Roman Style Chicken
A rustic Italian dish featuring tender chicken thighs simmered with sweet bell peppers, tomatoes, and aromatic herbs. This foolproof one-pan meal is perfect for busy weeknights and tastes even better the next day.
Equipment
- Large skillet or Dutch oven
- Tongs
- Cutting board
- Chef's knife
Ingredients
- 2-3 lbs | chicken thighs | bone-in or boneless
- 2 | bell peppers | red and yellow sliced
- 1 | large onion | sliced thin
- 4-6 | cloves | garlic | minced
- 1 | 28 oz can | crushed tomatoes
- ½ | cup | white wine or chicken broth
- 2 | tablespoons | olive oil
- | | salt and pepper | to taste
- 1 | teaspoon | fresh thyme | or dried Italian seasoning
- 2 | tablespoons | fresh parsley | chopped optional
- | | red pepper flakes | optional to taste
Instructions
- Prepare and Sear the Chicken
- Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken for 3-4 minutes per side until golden. Remove and set aside on a plate.
- Sauté the Vegetables
- In the same pan, add a little more oil if needed. Add sliced onions and bell peppers. Cook for 6-8 minutes, stirring occasionally, until softened and slightly caramelized.
- Add Garlic and Deglaze
- Stir in minced garlic and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and scrape up all the flavorful browned bits from the bottom of the pan.
- Simmer with Tomatoes
- Add crushed tomatoes and herbs to the pan. Stir to combine. Return the chicken to the pan, nestling it into the sauce skin side up. Cover and reduce heat to low. Simmer for 30-35 minutes until chicken is tender and cooked through (internal temperature of 165°F).
- Finish and Serve
- Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Garnish with fresh parsley. Serve hot with your choice of sides.
Notes
- Wine: Use chicken broth plus a splash of vinegar for acidity
- Fresh herbs: Substitute with 1 tsp dried Italian seasoning
- Crushed tomatoes: Use tomato sauce plus 1 tbsp tomato paste
- Chicken thighs: Boneless breasts work but cook 10 minutes less
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 3 months
- Reheat gently on stovetop or in oven at 325°F
- Slow Cooker Method: Sear chicken first (optional), add all ingredients to crockpot, cook on LOW 6-7 hours or HIGH 3-4 hours. Instant Pot Method: Sauté chicken and veggies, add liquids, cook on Manual (High) 10 minutes, natural release 10 minutes. Serving Suggestions: Best served with creamy polenta, crusty Italian bread, roasted vegetables, or arugula salad. Pairs beautifully with Chianti, Sangiovese, or Pinot Noir.