Chicken Entrée

Chicken Scarpariello

This is another recipe inspired from  The Points Plus value per serving is 7 (there are 4 servings).  I used chicken thighs for this.  Next time, I will use chicken breasts though.  I’m really only a fan of chicken thighs when they are slow-cooked.

Start with the chicken:

  • Preheat your oven to 400º.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add 1 teaspoon of EVOO.
  • Season 4 chicken boneless, skinless chicken thighs (or chicken breasts if you prefer) with s&p.
  • When the oil is hot, add the chicken to the skillet.

  • Brown on all sides (about 2 minutes per side).

  • While the chicken is cooking, cut up 1 red pepper into 1/2 inch pieces.
  • Slice an onion and chop about 5 cloves of garlic.

  • Once the chicken is browned, remove it from the skillet.  (Don’t worry about the chicken not being fully cooked.  It will finish cooking in the oven.)
  • Add another teaspoon of EVOO to the same skillet.
  • Add the garlic, pepper, and onion.
  • Add 1 small jar of chopped pimentos and 1/4 teaspoon of oregano.

  • Cook, stirring often, until the veggies are tender and the onions are golden brown.

  • Return the chicken to the skillet.

  • Add 1/4 cup dry white wine and 1/2 cup chicken broth.

  • Scrap the bottom of the skillet with a spoon to release the brown bits into the sauce.

  • Transfer the skillet to the oven.
  • Bake, uncovered, until the chicken is fully cooked (about 12-15 minutes).
  • Remove the skillet from the oven and stir in 2 tablespoons fresh parsley (chopped).
  • Season with a little s&p.

Serve the vegetables over the chicken.  (I made couscous as a side dish.)

The sauce has a great flavor.  This was a really good chicken dish.  My only change for the future will be to use chicken breasts instead of thighs.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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