Chicken Scarpariello Recipe

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon oregano; 4 boneless skinless chicken breasts (washed and patted dry); salt & pepper, to taste; 4 tablespoons olive oil; 1/2 cup onion, chopped; 3 garlic cloves, peeled and sliced; 1/2 cup white wine; 1 cup chicken broth; 1 rosemary sprig, cut into 3-4 pieces; 1 tablespoon flour; 1 tablespoon butter, softened; 1 lemon, juice of; 2 tablespoons butter; 1/4 cup parsley, chopped; 1 lemon, juice of

Servings: persons

1 cup all-purpose flour
1 teaspoon oregano
4 boneless skinless chicken breasts (washed and patted dry)
salt & pepper, to taste
4 tablespoons olive oil
1/2 cup onion, chopped
3 garlic cloves, peeled and sliced
1/2 cup white wine
1 cup chicken broth
1 rosemary sprig, cut into 3-4 pieces
1 tablespoon flour
1 tablespoon butter, softened
1 lemon, juice of
2 tablespoons butter
1/4 cup parsley, chopped
1 lemon, juice of

1
Preheat oven to 400 degrees.
2
Mix together the flour and oregano. Season the chicken with salt and pepper and dredge in flour mixture.
3
In a large, heavy, oven-proof skillet, heat the olive oil over medium-high heat and brown the chicken on both sides. Then remove the chicken to a plate.
4
Pour off oven pan juices to leave 2 tbsp of juice (with brown bits) in the pan. Add the onion and cook until soft, then add the garlic.
5
As soon as garlic starts to sizzle, add the wine and scrape the pan to release brown bits. Over medium heat, reduce the wine by half.
6
Add the chicken stock and bring to a bowl over high heat. Once boiling, add the chicken pieces and the rosemary to the skillet. Spoon some pan juices over the chicken, and put the skillet in the oven to bake for 20 minutes.
7
Just before cook time is over, mix the softened butter with the tablespoon of flour (to make a thickener).
8
Remove skillet from oven, and move the chicken pieces from the skillet to a warmed platter. Bring the remaining sauce to a boil.
9
Add the lemon juice and season with salt and pepper. Then add the flour-butter mixture plus the remaining two tablespoons butter. Remove rosemary and whisk the mixture until the flour-mixture is dissolved (no lumps).
10
Once the sauce thickens, stir in the parsley, and pour the sauce over the chicken on the platter. Serve immediately.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon oregano, 4 boneless skinless chicken breasts (washed and patted dry), salt & pepper, to taste, and more.

Yes, Chicken Scarpariello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Scarpariello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions