Name: Roman Chicken with Peppers Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2½ pounds chicken pieces; 3 bell peppers; 1 onion; 2 cloves garlic; 3 tablespoons extra virgin olive oil; ½ cup dry white wine; 1 cup tomato passata; 1½ teaspoons salt; ¼ teaspoon ground black pepper

There’s something incredibly comforting about this Roman Chicken with Peppers Recipe. The tender chicken braised slowly with sweet bell peppers and rich tomato passata fills your kitchen with inviting aromas that promise a simple yet satisfying meal you’ll want to come back to again and again.

The image shows a black bowl filled with a rich, tomato-based stew containing large pieces of chicken covered in a shiny orange-red sauce. Mixed in with the chicken are soft, sliced yellow and red bell peppers and chunks of cooked tomatoes, all soaked in the thick sauce. The bowl sits on a green cloth, and in the background, there is a wooden board with slices of white bread. The surface underneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roman Chicken with Peppers Recipe
Top Tip
How to Serve Roman Chicken with Peppers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roman Chicken with Peppers Recipe

Why You'll Love This Recipe

This Roman Chicken with Peppers Recipe is one of those dishes that feels like a warm hug from the Italian countryside—simple ingredients cooked thoughtfully to bring out their best. I love that it’s approachable for cooks at any level but yields restaurant-quality flavor.

Deep, layered flavors: Browning the chicken first builds a rich savory base that makes the sauce come alive.
Perfect balance of sweetness and acidity: The bell peppers and tomato passata mingle beautifully, creating a sauce that’s both bright and comforting.
One-pan convenience: Everything cooks in one skillet, making cleanup easy and fuss-free—ideal for weekday dinners or cozy weekend meals.
Customizable and forgiving: You can tweak seasoning, pepper colors, or add herbs depending on what’s in your pantry, making it your own every time.

Ingredients & Why They Work

Each ingredient in this Roman Chicken with Peppers Recipe plays a special role in building flavor and texture. From earthy chicken to sweet peppers and tangy tomato, they blend into a comforting sauce that clings beautifully to tender meat.

Flat lay of fresh raw chicken pieces with pale pink skin and natural texture, three whole bell peppers in vibrant red, yellow, and green colors, a whole yellow onion with smooth papery skin, two whole uncracked brown garlic cloves, extra virgin olive oil in a small simple white ceramic bowl with a golden green hue, dry white wine in a small white ceramic bowl with a pale straw color, smooth bright red tomato passata in a small white ceramic bowl, fine white salt crystals in a tiny white ceramic bowl, and ground black pepper in a small white ceramic bowl, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken pieces: I prefer bone-in pieces for juiciness and flavor, but boneless works too if you’re short on time.
Bell peppers: Red, yellow, and orange peppers offer sweetness and vibrant color; green can be used but is slightly bitter.
Onion: Adds a savory sweetness that melts into the sauce as it cooks.
Garlic: Fresh cloves bring warmth and aroma; garlic powder can substitute in a pinch.
Extra virgin olive oil: Use a good quality one—it’s the foundation for browning and adds subtle fruity notes.
Dry white wine: Adds acidity and depth to brighten the dish; if avoiding alcohol, chicken broth with a splash of vinegar works.
Tomato passata: Smooth and naturally sweet, it forms a rich base for the sauce without overpowering the other flavors.
Salt and black pepper: Essential seasoning to balance and highlight each ingredient’s flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

When I make this Roman Chicken with Peppers Recipe, I often like to experiment a bit depending on the season or what I have on hand. It’s a wonderfully flexible base to suit your tastes.

Variation: Sometimes I add a pinch of red pepper flakes for a slight kick, which balances the sweetness of the peppers beautifully.
Herbs: Fresh rosemary or thyme stirred in near the end elevates the sauce with an earthy aroma.
Vegetables: For a heartier meal, I’ve tossed in some sliced mushrooms or zucchini—just add them with the peppers.
Dietary tweaks: If you prefer white meat, boneless chicken breasts work but watch the cooking time to avoid drying out.

Step-by-Step: How I Make Roman Chicken with Peppers Recipe

The image shows two pieces of cooked chicken drumsticks covered in thick orange-red sauce, placed on top of sliced red and yellow bell peppers in a shallow white plate. A silver fork lies on the left side of the plate. In the background, there is another white bowl partially visible with more chicken drumsticks in sauce. The surface underneath has a white marbled texture with a green cloth napkin partially under the plates. The dish looks warm and slightly glossy. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep with care for the best flavor

Before cooking, I like to trim any excess skin from the chicken and give it a thorough pat dry. This helps reduce oil splatter and promotes a gorgeous golden crust when browning. While it’s a bit of extra work, trust me, it pays off in flavor and texture.

Step 2: Slice your veggies just right

Wash the bell peppers, halve them, remove seeds and membranes, then slice into thick strips. I find thicker slices hold up better during slow cooking and add a lovely bite. Peel and slice the onion into thin wedges, and peel the garlic cloves whole to infuse the sauce gently.

Step 3: Brown the chicken evenly

Heat the olive oil over medium-high heat in a large skillet, then add the chicken pieces in a single layer. Take your time here—about 10–15 minutes—to brown all sides well. That golden crust locks in juices and creates depth that’s absolutely essential for this dish. Don’t rush or crowd the pan.

Step 4: Build flavor with onions and garlic

Add the sliced onion and whole garlic cloves to the pan. Cook for about 5 minutes, stirring occasionally, until the onions soften and start to break down. This gentle step melds sweetness and aroma into the base before the liquids go in.

Step 5: Deglaze and simmer gently

Pour in the white wine to deglaze the pan, letting it bubble so the alcohol evaporates and the liquid reduces slightly. Then add the sliced peppers, tomato passata, salt, and pepper. Stir carefully, reduce heat to medium-low, cover, and let everything simmer lightly for 30–40 minutes. Turn the chicken a couple of times to cook evenly and keep the sauce luscious. If the sauce looks dry, splash in a little water.

Step 6: Finish thickening the sauce

After simmering covered, remove the lid to let the sauce thicken and concentrate. Continue turning the chicken until the sauce reduces to a rich, velvety texture—this usually takes an additional 30 minutes. Taste towards the end and adjust salt as needed to balance the natural sweetness of the peppers.

Step 7: Serve and enjoy!

Serve hot with crusty bread to mop up the luscious sauce. I love this with a simple green salad or roasted potatoes—it’s comfort food at its best.

Top Tip

My best advice when making this Roman Chicken with Peppers Recipe is to embrace patience. Slow simmering and careful browning transform straightforward ingredients into an extraordinary meal. Over time, I’ve found a few little tricks that really make a difference:

Don’t skip drying the chicken: It prevents oil splatter and helps you get that coveted golden sear that builds flavor.
Use thick pepper strips: They maintain shape during cooking and bring wonderful texture without turning mushy.
Deglaze carefully: Let the wine bubble long enough to cook off the alcohol so the sauce is silky, not harsh.
Adjust seasoning late: The sweetness of slow-cooked peppers can vary, so tweak salt at the end for perfect balance.

How to Serve Roman Chicken with Peppers Recipe

Garnishes

I typically sprinkle freshly chopped flat-leaf parsley over the dish—it adds a bright herbal note and lovely color contrast. Sometimes a drizzle of high-quality extra virgin olive oil at the end enhances the richness, too.

Side Dishes

This Roman Chicken with Peppers Recipe pairs beautifully with crusty Italian bread for sopping up sauce. I also enjoy it alongside creamy polenta, roasted potatoes, or even a crisp green salad to balance the hearty flavors.

Creative Ways to Present

For special occasions, I've served this dish in rustic individual cast iron skillets, garnished with a lemon wedge for a splash of zest. Layering the peppers artistically atop the chicken before serving adds a pop of color that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in airtight containers in the fridge. The flavors actually deepen overnight, making the dish even tastier the next day! It keeps well for up to 3 days.

Freezing

This recipe freezes beautifully. After cooling, portion it into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to preserve texture and flavor.

Reheating

Reheat leftovers slowly over medium-low heat with a splash of water or broth to revive the sauce. Avoid microwave reheating if you can, as it tends to dry out the chicken. Stir gently until heated through.

Frequently Asked Questions:

Can I use chicken breasts instead of bone-in pieces?

Absolutely! Just watch the cooking time carefully, as boneless breasts cook faster and can dry out if overcooked. Consider adding them later in the process to keep them tender.

What can I substitute for dry white wine?

You can use low-sodium chicken broth with a splash of white wine vinegar or lemon juice as a substitute. This combination provides acidity and depth without alcohol.

Do I need to peel the garlic cloves before cooking?

Peeling the garlic helps it cook evenly and infuse flavor, but you can leave the skins on for a softer, more subtle taste. I prefer peeled cloves for consistent flavor and texture.

Can I make this recipe in advance?

Yes! This dish tastes even better the next day after the flavors meld. Prepare it fully, refrigerate, and gently reheat before serving for a convenient make-ahead meal.

Final Thoughts

Making this Roman Chicken with Peppers Recipe always brings a delicious sense of calm and satisfaction to my kitchen. It's one of those dishes you can share with family and friends, knowing the aromas and flavors will create fond memories. Give it a try—you'll soon see why it's become one of my go-to comfort meals.