Chicken Scarpariello (Low-Carb)—ever found yourself really craving that warm, zingy Italian favorite, but then you remember you’re cutting down on carbs? Yeah, me too. It’s always that little moment of “Oh, do I have to give that up?” Well, you (and my hungry friends and family) were my inspiration for figuring this thing out—because who says delicious comfort food can’t fit a low-carb game plan? The more I messed around in the kitchen, the more I discovered there are ways to make big flavor without loading up on pasta or bread. So if you’re looking for a way to enjoy saucy, savory, and bold chicken dishes with zero guilt, hang tight. This recipe actually got my picky cousin to say “Wow.” No joke.
Healthy Chicken Scarpariello
So, what’s the big deal with this recipe? Chicken Scarpariello is usually tangy, a bit spicy, and loaded with sautéed peppers and sweet Italian sausage (bonus: leave out the sausage for even fewer carbs). My healthier, low-carb Chicken Scarpariello skips the potatoes and heavy breadcrumbs. Instead, you get tender chicken, plenty of juicy flavor, and enough “wow” to make it a weeknight keeper. I still use the classic vinegar pop but pull back on sugar—all taste, barely any carb regret. Met friends on keto lately who admitted they miss real comfort food. Handed them this recipe? Instant converts.
“I’ve tried dozens of low-carb chicken recipes, but this one’s easily my go-to. Tastes like eating out at an upscale bistro, minus the carb hangover!”—Carrie S.
Why This Recipe Is a Favorite
Honestly, there’s something about Chicken Scarpariello that makes everybody smile. First, it’s quick. Start to finish, it barely takes an hour—including a little time where you can sit down and scroll your phone (yes, we still do that while cooking). It also uses just one big pan, meaning cleanup is no big deal. You get a full-flavored dish, but somehow the chicken stays juicy, not rubbery—nobody likes dry chicken, right? Plus, the colors are bold and lively, kinda like a food festival on your plate. My dad (lifetime bread addict) said he didn’t even miss the bun or pasta. That’s rare. Man, this dish is foolproof, and you can play with veggies or tweak heat levels for picky or spicy eaters. Try it when guests are over—it’ll look like you put way more effort in than you did, which I always love!
Ingredients You’ll Need
You don’t have to buy out the grocery store to make this, I promise. Here’s what I use almost every time:
- 2 pounds of bone-in, skinless chicken thighs (chicken breast will work too but it’s not the same depth)
- 1 or 2 hot Italian sausages (skip for less carbs or find turkey sausage if you like)
- 2 red or yellow bell peppers (green works, I just like a sweeter vibe)
- 1 chopped onion
- 3 or 4 whole garlic cloves, smashed
- 1/2 cup white wine or chicken broth (I use cheap wine since it cooks off anyway)
- 1/4 cup red wine vinegar
- 1/2 cup of chicken broth
- A bunch of sliced banana peppers (pickled is key)
- 2 tablespoons olive oil
- Salt, pepper, dried oregano, and crushed red pepper flakes (use what feels right)
- Fresh parsley, just a little, for a pop of color
That’s honestly it. Notice, no heavy cream or flour or anything like that.
How to Make Chicken Scarpariello
Not a ton of steps. Seriously. Here’s how I do it:
Start by heating olive oil in a big pan. If you’re using sausage, brown it up first—just a few minutes till it’s nice and snappy. Remove and set aside.
Add the chicken thighs to that same pan (skin side down first, if there’s skin). Let them get golden. It takes patience, maybe 5 minutes per side, but worth it. Don’t mess with them too much.
Once browned, take out the chicken. Throw in onions and garlic, cook till soft and everyone in the house is sniffing the air. Dump in your chopped peppers. Pour in the white wine and vinegar, scraping the pan for all that good stuff stuck to the bottom.
Slide the sausage and chicken back in, adding banana peppers and chicken broth. Sprinkle with seasonings. Simmer, maybe 30 minutes—until the chicken is cooked through and veggies are a little tender-crisp.
Top with parsley at the end, then stand back and admire your creation.
Recipe Tips & Variations
Mood for swapping things up? No one says you have to stick to the script exactly. Try using thighs and drumsticks mixed together—they bring different textures and cook times but add “wow.” Not into spicy? Use mild sausage, or just ditch it and double down on peppers. Bell peppers getting boring for you? Use poblano or even add a dash of smoked paprika. I sometimes sneak in a handful of kale or spinach near the end for bonus nutrients (honestly you barely taste it).
Don’t like wine? Replace it with more broth—totally good. Want it even saucier? Toss in more broth near the end, but watch your salt. And for leftovers—trust me, this tastes even better the next day. The vinegar really settles in, and those flavors meld together like magic.
Some folks even use small pieces of chicken breast for meal prep since they cook quicker. Up to you—just don’t overcook the meat, or it gets sad and stringy.
Serving Suggestions
- Spoon your low-carb Chicken Scarpariello over a pile of garlicky sautéed spinach.
- Serve with a side of zucchini noodles or roasted cauliflower rice (pretty sure I could live off cauliflower rice).
- Pair it up with a crisp green salad for a lighter dinner vibe.
- Don’t forget extra banana peppers on the side for a tangy kick, if you’re anything like me.
Common Questions
Can I use boneless chicken?
Absolutely. Just reduce the cook time a little so it won’t dry out.
Is this gluten-free?
Yup! No wheat, no worries.
Does this freeze well?
Oh, yes. I freeze leftovers in single servings—makes weeknights way easier.
How spicy is it?
Depends on your sausage and how much red pepper you toss in. Make it as mild or wild as you want.
Could I make it in the slow cooker?
You could, but brown the meat and soften your veggies in a pan first for best flavor. Then finish it in the slow cooker.
Why You’ll Make This Again (and Again)
Okay, so here’s where you decide if you want to keep eating chicken and broccoli every night—or, get excited about weeknight dinners again. Low-carb Chicken Scarpariello is really all about flavor without the fuss. You whip it up in one pan, play with heat and tang, and it works for keto, low-carb, and regular carb lovers (just give them some bread on the side if they’re picky). If you’re looking for more inspiration, try this Low-Carb Chicken Scarpariello at Stacey Hawkins or, for another twist, check Chicken Scarpariello (Low-Carb Version) at Skinnytaste. But heck, give this version a spin first. Seriously, you’ll impress the heck out of yourself.
Chicken Scarpariello
Ingredients
Main Ingredients
- 2 pounds bone-in, skinless chicken thighs Chicken breast can be used but won’t have the same depth.
- 1 or 2 pieces hot Italian sausages Skip for less carbs or use turkey sausage if preferred.
- 2 pieces red or yellow bell peppers Green works too for a more savory flavor.
- 1 pieces chopped onion
- 3 or 4 pieces whole garlic cloves, smashed
- 1/2 cup white wine or chicken broth Cheap wine works as it cooks off.
- 1/4 cup red wine vinegar
- 1/2 cup chicken broth
- 1 bunch sliced banana peppers Pickled is key.
- 2 tablespoons olive oil
- to taste salt, pepper, dried oregano, crushed red pepper flakes Use according to preference.
- for garnish fresh parsley Adds a pop of color.
Instructions
Preparation
- Heat olive oil in a big pan over medium heat.
- If using sausage, brown it for a few minutes until it’s crisp. Remove and set aside.
- Add the chicken thighs to the pan, skin side down first if applicable. Brown for about 5 minutes per side.
- Remove chicken once browned. Add onions and garlic to the pan, cooking until soft.
- Add chopped peppers to the pan. Pour in white wine and red wine vinegar, scraping up the browned bits from the bottom.
- Return the sausage and chicken to the pan. Add banana peppers and chicken broth. Season with salt, pepper, dried oregano, and red pepper flakes.
- Simmer for about 30 minutes, or until the chicken is cooked through and veggies are tender-crisp.
- Garnish with fresh parsley before serving.
