Roman Chicken

image of Roman Chicken

One of the challenges I deal with on a daily basis is finding meals that are hearty enough for my anything-healthy-hating boyfriend but light enough to keep me from packing on the pounds. He is a native born and bred Texan, and if he had his way, everything we eat would be deep fried, and covered in either cheese or sugar. What can I say? My California tastebuds have had a hard time adjusting.

But this recipe is one that works for everyone. Flavorful, easy and quick enough to make after work, robust enough for him and low enough calorie for me. It definitely went on the keeper list.

Not surprisingly, my Texas man doesn’t much like white meat chicken, so we usually use thighs and legs around here. After comparing the nutritional stats, it’s not a big enough difference to fight over – you can save more fat and calories in other places and enjoy the richness that the dark meat brings to your dishes guilt free.

I started out with Roman Style Chicken by Giada de Laurentiis (I swear – I really do cook recipes other than those by Giada de Laurentiis. It just so happens that the first two recipes to be mentioned on this blog are hers. I’ll do something completely different next – promise!), and just made a few tweaks. I only used 5 chicken thighs here to serve the two of us (with leftovers), but you could double the thighs to serve two more without increasing any of the other ingredients.

Roman Chicken


  • 5 boneless skinless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • Cooking spray
  • 1 1⁄2 to red bell pepper sliced
  • 1 1⁄2 to yellow bell pepper sliced
  • 1 1⁄2 ounces prosciutto chopped
  • 2 cloves garlic chopped
  • 15 ounce can of diced tomatoes
  • 1⁄2 cup white wine
  • 1 tablespoon fresh rosemary
  • 1 teaspoon fresh oregano
  • 1⁄2 cup low sodium chicken broth or stock
  • 2 tablespoons capers
  • 1⁄4 cup fresh Italian parsley chopped


  1. Season the chicken on both sides with salt and pepper. Heat a large skillet sprayed liberally with cooking spray over medium heat. When the pan is hot, brown the chicken on both sides, then remove and set aside.
  2. In the same pan, brown the peppers and prosciutto until prosciutto is crisp, about 5 minutes. Add the garlic and cook briefly, until fragrant. Add tomatoes, herbs and wine. Deglaze the pan with the liquid, being sure to scrape the browned bits up from the bottom of the pan (yum!). Add chicken back to the pan, add broth, and bring to a boil. Reduce heat and simmer covered, until chicken is fully cooked, about 15 to 20 minutes (maybe even quicker – boneless tends to cook quickly, I find).
  3. Add capers and parsley and serve immediately with rice, pasta or veggies.

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