Chicken Scarpariello - Rachael Ray

Total Time
Prep 10 mins
Cook 20 mins

Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly.

Ingredients Nutrition


  1. Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
  2. Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
  3. Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
  4. Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
  5. Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
  6. Serve over orzo.


Most Helpful

Wow - this was great! I had to substitute half an onion b/c one of my peppers was yucky - I'd probably use onion again - it's always on hand. I served it over brown rice. DH would definitely like me to make this again!

Linky January 25, 2010

I've been making this RR recipe for years. Love it!

Tim964 May 08, 2009

This was a winner! I had never had this before, and I was hesitant. I was afraid it would be incredibly hot. As it turns out, the pepper juice just gives everything a really nice flavor. This was so easy to put together, and I used your suggestion of serving it over the Orzo with Parsley and Lemon Zest. I could see this becoming one of our go-to meals. Thanks for posting!

bricookie55 May 16, 2007

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