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Italian chicken in a casserole dish ready to serve.

Stove-top Italian Chicken

Chicken main course meal featuring Italian spices.
Course Chicken, Main Course
Cuisine American
Keyword stove-top Italian chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 538kcal
Author Joe Boyle


  • 4 8 oz chicken breasts, boneless, skinless
  • 1 tbsp extra virgin olive oil
  • 2 slices thick cut bacon, chopped to 1/2" pieces
  • 1 red bell pepper, sliced lengthwise
  • 1 yellow bell pepper sliced lengthwise
  • 2 garlic cloves, minced
  • 1 15 oz can diced tomatoes
  • 1/4 cup dry white wine
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1/2 cup chicken broth
  • 2 tbsp capers, rinsed
  • 1/4 cup Italian parsley, chopped
  • salt and pepper
  • 1 cup white rice, uncooked
  • 1/2 tsp red pepper flakes, *optional


  • Use a large, heavy, lidded casserole pan or skillet on medium heat and add the olive oil. Salt and pepper both sides of the chicken and brown each side, 3 to 4 minutes per side. Remove the breasts to a plate.
  • Next add the bacon pieces to the skillet and cook until browned, 5 minutes. Add the bell pepper and lightly salt and pepper. Cook 4 minutes to soften then add the minced garlic and cook for 30 seconds.
  • Stir in the white wine and the diced tomatoes and use a wooden spoon to scrape up the browned bits from the skillet and bring to a boil. Add the thyme and oregano and cook for 3 or 4 minutes.
  • Add the chicken broth and place the chicken breasts back in the skillet. Bring to a simmer and cover to completely cook the chicken, 20 to 30 minutes. Check the temperature of the breasts using an instant read thermometer. (FDA recommends 165° internal temperature. For chicken breasts I prefer 145° to keep them tender.)
  • While the chicken simmers, cook the white rice according to package directions and keep warm.
  • Remove the skillet from the heat and stir in the capers and sprinkle with chopped parsley. Taste and adjust salt and pepper seasoning. Serve hot over rice.


  1. You can make this dish a day ahead, just don't add the capers and parsley until it is reheated. Cook the dish per the instructions then allow to cool, then refrigerate. Reheat in a skillet and add a bit more chicken broth if desired. 
  2. Add red pepper flakes for extra heat if desired.
  3. The nutrition information is based on 4 servings, (4 breasts and ingredient amounts per the recipe), with a 3/4 cup bed of cooked white rice. I only cooked 2 chicken breasts...one for me and one for MaryJo. (We always have way too many leftovers.)
  4. Recipe adapted from Giada de Laurentiis.


Calories: 538kcal