Recipe Review

Giada De Laurentiis’ “Roman-Style Chicken” Has Hundreds of 5-Star Reviews — And Yes, It’s That Good

published Sep 6, 2023
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Overhead photo of Giada's Roman Style Chicken in red dutch oven
Credit: Nathan Hutsenpiller

Italian cuisine is the gift that keeps on giving — always delicious, filling, and sometimes, just a bit over the top in the best way. Now that we’re heading into the colder months, a good hearty meal that captures the essence of Italy is just what I’ve been looking for to spruce up my weekly dinner plans.  

After coming across this delicious-looking Roman-Style Chicken recipe created by the talented Giada De Laurentiis, I knew that I’d found just what I was looking for. The Food Network star and chef behind Giadzy uses minimal ingredients for this recipe and manages to bring out the best parts of Italian cuisine in the process. Ready to be instantly transported to Italy, I jumped right into the recipe. 

Get the recipe: Giada De Laurentiis’ Roman-Style-Chicken

How to Make Roman-Style Chicken

This recipe calls for the use of both chicken breasts and chicken thighs. Traditionally, Roman-Style Chicken is prepared using skinless, bone-in chicken breasts and thighs, though you can opt for the boneless versions if you prefer. Start by seasoning chicken with salt and pepper. Coat the bottom of a large skillet with olive oil and set the burner to medium heat. When the oil is hot, place the chicken on the skillet and brown both sides. Once browned, remove the chicken and set aside.

With the skillet still over medium heat, add the sliced peppers and chopped prosciutto, and cook for about 5 minutes or until the peppers have browned and the prosciutto is crisp. Add garlic and continue to cook for 1 minute before adding diced tomatoes, a little bit of white wine, and herbs. 

Now you’ll want to go ahead and return the chicken to the skillet, and bring the entire mixture to a boil. Once boiling, reduce the heat to low and let it simmer, covered, for about 20 to 30 minutes. When the chicken has reached an internal temperature of 165°, you’re ready to serve. Garnish with some capers and extra parsley and enjoy!

My Honest Review of Roman-Style Chicken

Going into this recipe, I was fairly confident that I would thoroughly enjoy eating it. The simple ingredient list made the recipe very approachable, and the rich sauce created by the mixture of chicken stock, tomatoes, and white wine was seriously worth writing home about. Despite its simplicity, the dish is an absolute showstopper. 

My roommates and I devoured the entire skillet in one night, though the leftovers can be stored in the refrigerator overnight, allowing the juices of the sauce to incorporate even more with the chicken. Honestly, who doesn’t love a recipe that gets better after a day?

Credit: Nathan Hutsenpiller

Two Tips for Making Roman-Style Chicken

  • Bone-in or boneless. Even though traditionally this recipe is meant to be prepared with bone-in chicken breasts and thighs, I personally opted for the boneless version and had zero issues during the cooking process. The bones do add more to the overall flavor of the recipe, but from firsthand experience, I can say that it isn’t a problem if you don’t want them in your chicken.
  • Prepare the night before. While it’s totally acceptable to dig into this recipe once you’ve finished cooking, letting the chicken sit overnight in the refrigerator will result in a much more flavorful meal the next day. When ready, reheat the chicken and let it simmer over medium heat before serving.