Quick Chicken Scarpariello
75% authentic · Italian-American
A simplified version of Chicken Scarpariello, using boneless chicken and fewer ingredients for a faster weeknight meal while retaining the signature sweet and tangy flavors.
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Ingredients
- Boneless, skinless chicken breasts1.5 lbs
- Pre-cooked Italian sausage, sliced12 oz
- Olive oil2 tbsp
- Yellow onion, sliced1 medium
- Bell peppers (mixed colors), sliced2
- Garlic, minced3 cloves
- Dry white wine1/2 cup
- Red wine vinegar2 tbsp
- Chicken broth1/4 cup
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned and mostly cooked through. Remove chicken and set aside.
- 3
Add sliced onions and bell peppers to the skillet. Cook until tender-crisp, about 4-5 minutes.
- 4
Add minced garlic and cook for 30 seconds until fragrant.
- 5
Pour in white wine and red wine vinegar, scraping up any browned bits. Let simmer for 1 minute.
- 6
Add sliced pre-cooked sausage and chicken broth. Bring to a simmer.
- 7
Return chicken to the skillet. Cook for another 3-5 minutes, until chicken is fully cooked and sauce has slightly thickened.
- 8
Stir in fresh parsley. Adjust seasoning.
- 9
Serve immediately.
