chicken scarpariello recipe
The Best chicken scarpariello recipe
Chicken Scarpariello is one of those recipes that just feels like home, no matter how often I make it. I love it because it’s simple enough to whip up in a hurry but deep enough in flavor to make every bite taste like something special. There’s something comforting about the rich tomato sauce, the tender chicken, and the way the garlic and herbs blend together so naturally. My kids always ask for it—especially when they’re craving something hearty but not too heavy. It’s that kind of dish that feels like a hug in a bowl, and honestly, it’s the kind of meal that makes you want to sit down with a glass of wine and just enjoy it.
I also love that this recipe is versatile. It works for a cozy weeknight dinner or a more formal meal when we’re entertaining. The kids love the way the chicken stays juicy and the sauce clings to it, and my husband always says it’s the perfect balance of savory and fresh. Plus, it’s got all the health benefits you’d want in a meal—lean protein from the chicken, vitamins from the tomatoes and herbs, and fiber from the whole-wheat pasta if you use it. It’s not just filling; it’s nourishing, and that’s what makes it a staple in our kitchen.
Chicken Scarpariello
A classic Italian dish featuring tender chicken breast poached in a rich tomato-based sauce, served with a fluffy, slightly sweet dough. Perfect for a comforting meal!
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup (240ml) tomato sauce
- 1 cup (240ml) chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (150g) diced tomatoes
- 1 tsp sugar
- Salt and black pepper to taste
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (240ml) warm milk
- 1 large egg
- 2 tbsp melted butter
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with oregano, red pepper flakes, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove from heat and set aside.
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2 In the same skillet, sauté onion and garlic until soft (about 3 minutes). Add diced tomatoes, tomato sauce, chicken broth, sugar, salt, and pepper. Simmer for 15 minutes until slightly thickened. Stir in the cooked chicken breasts and keep warm.
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3 For the dough, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5 minutes until foamy. In a large bowl, mix flour, salt, and sugar. Make a well in the center, pour in the yeast mixture, and stir until combined. Add the egg and melted butter, mixing until a soft dough forms.
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4 Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
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5 Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about ½-inch thickness. Cut into squares or rectangles. Brush lightly with melted butter. Place chicken breasts and sauce on top of each dough piece. Fold the dough over the filling, sealing edges.
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6 Place the filled dough parcels on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
🔧Equipment
- Mixing bowls
- Kitchen scale (optional but helpful)
- Large skillet or pot
- Oven
- Rolling pin
- Baking sheet
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Scarpariello Works
This Chicken Scarpariello recipe is always a solid choice for any family gathering because it’s hearty, flavorful, and easy to make ahead—no last-minute stress. It’s perfect for potlucks, holiday feasts, or just a cozy weeknight dinner when you want something comforting but not too heavy. The bright, tangy sauce balances the chicken nicely, and it’s always a crowd-pleaser, whether you’re serving it with crusty bread or a simple side of greens. Plus, it’s a great way to use up any extra veggies you’ve got on hand.
❓ Frequently Asked Questions About Chicken Scarpariello
What is the origin of the chicken Scarpariello recipe?
The chicken Scarpariello is a classic dish from the Campania region of southern Italy, particularly associated with the towns of Salerno and Sorrento. It originated as a rustic, hearty meal made with simple ingredients, reflecting the local agricultural traditions and coastal influences.
Can I make Scarpariello without using fresh herbs like basil and parsley?
While fresh basil and parsley are traditional in the recipe for their bright, fresh flavors, you can substitute them with dried herbs like oregano or thyme if needed. However, the taste will differ—fresh herbs add a vibrant, aromatic touch that’s hard to replicate perfectly with dried ones. For the best results, aim to use fresh herbs whenever possible.
How do I ensure the chicken breast stays moist while cooking?
To keep chicken breast tender and juicy in Scarpariello, start by brining the chicken (soaking in a mixture of water, lemon juice, salt, and sugar for about 30 minutes) before cooking. Pat it dry thoroughly afterward. Avoid overcrowding the pan when searing, and cook it at medium heat for an even sear. You can also finish it in the oven (around 325°F/160°C) to gently cook through without drying it out.
What’s the best way to prepare the tomato sauce for Scarpariello?
For the best tomato sauce, use a mix of ripe San Marzano tomatoes (or high-quality plum tomatoes) and a touch of olive oil. Sauté onion, garlic, and celery (if using) in olive oil until soft, then add the tomatoes, a pinch of sugar, salt, and a splash of red wine or broth. Simmer slowly for at least 30 minutes to reduce and thicken the sauce, stirring occasionally. For extra depth, add a bay leaf or a sprinkle of red pepper flakes.
Can I substitute the white beans in Scarpariello with another type of bean?
Yes, you can use cannellini beans (like in the original recipe) but other white beans such as navy beans or great northern beans work well too. If using canned beans, drain and rinse them thoroughly to remove excess salt. For a lighter touch, you can also substitute with chickpeas or even mashed potatoes (though the texture will differ). Just ensure they’re cooked until tender to match the dish’s consistency.
