roman Chicken
Let me preface this by noting just how easy this recipe is. I mean, it’s insanely easy.
- 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.
- 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.
- 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.
- Serve! Once the chicken is cooked through add capers and fresh parsley to the dish, stir to combine.
Dinner is looking dang good right about now.
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
More chicken recipes:
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- 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
- 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.