I absolutely love sharing this Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe because it s one of those dishes that feels cozy, sophisticated, and totally doable on a weeknight. The combination of tender chicken thighs simmered in a rich tomato sauce, colorful bell peppers, salty prosciutto, and tangy capers makes for a flavor-packed experience that never fails to impress. Whenever I make this, it s like bringing a little bit of Rome into my kitchen, and I know you ll feel the same way.
This recipe works beautifully for family dinners or when you want to wow guests without spending hours in the kitchen. Plus, it s versatile enough to pair with pasta, rice, or even crusty bread to soak up every bit of that delicious sauce. I used to struggle with getting chicken both crispy and tender, but this recipe hits the perfect balance – and I m excited to walk you through exactly how to get it right.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The salty prosciutto and briny capers contrast beautifully with sweet peppers and rich tomatoes.
- Hands-Off Simmer: After a quick sear, the chicken luxuriates in its sauce, making this recipe easy and forgiving.
- Impressive Yet Simple: Looks like you spent hours, but most steps are straightforward and quick.
- Great for Any Occasion: Weeknights, dinner parties, or leftovers that reheat beautifully.
Ingredients You’ll Need
The ingredients in this Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe really sing together. I always recommend using bone-in, skin-on thighs because they add incredible flavor and texture. When shopping, pick fresh herbs and good-quality prosciutto for the best final dish.
- Chicken thighs: Bone-in, skin-on gives the best flavor and crispy skin; skinless works but less rich.
- Salt and pepper: Simple seasoning that makes all the difference at every step.
- All-purpose flour: Coats the chicken to create that golden crust when seared.
- Olive oil: Use good quality for sautéing and flavor.
- Red bell pepper: Adds sweetness and vibrant color.
- Yellow bell pepper: Balances with a mild, fruity flavor.
- Prosciutto: Chopped thinly for that salty, savory boost.
- Garlic cloves: Minced fresh garlic gives that punch of aroma and depth.
- Dry white wine: For deglazing and adding acidity; use one you’d enjoy drinking.
- Crushed tomatoes: Create a rich, hearty base for the sauce.
- Chicken stock: Adds more body and flavor to the sauce.
- Fresh thyme: Bright, herbal note.
- Fresh oregano: Earthy, slightly peppery-pairs perfectly with thyme.
- Crushed red pepper flakes: Just a touch for gentle heat.
- Capers: Briny bursts of flavor that brighten the dish.
- Fresh Italian parsley: Finish for fresh color and flavor.
Variations
I love how adaptable the Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe is. You can easily swap out ingredients to fit what you have on hand or tweak for dietary preferences without losing that signature flavor.
- Make it spicier: When I want a bigger kick, I add a pinch more crushed red pepper flakes or a dash of chili powder-just be careful not to overpower the dish.
- Vegetarian twist: I ve replaced chicken with thick slices of eggplant or portobello mushrooms for a meatless version; just brown them well to get that satisfying texture.
- Herb swaps: In a pinch, dried Italian herb mix works, but fresh thyme and oregano really make a difference in flavor complexity.
- Wine alternatives: If you don t drink alcohol, try using extra chicken stock with a splash of white wine vinegar or lemon juice for acidity.
How to Make Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe
Step 1: Season and Dredge the Chicken
Start by seasoning your chicken thighs generously with salt and pepper. Then dredge them lightly in all-purpose flour. This step might seem small, but it s key to getting that beautiful golden crust when searing. Make sure to shake off any excess flour to avoid clumping in the pan.
Step 2: Sear to Golden Perfection
Heat olive oil over medium-high heat in a large sauté pan or Dutch oven. Once shimmering, add the chicken skin-side down and cook about 5 minutes per side until deep golden brown. Don t move the chicken too much-let it form that crust. Once browned, transfer the chicken to a plate and set aside; don t worry if it s not cooked through yet.
Step 3: Cook the Peppers and Prosciutto
In the same pan, add your diced red and yellow bell peppers along with chopped prosciutto. Cook until the peppers get some nice browned spots and the prosciutto crisps up-about 5 minutes. This step layers in amazing flavor, so you ll smell the magic cooking!
Step 4: Add Garlic and Deglaze
Toss in minced garlic and sauté for just 30 seconds to release its fragrance-don t let it burn. Then pour in dry white wine to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom. This adds savory depth you won t want to skip.
Step 5: Build the Sauce and Simmer
Add crushed tomatoes, chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Give everything a good stir, then nestle the chicken back in, turning it to coat well in the sauce. Bring the pan to a gentle simmer-this is where the flavors meld beautifully. Let it cook uncovered for about 30 minutes until the chicken is fully cooked and tender.
Step 6: Finish with Capers and Parsley
Right before serving, stir in drained capers and chopped fresh Italian parsley. These brighten the entire dish with freshness and a slight tang that balances the richness. Taste and adjust seasoning if needed-sometimes a little extra salt or pepper goes a long way here.
Pro Tips for Making Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe
- Don t Skip the Flour: Coating the chicken helps develop that crispy, golden skin-flour is your friend here!
- Use Good Wine: Pick a dry white wine you enjoy drinking; it directly impacts the sauce flavor.
- Let the Sauce Simmer Gently: Too high heat can toughen the chicken; a low simmer keeps it tender and juicy.
- Add Capers Last: They lose their punch if cooked too long-stir them in right before serving for freshness.
How to Serve Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe
Garnishes
I usually finish this dish with a sprinkle of fresh Italian parsley and an extra few capers on top for a lovely contrast and color. Sometimes I add a lemon wedge on the side for a zesty squeeze-trust me, it brightens everything up beautifully.
Side Dishes
My go-to sides for this are buttery polenta or creamy mashed potatoes to soak up all the sauce. Sometimes I serve it over simple cooked pasta like pappardelle or even garlic bread for mopping up every last drop. Roasted or steamed green beans or broccoli also pair nicely to add some crunch and color to the plate.
Creative Ways to Present
For special occasions, I ve served this in an attractive rustic casserole, garnished with whole sprigs of thyme and oregano. It also looks stunning over a bed of creamy risotto with parmesan flakes on top. If you want to impress guests, a deep red wine alongside and fresh crusty artisan bread completes the experience beautifully.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. The flavors actually deepen overnight, making next-day servings even better. Just make sure to keep everything covered well to retain moisture.
Freezing
This Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe freezes beautifully. I portion it out into freezer-safe containers and it reheats perfectly without losing texture or flavor. It s a fantastic make-ahead meal for busy weeks.
Reheating
When reheating, I prefer warming it gently on the stove over low heat with a splash of chicken stock or water to loosen the sauce. This keeps the chicken tender and prevents the sauce from drying out. Microwave works too, but stir every minute or so for even heating.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Yes, you can, but keep in mind that chicken breasts are leaner and can dry out more easily. I recommend searing them briefly and then simmering carefully to retain moisture, or consider butterflying the breasts for quicker cooking.
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What can I substitute for prosciutto if I don t have any?
Pancetta, bacon, or smoked ham can work well as substitutes. Just chop and cook until crisp like you would the prosciutto to add that savory, salty element.
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Is it necessary to use fresh herbs in this recipe?
Fresh herbs really elevate the dish s brightness and aroma, but if you don t have them, dried thyme and oregano are acceptable. Use about one-third of the amount of fresh herbs and add them earlier in the cooking so they infuse the sauce.
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How can I thicken the sauce if it s too watery?
A quick trick I discovered is mixing 1 tablespoon of flour with 1 tablespoon of water into a slurry, then stirring it into the simmering sauce. Let it cook for a few minutes, and you ll have a lovely, thicker sauce.
Final Thoughts
This Roman Chicken with Bell Peppers, Prosciutto, and Capers Recipe holds a special place in my kitchen because it s comforting yet elegant, approachable but full of flavor. I m confident that once you try it, it ll become one of your go-to dinners too. Don t hesitate to make it your own, and enjoy every delicious bite!
Print
Roman Chicken with Bell Peppers, Prosciutto, and Capers 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 savory and comforting Italian-inspired dish featuring bone-in, skin-on chicken thighs simmered in a flavorful sauce of diced bell peppers, prosciutto, garlic, white wine, crushed tomatoes, and fresh herbs. This recipe highlights a perfect balance of crispy seared chicken and a rich, aromatic sauce finished with capers and parsley for a burst of brightness.
Ingredients
Chicken and Seasoning
- 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 generously with salt and pepper. Dredge each piece in all-purpose flour to coat evenly, which will help create a golden crust when seared.
- Brown the chicken: Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the chicken thighs and cook for about 5 minutes on each side until they develop a rich golden-brown crust. Remove the chicken and set aside on a plate.
- Sauté peppers and prosciutto: In the same pan, add the diced red and yellow bell peppers and chopped prosciutto. Cook until the peppers are browned and the prosciutto turns crisp, approximately 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. This adds deep flavor to the sauce.
- Add remaining sauce ingredients: Stir in the crushed tomatoes, low-sodium chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Mix well to combine.
- Simmer the chicken in sauce: Return the browned chicken thighs to the pan, tossing them gently in the sauce to coat. Bring the mixture to a simmer, then reduce heat and let it cook gently for 30 minutes, or until the chicken is fully cooked through and tender.
- Finish and serve: Stir in the drained capers and freshly chopped Italian parsley just before serving to add a bright, fresh flavor contrast.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor and crispy skin, but skinless chicken thighs can also be used.
- Searing the chicken well is essential for developing a golden crust that adds depth to the dish.
- Choose a dry white wine that you enjoy drinking; it enhances the flavor when deglazing the pan.
- If you prefer a thicker sauce, mix 1 tablespoon of flour with 1 tablespoon of water and stir it into the simmering sauce.
- Finish the dish with capers and fresh herbs to brighten the flavors and add freshness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 441 kcal
- Sugar: 0 g
- Sodium: 845 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 101 mg
