Chicken Scarpariello, or chicken cobbler, is a Neapolitan ragù traditionally made with chicken thighs and pork sausages. This Weight Watchers-friendly Chicken Cobbler uses chicken breast, broth instead of wine, and low-fat chicken or turkey sausages.
The result is a hearty and delicious one-pot Italian meal that’s big on flavor but only 2 Points a serving. Plus, it’s ready in under an hour and works great for meal prep! Check out our other Weight Watchers dinner recipes for more easy and delicious meal ideas!
- Serving Size: ½ chicken breast (1bout 200 g.)
- Number of Servings: 4
- Time to Cook: 40 minutes
- 2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Chicken Scarpariello
For the Chicken:
- 2 large bone-in chicken breasts, cut into 4 pieces (about 1.5 lbs / 680 g)
- 1 teaspoon salt (4 g)
- 1/4 teaspoon black pepper (1 g)
- 1/2 teaspoon garlic powder (2 g)
- 1 tablespoon white vinegar (15 ml)
- 1 teaspoon olive oil (5 ml)
For the Sauce:
- 6 oz (170 g) lean turkey sausage, sliced
- 1 red bell pepper, sliced (100 g)
- 1 medium onion, sliced (150 g)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon fresh rosemary, chopped (1 g)
- 3-4 cherry peppers, sliced (adjust to spice preference)
- 1 cup chicken broth (240 ml)
Instructions for making Chicken Scarpariello
- Season the chicken: Pat the chicken pieces dry with a paper towel. Season both sides with salt, black pepper, and garlic powder. Drizzle with white vinegar and set aside for a few minutes while you prep the remaining ingredients.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear for 5-6 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Cook the chorizo and vegetables: In the same pot, add the sliced turkey sausage. Cook for 3-4 minutes until lightly browned. Add the sliced red bell pepper and onion, stirring occasionally until softened (about 5 minutes).
- Add spices and cherry peppers: Stir in the dried oregano, chopped rosemary, and cherry peppers. Cook for 1 more minute to enhance the flavors.
- Simmer with chicken broth: Pour in the chicken broth and bring to a boil, scraping the bottom of the pot to incorporate the browned bits.
- Return the chicken and simmer: Nestle the reserved chicken into the sauce. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the chicken is tender (internal temperature: 165°F / 75°C).
- Serve: Remove from heat, let it rest for 5 minutes, and serve.
Tips and Tricks Section for Making Chicken Scarpariello
- Use bone-in chicken breast: It maintains the chicken’s structure better and resembles the thigh cut used in the original recipe.
- Marinate the chicken breast for at least 30 minutes with salt, pepper, garlic powder, and a bit of vinegar (for a stronger flavor). If you can marinate it for a couple of hours, even better!
- Add the chicken to the pot only when the oil is sizzling, and ensure it’s evenly browned on all sides.
- If the sauce is too thin at the end: Mix 1 tablespoon of cornstarch with ¼ cup of water, pour it over the chicken, stir, and cook for 5 more minutes. Done!
- Meal prep: This recipe is perfect for meal prepping for the week. It freezes well, too!
Related Recipe
Chicken Scarpariello
A lightened up version of this classic Italian chicken, sausage, and veggie dish.
Ingredients
For the Chicken
- 2 large bone-in chicken breasts, cut into 4 pieces (about 1.5 lbs / 680 g)
- 1 teaspoon salt, 4 g
- 1/4 teaspoon black pepper, 1 g
- 1/2 teaspoon garlic powder, 2 g
- 1 tablespoon white vinegar, 15 ml
- 1 teaspoon olive oil, 5 ml
For the Sauce:
- 6 oz 170 g lean turkey sausage, sliced
- 1 red bell pepper, sliced (100 g)
- 1 medium onion, sliced (150 g)
- 1 teaspoon dried oregano, 1 g
- 1 teaspoon fresh rosemary, chopped (1 g)
- 3-4 cherry peppers, sliced (adjust to spice preference)
- 1 cup chicken broth, 240 ml
Instructions
- Season the chicken: Pat the chicken pieces dry with a paper towel. Season both sides with salt, black pepper, and garlic powder. Drizzle with white vinegar and set aside for a few minutes while you prep the remaining ingredients.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear for 5-6 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Cook the chorizo and vegetables: In the same pot, add the sliced turkey sausage. Cook for 3-4 minutes until lightly browned. Add the sliced red bell pepper and onion, stirring occasionally until softened (about 5 minutes).
- Add spices and cherry peppers: Stir in the dried oregano, chopped rosemary, and cherry peppers. Cook for 1 more minute to enhance the flavors.
- Simmer with chicken broth: Pour in the chicken broth and bring to a boil, scraping the bottom of the pot to incorporate the browned bits.
- Return the chicken and simmer: Nestle the reserved chicken into the sauce. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the chicken is tender (internal temperature: 165°F / 75°C).
- Serve: Remove from heat, let it rest for 5 minutes, and serve.
Notes
2 WW Points per serving.
Nutrition
Serving: 351gCalories: 308kcalCarbohydrates: 6.1gProtein: 41gFat: 12gSaturated Fat: 3.1gCholesterol: 188mgSodium: 941mgPotassium: 483mgFiber: 1.2gSugar: 1.7gCalcium: 37mgIron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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