Roman Style Chicken Is a One-Pan Dinner Packed with Flavor

If you're craving a hearty yet wholesome weeknight dinner, Roman-style chicken is the kind of dish that hits every note comforting, flavorful, and refreshingly simple. Featuring juicy chicken, vibrant bell peppers, and briny capers simmered in a tomato and white wine sauce, this rustic Italian-inspired recipe is a celebration of Mediterranean ingredients.

The best part? It all comes together in one pan, making cleanup easy and leftovers even better.

Why You'll Love Roman-Style Chicken

This dish isn't just about great taste it’s also full of balanced nutrients and health-forward ingredients. Skinless chicken breasts and thighs provide lean protein, while bell peppers are loaded with vitamin C and antioxidants. Prosciutto adds richness without the heaviness of other cured meats, and fresh herbs like thyme and oregano bring anti-inflammatory benefits to the table.

Plus, the use of capers and tomatoes offers a naturally tangy brightness that makes every bite more satisfying.

Ingredients

Here’s what you’ll need:

• 4 skinless chicken breast halves, bone-in

• 2 skinless chicken thighs, bone-in

• 1/2 tsp salt, plus an additional 1 tsp

• 1/2 tsp freshly ground black pepper, plus an additional 1 tsp

• 1/4 cup olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 3 oz prosciutto, chopped

• 2 cloves garlic, chopped

• 1 (15-ounce) can diced tomatoes

• 1/2 cup white wine (like Pinot Grigio or Sauvignon Blanc)

• 1 tbsp fresh thyme leaves

• 1 tsp fresh oregano leaves

• 1/2 cup chicken stock

• 2 tbsp capers

• 1/4 cup chopped fresh flat-leaf parsley

Step-by-Step Instructions

1. Sear the Chicken

Season the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Heat olive oil in a large, heavy skillet over medium heat. Sear the chicken until golden brown on both sides about 5–7 minutes per side. Set aside.

2. Sauté the Veggies and Prosciutto

In the same pan, add the sliced red and yellow bell peppers and the chopped prosciutto. Sauté until the peppers soften and the prosciutto begins to crisp, about 5 minutes. Add the garlic and cook for another minute.

3. Build the Sauce

Add the diced tomatoes, white wine, thyme, and oregano. Use a wooden spoon to scrape up all those flavorful browned bits at the bottom of the pan (this is where the magic happens!).

4. Simmer the Chicken

Return the seared chicken to the skillet. Pour in the chicken stock and bring everything to a boil. Reduce the heat to a gentle simmer, cover, and cook for 20–30 minutes, or until the chicken is fully cooked and tender.

5. Finish with Capers and Parsley

If you’re serving right away, stir in the capers and parsley before plating. If making ahead, store the chicken and sauce in an airtight container once cooled. Reheat over medium heat, then add capers and parsley just before serving.

Pro Tips for Success

• Use a mix of chicken cuts: Combining breasts and thighs gives you both lean protein and juicy flavor.

• Choose quality wine: Use something you'd drink this isn't the place for bottom-shelf bottles.

• Make it ahead: Like many Italian dishes, the flavors deepen overnight, making leftovers even more delicious the next day.

How to Serve It

Roman-style chicken pairs beautifully with:

• A side of polenta, orzo, or whole grain farro

• Steamed greens like broccoli rabe or sautéed spinach

• A crisp green salad with a lemon vinaigrette

It’s a complete, satisfying meal that’s rich in flavor without being heavy.

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