Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Easy chicken scarpariello by WW

Easy chicken scarpariello

3
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
8
Difficulty
Easy
Think of this scrumptious Italian Canadian classic as chicken, three ways: juicy chicken thighs, lean meaty chicken breasts, and super-flavourful chicken sausages. Save the brining liquid from the pickled peppers for adding extra-zingy flavour to all pan sauces.

Ingredients

Cooking spray

4 spray(s)

Uncooked bone-in skinless chicken thigh

1⅓ pound(s), 4 thighs

Uncooked skinless chicken breast with bone

1½ pound(s), 2 breasts, each cut in half

Table salt

1 tsp(s)

Black pepper

½ tsp(s), divided

Cooked chicken sausage

6 oz, Italian variety, sliced

Olive oil

1 tbsp(s)

Red bell pepper

1 large, thinly sliced

Onion

1 medium, sliced

Garlic

4 clove(s), large, thinly sliced

No-salt-added chicken stock

1¼ cup(s)

Pickled jalapeno peppers

⅓ cup(s), chopped, or pickled hot cherry peppers, quartered

White wine vinegar

2 tbsp(s), or 2 tbsp pickling brine from the cherry peppers

Dried oregano

1 tsp(s)

Instructions

  1. Preheat the oven to 375°F. Coat a 12- to 14-inch ovenproof skillet with cooking spray and heat on medium. Season the chicken with 1⁄2 tsp salt and the black pepper. Add the chicken to the pan and cook until well browned on the bottom, 5 to 6 minutes. Turn the chicken and cook until lightly browned on the bottom, 3 to 4 minutes. Transfer the chicken to a large plate.
  2. Off heat, coat the same skillet with cooking spray. Heat the pan on medium-high. Add the sausage and cook until browned, about 3 minutes, stirring occasionally. Transfer the sausage to the plate with the chicken.
  3. Add the oil to the skillet and swirl to coat. Add the bell pepper and onion and cook for 3 minutes. Add the garlic and cook for 3 minutes, stirring often. Stir in the stock, scraping up the browned bits from the bottom of the pan. Stir in the cherry peppers, vinegar, oregano, and remaining 1⁄2 tsp salt. Bring to a boil over high heat.
  4. Return the chicken and sausage to the skillet. Spoon some of the pan sauce on top of the chicken and sausage. Transfer the pan to the oven. Bake, uncovered, until an instant-read thermometer inserted into the thickest part of the breast pieces registers 165°F, 22 to 25 minutes.
  5. Serving size: 1 chicken piece and about 1 cup sauce

Notes

Per serving (1 chicken piece and about 1 cup sauce): 265 Cal, 9 g Total Fat, 2 g Sat Fat, 752 mg Sod, 5 g Total Carb, 2 g Sugar, 1 g Fib, 38 g Prot.

People Also Like

People Also Like