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Photo Credit: Elizabeth Newman

Roman-Style Chicken


Roman-Style Chicken



Prep Time

20 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Roman-Style Chicken


  • 4 skinless chicken breast halves (with ribs)
  • 2 skinless chicken thighs (with bones)
  • 1/2 teaspoon salt (plus 1 teaspoon)
  • 1/2 teaspoon freshly ground black pepper (plus 1 teaspoon)
  • 1/4 cup olive oil
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 3 ounces prosciutto (chopped)
  • 2 cloves garlic (chopped)
  • 1 15-ounce can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves


  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
1 grams
20 grams
Saturated Fat
3 grams
79 milligrams
1 grams
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dairy free
gluten free
nut free

4 reviews & comments

  • Author's avatar image
    Teresa Carstens

    This is great. A real family favorite with roasted cipollini and potatoes

  • Author's avatar image
    Kat Calvert

    Love this!! Works great for make ahead events

  • Author's avatar image
    The Giadzy Kitchen

    So glad you loved it! The capers really add that perfect briny flavor!

  • Author's avatar image
    Mercedaz Holmes

    My dad loved this dish and so did I. I hadn’t tried capers until I made tried this recipe. They’re good. The chicken was so moist. üòç

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