Roman Style Chicken
Transport your taste buds to the heart of Italy with this rich and flavorful Roman Style Chicken recipe. Featuring tender, golden-browned chicken thighs simmered in a vibrant sauce of bell peppers, tomatoes, and briny Kalamata olives, this dish is bursting with Mediterranean charm. A splash of dry white wine and a hint of capers elevate the flavors, while fresh herbs like parsley and basil add a fragrant finish. Perfect for weeknight dinners or special occasions, this one-pan meal is ready in under an hour and pairs beautifully with crusty bread, pasta, or creamy polenta. Impress your family and friends with this rustic yet elegant Italian-inspired dish!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 red bell peppers (sliced into strips)
- 1 yellow bell pepper (sliced into strips)
- 1 onion (thinly sliced)
- 4 garlic cloves (minced)
- 1 cup diced tomatoes (canned, with juices)
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons capers (rinsed and drained)
- 1 cup Kalamata olives (pitted and halved)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil leaves (chopped)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red and yellow bell peppers and onion. Sauté until softened, about 5 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the dry white wine, scraping the bottom of the skillet to deglaze it. Let the wine reduce by half, about 2-3 minutes.
Stir in the diced tomatoes, chicken broth, capers, and Kalamata olives. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
Reduce the heat to low, cover the skillet, and let it simmer for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Sprinkle the finished dish with fresh parsley and basil before serving.
Serve the Roman Style Chicken hot with crusty bread, pasta, or polenta to soak up the sauce.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
