Chicken Scarpariello

Instructions

Step 1: Preheat your oven to 400°F (200°C). Season the chicken with salt and black pepper. /n
Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down until golden brown, about 5–7 minutes. Flip and cook for another 3–4 minutes, then remove and set aside. /n
Step 3: In the same skillet, sauté garlic until fragrant, about 1 minute. /n
Step 4: Add sliced bell peppers and cherry peppers, cooking until slightly softened. /n
Step 5: Pour in white wine and let it simmer for 2–3 minutes to reduce slightly. /n
Step 6: Add chicken broth, lemon juice, oregano, and red pepper flakes, stirring to combine. /n
Step 7: Return the chicken to the skillet and spoon some sauce over the top. Transfer to the oven and bake for 25–30 minutes until the chicken is cooked through. /n
Step 8: Remove from the oven, stir in butter until melted, and garnish with fresh parsley before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 325°F (165°C) until warmed through. Add a splash of broth if needed to loosen the sauce. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.