Description
Chicken Scarpariello is a flavorful, one-pan dish featuring tender chicken thighs, fragrant garlic, fresh rosemary, and a zesty lemon sauce, with a tangy kick from pickled peppers.
Ingredients
Scale
- 8 small skinless, boneless chicken thighs (2 pounds)
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dusting
- ½ cup extra-virgin olive oil
- 8 garlic cloves, halved lengthwise and lightly smashed
- 4 large rosemary sprigs, broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ½ cup Peppadew peppers or other pickled peppers, sliced
Instructions
- Season chicken thighs with kosher salt and black pepper, then dust lightly with flour.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs and cook for 4–5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add garlic and rosemary, cooking for about 1 minute until fragrant.
- Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Return chicken to the skillet and simmer for 5–6 minutes, allowing the flavors to meld.
- Stir in butter and pickled peppers, cooking for an additional 2 minutes.
- Serve the chicken with the sauce spooned over the top.
Notes
- Peppadew peppers add a mild tanginess to the dish, but you can use other pickled peppers based on your preference.
- For a richer flavor, you can add a splash of white wine to the pan after browning the chicken.
- This dish pairs wonderfully with mashed potatoes, pasta, or crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg