Chicken Scarpariello with Cauliflower and Artichokes is a delicious one-pan meal! Low-fat version of a very popular dish chicken recipe using chicken or turkey sausage! Great for family meals and is easy to make in larger portions for a family gathering!
Growing up on Long Island bring me many happy memories! The beach, fantastic pizza and amazing Italian restaurants are everywhere! I love my beach and visit often! I have recreated many recipes that I have eaten in many of the wonderful Italian restaurants. I also grew up surrounded by amazing cooks who have all given me many recipes to work with! A recipe for Chicken Scarpariello was a regular by many of those amazing home cooks! Full of flavor from the chicken, Italian sausage, hot cherry peppers and red peppers! Yum!
This uses one half of a cauliflower! Feel free to use the other half to make Cauliflower Tabbouleh! Seriously, a tasty salad that is delicious and low-carb, win-win! This recipe is much lower in fat by removing the skin of the chicken breasts and using either turkey or chicken sausage instead of pork sausage. A wonderful way to have a meal that is guest/family ready in no time that is healthy and there is no sacrifice in flavor!
We really love this lightened up version of Chicken Scarpariello, I love that I can make this fairly quickly and have on the table for my family. Feel free to prep this as a freezer meal. This is a company ready dish that would make them stay for a week, maybe longer so back it up with a contract for them to leave within 5 days or you will have new residents! Just letting you know!
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Chicken Scarpariello with Cauliflower and Artichokes
- 4 Bone-in chicken breasts, cut in half,skin removed
- 1 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil, divided
- 2 whole chicken or turkey sausage, sliced thin
- 1/2 head cauliflower, cut into florets
- 1 medium red bell pepper, sliced thin
- 1 medium onion, peeled, sliced thin
- 4 cloves garlic, smashed
- 1 cup artichokes, not in oil
- 2 whole hot cherry peppers
- 1/2 cup dry white wine
- 1 sprig fresh rosemary
- 2 cups low-sodium chicken stock
Season chicken with salt and pepper.
Heat Dutch oven over medium heat, add 1 tablespoon of olive oil, add sliced sausage, stirring till browned about 2 minutes.Transfer sausage to a plate.
Raise heat to medium, add the chicken to brown both sides, 4-6 minutes per batch and also set aside.
Add remaining 1 tablespoon of olive oil to the pot. Add cauliflower, red pepper, onion,and garlic and cook for about 5 minutes until onions are translucent. Add the artichokes, hot cherry peppers, and white wine to the pan.
Let wine reduced to about half, add back in chicken and sausage and the sprig of rosemary.
Add in the chicken broth. Bring to a boil, lower heat, cover, simmer till chicken cooked through, about 25 minutes,
Use a slotted spoon, transfer chicken and veggies to a large bowl. Bring liquid to a boil, let boil to reduce to about two thirds and thicken, about 15 minutes. Pour sauce over chicken and serve.
- Can keep in refrigerator for 4 days, covered.
- To freeze: Chill in fridge for 30 minutes. Place in freezer bag for up to 3 months. Once defrosted, reheat in oven at 350 degrees for 15 inutes.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.
- Recipe adapted from You have it Made by Ellie Krieger