Chicken Scarpariello, a dish that sounds like a melody you can’t get out of your head, is one of those meals that’s both comforting and invigorating—a bit like finding an old sweater on a brisk autumn day. I remember the first time I tried it, a decade ago, at a tiny Italian bistro tucked away in a corner of Brooklyn. The tangy zest of the peppers mingling with juicy chicken was unforgettable.
Now, with this easy and skinny version, you can bring that same rich flavor to your home without a fuss. Imagine the warmth of a candle-lit dinner, with just a hint of nostalgia, and you’re halfway there.
Steps
- Preheat the oven to 375°F. Cut each chicken breast in half, keeping the bone intact, to create four pieces.
- In a large, oven-safe sauté pan, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in the pan for 2-3 minutes on each side. Remove the chicken and set it aside.
- Reduce the heat to medium and add the sliced onion, thinly sliced chicken sausage, cauliflower florets, garlic, and cherry peppers to the pan. Cook while stirring frequently for 2-3 minutes until the ingredients begin to brown.
- Pour in the white wine and any additional cherry pepper liquid if desired. Increase the heat to bring the mixture to a boil for about 2 minutes, then add chicken stock.
- Return the chicken pieces to the pan, placing them bone side down. Sprinkle chopped rosemary over the top, bring the mixture to a boil again, then transfer the pan to the oven.
- Bake uncovered for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. Carefully remove the pan from the oven, using towels or kitchen gloves, and serve the dish warm.
Ingredients
- 1 1/2 tablespoons olive oil
- 2 large chicken breast halves, bone-in, skin removed
- Kosher salt and pepper, to taste
- 1 cooked sweet Italian chicken sausage link, thinly sliced on a bias
- 1/2 medium head of cauliflower, cut into florets (approximately 4 cups)
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 4 jarred hot cherry peppers, sliced, plus 1 tablespoon of the liquid (optional for extra heat)
- 1/3 cup dry white wine (substitute with chicken stock for Whole30 or paleo)
- 1 cup reduced-sodium chicken stock
- 1 sprig rosemary, needles removed and roughly chopped, plus extra for garnish
Nutritional Values
Calories: 1132 kcal | Carbohydrates: 36 g | Protein: 128 g | Fat: 48 g | Saturated Fat: 2.8 g | Cholesterol: 332 mg | Sodium: 1860 mg | Fiber: 12 g | Sugar: 4 g
FAQ
- Can I make Chicken Scarpariello less spicy?
- Absolutely! You can easily adjust the spice level of this dish. Consider reducing the number of cherry peppers used, omit their extra liquid, or substitute them with milder red bell peppers for a softer heat.
- Is this recipe suitable for a gluten-free diet?
- Yes, this Chicken Scarpariello recipe is gluten-free. It has been designed to accommodate those with celiac disease or other gluten-related health issues.
- What can I use as a substitute for white wine?
- If you’re following a Whole30 or paleo diet, you can replace the dry white wine with chicken stock. This alternative maintains the dish’s richness without compromising dietary restrictions.
- How can I keep the chicken tender without the skin?
- The chicken breast remains tender by cooking it on the bone. Removing the skin reduces fat content while keeping the meat juicy and flavorful.
- Can the cauliflower be replaced with another vegetable?
- While cauliflower is recommended due to its ability to withstand the braising process, you can experiment with other sturdy vegetables, such as broccoli or Brussels sprouts, to suit your preference.
Tips
- To keep the chicken tender while reducing fat, remove the skin but keep the bone intact during cooking.
- For a lower-carb alternative to traditional potatoes, use cauliflower florets, which hold up well during the braising process and absorb the dish’s flavorful seasonings.
- Adjust the spice level by varying the amount of cherry peppers or substituting with milder red bell peppers if preferred.
- When substituting wine for a Whole30 or paleo-friendly version, use chicken stock to maintain the dish’s rich taste.
Equipment
- Oven-safe sauté pan with straight sides
- Meat thermometer (to ensure chicken reaches 165°F)
- Kitchen gloves or oven mitts (for handling hot cookware)
