Low-Carb Chicken Scarpariello: Quick, Easy & Flavorful Weeknight Dinner

Posted on February 4, 2023 by Kate

Introduction

Oh, remember those cozy Sunday dinners at Grandma’s house? The kind where the aroma of simmering goodness filled every corner, and every bite felt like a warm hug? Well, get ready to recreate some of that magic right in your own kitchen, because today we’re diving into a recipe that’s going to become your new go-to: Low-Carb Chicken Scarpariello!

This dish is pure comfort food, elevated. It’s bursting with savory flavors, a little bit of spice, and all the heartiness you crave, but with a delightful low-carb twist. Best of all, it’s surprisingly quick and easy to whip up, making it perfect for those busy weeknights when you still want something truly special.

Why You’ll Love This Recipe

Fast: You can have this delicious meal on the table in under 40 minutes!
Easy: Simple steps mean less stress and more enjoyment in the kitchen.
Giftable: While not a baked good, the vibrant flavors make it a fantastic meal to bring to a friend or family member who could use a little culinary cheer.
Crowd-pleasing: Even picky eaters often fall in love with the savory, slightly sweet, and tangy notes of this Scarpariello.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

1 1/2 tablespoons olive oil: The foundation for searing and sautéing, giving everything a lovely rich base.
2 large bone-in, skinless chicken breasts: We’re keeping the bones in for extra flavor while we cook, but taking the skin off keeps it low-carb friendly!
Kosher salt, to taste: The essential flavor enhancer. Don’t be shy!
Black pepper, to taste: A little kick to wake up your taste buds.
1 link cooked sweet Italian chicken sausage, thinly sliced on the bias: This is where a ton of flavor comes from! The bias cut makes it look extra fancy too.
1/2 medium head cauliflower, cut into florets (about 4 cups): Our starchy veggie swap! It soaks up all those amazing flavors beautifully.
1 medium onion, thinly sliced: For that sweet, mellow flavor that gets even better when caramelized.
4 cloves garlic, thinly sliced: Because is any good recipe complete without garlic? I think not!
4 jarred hot cherry peppers, sliced: These bring a wonderful tang and a gentle warmth. If you’re sensitive to spice, you can always use fewer!
1 tablespoon liquid from jarred hot cherry peppers (optional): A little secret weapon for extra oomph!
1/3 cup dry white wine (omit for Whole30/Paleo and replace with chicken stock): Adds a beautiful depth of flavor. If you’re avoiding alcohol or following specific diets, chicken stock is a fantastic substitute.
1 cup reduced-sodium chicken stock: The simmering liquid that brings everything together.
1 sprig rosemary, needles removed and roughly chopped: That wonderfully fragrant herb that makes everything feel a little more special.
Additional rosemary for garnish: A pretty finishing touch!

How to Make It

Alright, let’s get cooking! This is going to be easier than you think.

Get your skillet hot: Grab a large skillet and pop it over medium-high heat. Add your olive oil and let it get nice and shimmery.
Season the stars: Generously sprinkle your chicken breasts with kosher salt and black pepper. Make sure they’re well coated!
Sear that chicken: Carefully place the seasoned chicken breasts into the hot skillet. Sear them for about 3-4 minutes per side, until they’re beautifully golden brown. This step locks in all those juicy flavors. Once seared, remove them from the skillet and set them aside.
Brown the sausage: Now, toss in your thinly sliced Italian chicken sausage. Let it cook for about 2-3 minutes until it’s lightly browned and looking delicious. Remove the sausage and place it with the chicken.
Sauté the veggies: Add your cauliflower florets and sliced onion to the same skillet. Sauté them for about 5-7 minutes, stirring occasionally, until the onion starts to soften and the cauliflower gets those lovely little golden-brown edges.
Aromatic magic: Now for the flavor bombs! Add your sliced garlic and jarred hot cherry peppers (and their liquid, if you’re feeling brave and want that extra zing!). Stir and cook for just 1 minute until everything smells wonderfully fragrant.
Deglaze and reduce: Pour in your dry white wine (or chicken stock if you’re substituting). Use your spoon to scrape up all those tasty browned bits stuck to the bottom of the skillet – that’s pure flavor gold! Let the wine bubble and reduce by about half, which should take around 2 minutes.
Build the sauce: Pour in your chicken stock and sprinkle in the chopped rosemary. Give it a good stir to combine all those delicious flavors.
Bring it all back: Nestled those seared chicken breasts and cooked sausage back into the skillet, tucking them in among the veggies and sauce.
Simmer to perfection: Bring the liquid to a gentle simmer. Then, reduce the heat to medium-low, pop a lid on the skillet, and let it cook for 15-20 minutes. You’ll know it’s ready when the chicken is cooked through and the cauliflower is nice and tender.
Garnish and serve: For a final flourish, sprinkle with a little extra fresh rosemary before serving. Voilà! A stunning, flavorful, and healthy meal awaits!

Substitutions & Additions

This recipe is wonderfully adaptable! Here are some ideas:

Veggies: Feel free to add other low-carb friendly veggies like broccoli florets, bell pepper strips (any color!), or even zucchini. Just toss them in with the cauliflower and onion.
Heat Level: If you love a lot of heat, consider adding a pinch of red pepper flakes with the garlic. For less heat, remove the seeds from the cherry peppers before slicing, or use milder pickled peppers.
Protein Swap: While chicken is classic, you could try this with boneless, skinless chicken thighs or even pork tenderloin cut into medallions. Adjust cooking times accordingly.
Herbs: Thyme is a lovely companion to rosemary in this dish. Feel free to use a combination!

Tips for Success

A few little tricks to make this recipe sing:

Don’t overcrowd the pan: When searing your chicken and sausage, make sure you have enough space in the skillet so they brown nicely instead of steaming. You might need to do this in batches.
Thick vs. Thin Slices: Slicing the onion and garlic thinly helps them cook evenly and become wonderfully tender.
Prep Ahead: You can chop all your veggies (onion, garlic, peppers, cauliflower) and slice the sausage a day in advance. This makes assembly on cooking day even quicker!
Taste and Adjust: Always taste your sauce before adding the chicken back. Does it need a little more salt? A touch more pepper? Adjust to your liking!

How to Store It

Leftovers are a gift! Store any Chicken Scarpariello in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. I find the flavors meld even more overnight!

FAQs

Can I make this recipe without chicken sausage? Absolutely! If you can’t find chicken sausage or prefer to skip it, simply increase the amount of chicken to three breasts and ensure they are well-seasoned. You’ll still get fantastic flavor from the peppers, garlic, and herbs.
Is Chicken Scarpariello traditionally low-carb? The classic Scarpariello often includes ingredients like potatoes or is served with pasta, making it higher in carbs. This version swaps those out for cauliflower and focuses on lean protein and healthy fats, making it a fantastic low-carb friendly alternative.
Can I use boneless, skinless chicken breasts? Yes, you can! You’ll just want to sear them until golden brown on both sides (about 2-3 minutes per side) and then they’ll simmer in the sauce. Cooking time might be slightly less, so keep an eye on them.

Low-Carb Chicken Scarpariello

Print Recipe

A flavor-packed, low-carb take on classic Chicken Scarpariello, perfect for a quick and delicious weeknight meal. Bursting with savory flavors, a hint of spice, and tender chicken and cauliflower.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

Scale

Main ingredients

1.5 tablespoons olive oil
2 large bone-in, skinless chicken breasts
to taste Kosher salt
to taste Black pepper
1 link cooked sweet Italian chicken sausage (thinly sliced on the bias)
0.5 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)
1 tablespoon liquid from jarred hot cherry peppers (optional)
0.33 cup dry white wine (omit for Whole30/Paleo and replace with chicken stock)
1 cup reduced-sodium chicken stock
1 sprig rosemary (needles removed and roughly chopped)
Additional rosemary (for garnish)

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Instructions

Get your skillet hot: Grab a large skillet and pop it over medium-high heat. Add your olive oil and let it get nice and shimmery.
Season the stars: Generously sprinkle your chicken breasts with kosher salt and black pepper. Make sure they’re well coated!
Sear that chicken: Carefully place the seasoned chicken breasts into the hot skillet. Sear them for about 3-4 minutes per side, until they’re beautifully golden brown. This step locks in all those juicy flavors. Once seared, remove them from the skillet and set them aside.
Brown the sausage: Now, toss in your thinly sliced Italian chicken sausage. Let it cook for about 2-3 minutes until it’s lightly browned and looking delicious. Remove the sausage and place it with the chicken.
Sauté the veggies: Add your cauliflower florets and sliced onion to the same skillet. Sauté them for about 5-7 minutes, stirring occasionally, until the onion starts to soften and the cauliflower gets those lovely little golden-brown edges.
Aromatic magic: Now for the flavor bombs! Add your sliced garlic and jarred hot cherry peppers (and their liquid, if you’re feeling brave and want that extra zing!). Stir and cook for just 1 minute until everything smells wonderfully fragrant.
Deglaze and reduce: Pour in your dry white wine (or chicken stock if you’re substituting). Use your spoon to scrape up all those tasty browned bits stuck to the bottom of the skillet – that’s pure flavor gold! Let the wine bubble and reduce by about half, which should take around 2 minutes.
Build the sauce: Pour in your chicken stock and sprinkle in the chopped rosemary. Give it a good stir to combine all those delicious flavors.
Bring it all back: Nestled those seared chicken breasts and cooked sausage back into the skillet, tucking them in among the veggies and sauce.
Simmer to perfection: Bring the liquid to a gentle simmer. Then, reduce the heat to medium-low, pop a lid on the skillet, and let it cook for 15-20 minutes. You’ll know it’s ready when the chicken is cooked through and the cauliflower is nice and tender.
Garnish and serve: For a final flourish, sprinkle with a little extra fresh rosemary before serving. Voilà! A stunning, flavorful, and healthy meal awaits!

Notes

This recipe is wonderfully adaptable! Feel free to add other low-carb friendly veggies like broccoli florets, bell pepper strips (any color!), or even zucchini. You can also adjust the heat level by adding red pepper flakes or removing seeds from the cherry peppers. For a protein swap, try boneless, skinless chicken thighs or pork tenderloin. Thyme is a lovely companion to rosemary in this dish.