If you re looking for a Roman Chicken Recipe that feels like a warm hug from Italy, you re in the right place. This dish has that perfect balance of tender, crispy chicken simmered in a rich, tangy tomato sauce dotted with vibrant bell peppers, prosciutto, and those little bursts of capers. I love this recipe because it manages to be comforting and elegant all at once, perfect whether it s a weeknight dinner or a weekend gathering.
When I first tried this Roman Chicken Recipe, I was amazed by how simple ingredients could come together to create such deep flavors. You ll find that the combination of fresh herbs and a splash of white wine really elevates the whole dish. Plus, it s forgiving enough for novice cooks but still impressive enough to wow guests. Trust me, once you make this, it ll become a family favorite!
Why You’ll Love This Recipe
- Rich Flavor Fusion: Between the prosciutto, capers, and fresh herbs, the taste is vibrant but balanced.
- One-Pan Wonder: It s a straightforward recipe that lets you cook the chicken and sauce all in one pan, minimizing cleanup.
- Crowd-Pleasing Comfort: Whether for family dinners or guests, it delivers satisfying, hearty portions.
- Versatile Pairings: Goes beautifully with a variety of sides, letting you customize each meal easily.
Ingredients You’ll Need
Each ingredient plays a crucial role here, combining to build that iconic Roman flavor profile. When shopping, try to pick fresh herbs and quality prosciutto to get the best results.
- Chicken thighs, skin on and bone-in: Choose bone-in for juiciness and skin for that irresistible crispy texture.
- Salt and pepper: Simple seasonings that enhance the chicken s natural flavor.
- All-purpose flour: For a light coating that helps the chicken brown beautifully.
- Olive oil: Opt for extra virgin for the best taste and richness.
- Red and yellow bell peppers: Adds sweetness, color, and crunch contrast in the sauce.
- Prosciutto: This salty ham provides a savory punch and crisp texture when cooked.
- Garlic cloves: Freshly minced gives the sauce an aromatic kick.
- Dry white wine: Use a wine you enjoy drinking, it lifts all those lovely browned bits off the pan.
- Crushed tomatoes: The base for your sauce, texture and acidity for balance.
- Low-sodium chicken stock: To deepen the sauce without overwhelming salt.
- Fresh thyme and oregano: Essential herbs that bring authentic Italian flair.
- Crushed red pepper flakes: Just a touch to add warmth without overpowering.
- Capers: These add that bright, tangy pop you ll crave.
- Fresh Italian parsley: For a fresh finish and color pop.
Variations
I like to tweak the Roman Chicken Recipe depending on what s in season or what my family requests. Feel free to make it your own – it handles swaps beautifully!
- Spicy Twist: I ve added extra crushed red pepper flakes or even a dash of hot paprika to give the sauce a real kick when we crave heat.
- Vegetarian Version: Try substituting chicken with thick slices of eggplant or firm tofu and simmer in the same sauce for a lighter dish.
- Herb Swap: Rosemary or basil can replace thyme and oregano if those are what you have on hand, giving a slightly different aromatic profile.
- Gluten-Free: Use a gluten-free flour for dredging the chicken to keep it safe for gluten-sensitive folks.
How to Make Roman Chicken Recipe
Step 1: Prep and Brown the Chicken
Season your chicken thighs generously with salt and pepper, then dredge each piece in flour. This flour coating is key-it helps create that gorgeous golden crust that locks in moisture. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat and brown the chicken for about 5 minutes on each side. Don’t rush this step; it s all about developing flavor and a crispy skin. Once browned, transfer the chicken to a plate and don’t forget to save those flavorful bits stuck to the pan!
Step 2: Cook the Peppers and Prosciutto
In the same pan, add your diced red and yellow bell peppers with the chopped prosciutto. Sauté them until the peppers soften and get a little browning, and the prosciutto crisps up nicely-about 5 minutes. The peppers add sweetness, while the prosciutto brings that salty crunch. Toss in the minced garlic last and cook for just 30 seconds so it releases its aroma without burning.
Step 3: Deglaze and Simmer
Pour in the dry white wine to deglaze – scraping up all those brown bits stuck to the pan. This trick is what gives the sauce its deep, rich flavor. Next, add crushed tomatoes, chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Nestle the browned chicken pieces back into the sauce, give it a gentle toss, then bring everything to a simmer. Cover partially and let it cook for about 30 minutes until the chicken is tender and cooked through.
Step 4: Finish with Capers and Parsley
Right before serving, stir in the drained capers and chopped fresh Italian parsley. These final touches brighten up the whole dish and add a lovely pop of flavor and color. Serve hot, spooning plenty of that luscious sauce over each piece.
Pro Tips for Making Roman Chicken Recipe
- Get a Good Sear: Don t crowd the pan when browning chicken; otherwise, you ll steam instead of crisp the skin.
- Use a Drinkable Wine: The wine cooks down but keeps its character, so choose one you d happily sip.
- Don t Skip the Herbs: Fresh thyme and oregano make all the difference, imparting that authentic Roman flavor.
- Mind the Simmer: Keep it gentle-too aggressive boiling will toughen the chicken and dry out the sauce.
How to Serve Roman Chicken Recipe
Garnishes
I love finishing this Roman Chicken Recipe with a sprinkle of extra fresh parsley for color and freshness, plus a small drizzle of good-quality olive oil to brighten the sauce s richness. Sometimes, I add a few lemon wedges on the side for those who enjoy a zesty squeeze that instantly lifts the dish.
Side Dishes
My favorite pairings include creamy polenta or buttery mashed potatoes – they soak up that gorgeous sauce like nothing else. I ve also served Roman Chicken over simple spaghetti aglio e olio for a more pasta-centered meal, or alongside crusty Italian bread to mop up every last bit.
Creative Ways to Present
For a festive dinner, I like plating this Roman Chicken Recipe on a large platter garnished with fresh whole herbs and roasted cherry tomatoes. It looks rustic yet elegant and invites everyone to dig in family-style. You can even arrange the bell peppers and prosciutto from the sauce on top to add visual appeal.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day. Just be sure to cool it before refrigerating to keep the chicken tender.
Freezing
If I want to save time later, I freeze the fully cooked chicken and sauce in portions using freezer-safe containers or heavy-duty bags. When thawed, it still tastes fantastic, making it a perfect quick meal for busy days.
Reheating
To reheat, I prefer warming the dish gently on the stove over medium-low heat, stirring occasionally so the sauce doesn t stick. This helps maintain the chicken s texture and keeps the sauce silky. If needed, add a splash of stock or water to loosen the sauce.
FAQs
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Can I use chicken breasts instead of thighs for this Roman Chicken Recipe?
Yes, you can use chicken breasts, but keep in mind they cook faster and can dry out more easily. To prevent this, sear them well and reduce the simmering time, or consider adding a bit more chicken stock to keep the sauce moist.
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What kind of wine works best in this recipe?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or a dry Italian white works beautifully. Choose one you enjoy drinking, as its flavor concentrates in the sauce during cooking.
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Can I make this Roman Chicken Recipe dairy-free?
Absolutely! This recipe doesn t include dairy, so it s naturally dairy-free. Just ensure your prosciutto and chicken stock don t contain any hidden dairy ingredients.
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How do I thicken the sauce if it s too runny?
Mix a tablespoon of flour with the same amount of water to make a slurry, then stir it into the simmering sauce and cook for a few more minutes. This will thicken it nicely without affecting flavor.
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Are capers necessary in this recipe?
While not absolutely necessary, capers add a unique tangy brightness that balances the richness of the chicken and prosciutto. If you don t have capers, a splash of lemon juice can be an alternative.
Final Thoughts
This Roman Chicken Recipe has definitely become one of my go-tos when I want something that feels special without hours of fuss. I love sharing it because it brings people together around the table with minimal stress and maximum flavor. Give it a try-you ll enjoy how the fresh herbs, tender chicken, and vibrant sauce create a meal that s comforting, exciting, and authentically Italian all at once.
Print
Roman Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Roman Chicken is a flavorful Italian-inspired dish featuring crispy bone-in, skin-on chicken thighs simmered in a savory sauce of diced bell peppers, prosciutto, garlic, white wine, crushed tomatoes, and fresh herbs. This dish delivers a perfect balance of tender chicken and a rich, aromatic sauce with a subtle kick from crushed red pepper flakes and brightness from capers and parsley.
Ingredients
Chicken
- 6 chicken thighs, skin on and bone-in
- Salt and pepper to season
- 1/2 cup all-purpose flour
Sauce and Vegetables
- 1/4 cup olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 oz prosciutto, chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (15 oz) can crushed tomatoes
- 1/2 cup low-sodium chicken stock
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup drained capers
- 1/4 cup fresh Italian parsley, chopped
Instructions
- Season and Dredge the Chicken: Season the chicken thighs with salt and pepper evenly. Dredge each thigh in the all-purpose flour, shaking off any excess to ensure a light coating.
- Brown the Chicken: Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the floured chicken thighs and cook for about 5 minutes on each side until they develop a golden-brown crispy crust. Remove the chicken from the pan and set aside on a plate.
- Sauté Peppers and Prosciutto: In the same pan, add the diced red and yellow bell peppers along with the chopped prosciutto. Cook for approximately 5 minutes until the peppers are browned and the prosciutto turns crisp.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. Let it simmer briefly to reduce slightly.
- Add Tomatoes and Seasonings: Add the crushed tomatoes, low-sodium chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Stir well to combine all ingredients.
- Simmer the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Toss to coat in the sauce, then bring to a gentle simmer. Cover and let cook for 30 minutes, or until the chicken is fully cooked through and tender.
- Finish with Capers and Parsley: Stir in the drained capers and chopped fresh Italian parsley to add brightness and a fresh contrast to the rich sauce. Serve the chicken hot, spooning plenty of sauce over each piece.
Notes
- Use bone-in, skin-on chicken thighs for added richness and a crispy skin texture; however, skinless thighs can be used if preferred.
- Searing the chicken well before simmering helps develop a deep golden crust and enhances flavor.
- Deglaze the pan with a good quality dry white wine that you enjoy drinking to enhance the sauce’s depth.
- For a thicker sauce, mix 1 tablespoon of flour with 1 tablespoon of water and stir it into the simmering sauce.
- Finishing with capers and fresh herbs adds a bright and fresh touch that balances the richness of the dish.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 441
- Sugar: 0g
- Sodium: 845mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 101mg
