How To Make Skinny Chicken Scarpariello
Go Italian by giving this homely Chicken Scarpariello a try! This uses lean chicken breast and cauliflowers resulting in a dish you can’t wait to serve!
Pre-heat oven to 375 degrees F.
Cut chicken in half to make 4 pieces, leaving the bone on.
Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat.
Season the chicken with salt and pepper and brown for 2 to 3 minutes per side.
Remove chicken and set aside.
Lower heat to medium. Add onion, chicken sausage, cauliflower florets, garlic, and cherry peppers.
Sauté, stirring frequently, for 2 to 3 minutes until vegetables and sausage start to brown.
Add the white wine, cherry peppers and additional optional liquid.
Raise heat and allow to boil for about 2 minutes before adding chicken stock.
Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
Cook for 20 to 25 minutes or until chicken reaches 165 degrees F.
Remove from oven carefully, with towel or kitchen gloves. Serve and enjoy!
Replace dry white wine with chicken stock for whole30 and paleo diets.
- Calories: 262.75kcal
- Fat: 13.28g
- Saturated Fat: 3.01g
- Trans Fat: 0.07g
- Monounsaturated Fat: 6.86g
- Polyunsaturated Fat: 2.34g
- Carbohydrates: 16.12g
- Fiber: 4.42g
- Sugar: 6.23g
- Protein: 18.03g
- Cholesterol: 47.40mg
- Sodium: 828.11mg
- Calcium: 66.22mg
- Potassium: 718.33mg
- Iron: 2.60mg
- Vitamin A: 103.54µg
- Vitamin C: 110.97mg
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