Roman Chicken with Peppers and Onions
Roman Chicken with Peppers and Onions – Tender chicken breasts, sweet peppers, salty capers, and prosciutto are seared in one skillet for a quick and easy weeknight dinner that happens to be low carb!
We all love (and need) a robust roster of quick and easy dinner recipes to get us through the week. Those dishes that are on the table in 30-ish minutes are must-haves if you have a busy family and/or hectic work schedule. Because, hey – a household has to eat!
But just because a meal is fast to make doesn’t mean it has to lack flavor. With a combo of fresh produce and pantry staples, plus a cast-iron skillet, there is an endless number of bold and delicious dinners to create in a snap.
This Roman chicken recipe is a prime example of the bright flavors you can get in half an hour with just a handful of ingredients!
Skillet Chicken Breasts with Onions and Peppers
Roman chicken is a fabulous midweek meal you can serve as a low carb dinner with healthy sides, or carb it up for a super comforting dish.
It features prosciutto and capers mixed into seared peppers and onions, so you’ve got a salty savory topping that really elevates basic pan-seared chicken.
Everything is quickly cooked in one cast-iron skillet, which makes cooking and cleaning a breeze. Go ahead and add this recipe to your cache of weeknight meals… I’m sure it will quickly make its way to the top of the list!
Ingredients You Need
- Olive oil – or other preferred neutral-flavored high heat oil
- Chicken breasts – boneless and skinless
- Prosciutto – can sub with cooked diced ham, bacon, or pancetta
- Bell peppers – three different colors, seeded and sliced
- Onion – sliced
- Garlic – minced
- Canned diced tomatoes – low or no sodium
- Chicken broth – low or no sodium
- Balsamic vinegar – for a great tanginess to balance the salty and sweet flavors
- Italian seasoning – store-bought or homemade
- Capers – drained
- Parsley – fresh, chopped
- Red pepper – crushed
- Salt and pepper
How to Make Roman Chicken in a Cast Iron Skillet
First, set a large cast-iron skillet over medium heat. Add 2 tablespoons of oil to the skillet.
Salt and pepper the chicken on both sides.
Note: Don’t over salt. The prosciutto and capers add a lot of saltiness to this dish, so take it easy when salting the chicken breasts.
Once the oil is hot, place the chicken in the skillet and pan-fry for 5 minutes per side.
Meanwhile, cut (or tear) the prosciutto into pieces. Then seed the bell peppers and cut them into long half-inch strips. Slice the onions and mince the garlic.
Once the chicken breasts have cooked for a total of 10 minutes, move them to a holding plate.
Add the remaining 2 tablespoons of oil to the skillet. Then place the prosciutto in the skillet and sauté for one minute. Add in the sliced peppers, onions, and garlic. Sauté for 3-5 minutes to soften.
Once the onions are soft, pour in the diced tomatoes with juices, chicken broth, balsamic vinegar, Italian seasoning, capers, and crushed red pepper.
Get the Complete (Printable) Roman Chicken with Peppers and Onions Recipe Below. Enjoy!
Bring to a simmer.
Now place the chicken breasts back in the pan sauce. Simmer another 2 to 3 minutes to warm the chicken.
Then turn off the heat and sprinkle with fresh parsley.
And that’s it! The dish is done and ready to serve warm in about 30 minutes.
Frequently Asked Questions
Yes, it is! There is no breading needed to make this cast iron skillet chicken breast recipe, so it’s naturally GF-friendly and low carb.
Keep things low carb by serving with roasted broccoli, broccoli rice, or mashed cauliflower. For a carb-a-licious meal enjoy it with fluffy mashed potatoes or steamed white rice.
Leftovers will keep well for up to 3-4 days in the refrigerator. Reheat on the stovetop or in the microwave. But be aware that the peppers will soften more when reheated.
Looking for More Quick and Easy Chicken Dinner Recipes?
- Perfect Baked Chicken Thighs Recipe
- Roasted Red Pepper Chicken Skillet
- Smothered Chicken Recipe (Chicken and Gravy)
- Low Carb Market Chicken Skillet
- Italian Chicken Cutlets (Baked or Pan Fried!)
Roman Chicken with Peppers and Onions
Ingredients
- 4 tablespoons olive oil divided
- 4 average-sized boneless chicken breasts
- 3 ounces prosciutto
- 3 bell peppers seeded and sliced (pick 3 colors)
- ½ cup sliced onion
- 3-4 cloves garlic minced
- 15 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 3 tablespoons capers drained
- 2 tablespoons parsley
- ¼ – ½ teaspoon crushed red pepper
- Salt and pepper
Instructions
- Set a large cast iron skillet over medium heat. Add 2 tablespoons of oil to the skillet. Salt and pepper the chicken on both sides. Once the oil is hot, placed the chicken in the skillet and pan-fry for 5 minutes per side.
- Meanwhile, cut (or tear) the prosciutto into pieces. Then seed the bell peppers and cut them into long half-inch strips. Slice the onions and mince the garlic.
- Once the chicken breasts have cooked for a total of 10 minutes, move them to a holding plate.
- Add the remaining 2 tablespoons of oil to the skillet. Then place the prosciutto in the skillet and sauté for one minute. Add in the sliced peppers, onions, and garlic. Sauté for 3-5 minutes to soften.
- Once the onions are soft, pour in the diced tomatoes with juices, chicken broth, balsamic vinegar, Italian seasoning, capers, and crushed red pepper. Bring to a simmer.
- Place the chicken breasts back in the pan sauce. Simmer another 2 to 3 minutes to warm the chicken. Then turn off the heat and sprinkle with fresh parsley. Serve warm.
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Notes
Nutrition
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