Roman-Style Chicken is the kind of dish that fills the kitchen with warmth long before it reaches the table. Tender chicken gently simmers in a rich medley of peppers, tomatoes, herbs, and white wine, creating a sauce that’s both rustic and deeply aromatic. Each ingredient adds its own personality—from the sweetness of sautéed bell peppers to the salty snap of prosciutto—resulting in a comforting, colorful meal that feels both elegant and homey. It’s the kind of recipe that invites you in with bold fragrance and rewards you with layers of flavor in every bite.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

This dish relies on a mix of dark and white meat to create a balanced texture—bone-in thighs offer succulent richness while chicken breasts bring a firmer bite. The red and yellow bell peppers add vibrancy and subtle sweetness, softening beautifully as they cook down with the aromatics. Prosciutto contributes a savory backbone, crisping slightly and infusing the pan with salt-forward depth. Garlic and fresh herbs—particularly thyme and oregano—provide earthy tones that marry well with the acidity of canned diced tomatoes. White wine brightens the sauce, cutting through the richness, while chicken stock adds body. Capers bring a briny burst at the end, and parsley adds a fresh, herbaceous lift that completes the dish.

Step-by-Step Preparation Guide

The process begins by browning the chicken, a crucial step that locks in moisture and builds a foundation of flavor in the skillet. Allowing the pieces to sear undisturbed ensures a caramelized exterior that enriches the sauce later. Once removed from the pan, the bell peppers and prosciutto take over, softening and crisping into a fragrant base. Garlic joins the mixture briefly to release its aroma without burning, creating an aromatic bed for the liquids to follow.

The tomatoes, white wine, and herbs form the core of the braising sauce, and scraping up the browned bits ensures every ounce of flavor is captured. Once the chicken returns to the skillet, the stock brings everything together, creating enough liquid to gently simmer the meat until thoroughly tender. Finished with capers and parsley, the dish transforms into a bright, savory, and beautifully balanced entrée.

Recipe Tips

Achieving perfectly browned chicken without sticking:
Pat the chicken dry before searing and avoid moving it prematurely; it will naturally release from the pan once properly seared.

Avoiding overcooked peppers:
Add peppers at the correct stage and sauté only until lightly blistered—they will continue softening as the dish simmers.

Wine selection for balanced flavor:
Choose a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for a crisp finish that complements the acidity of the tomatoes.

Adjusting seasoning to your preference:
Taste the sauce toward the end of cooking; the prosciutto and capers add saltiness, so additional salt may be minimal.

Thickening or loosening the sauce:
Simmer uncovered to reduce and thicken, or splash in extra stock to create a looser, more pourable sauce.

What to Serve With This Recipe

This richly flavored chicken pairs beautifully with sides that absorb its vibrant sauce. A bed of buttered pasta, creamy polenta, or simply steamed rice makes an ideal companion, soaking up every drop. Fresh salads—like arugula with lemon vinaigrette—or oven-roasted vegetables add brightness and contrast to the dish’s deeper tones. Crusty bread or garlic toast is a natural pairing, perfect for swiping through the skillet. For something lighter, steamed green beans or grilled zucchini round out the meal without overshadowing the star of the plate.

Frequently Asked Questions

Can boneless chicken be used instead?
Yes, but bone-in cuts offer better flavor; if using boneless, reduce simmering time slightly to prevent dryness.

Possible substitutes for wine:
Swap wine with additional stock plus a splash of white wine vinegar or lemon juice for acidity.

How to store and reheat leftovers effectively:
Store chilled in an airtight container for up to 3 days; reheat gently at a simmer to maintain tenderness.

Whether the dish can be fully made ahead:
It reheats wonderfully, making it suitable for advance preparation; add capers and parsley only when serving.

How to adjust the recipe for a larger group:
Use a wider skillet or make in two batches to ensure proper browning and even cooking.

Creative Variations

For an extra Mediterranean twist, fold in sliced olives or sun-dried tomatoes during the simmering stage to heighten the dish’s complexity. Smoked pancetta can replace prosciutto for a deeper, earthier profile. If a touch of heat is welcome, red pepper flakes add a lively kick without overpowering the other flavors. This recipe also adapts well to slow cooking or oven braising—simply transfer browned ingredients to a slow cooker or Dutch oven for a hands-off approach that yields incredibly tender results.

Roman-Style Chicken delivers a satisfying combination of hearty textures and harmonized flavors, showcasing how simple ingredients can create something deeply comforting. Its versatility makes it suitable for a family dinner, a relaxed weekend meal, or even a make-ahead option for busy days. With its fragrant sauce, vibrant peppers, and tender chicken, this dish brings a touch of Italian countryside warmth straight to the table.

Ingredients

4 skinless chicken thighs, bone-in
4 skinless chicken breast halves, with ribs
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, finely chopped
1 (15-ounce) can diced tomatoes
½ cup chicken stock
½ cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 tablespoons capers
¼ cup chopped fresh flat-leaf parsley
¼ cup olive oil
½ teaspoon salt, plus 1 teaspoon
½ teaspoon ground black pepper, plus 1 teaspoon

Instructions

Season the chicken pieces with ½ teaspoon salt and ½ teaspoon pepper. Warm the olive oil in a large, heavy skillet over medium heat. Once the oil is hot, add the chicken and sear it on both sides until the exterior turns a rich golden brown. Transfer the browned chicken to a plate and keep it aside.

Using the same skillet, still over medium heat, add the sliced bell peppers and chopped prosciutto. Cook for about 5 minutes, or until the peppers begin to blister and soften and the prosciutto becomes crisp around the edges. Stir in the chopped garlic and cook for another minute, allowing its aroma to release without burning.

Pour in the diced tomatoes, white wine, thyme, and oregano. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—these add essential depth to the sauce. Return the chicken pieces to the skillet, nestling them into the mixture. Add the chicken stock, bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan and let everything simmer for 20 to 30 minutes, until the chicken is fully cooked and tender.

If serving right away, stir in the capers and chopped parsley just before plating. Mix well so the bright flavors disperse through the sauce. Serve warm.

If preparing ahead of time, transfer the chicken and sauce to an airtight container once slightly cooled, then refrigerate. To serve the next day, reheat the dish gently over medium heat until simmering, then finish with the capers and parsley before enjoying.