Description
Chicken Scarpariello brings zesty Italian-American flavors straight from your kitchen to the dinner table with juicy chicken and tangy peppers that dance together in one delicious skillet. Seared chicken thighs combined with sweet and hot peppers create a restaurant-worthy meal that feels like a warm hug from an Italian grandmother.
Ingredients
Scale
Main Protein:
- 8 skinless boneless chicken thighs
- 2 pounds chicken
Seasonings and Spices:
- Kosher salt
- Freshly ground black pepper
- All-purpose flour
- 4 large rosemary sprigs
Cooking Liquids and Enhancers:
- ½ cup extra-virgin olive oil
- 8 garlic cloves
- 2 cups chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ½ cup Peppadew peppers
Instructions
- Generously sprinkle 8 skinless chicken thighs with kosher salt and black pepper. Dust each piece thoroughly with all-purpose flour, ensuring complete coverage.
- Pour ½ cup extra-virgin olive oil into a large skillet. Heat until the surface shimmers and appears rippling hot over high heat.
- Carefully place floured chicken thighs into the hot oil. Cook for approximately 5 minutes on each side until a crispy, golden-brown crust forms, totaling about 10 minutes of cooking time.
- Drop 8 halved garlic cloves and 4 rosemary sprigs into the skillet. Sauté for 3 minutes, allowing garlic to turn light golden and release its aromatic essence.
- Remove chicken from the skillet and transfer to a separate platter, keeping warm.
- Pour 2 cups of chicken stock into the same skillet. Scrape the browned bits from the bottom using a wooden spoon while cooking over high heat for 5 minutes until liquid reduces by half.
- Incorporate 2 tablespoons of fresh lemon juice and 2 tablespoons of unsalted butter. Swirl the pan to create a smooth, emulsified sauce.
- Return chicken to the skillet. Scatter ½ cup sliced Peppadew peppers across the meat.
- Gently turn chicken pieces to coat evenly with sauce, cooking for an additional 3 minutes until everything is heated through and well-combined.
- Plate the chicken, pouring remaining sauce over the top before serving.
Notes
- Always pat the chicken dry before seasoning to ensure a crispy, golden-brown crust that seals in moisture and flavor.
- Use a heavy-bottomed skillet to get an even, intense heat that creates a perfect sear on the chicken without burning.
- Choose sweet or hot cherry peppers based on your spice preference, and feel free to swap with roasted bell peppers for a milder version.
- For a lighter dish, swap chicken thighs with skinless chicken breasts and reduce cooking time to prevent drying out.
- Prep Time: 5 minutes
- Cook Time: 21 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 6
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg