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overhead view of chicken scarpariello on a white plate
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4.95 from 53 votes

Chicken Scarpariello

Everyone is always looking for delicious new ways to serve chicken and my Chicken Scarpariello definitely fills that bill.  You'll love the combination of flavors in this easy to make rustic Italian dish.  
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 764kcal
Author: Chef Dennis Littley

Ingredients

  • 1 pound boneless chicken breasts or boneless thighs
  • ½ cup all-purpose flour for dredging chicken and for beurre manie.
  • 3 tablespoons olive oil
  • ½ pound sweet Italian sausage sliced on a diagonal (do not remove casing)
  • 2 medium potatoes skin on - cut into medium cubes
  • 6 ounces mushrooms sliced
  • 4 ounces artichoke hearts sliced
  • 1 cup chicken stock
  • ½ teaspoon granulated onion
  • sea salt and black pepper to taste
  • 1 lemon juice from lemon
  • 2 stalks fresh rosemary
  • 1 ounce white wine optional
  • 1 - 2 tablespoon unsalted butter for beurre manie
  • 1 tablespoon Italian Parsley chopped for garnish
  • 1 lemon cut into circles for garnish

Instructions

  • Preheat oven to 350 degrees F.
  • Place cut potatoes in baking dish and add one tablespoon of olive oil and a good sprinkle of sea salt and black pepper. Mix well and place in a 350 degree oven for 20-25 minutes to roast. (they should get good color)
  • Allow a large saute pan to get hot then add 2 tablespoons of olive oil to the pan.
  • Dredge the chicken in flour seasoned with sea salt and black pepper. Add the floured chicken to a large saute pan and allow the chicken to cook for 3-4 minutes
  • Add the sliced sausage to the pan and brown the sausage while you continue to cook the chicken.
  • Turn over chicken and sausage and continue to cook for another 1-2 minutes.
  • Add the mushrooms to the pan and saute for an additional 3-4 minutes as the chicken and sausage continue cooking.
  • Add the chicken broth and seasonings to the pan. Reduce the heat to medium and continue to cook for 2-3 minutes.
  • Add the roasted potatoes, artichokes, and lemon juice to the pan and continue to simmer for 2 minutes.
  • Coat the butter with flour (push the flour into the butter) and add to the pan, to help thicken the sauce.
    The butter-flour mixture is known as a beurre manie.
  • Garnish with rosemary, lemon slices, and chopped parsley.
    Serve immediately and enjoy!

Notes

** this dish can be served over linguine

Nutrition

Calories: 764kcal | Carbohydrates: 37g | Protein: 33g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 163mg | Sodium: 718mg | Potassium: 1111mg | Fiber: 4g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 31.4mg | Calcium: 43mg | Iron: 3.7mg