Hungry for a cozy, crowd-pleasing meal? Chicken Scarpariello—that beloved Italian-American dish of tender chicken, savory sausage, and tangy peppers—is the ultimate comfort food. Whether you’re craving a quick weeknight dinner or planning a festive gathering, we’ve gathered 32 delightful twists to inspire your next kitchen adventure. Dive in and discover your new favorite version!
Classic Chicken Scarpariello with Sausage and Peppers
Kindly, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, to the comforting ritual of preparing a meal that feels like a warm embrace. This dish, with its humble origins and robust flavors, is a reminder that the simplest gatherings around the table are often the most nourishing, a symphony of savory notes that fills the home with a sense of deep contentment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil
– 1 pound Italian sausage links
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, sliced
– 2 bell peppers (1 red, 1 green), sliced
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 2 tablespoons fresh lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the Italian sausage links and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes; transfer to a plate.
3. Season the chicken thigh pieces evenly with kosher salt and black pepper.
4. In the same skillet, add the remaining 1 tablespoon of olive oil and the seasoned chicken, cooking undisturbed for 4-5 minutes until golden brown on one side.
5. Flip the chicken pieces and cook for another 3-4 minutes until browned on the other side; transfer to the plate with the sausage.
6. Tip: To build flavor, do not clean the skillet, as the browned bits left behind will enrich the sauce.
7. Reduce the heat to medium and add the sliced yellow onion and bell peppers to the skillet, cooking for 6-8 minutes until softened and lightly caramelized.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to release any stuck-on bits, and simmer for 2-3 minutes until reduced by half.
10. Tip: Use a wine you would enjoy drinking, as its quality directly influences the sauce’s depth.
11. Add the chicken broth and bring the mixture to a gentle simmer.
12. Return the cooked sausage and chicken to the skillet, nestling them into the vegetables and liquid.
13. Cover the skillet and simmer over low heat for 20 minutes, allowing the flavors to meld and the chicken to become tender.
14. Uncover the skillet, stir in the fresh lemon juice, and simmer for an additional 5 minutes to slightly thicken the sauce.
15. Tip: For a brighter finish, add the lemon juice just before serving to preserve its vibrant acidity.
16. Remove from heat and sprinkle with chopped fresh parsley.
Perhaps what I love most is the tender chicken, infused with the rich, garlicky broth and the sweet peppers, while the sausage adds a hearty, savory punch. Serve it over a bed of creamy polenta or crusty bread to soak up every last drop of the vibrant sauce, making each bite a comforting celebration of simple, honest ingredients.
Lemon Herb Chicken Scarpariello
Kindly, as the afternoon light fades on this December day, I find myself drawn to the warmth of the kitchen, to the simple, rustic comfort of a dish that feels like a gentle embrace. Lemon Herb Chicken Scarpariello, with its bright citrus and fragrant herbs, is a quiet celebration of flavor, a reminder that the most satisfying meals often come from humble, honest ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken thighs, bone-in, skin-on
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 2 lemons, juiced (about 1/4 cup)
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 2 tbsp unsalted butter
Instructions
1. Pat the chicken thighs completely dry with paper towels, then season all over with the kosher salt and black pepper.
2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs in the skillet skin-side down and cook without moving for 6-8 minutes, until the skin is deeply golden brown and crispy.
4. Flip the chicken and cook for an additional 4-5 minutes to brown the other side, then transfer to a plate. Tip: Resist the urge to move the chicken early; this ensures a perfect, crispy sear.
5. Reduce the heat to medium and add the thinly sliced yellow onion to the skillet. Cook, stirring occasionally, for 5-7 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
7. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.
8. Stir in the chicken broth, fresh lemon juice, chopped rosemary, and thyme leaves. Bring the mixture to a gentle simmer.
9. Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and reduce the heat to maintain a low simmer.
10. Cook for 25-30 minutes, until the chicken is tender and cooked through to an internal temperature of 165°F. Tip: For the most flavorful sauce, let the chicken simmer gently; a rapid boil can make the sauce greasy.
11. Transfer the cooked chicken to a serving platter. Stir the unsalted butter into the sauce in the skillet until melted and slightly thickened, about 1 minute. Tip: Adding butter off the heat creates a silky, rich finish to the sauce.
12. Pour the warm sauce over the chicken on the platter.
Zesty and aromatic, the finished dish offers tender, fall-off-the-bone chicken contrasted by a vibrant, buttery sauce. The rosemary and thyme perfume each bite, while the lemon cuts through the richness beautifully. For a complete meal, serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the glorious sauce.
Spicy Chicken Scarpariello with Jalapenos
Sometimes, the most comforting meals are born from a simple desire to warm both kitchen and soul, especially on a chilly evening when the world outside feels distant. Spicy Chicken Scarpariello, with its lively kick of jalapenos, is one such dish—a humble, hearty skillet meal that simmers into something deeply satisfying, melding tender chicken with bright, piquant peppers in a garlicky pan sauce that begs to be sopped up with bread.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 2 jalapeno peppers, sliced into rings
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1 tbsp fresh lemon juice
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken thighs completely dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
2. Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs to the skillet in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 5–6 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F.
4. Transfer the seared chicken to a clean plate and set aside, covering loosely with foil to keep warm.
5. Reduce the heat to medium and add the sliced onion to the same skillet, cooking for 5 minutes while stirring occasionally until softened and beginning to caramelize.
6. Stir in the minced garlic and sliced jalapenos, cooking for 1 more minute until fragrant.
7. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom, and simmer for 3 minutes until the wine reduces by half.
8. Add the chicken broth and fresh lemon juice, bring to a gentle simmer, and cook for 5 minutes to allow the flavors to meld.
9. Return the seared chicken thighs and any accumulated juices to the skillet, spooning the sauce over them, and simmer together for 5 minutes to reheat the chicken thoroughly.
10. Remove the skillet from the heat and swirl in the unsalted butter until melted and emulsified into the sauce, then stir in the chopped fresh parsley.
Zesty and robust, the chicken emerges succulent and infused with the jalapenos’ gentle heat, while the pan sauce clings silkily to each bite. For a comforting twist, serve it over a bed of creamy polenta or with crusty bread to savor every last drop of the garlicky, peppery broth.
One-Pan Chicken Scarpariello with Potatoes
Gently, as the afternoon light fades on this December day, I find myself drawn to the kitchen, to the quiet comfort of a single pan that promises both simplicity and deep, savory satisfaction. This dish, with its tender chicken and golden potatoes, feels like a warm embrace, a way to gather the scattered pieces of the day into something whole and nourishing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 lb baby potatoes, halved
– 1 yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Pat the 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. Season the chicken thighs evenly on both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs in the hot skillet and sear without moving for 5-6 minutes per side, until deeply golden brown. Tip: Do not overcrowd the pan; cook in batches if necessary for the best crust.
5. Transfer the seared chicken to a clean plate and set aside.
6. Add the 1 lb halved baby potatoes to the same skillet, cut-side down, and cook undisturbed for 4-5 minutes to develop a golden crust.
7. Stir in the thinly sliced yellow onion and cook for 3-4 minutes until softened.
8. Add the 4 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant.
9. Pour in the 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for 1-2 minutes.
10. Stir in the 1 cup chicken broth and 1 tbsp chopped fresh rosemary, then return the seared chicken thighs and any accumulated juices to the skillet. Tip: The wine should reduce by half before adding the broth for a more concentrated flavor.
11. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 25 minutes. Tip: The potatoes are done when easily pierced with a fork.
12. Remove the lid and cook uncovered for an additional 5 minutes to slightly thicken the sauce.
13. Let the dish rest off the heat for 5 minutes before serving.
Dappled with flecks of rosemary, the chicken emerges impossibly tender, falling apart at the slightest touch, while the potatoes soak up the rich, garlicky pan sauce. Serve it straight from the skillet at the table, perhaps with a piece of crusty bread to mop up every last drop, letting the quiet clatter of forks be the only conversation needed.
Chicken Scarpariello with Red Wine Reduction
Musing quietly in the kitchen as the afternoon light fades, I find comfort in the slow, deliberate process of preparing this dish, where each step feels like a gentle meditation on flavor and tradition. The rich aroma of chicken and wine fills the air, promising a meal that’s both hearty and deeply satisfying, perfect for a reflective evening at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken thighs
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup chicken broth
– 2 tbsp butter
– Salt to taste
– Pepper to taste
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken thighs with salt and pepper on both sides.
4. Place the chicken thighs in the skillet, skin-side down, and cook for 6-8 minutes until golden brown.
5. Flip the chicken thighs and cook for another 6-8 minutes until browned on the other side, then remove from the skillet and set aside.
6. Reduce the heat to medium and add the diced onion to the skillet, cooking for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in 1 cup red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits for extra flavor.
9. Simmer the wine for 5 minutes until reduced by half, stirring occasionally.
10. Add 1 cup chicken broth and bring to a gentle simmer for 10 minutes to develop the sauce.
11. Return the chicken thighs to the skillet, nestling them into the sauce.
12. Cover the skillet and simmer over low heat for 15 minutes until the chicken is cooked through and tender.
13. Remove the skillet from the heat and stir in 2 tbsp butter until melted and the sauce is glossy.
14. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Ultimately, the chicken emerges tender and juicy, bathed in a velvety red wine reduction that’s both tangy and deeply savory. Serve it over creamy polenta or crusty bread to soak up every last drop of the rich sauce, making each bite a comforting embrace on a quiet winter night.
Crispy Chicken Scarpariello with Polenta
Lately, I’ve been craving the kind of meal that feels like a warm embrace, a dish where crispy, savory chicken meets the creamy comfort of soft polenta, creating a simple yet deeply satisfying harmony on the plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 yellow onion, diced
– 4 garlic cloves, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1 tbsp fresh rosemary, chopped
– 1/2 tsp red pepper flakes
– 1 cup polenta (coarse cornmeal)
– 4 cups water
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down in the skillet and cook without moving for 8-10 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken and cook for another 5-6 minutes until cooked through, then transfer to a plate.
5. Tip: For extra crispy skin, resist the urge to press down on the chicken while it sears.
6. In the same skillet, add the diced onion and cook over medium heat for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 3 minutes until reduced by half.
9. Stir in 1 cup chicken broth, 1 tbsp chopped rosemary, and 1/2 tsp red pepper flakes, then bring to a gentle simmer.
10. Return the chicken to the skillet, reduce heat to low, cover, and let it simmer in the sauce for 15 minutes to absorb the flavors.
11. Meanwhile, in a medium saucepan, bring 4 cups water to a boil over high heat.
12. Whisk in 1 cup polenta in a steady stream, then reduce heat to low and simmer, stirring frequently with a wooden spoon, for 25-30 minutes until thick and creamy.
13. Tip: Stirring the polenta often prevents lumps and encourages a smooth texture.
14. Remove the polenta from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp unsalted butter until fully melted and incorporated.
15. Tip: Let the polenta rest off the heat for 5 minutes before serving to allow it to set slightly for a perfect consistency.
16. Serve the chicken and sauce spooned over portions of the creamy polenta.
Nothing compares to the contrast of the crackling chicken skin against the velvety polenta, each bite infused with the aromatic rosemary and a subtle heat from the pepper flakes. For a creative twist, try topping it with a sprinkle of lemon zest to brighten the rich flavors, or serve it family-style in a large skillet for a cozy, shared meal.
Slow Cooker Chicken Scarpariello Stew
Cradling a warm bowl on a quiet evening feels like a gentle embrace, especially when the scent of garlic and rosemary fills the kitchen. This stew simmers patiently in the slow cooker, transforming simple ingredients into something deeply comforting and rich with flavor. It’s the kind of meal that asks for nothing but time, rewarding you with tender chicken and a savory, slightly tangy broth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1/4 cup red wine vinegar
– 1 teaspoon dried rosemary
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound baby potatoes, halved
– 1 bell pepper, sliced
– 1/4 cup fresh parsley, chopped
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chicken thighs for 4-5 minutes per side until golden brown, then transfer them to the slow cooker.
4. In the same skillet, sauté 1 diced yellow onion for 5 minutes until translucent, scraping up any browned bits from the chicken for extra flavor.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant, then pour the mixture into the slow cooker.
6. Pour 1 cup chicken broth, 1/2 cup dry white wine, and 1/4 cup red wine vinegar into the slow cooker, stirring gently to combine.
7. Sprinkle 1 teaspoon dried rosemary, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the ingredients.
8. Add 1 pound halved baby potatoes and 1 sliced bell pepper to the slow cooker, arranging them around the chicken.
9. Cover and cook on high for 4 hours, or until the chicken shreds easily with a fork and the potatoes are tender.
10. Stir in 1/4 cup chopped fresh parsley just before serving to brighten the flavors.
Just ladle this stew into bowls, where the chicken falls apart into juicy strands amidst the soft potatoes and sweet peppers. The broth carries a subtle heat from the pepper flakes and a tangy depth from the vinegar, perfect for sopping up with crusty bread or serving over creamy polenta on a chilly night.
Sheet Pan Chicken Scarpariello with Seasonal Vegetables
Gently, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, to the simple alchemy of a single pan. There’s a deep comfort in letting the oven do the work, in the mingling scents of savory chicken and sweet, caramelizing vegetables that promise to fill the house with warmth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 lb baby potatoes, halved
– 1 large red bell pepper, sliced into 1-inch strips
– 1 large yellow onion, sliced into 1/2-inch wedges
– 8 oz cremini mushrooms, halved
– 3 tbsp olive oil, divided
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 2 tbsp unsalted butter
– 1 tbsp fresh lemon juice
– Salt and black pepper
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the 1.5 lbs of chicken thighs completely dry with paper towels—this is crucial for achieving a golden sear.
3. Season the chicken generously on all sides with salt and black pepper.
4. On a large, rimmed sheet pan, toss the 1 lb of halved baby potatoes, sliced red bell pepper, onion wedges, and halved cremini mushrooms with 2 tbsp of the olive oil, 1 tsp of salt, and 1/2 tsp of black pepper until evenly coated.
5. Arrange the vegetables in a single layer on the pan, then nestle the seasoned chicken thighs among them.
6. Roast on the center rack for 25 minutes, until the chicken is opaque and the vegetables begin to soften.
7. While roasting, combine the minced garlic, chopped rosemary, dried oregano, and crushed red pepper flakes in a small bowl.
8. Carefully remove the hot sheet pan from the oven. Sprinkle the garlic-herb mixture evenly over the chicken and vegetables.
9. Pour the 1/2 cup of dry white wine and 1/2 cup of chicken broth directly onto the hot pan around the chicken, which will deglaze the flavorful browned bits.
10. Dot the 2 tbsp of butter over the chicken and vegetables.
11. Return the pan to the oven and roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
12. Remove the pan from the oven. Drizzle the 1 tbsp of fresh lemon juice and the remaining 1 tbsp of olive oil over everything, then let it rest for 5 minutes—this allows the juices to redistribute in the chicken.
13. Using a slotted spoon, transfer the chicken and vegetables to a serving platter.
14. Pour the pan juices from the sheet pan into a small saucepan and simmer over medium heat for 3-4 minutes until slightly reduced and glossy.
15. Spoon the reduced sauce over the plated chicken and vegetables before serving.
O, the result is a beautiful harmony: the chicken, infused with rosemary and garlic, stays remarkably juicy, while the vegetables soften into sweetness with crisp, caramelized edges. The bright lemon and rich, reduced pan sauce tie it all together. For a cozy presentation, serve it directly from the pan at the table, letting everyone gather around its rustic, fragrant warmth.
Garlic and Rosemary Chicken Scarpariello
Zigzagging through memories of family dinners, I find myself craving the rustic comfort of a dish that feels like a warm embrace on a chilly evening. Garlic and Rosemary Chicken Scarpariello, with its sizzling aromas and tender bites, is one of those recipes that transforms simple ingredients into a soulful meal, perfect for gathering around the table or savoring in quiet solitude.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken thighs, bone-in and skin-on
– 1 tbsp olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, leaves stripped
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1 tbsp unsalted butter
– Salt to taste
– Black pepper to taste
Instructions
1. Pat the chicken thighs dry with paper towels to ensure crispy skin, then season both sides generously with salt and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs skin-side down in the skillet and cook undisturbed for 8 minutes until the skin is golden brown and crisp.
4. Flip the chicken thighs and cook for another 5 minutes until browned on the other side, then transfer to a plate.
5. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
6. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon to build flavor.
7. Add 1 cup chicken broth and the rosemary leaves, bringing the mixture to a simmer for 3 minutes to meld the flavors.
8. Return the chicken thighs to the skillet, skin-side up, and simmer uncovered for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
9. Stir in 1 tbsp unsalted butter until melted and glossy, then remove from heat.
10. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Kneading the richness of garlic and rosemary into every bite, this chicken emerges with a crackling skin that gives way to succulent meat, bathed in a savory pan sauce that begs to be sopped up with crusty bread. For a creative twist, serve it over creamy polenta or alongside roasted root vegetables to soak up the fragrant juices, making each plate a cozy celebration of simple, heartfelt cooking.
Chicken Scarpariello with Artichokes and Olives
Lately, I’ve been craving the kind of meal that simmers on the stove, filling the kitchen with the warm, savory scent of garlic and herbs. This dish, with its tender chicken, briny olives, and soft artichokes, feels like a comforting embrace after a long day, a simple yet deeply satisfying one-pot wonder.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1 cup low-sodium chicken broth
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1/2 cup pitted Kalamata olives
– 2 tbsp fresh lemon juice
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides evenly with the salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs in a single layer and sear without moving them for 5-6 minutes per side, until deeply golden brown. Transfer to a plate.
4. Reduce the heat to medium and add the sliced onion to the pot. Cook, stirring occasionally, for 5 minutes until softened and translucent.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
7. Let the wine simmer for 3-4 minutes until reduced by half, then stir in the chicken broth.
8. Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the liquid.
9. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 25 minutes.
10. Uncover the pot and add the quartered artichoke hearts and pitted Kalamata olives, gently stirring to combine.
11. Continue to simmer uncovered for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
12. Remove the pot from the heat and stir in the fresh lemon juice, unsalted butter, and chopped parsley until the butter is fully melted and incorporated.
13. Taste the sauce and adjust seasoning only if necessary, remembering the olives add saltiness.
Rich and hearty, the chicken becomes meltingly tender in the tangy, wine-infused broth. The artichokes and olives offer little bursts of earthy and briny flavor against the silky sauce. Serve it spooned over a bed of creamy polenta or with crusty bread to soak up every last drop.
Grilled Chicken Scarpariello Kabobs
Beneath the quiet hum of the kitchen fan, there’s a simple comfort in threading these skewers, a small ritual that turns humble ingredients into something quietly celebratory. The sharp, bright notes of lemon and the gentle heat of red pepper promise a dish that feels both familiar and new, perfect for a slow evening where the cooking is as much a part of the meal as the eating itself.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 large red bell pepper
– 1 large yellow onion
– 2 tbsp olive oil
– 3 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for at least 20 minutes to prevent burning.
2. Cut 1.5 lbs of boneless, skinless chicken breasts into 1-inch cubes.
3. Core and seed 1 large red bell pepper, then cut it into 1-inch pieces.
4. Peel 1 large yellow onion and cut it into 1-inch pieces.
5. In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lemon juice, 2 cloves of minced garlic, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper to create a marinade.
6. Add the chicken cubes to the bowl and toss to coat evenly in the marinade; let it sit for 15 minutes at room temperature.
7. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
8. Thread the marinated chicken, red bell pepper pieces, and yellow onion pieces alternately onto the soaked skewers.
9. Place the skewers on the preheated grill and cook for 5-6 minutes.
10. Flip the skewers using tongs and cook for an additional 5-6 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are lightly charred.
11. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Kindly let the skewers rest, as this allows the juices to redistribute, ensuring each bite is tender and moist. The chicken emerges with a subtle char that gives way to a bright, zesty interior, while the peppers and onions soften into sweet, caramelized complements. For a creative twist, serve them over a bed of creamy polenta or alongside a crisp, simple salad to balance the warmth of the spices.
Chicken Scarpariello with Balsamic Glaze
Cooking, for me, has always been a quiet conversation with the past, a way to gather scattered memories into something warm and tangible. This dish, with its tender chicken and sweet-tart glaze, feels like a gentle embrace on a chilly evening—a reminder that the simplest meals often hold the deepest comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 2 tbsp balsamic vinegar
– 1 tbsp honey
– 1 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken thighs dry with paper towels, then season evenly on both sides with the kosher salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs to the skillet and cook until golden brown, about 5-6 minutes per side; remove and set aside on a plate.
4. Reduce the heat to medium and add the thinly sliced yellow onion to the same skillet, cooking until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
6. Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon, and simmer until reduced by half, about 3 minutes.
7. Add the chicken broth, balsamic vinegar, and honey, stirring to combine, then return the chicken thighs to the skillet.
8. Bring the mixture to a gentle simmer, cover, and cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 15-20 minutes.
9. Remove the chicken from the skillet and set aside, then stir the unsalted butter into the sauce until melted and slightly thickened, about 2 minutes.
10. Return the chicken to the skillet, spooning the sauce over it, and sprinkle with the chopped fresh parsley before serving.
Here, the chicken yields softly to the fork, its richness balanced by the glaze’s gentle acidity. I love serving it over a bed of creamy polenta or with crusty bread to soak up every last drop of sauce, letting the flavors linger a little longer.
Creamy Chicken Scarpariello Pasta
Wandering through the kitchen on this quiet afternoon, I find myself craving something that feels both comforting and celebratory, a dish that bridges the simple joy of pasta with the rich depth of a slow-simmered sauce. It’s the kind of meal that fills the house with a savory, herbal aroma, promising warmth with every stir of the pot. This creamy chicken scarpariello pasta does just that, turning humble ingredients into a velvety, satisfying embrace on the plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 medium yellow onion
– 4 cloves garlic
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 12 ounces fettuccine pasta
– 2 tablespoons chopped fresh parsley
Instructions
1. Cut 1 pound of boneless, skinless chicken breasts into 1-inch cubes, then season evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the seasoned chicken cubes to the skillet in a single layer, cooking without stirring for 4-5 minutes until the bottoms turn golden brown.
4. Flip each chicken piece and cook for an additional 4-5 minutes until browned on all sides and cooked through, then transfer to a plate and set aside.
5. Dice 1 medium yellow onion and mince 4 cloves of garlic while the skillet is still over medium heat.
6. Add the diced onion to the skillet, sautéing for 5 minutes until translucent and softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour 1/2 cup of dry white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 3 minutes until reduced by half.
9. Add 1 cup of chicken broth to the skillet, bringing the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to develop flavor.
10. Stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
11. Return the cooked chicken to the skillet, stirring to coat it in the sauce, and simmer for 3 minutes to heat through.
12. Meanwhile, cook 12 ounces of fettuccine pasta in a large pot of salted boiling water according to package directions until al dente, about 10-12 minutes, then drain well.
13. Toss the drained pasta with the chicken and sauce in the skillet until evenly combined.
14. Remove from heat and garnish with 2 tablespoons of chopped fresh parsley before serving.
Lingering over each forkful, you’ll notice how the creamy sauce clings to the tender pasta and juicy chicken, offering a subtle tang from the wine and a salty richness from the Parmesan. For a creative twist, serve it in shallow bowls with a side of crusty bread to soak up every last drop, or top it with extra parsley and a sprinkle of red pepper flakes for a gentle kick.
Chicken Scarpariello with Sun-Dried Tomatoes
Holding this warm bowl, I’m reminded how some dishes feel like a quiet conversation—a gentle simmer of memories and comfort. Chicken Scarpariello, with its sun-dried tomatoes, is one of those recipes that unfolds slowly, filling the kitchen with a savory, almost nostalgic aroma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs to the skillet and cook for 5–6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.
4. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
5. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it burn.
7. Add the chopped sun-dried tomatoes, dried oregano, and red pepper flakes, stirring to combine for 30 seconds.
8. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and simmer for 2–3 minutes until slightly reduced.
9. Add the chicken broth and bring the mixture to a gentle simmer, then reduce the heat to low.
10. Return the cooked chicken thighs to the skillet, nestling them into the sauce, and let simmer uncovered for 10–12 minutes, until the sauce thickens slightly.
11. Remove from heat and stir in the chopped fresh parsley.
12. Plate the chicken thighs and spoon the sauce over the top.
Perhaps it’s the tender chicken, steeped in that rich, tangy sauce, or the way the sun-dried tomatoes lend a sweet, concentrated depth that makes each bite feel complete. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop—a simple, soulful meal that lingers long after the plates are cleared.
Weeknight Easy Chicken Scarpariello Stir Fry
Cradling a warm bowl after a long day feels like a quiet exhale, a moment where the kitchen’s gentle sizzle becomes a soft conversation. This stir-fry, born from the Italian-American classic scarpariello, trades fuss for comfort, transforming simple chicken and peppers into a quick, savory embrace. It’s the kind of uncomplicated meal that fills the kitchen with a garlicky, lemony fragrance, promising satisfaction without demanding your evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil, divided
– 1 red bell pepper, sliced into 1/4-inch strips
– 1 yellow bell pepper, sliced into 1/4-inch strips
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1/2 cup low-sodium chicken broth
– 2 tbsp fresh lemon juice
– 1 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken pieces completely dry with paper towels, then season evenly on all sides with the kosher salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken in a single layer, working in batches if needed to avoid crowding, and cook undisturbed for 4-5 minutes until the bottoms develop a deep golden-brown crust.
4. Flip each piece and cook for another 3-4 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer, then transfer to a clean plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Add the sliced red bell pepper, yellow bell pepper, and onion, stirring to coat in the oil, and cook for 6-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized at the edges.
7. Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it burn.
8. Pour in the chicken broth and fresh lemon juice, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet.
9. Let the liquid simmer for 2-3 minutes until it reduces by about half.
10. Return the cooked chicken and any accumulated juices to the skillet, stirring to combine and warm through for 1 minute.
11. Remove the skillet from the heat and stir in the unsalted butter until it melts and creates a light, glossy sauce.
12. Sprinkle the chopped fresh parsley over the top and gently toss to distribute.
Fragrant and vibrant, the dish offers tender chicken with a subtle crust, nestled among sweet, soft peppers in a bright, buttery sauce. For a comforting twist, serve it spooned over a bed of creamy polenta or fluffy rice to soak up every last drop, turning a simple weeknight meal into a quietly celebratory one.
Conclusion
Joyful cooking awaits with these 32 delightful Chicken Scarpariello variations, offering endless inspiration for your kitchen. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the joy. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
