Chicken Scarpariello with Cauliflower | CookOS

Chicken Scarpariello

Name: Chicken Scarpariello with Cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 tbsp olive oil; 2 large chicken breasts (bone in, skin removed); kosher salt ( and black pepper to taste); 1 link cooked sweet Italian chicken sausage (sliced thinly on a bias (I used Aidells)); 1/2 medium head cauliflower (cut into florets (about 4 cups)); 1 medium onion (sliced thinly); 4 cloves garlic (sliced thinly); 4 jarred hot cherry peppers (sliced plus 1 tbsp liquid (optional for extra heat)); 1/3 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, plus additional for garnish)

This lighter chicken scarpariello swaps potatoes for cauliflower and uses skinless chicken breasts to cut fat while keeping the classic Italian flavors of sausage, hot peppers, garlic, and white wine intact.

🌍Italian 🥗Paleo 🏷️Chicken breast 🏷️Chicken Scarpariello 🏷️Low carb 🏷️One pot One skillet recipe

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Total

45 min

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Skinnytaste

Ingredients

1 1/2 tbsp olive oil
2 large chicken breasts (bone in, skin removed)
kosher salt ( and black pepper to taste)
1 link cooked sweet Italian chicken sausage (sliced thinly on a bias (I used Aidells))
1/2 medium head cauliflower (cut into florets (about 4 cups))
1 medium onion (sliced thinly)
4 cloves garlic (sliced thinly)
4 jarred hot cherry peppers (sliced plus 1 tbsp liquid (optional for extra heat))optional
1/3 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, plus additional for garnish)

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Instructions

1
Preheat oven to 375°F.
2
Cut chicken in half to make 4 pieces, leaving the bone on.
3
Heat oil in a large, oven safe sauté pan or cast iron skillet with straight sides over medium-high heat.
4
Season the chicken with salt and pepper and brown 2-3 minutes per side.
5
Remove chicken and set aside.
6
Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.
7
Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.
8
Add the white wine, cherry peppers and additional optional liquid.
9
Raise heat and allow to boil for about 2 minutes before adding chicken stock.
10
Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
11
Cook for 20-25 minutes or until chicken reaches 165°F.
12
Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!

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Tips & Notes

Pro tips

Brown the sausage separately first and set aside; this renders fat and builds deeper flavor before combining with chicken.
Don't move the chicken breasts too early—let them sear 4–5 minutes per side undisturbed to develop color and crust.
Add cauliflower florets in the last 12–15 minutes so they're tender-crisp and don't overcook into mush.
Taste the sauce before serving; the hot pepper liquid is optional—add it only if you want extra heat and briny depth.

Substitutions

Cauliflower → zucchini or green beans (reduce cooking time to 8–10 minutes)
Hot cherry peppers → roasted red peppers or pickled jalapeños
Dry white wine → dry white vermouth or additional chicken stock (no flavor loss)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium heat with a splash of broth to restore sauce consistency.