Low-Carb Chicken Scarpariello Recipe

I’m always looking for ways to make chicken breast exciting. If you haven’t tried Chicken Scarpariello, this version is an approachable introduction. It’s simple to prepare but layered with flavor. Here’s what makes it stand out:

• Layered flavor: Hot cherry peppers, garlic, white wine and rosemary create depth and brightness.
• Adjustable heat: Use fewer cherry peppers or substitute red bell peppers to tame the spice, or add pepper liquid for extra heat.
• One-pan convenience: Ten minutes of prep and a single oven‑safe skillet keeps cleanup easy.
• High protein: Each serving provides substantial protein to keep you satisfied.

Chicken Scarpariello

Rating: 4.67 from 6 votes

Calories: 283

Protein: 32 g

Carbs: 9 g

Fat: 12 g

Fiber: 3 g

Swapping thighs for skinless bone‑in chicken breasts and potatoes for cauliflower makes this a lighter, low‑carb take on classic Scarpariello.

Course: Dinner

Cuisine: Italian

Ingredients

• 1 1/2 tbsp olive oil
• 2 large chicken breasts, bone‑in, skin removed (cut in half to make 4 pieces)
• Kosher salt and black pepper, to taste
• 1 link cooked sweet Italian chicken sausage, thinly sliced (about 6–8 oz)
• 1/2 medium head cauliflower, cut into florets (about 4 cups)
• 1 medium onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 4 jarred hot cherry peppers, sliced, plus 1 tbsp of the pepper liquid (optional)
• 1/3 cup dry white wine (or omit for whole30/paleo and replace with additional chicken stock)
• 1 cup reduced‑sodium chicken stock
• 1 sprig fresh rosemary, needles removed and roughly chopped, plus extra for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut each chicken breast in half so you have four pieces. Season both sides with kosher salt and black pepper.
3. Heat the olive oil in a large oven‑safe sauté pan or cast‑iron skillet over medium‑high heat.
4. Add the chicken and brown 2–3 minutes per side. Remove the chicken and set aside on a plate.
5. Reduce the heat to medium. Add the sliced onion, sliced sausage, cauliflower florets, garlic and sliced cherry peppers to the pan.
6. Sauté, stirring frequently, for 2–3 minutes until the vegetables and sausage start to brown.
7. Pour in the white wine and the optional cherry pepper liquid. Raise the heat to bring the mixture to a boil and cook about 2 minutes to reduce slightly.
8. Add the chicken stock, return the chicken to the pan bone‑side down, and sprinkle the chopped rosemary over the top. Bring the pan to a simmer.
9. Place the uncovered pan in the preheated oven and bake 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Carefully remove the pan from the oven, let rest briefly, then serve warm, garnished with extra rosemary if desired.

Nutrition

Per serving (1 piece chicken, 1 cup vegetables): Calories 283; Carbohydrates 9 g; Protein 32 g; Fat 12 g; Saturated Fat 0.7 g; Cholesterol 83 mg; Sodium 465 mg; Fiber 3 g; Sugar 1 g.

Sides for Chicken Scarpariello

• Instant Pot Brown Rice — a hearty, gluten‑free grain option.
• Homemade Rice Pilaf — flavorful and quick to prepare.
• Creamy Pumpkin Polenta — a comforting, slightly sweet contrast.
• Fresh Tomato Pasta — bright and summery if you want a traditional pasta side.