Roman Chicken Recipe

5 from 2 votes

Roman Chicken combines rich pancetta, tender chicken, and bell peppers in a flavorful sauce, inspired by the flavors of Rome, paired with creamy, cheesy orzo for a comforting and filling dish.

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Cuisine: European

Servings:

Calories: 998kcal

Author: Linda

Ingredients

For the Cheesy Orzo

1 pound dried orzo
1/2 cup 2% Greek yogurt
1 cup Sargento Chef's Blend Shredded 6 Cheese Italian
2 tablespoons extra virgin olive oil

For the Roman Chicken

4 large boneless skinless chicken breast
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon salted butter
1 tablespoon extra virgin olive oil
1 yellow onion vertically sliced
3 bell peppers any combination of red, yellow, and orange, sliced
2 tablespoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3/4 cup low sodium chicken broth
1/4 cup dry white wine
1 14 ounce can no-salt-added diced tomatoes, undrained
5 ounces diced pancetta

Instructions

Cook the orzo according to package directions. Turn off the heat, drain, and return to the pot. Toss with Greek yogurt, Sargento Chef's Blend Shredded 6 Cheese Italian, and olive oil. Cover to keep warm.
Meanwhile, season the chicken breasts with salt and pepper, then dredge lightly in flour. Heat the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken in the pan and let it cook until browned, about 90-120 seconds per side. Remove the chicken from the pan and set aside.
Add the onion, peppers, and pancetta to the pan. Sauté for 5 minutes. Add the garlic, oregano, and red pepper flakes. Sauté for 30 seconds, then pour in the broth, wine, and canned tomatoes.
Allow the contents to come to a boil, then reduce the heat to medium and return the chicken pieces to the pan. Cover and cook for 10 minutes. Remove the lid and cook for another 10 minutes. Serve with cheesy orzo.

Notes

To store Roman Style Chicken, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. You can also freeze it in a freezer-safe container for up to 3 months.

To reheat, thaw in the fridge overnight, then warm on the stovetop or in the microwave until heated through. For the best texture, reheat slowly to maintain the tenderness of the chicken.

Nutrition