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.
Working from home can get pretty quiet, so I usually have the TV on for background noise. As a fan of cooking shows, I was excited when I heard about the Chopped at Home Contest with Sargento Cheese. The challenge was to create a recipe using four ingredients from your “basket,” and I couldn’t wait to get started.
Table of Contents
Why I Love This Roman Style Chicken
- Creamy orzo on the side makes it even better.
- Leftovers taste amazing the next day!
- Everyone at the table will enjoy it—kid and adult-approved!
Recipe Ingredients
Pancetta – This cured Italian bacon adds a salty, smoky taste that deepens the flavor of the dish.
Bell Peppers – A mix of red bell pepper, orange, and yellow bell peppers adds a subtle sweetness and bright color.
Diced Tomatoes – Use no-salt-added diced tomatoes to control sodium levels.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Capers – Adding 2 tablespoons capers can bring a tangy, briny flavor that pairs well with the chicken and tomatoes.
Herb Garnishes – You can use fresh herbs like parsley, basil, thyme, rosemary, or fresh oregano leaves to bring out a herbal touch.
How to Make Roman Chicken
Step #1: 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.
Step #2: 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.
Step #3: 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.
Step #4: 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.
Expert Tips
Deglaze the Pan Properly – After cooking the pancetta and veggies, use white wine or broth to deglaze the bottom of the pan. Scrape up the browned bits with a wooden spoon for extra flavor.
Caramelize the Bell Peppers – Let the peppers soften and caramelize slightly. This gives them a richer sweetness and enhances the overall flavor.
Simmer Slowly – After returning the chicken to the skillet, allow it to simmer gently. This slow-cooking method helps the chicken tenderize and soak up the rich flavors.
FAQs
Pancetta or bacon works great! The flavors are a bit different, but both add a delicious, savory depth to the dish.
I prefer the chicken breasts, but boneless skinless chicken thighs or bone-in, skin-on thighs or drumsticks are also great options. Just adjust the cooking time slightly to keep everything tender and perfect.
Cheesy orzo is a perfect match! Mashed potatoes, roasted veggies, or a simple salad also work, and don’t forget the crusty bread to soak up the rich sauce.
Storage Information
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.
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Roman Chicken Recipe
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
Nutrition
