This Chicken Scarpariello is a lighter, low-carb version of the classic Italian-American dish, often called shoemaker's chicken. Our recipe keeps the signature flavors of a rich, sweet-and-spicy garlic wine sauce in a one-pan meal that's full of flavor.
Instead of traditional potatoes, this low-carb chicken scarpariello recipe uses tender cauliflower and artichokes, making it a delicious keto-friendly dinner that doesn’t sacrifice taste. With tangy cherry peppers, fresh rosemary, and simple ingredients, this easy chicken dinner is perfect for weeknights, meal prep, or family gatherings.
For specifics on the recipe, use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love Chicken Scarpariello
- Ingredients You Will Need
- Kitchen Tools Needed for this Recipe
- What is Chicken Scarpiello?
- How to make Low-Carb Chicken Scarpariello
- Mistakes to Avoid When Making Chicken Scarpariello
- Make-ahead, storage, and freezer tips
- Eileen's Tips for the Best Chicken Scarpariello
- Vary Ingredients for Low-Carb Chicken Scarpariello
- Chicken Scarpariello FAQs
- What to serve with Chicken Scarpariello
- More Chicken Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love Chicken Scarpariello
- Great for family meals and is easy to make in larger portions for a family gathering.
- Meal Planning: Our one-pan chicken dinner is ready in under an hour, and it is great for meal planning.
- One-Pan Meal: Everyone loves a one-pan meal.
- This recipe for Chicken Scarpariello is naturally gluten-free, and our ingredients are low-carb.
Ingredients You Will Need
Main ingredients for Chicken Scarpariello ( Low-Carb)
- Bone-in skin-on chicken thighs: Bone-in chicken breasts will also work
- Olive oil: Avocado oil can also be used.
- Chicken or turkey sausages: Use either mild or spicy sausage. Pork sausage can also be used.
- Fresh cauliflower: I use cauliflower for a low-carb alternative to potatoes.
- Aromatics: onion, garlic, and red peppers add flavor.
- Jarred artichokes, chopped preferably in water: Adds a tanginess to balance the cherry peppers.
- Jarred hot cherry peppers, sliced: A staple in chicken scarpariello, and they add a nice spiciness.
- Fat-free chicken stock: Fat-free chicken stock will keep the recipe lower in calories.
- Dry white wine: I prefer a fruity wine such as Pinot Grigio.
- Fresh rosemary: Aromatics for a fresh herb flavor to the chicken scarpariello.
Kitchen Tools Needed for this Recipe
- Dutch Oven
- Measuring Spoons and Cups
- Knife
- Cutting Board
- Wooden Spoon
- slotted spoon
- Instant Read Thermometer
What is Chicken Scarpiello?
Chicken Scarpiello is a rustic Italian-American recipe, also known as showmaker's chicken.
History states the original recipe was created in New York City, and the ingredients were "cobbled" together, like a shoemaker. "Scarpiello" means shoemaker in Italian.
How to make Low-Carb Chicken Scarpariello
This is an overview of the recipe. The full instructions are below in the recipe card.
- Season chicken thighs and sear skin side down first, at least 6 minutes before browning the other side. ( This is so important as the browning adds flavor to the chicken and sauce.)
- Brown the chicken sausages until browned.
- Add the vegetables and sauté until just soft, about 5 minutes.
- Mix in artichokes, cherry peppers, and wine. Bring to a boil, reduce the wine by half, about 5 more minutes.
- Add chicken stock, herbs, browned chicken thighs, and sausage.
- Cover with the lid. Let simmer for 20 to 25 minutes to finish cooking the chicken and vegetables.
- The internal temperature of the chicken should be 165°F, and the vegetables will be fork-tender.
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Mistakes to Avoid When Making Chicken Scarpariello
- Be sure to sear the chicken until golden brown, as it adds flavor to the chicken and to the sauce.
- Do not overcrowd the pan while searing the chicken so they get golden brown. Overcrowding causes the chicken to steam and not sear.
- Let the white wine reduce by half to remove the harsh alcohol flavor and enhance the sauce's flavor.
- Cook the cauliflower until fork-tender. Overcooking the cauliflower will make it mushy and too soft.
- Always taste the sauce to check for seasoning, reseason if needed.
- When cooking is complete, check the internal temperature of the chicken with an instant-read meat thermometer.
Make-ahead, storage, and freezer tips
Storage - Keep leftover chicken scarpariello in an airtight covered container in the refrigerator for up to 3 days.
Meal Planning/Freezer-Friendly: Place in a freezer-safe bag or use a food saver to store leftovers and keep them in the freezer for up to 3 months. Once defrosted, reheat in the oven at 350°F for 15 minutes or until heated through.
Eileen's Tips for the Best Chicken Scarpariello
- Trim Calories: To lower the calories and fat, remove the chicken skin.
- Classic Scarpariello: A classic chicken scarpariello uses potatoes instead of cauliflower. If you use potatoes, baby potatoes work well. The recipe will no longer be considered low-carb if you use potatoes.
- I prefer to use the cherry peppers in vinegar to add a bit of extra flavor.
- Use the instant-read meat thermometer to ensure the chicken reaches the correct temperature when cooking is complete.
Vary Ingredients for Low-Carb Chicken Scarpariello
Here are some ways to change the flavor of this dish.
- Chicken Thighs: Chicken breasts can be used; however, thighs retain the juiciness a bit better.
- Pepper: While cherry peppers are a classic ingredient, jalapeno can be used in a pinch or if you have difficulty finding cherry peppers.
- Chicken Broth: For dietary reasons, I prefer sodium-free or homemade chicken broth. Full-fat chicken broth or stock can be used.
Chicken Scarpariello FAQs
Yes. Boneless chicken thighs or breasts can be used. I prefer to use bone-in as the bones help to add flavor.
Yes, replace white wine in a recipe by combining ½ cup chicken broth, 2 Tablespoons lemon juice, and a teaspoon of balsamic vinegar.
If using frozen cauliflower in chicken scarpariello, cook the cauliflower separately and add it to the recipe at the end. Otherwise, the cauliflower will get mushy and water down the sauce.
What to serve with Chicken Scarpariello
While our chicken sausage dinner is perfect on its own, feel free to add additional sides. Here are my suggestions.
- Add more veggies and have a side of roasted green beans.
- An arugula salad with homemade vinaigrette really balances out this chicken sausage scarpariello.
- Roasted Broccoli is another great choice.
More Chicken Recipes
- Indian Butter Chicken
- Teriyaki Chicken Bowls
- Chicken Parmesan Casserole
- Asian Inspired Sheet Pan Dinner
- Marinated Chicken Drumsticks
I love any comments or questions, please feel free to leave them below.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Chicken Scarpariello with Cauliflower and Artichokes
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Equipment Needed:
Ingredients
- 2 pounds bone-in skin on, chicken thighs 4 chicken thighs should yield 2 pounds
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 Tablespoons olive oil, divided
- 2 whole chicken or turkey sausages, sliced thin
- ½ head cauliflower, cut into florets
- 1 medium red bell pepper (sliced thin) (capsicum)
- 1 medium yellow onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 cup jarred artichokes, chopped preferrable in water
- ¼ cup jarred hot cherry peppers, sliced
- 2 cups fat-free chicken stock
- ½ cup dry white wine
- 1 sprig fresh rosemary
- chopped fresh rosemary optional garnish
Instructions
- Season 2 pounds bone-in skin on, chicken thighs with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Set aside while heating a Dutch oven over medium heat, add 1 Tablespoon of olive oil.
- Add the seasoned chicken, brown the chicken on each side for 4-6 minutes. Remove and set chicken aside.
- To the Dutch oven, add 1 Tablespoon olive oil to warm. Add the 2 whole chicken or turkey sausages, sliced thin, stir occasionally until the sausages have browned slightly, about 2 minutes. Move the sausages to the plate with the chicken thighs.
- Add the remaining 1 Tablespoon of olive oil to the pot. Add ½ head cauliflower, cut into florets, 1 medium red bell pepper (sliced thin), 1 medium yellow onion (thinly sliced) and saute for 5 minutes, vegetables will soften. Add 4 cloves garlic (minced) and stir for about 30 seconds to blend the garlic.
- Add 1 cup jarred artichokes, chopped, ¼ cup jarred hot cherry peppers, sliced, and ½ cup dry white wine. Increase the heat to medium-high, let the wine reduce by half.
- Keep the heat at medium-high. Add 2 cups fat-free chicken stock , browned chicken, sausage, and 1 sprig fresh rosemary to the Dutch oven. Bring the mixture to a boil, lower the heat to low, cover, and simmer until the chicken is cooked through and the internal temperature of the chicken is 165°F, and the vegetables are tender, about 25 minutes.
- Remove and discard the rosemary sprig from the pan. Use a slotted spoon, transfer chicken and vegetables to a large bowl or platter. Bring liquid to a boil, let boil to reduce to about two-thirds and thicken, about 15 minutes. Taste the sauce for seasonings; if necessary, adjust seasoning.
- Pour the sauce over the chicken, sprinkle chopped fresh rosemary over the chicken for an optional garnish.
NOTES
- 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 minutes.
- Recipe adapted from You Have It Made by Ellie Krieger
Dom
I am born and raised in Brooklyn. One of my favorite meals.I cannot eat all the extras and this was a perfect recipe to replace it. I felt like I was back in Mom's kitchen except I am eating a health meal. Thank you for the tasty recipe
Eileen xo
Yaayy! That is awesome Dom! I am so thrilled you have been enjoying the recipe!