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!
Serves:
Ingredients
- 1½tbspolive oil
- 2large chicken breast halves,bone in, skin removed
- Kosher salt and pepper,to taste
- 1link cooked sweet Italian chicken sausage,sliced thinly on a bias, used Aidells
- 4cupsmedium head of cauliflower,cut into florets
- 1medium onion,sliced thinly
- 4garlic cloves,sliced thinly
- 4jarred hot cherry peppers,sliced plus 1 tbsp liquid, optional for extra heat
- ⅓cupdry white wine
- 1cupchicken stock,reduced-sodium
- 1sprigrosemary,needles removed and roughly chopped, plus additional for garnish
Instructions
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Pre-heat oven to 375 degrees F.
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Cut chicken in half to make 4 pieces, leaving the bone on.
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Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat.
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Season the chicken with salt and pepper and brown for 2 to 3 minutes per side.
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Remove chicken and set aside.
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Lower heat to medium. Add onion, chicken sausage, cauliflower florets, garlic, and cherry peppers.
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Sauté, stirring frequently, for 2 to 3 minutes until vegetables and sausage start to brown.
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Add the white wine, cherry peppers and additional optional liquid.
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Raise heat and allow to boil for about 2 minutes before adding chicken stock.
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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.
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Cook for 20 to 25 minutes or until chicken reaches 165 degrees F.
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Remove from oven carefully, with towel or kitchen gloves. Serve and enjoy!
Recipe Notes
Replace dry white wine with chicken stock for whole30 and paleo diets.
Nutrition
- 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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