Go Back
roman chicken
Sarah Erickson

Paleo Roman-Style Chicken Recipe with Bell Peppers

This has become one of my family’s favorite weeknight meals! It is so easy to make and checks so many boxes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup cashews
  • 1 1/4 cup hot water
  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon salt plus 1 teaspoon
  • 1/2 teaspoon pepper plus 1/2 teaspoon
  • 1/4 cup olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 3 ounces prosciutto chopped
  • 2 cloves garlic chopped
  • 1/4 cup white wine optional, not paleo
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1 cup chicken stock
  • juice from one lemon
  • 2 tablespoons arrowroot
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves

Method
 

  1. Make cashew cream by placing cashews in a heat proof bowl and cover with 1 1/4 cup boiling water. Set aside for at least 30 minutes while you prepare the rest of the dish. Once softened, puree in a blender for later use in recipe.
  2. Season chicken with 1/2 teaspoon each salt and black pepper. In a Dutch oven or heavy-bottomed, large skillet, heat olive oil over medium heat. When oil is hot, brown chicken on both sides being sure that chicken is in a single layer. Remove from pan and set aside.
  3. Using the same pot or pan over medium heat, add the sliced peppers and prosciutto. Cook for about 5 minutes until the peppers have browned and the prosciutto is cooked. Add garlic, fresh thyme and oregano and cook for 30-60 seconds.
  4. If using, add white wine and deglaze pan (optional). Add the tomatoes and broth. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
  5. Add chicken back to the pan or pot and add the stock. Bring to a boil over high heat. Reduce to low heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Chicken is done when cooked to 165 degrees Fahrenheit.
  6. To the cashew cream, add juice from one freshly squeezed lemon and arrowroot powder vigorously stirring to fully combine. Pour over chicken and sauce and stir to fully combine. Allow to simmer for 3-5 minutes while mixture thickens. Taste test and adjust seasonings, adding more salt if needed. Also, feel free to add more broth until desired thickness of sauce is achieved.
  7. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Notes

I usually intentionally overcook the chicken an extra 5-10 minutes.  This breaks down the muscle fibers of the chicken created and extra juicy and tender chicken breast.  If going this route, use a spoon to break the chicken into large chunks.  It's similar to a hearty stew when prepared this way.  Serving big chicken pieces over your favorite pasta or zoodles slathered in sauce it what makes this dish so delicious!