Chicken Scarpariello
User Reviews
5
Chicken Scarpariello
Description
Chicken Scarpariello features skinless, boneless chicken thighs dusted with flour and seared to a brown crust, paired with browned sweet Italian sausage. Vegetables including sliced sweet onions, bell peppers, minced garlic, and pickled hot cherry peppers are sautéed to build flavor. A sauce forms by adding chicken broth and reducing it to concentrate, followed by stirring in lemon juice and butter to create a rich yet bright finish. The dish finishes by returning the meats to the pan, allowing the flavors to meld and the sauce to coat them.
The preparation balances savory and tangy elements with a touch of heat from the cherry peppers, producing tender chicken and sausage with a glossy, flavorful sauce. This recipe suits serving over rice, polenta, or alongside crusty bread to soak up the sauce. It’s a one-pan dish that emphasizes bold, layered flavors with a manageable cooking process.
Ingredients
- 2 Tablespoons olive oil
- 3 Tablespoons all-purpose flour for dusting
- 1 lb chicken thigh skinless, boneless
- 8 oz Italian sausage ground, sweet
- 1 sweet onion sliced
- 2 bell pepper sliced
- 4 garlic minced, cloves
- 1 teaspoons oregano dried
- 1.5 cups chicken broth low sodium
- 2 Tablespoons lemon juice fresh
- 2 Tablespoons butter unsalted
- 4 hot sweet cherry peppers sliced, or other pickled peppers
- salt to taste
- black pepper to taste, fresh ground
Instructions
- Add olive oil to a large sauté pan over medium high heat.
- Season the chicken with salt and pepper and sprinkle with flour, toss to coat the chicken in the flour.
- When oil is hot, sear the chicken until browned on the outside and cooked through, about 5 minutes per side. Remove chicken from pan.
- Add sausage to pan and brown. When cooked through, remove from pan.
- Add onions and bell pepper to pan, saute 5 minutes, or until starting to soften. Add the garlic, hot peppers and oregano and cook for 30 seconds, until the garlic is fragrant.
- Add the chicken broth to the skillet and cook over high heat, scraping the bottom of that pan, until reduced by half, about 5 minutes.
- Add the butter and lemon juice and stir until fully blended.
- Return sausage and chicken to the pan, stir to coat everything in the sauce and cook for 2-3 more minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 530kcal | 27% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 166mg | 55% |
| Sodium | 553mg | 23% |
| Potassium | 733mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2065IU | 41% |
| Vitamin C | 85mg | 94% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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