Chicken is a great go-to when you’re trying to get dinner on the table and I am always looking for new ways to make it different and tasty. This Lemony Chicken Scarpariello has a lovely lemon-scented sauce, enhanced by onions, garlic, bell peppers, rosemary, and oregano. Using boneless chicken thighs lets you get this quickly on the table, perfect for weeknight meals or a casual dinner party.
Scarpariello translates to “shoemaker’s” style and is thought to have originated in the Calabrian region of southern Italy. That is where my husband’s family emigrated from, and we are always intrigued by any recipe from this area. One thought why it might be named Scarpariello is that even a shoemaker’s family could afford to make this chicken. No matter what the origin of the name is, this is one delicious meal!
One of the changes I made to the original recipe was adding onions because I love their natural sweetness that helps balance the tart lemon juice. Another choice I made was to use bell peppers instead of Peppadews, a sweet-spicy pickled pepper. Feel free to use those if you love that piquant addition to the chicken. You stir them in at the end before serving.
Chicken is such a versatile ingredient because it works with so many different flavor combinations. I hope you love this Lemony Chicken Scarpariello and serve it often for your family and friends.
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Lemony Chicken Scarpariello:
- Boneless, skinless chicken thighs, all-purpose flour
- Olive oil, onion, bell peppers, garlic, rosemary, oregano
- Chicken stock, white wine, lemon juice, butter, parsley
Can I use chicken breasts in this recipe?
You can but they may wind up dry. Thighs are much more forgiving and a better choice. But if you are a white meat lover, cut the breasts into smaller pieces about 3-inches wide and be careful how long you cook them!
If you want an alcohol-free dish, just replace with wine with additional stock.
If you want this to be dairy-free as well, you can leave out the butter or use a substitute like Earth Balance. Whisk in until it is fully melted and incorporated into the sauce adding a rich note.
How to make Lemony Chicken Scarpariello:
- Brown chicken on both sides then add the onions, bell peppers, garlic, rosemary, and oregano to the pan cooking until vegetables are softened; transfer chicken to a platter
- Add stock and wine to the pan, deglazing the pan and scraping up any browned bits from the bottom; add the lemon juice to the pan
- Return chicken to the pan and cook a few more minutes to 165°F on an instant read thermometer; serve hot
Recommended Tools (affiliate links; no extra cost to you):
- Large skillet
- Splatter guard
- Chef’s knife
- Cutting board
- Citrus reamer
- Small strainer
- Instant read thermometer
One of my favorite tools in my kitchen is the simple citrus reamer. It makes it so easy to get the juice out of fruits. A trick to getting more juice is to microwave the fruit for about 5 to 10 seconds and then roll them on the counter, pressing down with the palm of your hand. Then use your reamer to squeeze the juice through a strainer and into a bowl, keeping seeds from getting in your sauce!
Make sure the chicken stock is gluten-free. The wine is considered gluten-free but rarely may cause a reaction for a small percentage of the people with Celiac. If you or someone you are cooking for is extremely reactive, it would be safer to use all stock in place of the wine.
- 8 small skinless, boneless chicken thighs, about 2 lb
- Salt and freshly ground pepper
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 2 cups chopped red bell peppers
- 4 garlic cloves, halved and lightly smashed
- 2 rosemary sprigs, broken into 2-inch pieces
- 1 tsp oregano
- 1-1/2 cups gluten-free chicken stock
- 1/2 cup dry white wine or dry vermouth (or more stock)
- Juice of 2 lemons
- 2 tbsp butter
- Chopped fresh parsley
- Season the chicken on both sides with salt and pepper. In a large skillet, heat the oil until shimmering. Add the chicken and cook over med-high heat, until browned on both sides, about 10 to 12 minutes.
- Add the onions, bell peppers, garlic, rosemary, and oregano to the chicken and continue to cook for 3 to 5 minutes, until the garlic is lightly browned and the onions and peppers are softened, stirring the vegetables often. Transfer the chicken to a baking sheet, leaving the onions, peppers, garlic, and rosemary in the skillet.
- Add the stock and wine to the skillet, bring to a boil over high heat and cook, scraping up any browned bits off the bottom of the pan, until reduced by half, about 5 to 7 minutes. Add the lemon juice and butter, whisking until melted and smooth. Remove the sprigs of rosemary.
- Return the chicken and any accumulated juices to the skillet. Cook, turning the chicken until coated in the sauce, about 3 minutes or until it registers 165°F on an instant read thermometer.
- Serve 2 pieces of chicken with some sauce and vegetables for each serving. Sprinkle the tops with chopped parsley. Serve with potatoes, rice, or bread to soak up the delicious sauce!
- Recipe Source: The Heritage Cook
Amount Per Serving: Calories: 698Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 296mgSodium: 735mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 60g
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