Quick Roman Chicken Breasts With Rosemary Potatoes

Roman Chicken Breasts With Rosemary Potatoes

Are you looking for a flavorful chicken breast recipe for dinner this week? 

You are going to love this mouthwatering roman chicken recipe with rosemary potatoes.

It simmers in a rich tomato sauce with crispy prosciutto, bell peppers and bold Italian seasonings.

Garnished with tangy capers this is the perfect weeknight dinner when paired with simple rosemary potatoes.

I know you’re busy, so I’ll spare you any more commentary and hit you with the recipe directly below.

But to make sure yours turns out to perfection, take a peek at the recipe walk through below for the dish on all the details.

Let’s get to it!

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Roman Chicken w/ Rosemary Potatoes

Ingredients

• 6 Boneless Skinless Chicken Breasts
• 1 tsp Garlic Salt
• 1 tsp Onion Salt
• 1 tsp Italian Seasoning
• 1/2 tsp Pepper
• 3 Tbs Extra Virgin Olive Oil
• 1 4-6oz package Prosciutto
• 1/2 cup White Wine
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 Yellow Onion
• 2 Garlic Cloves
• 1 tsp Salt
• 2 Cans Diced Tomatoes
• 1 Cup Chicken Stock
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Oregano
• 2-3 Tbs. Capers

Rosemary Potatoes

• 8-10 small Red Potatoes, Diced
• 3-4 Tbs Extra Virgin Olive Oil
• 2 tsp Salt
• 1 tsp Pepper
• 1 Tbs Dried Crushed Rosemary
• 1 Yellow Onion

Instructions

1. Preheat oven to 400 degrees convection bake, (425 degree regular oven). Cube red potatoes and onion and spread on a large baking sheet. Season liberally with olive oil, salt, pepper and crushed rosemary. Bake 40-50 minutes until potatoes are tender.

2. While potatoes are baking, start prepping and seasoning your chicken breasts. Trim off excess fat, pound to an even thickness, and season with garlic salt, onion salt, Italian seasoning and pepper.

3. In a large electric skillet or stovetop pan, sear chicken breasts on high heat until well caramelized. Transfer to a pan to rest. Repeat process by quickly searing prosciutto until crispy (2-3 minutes) transfer to pan to rest with chicken.

4. While the pan remains on high heat, sear onions and bell peppers until caramelized and tender. Add minced garlic to the last 1-2 minutes of cooking time.

5. Deglaze pan by adding white wine, followed by diced tomatoes and chicken stock. Whisk well removing browned bits from the bottom of the pan. Season with salt, pepper, thyme, and oregano and reduce heat to a simmer.

6. Return seared chicken and prosciutto to the tomato mixture. Allow to simmer uncovered for 15-20 minutes until chicken is cooked through and the tomato sauce has reduced to a thicker consistency. (Can leave on low for up to a couple of hours)

7. Garnish chicken with pickled capers when serving.

Roman Chicken Breasts & Rosemary Potatoes Recipe Walkthrough

This is one of the most flavorful chicken breast recipes ever!

If you are a fan of tangy tomato based dishes you are going to love this.  

Paired with simple rosemary potatoes and piece of crunchy french bread, your weeknights have never tasted better.

Let’s get down to the details.

I start this meal by getting my potatoes roasting away in the oven.

They are so fragrant and delicious.

Simply dice red potatoes and liberally season with extra virgin olive oil, salt, pepper, and crushed rosemary.

While those are baking away, start prepping your chicken breasts.

Season both sides, trim excess fat, and pound to an even thickness.

A chicken breast that is too thick or unevenly sized can reduce tenderness and flavor.

I often butterfly some of the larger boneless skinless chicken breasts to keep cooking time minimal and to allow maximum flavor to soak in. 

Next up quickly prep your peppers and onions for a quick sear.

Unpackage your prosciutto and have it ready to hit the hot pan as well. 

The hotter the better when searing your chicken breasts. 

Use a high heat oil, and allow plenty of searing time before turning the chicken breasts.

You want a caramel brown color to develop and some caramelization on the bottom of the pan as well. 

After your chicken has been seared on both sides, transfer to a plate to rest.  

Repeat the same process with the prosciutto until crispy, usually one a couple of minutes.

White pan is hot, sear onions and peppers until caramelized and season well with salt and pepper.

Add white wine to deglaze the pan, promptly followed by diced tomatoes chicken broth and seasonings. 

Reduce mixture to a simmer, and stir well.

Return chicken breasts and prosciutto to the pan and allow it to simmer uncovered for 20+ minutes.

During this time the chicken will tenderize and cook through and the tomato sauce will reduce and slightly thicken.

This can be left on very low for a couple of hours if needed!

Sprinkle with pickled capers and serve next to roasted rosemary potatoes.

You all ready know to remove them from the oven when they are fork tender and it’s time to eat. 😉

I’d highly recommend you pour yourself a glass of that white wine bottle you opened earlier.

Just sayin. 😉

Cheers my friends!

For more quick weeknight dinners, check out this post.

<3 Ang