Tag: chicken recipe

Skinny Chicken Scarpariello

A lighter take on Chicken Scarpariello that’s delicious,and also happens to be gluten-free, low-carb and paleo-friendly. I’m thrilled to share this recipe from my friend Jackie Ourman of CAFE (Celiac and Allergy Friendly Epicurean)[1]. I met her last summer at the Big Summer Potluck after tasting her gluten-free coconut cake that was unforgettable! After she shared this chicken recipe with me, I tested it myself and thought it was great – I think you will too!

My name is Jackie Ourman[2], I’m so thrilled to be here on Skinnytaste today. The recipes are amazing and you are some of the best and most engaged readers on any food blog out there. I met Gina last summer and was very inspired by her hard work and genuine nature.  I really appreciate the opportunity she is giving me to connect with all of you here.

I recently graduated from culinary school at the Institute of Culinary Education in New York City and completed an internship in the test kitchen at Bon Appétit Magazine. So now, I suppose I can officially say I am a trained chef. Pretty exciting!

However, my most important job is being a mom of 3 incredible young boys. Two of my sons have life-threatening food allergies to peanuts, most tree nuts and sesame. One also has celiac disease and I was recently diagnosed with the same. These issues were overwhelming at first, especially when it came to thinking about what I could feed our family.  You see, I had always been a big food lover but, I began to fear food and mostly the potential it had to harm my children.

I decided to go to culinary school, regain my passion for food and help my children learn to love it despite all of our dietary restrictions.  Once I replaced fear of food with enjoyment again, I decided to share it with others.

Gluten-Free is not a fad for the many people out there who need it for celiac disease or other medical issues. The biggest misconception is it helps you lose weight. As in, “that gluten-free chocolate chip cookie must be healthy, right”? No way! It’s a treat and loaded with sugar, butter and carbs just like any other dessert.

I really appreciate the effort Gina makes to share naturally gluten-free and healthy recipes here on her site. It’s important for all of us to be mindful of the little decisions we make when preparing a meal that can lead to unnecessary calories.

Chicken Scarpariello is one of my favorite Italian dishes. It’s spicy, rich and truly a comfort food. The skinny version is absolutely delicious. I kept the chicken breast on the bone and just pulled off the skin in order to reduce the fat but keep the meat nice and tender. Traditional potatoes were replaced with cauliflower florets. They are strong enough in texture to stand up to the braising process and really enhanced by the seasonings in the dish.

I like things really spicy and this version packs a lot of heat. However, the spice level can easily be modified by reducing the number of cherry peppers, leaving out the extra liquid or even just subbing in red bell peppers and using the light heat from the sausage. Either way, it will still be a very flavorful and rustic dish, which also just happens to be healthy, gluten-free and very allergy friendly. Enjoy!

Skinny Chicken Scarpariello
Servings: 4 • Size: 1 piece chicken, 1 cup vegetables • Old Points: 6 pts • Points+: 7 pts
Calories: 283 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 32 g • Sugar: 1 g
Sodium: 465 mg • Cholesterol: 83 mg


  • 1 1/2 tbsp olive oil
  • 2 large chicken breast halves, bone in, skin removed
  • kosher salt and pepper to taste
  • 1 link cooked sweet Italian chicken sausage, sliced thinly on a bias (I used Aidells)
  • 1/2 medium head of cauliflower, cut into florets (about 4 cups)
  • 1 medium onion, sliced thinly
  • 4 cloves of garlic, sliced thinly
  • 4 jarred hot cherry peppers, sliced plus 1 tbsp liquid (optional for extra heat)
  • 1/3 cup dry white wine (I used Louis Jadot Macon Villages)
  • 1 cup reduced sodium chicken stock
  • 1 sprig rosemary, needles removed and roughly chopped, plus additional for garnish


Pre-heat oven to 375°F. Cut chicken in half to make 4 pieces, leaving the bone on.

Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat. Season the chicken with salt and pepper and brown 2-3 minutes per side. Remove chicken and set aside.

Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers. Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.

Add the white wine, cherry peppers and additional optional liquid. Raise heat and allow to boil for about 2 minutes before adding chicken stock. Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.

Cook for 20-25 minutes or until chicken reaches 165°F.

Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!


  1. ^ CAFE (Celiac and Allergy Friendly Epicurean) (jackieourman.com)
  2. ^ Jackie Ourman (jackieourman.com)

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Best chicken marinades

Turn your average chicken recipe into a flavoursome feast with our round-up of the best chicken marinades.

From honey and mustard to spicy Moroccan, we’ve got all sorts of delicious marinades that are sure to give your meat an extra special flavour.

So if you’re looking for a way to jazz up your chicken then you’ve come to the right place.

We’ve got plenty of mouth-watering chicken marinades to choose from including Gordon Ramsay’s jerk chicken, barbecue tandoori chicken and a classic BBQ glaze. Just allow your chicken to absorb all the lovely flavours for a few hours – it’ll be worth the wait!

Click through our best chicken marinades now to give your chicken lots of lovely flavour

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Chicken recipes

Chicken recipes

Chicken has got to be one of our favourite meats to cook with. It’s cheap, versatile and is a real crowd-pleaser with the whole family. If you love cooking chicken, take a look at our guide for what type of chicken to buy, how to store, prepare and cook chicken and what tasty flavours you can use to create delicious chicken recipes.

Chicken nutrients

Chicken is not only tasty, it’s full of nutrients that your family needs. As well as being a great source of protein, chicken is also rich in vitamin B6 and B3, which help your body’s metabolism by turning protein into energy. As well as providing a dose of potassium and amino acids, which aid your body’s growth and maintenance, chicken is also full of selenium, which produces antioxidants and has been linked to cancer protection.

Beware of the chicken skin! It may be very tasty but it can almost double the amount of fat in your chicken . Cook the chicken with the skin on but remove before eating to get all the flavours in your meat without all the fat – best of both worlds!


Types of chicken  

Fresh or frozen chicken?

Fresh chicken lasts 2-3 days in the fridge so if you’re planning on using it immediately you should go for fresh chicken as it’s easier to prepare. Make sure the chicken feels supple and doesn’t smell funny to ensure it’s fresh. You can freeze fresh chicken buy washing it, patting dry, wrapping in tight parcels and putting in the freezer. Always freeze chicken on the day you bought it. 

Frozen chicken is often cheaper so if you’re doing a big shop for the month a bag of frozen chicken will save you some cash. Make sure the chicken is completely frozen and has no liquid in the package – as this means it has defrosted slightly. To defrost a chicken, you need to allow it to defrost in the fridge and not at room temperature – make sure you place it on a plate to collect any of the juices.

Chicken juices can contaminate other foods so make sure, however you store your chicken, that no juices can escape the packaging and get onto other foods.

It is very important to check the sell-by date when buying chicken. Do not buy or eat chicken even slightly past the sell-by date.


Cuts of chicken  

Whole chicken. The best way to cook a whole chicken is, of course, to roast it. You can buy it with or without the giblets (organs) inside. The giblets can be used in a stock or gravy for extra flavour but they aren’t for the squeamish! A little oil and lemon is all you need to bring out the flavours in your roast chicken – or you could try something a little different with one of our roast chicken recipes.

Whole chickens are cheaper than buying the parts separately so if you’re feeling brave you can buy a whole one and cut it down into joints. We have a step-by-step guide for how to joint chicken if you fancy giving it a go. If you don’t fancy this, ask your butcher to do it for you.

Chicken breasts. Breasts have the lowest fat content of all cuts of chicken and you can buy them with or without the skin. Chicken breasts are really versatile and can be stuffed, grilled, baked or fried and, when chopped, used in pasta dishes, salads, pies and many, many more recipes.

Chicken thighs. Chicken thighs are a cheaper alternative to chicken breasts and some people say they’re a lot tastier as the meat is a little darker and has a richer flavour. Chicken thighs can be bought boned or boneless and can be used in a variety of different meals – casseroles, traybakes and stuffed are just some of our ways with chicken thighs.

Chicken drumsticks. Similar to thighs in taste and texture, chicken drumsticks are good on the BBQ and are delicious baked with a tasty marinade. They’re wonderfully messy as well so the kids will love eating them!

Chicken wings. The cheapest cut of chicken, wings are quite fatty and have very little meat on them compared to other cuts but they’re delicious on the BBQ and make great party food snacks as you can eat them with your hands.



How to cook chicken

Preparing chicken

When preparing chicken you have to be a lot more careful than with other foods and meats. The bacteria on raw chicken can cause salmonella poisoning so it’s important not to let it touch any other raw food or cooking utensils before it is cooked. When preparing the chicken you need to use separate chopping boards and utensils to other foods – or make sure you wash them thoroughly before using them again. Surfaces and utensils should be washed with warm soapy water to rid them of raw chicken juices. Your hands are equally as important and must be washed regularly when handling chicken to ensure you don’t contaminate other surfaces.

When cooking chicken you need to make sure it is cooked all the way through before serving. If you see any pink areas, it needs to be cooked longer. Thigh and drumstick meat will look a little grey when cooked. To check a whole chicken is cooked, insert a skewer into one of the joints and if the juices run clear, it’s ready.


Ways to cook chicken

Baked chicken is the healthiest way to cook chicken. It allows the juice and flavours to develop so the meat will need less seasoning once done.

Frying chicken is less healthy but is great if you’re in a hurry. Use one calorie oil spray rather than oil or butter if you want to keep the calorie down.

Barbecuing chicken can be delicious but you have to be very careful about making sure it is cooked properly – check our guide for barbecuing chicken.

Poaching or steaming chicken are other, slightly old-fashioned, ways to cook chicken but are also great as a healthier alternative to frying.

Slow cooking. If you overcook chicken in the oven it can become really dry but that doesn’t mean you can’t slow cook it. If you have a slow cooker you can add it to a rich sauce a cook for up to 8 hours for a deliciously rich flavour. See our slow cooker recipes for some ideas.


Flavours that complement chicken

  • Lemon
  • Garlic
  • Chilli
  • Mustard
  • Leeks
  • Pesto
  • Paprika
  • Cajun spices
  • Curry powder
  • Saffron
  • Oregano

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