Roman Chicken with Peppers and Onions

Roman Chicken with Peppers and Onions – Tender chicken breasts, sweet peppers, salty capers, and prosciutto are seared in one skillet for a quick and easy weeknight dinner that happens to be low carb!

We as a whole love (and need) a powerful list of speedy and simple supper plans to help us through the week. Those dishes that are on the table in 30-ish minutes are absolute necessities assuming you have a bustling family or potentially rushed work plan. Since, hello - a family needs to eat!

However, on the grounds that supper is quick to make doesn't mean it needs to need flavor. With a combo of new production and storage room staples, in addition to a cast-iron skillet, there is an interminable number of striking and scrumptious suppers to make in a snap.

This Roman chicken formula is a perfect representation of the brilliant flavors you can get in 30 minutes with simply a modest bunch of fixings!

Skillet Chicken Breasts with Onions and Peppers

Roman chicken is an astonishing midweek supper you can fill in as a low carb supper with sound sides, or carb it up for a very soothing dish.

It highlights prosciutto and tricks blended into singed peppers and onions, so you have a pungent flavorful garnish that truly hoists fundamental skillet burned chicken.

Everything is immediately cooked in one solid metal skillet, which makes cooking and cleaning a breeze. Feel free to add this formula to your reserve of weeknight suppers… I'm certain it will rapidly advance toward the first spot on the list!

Ingredients:

How to Make Roman Chicken in a Cast Iron Skillet

To begin with, set a huge cast-iron skillet over medium hotness. Add 2 tablespoons of oil to the skillet.

Salt and pepper the chicken on the two sides.

Note: Don't over salt. The prosciutto and tricks add a ton of pungency to this dish, so relax while salting the chicken bosoms.

When the oil is hot, place the chicken in the skillet and sauté for 5 minutes for each side.

Meanwhile, cut (or tear) the prosciutto into pieces. Then, at that point, seed the chime peppers and cut them into long half-inch strips. Cut the onions and mince the garlic.

When the chicken bosoms have cooked for a total of 10 minutes, move them to a holding plate.

Add the leftover 2 tablespoons of oil to the skillet. Then, at that point, place the prosciutto in the skillet and sauté briefly. Include the cut peppers, onions, and garlic. Sauté for 3-5 minutes to relax.

When the onions are delicate, pour in the diced tomatoes with juices, chicken stock, balsamic vinegar, Italian flavoring, tricks, and squashed red pepper.

Bring to a stew.

Presently place the chicken bosoms back in the container sauce. Stew one more 2 to 3 minutes to warm the chicken.

Then, at that point, switch off the hotness and sprinkle with new parsley.

What's more that is it! The dish is done and prepared to serve warm in around 30 minutes.