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Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

overhead image of chicken scarpariello with crispy potatoes on a plate with white wine on the side.

What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes

Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.

Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.

Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.

Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.

chicken scarpariello in a skillet with fresh parsley on top

Tips and Tricks

  • Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
  • Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
  • Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
sauce being poured over chicken scarpariello on a plate.

Adjust This Recipe To Your Dietary Needs

Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.

Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!

Chicken Scarpariello with Crispy Rosemary Potatoes

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

Ingredients

  • For the crispy potatoes:
  • 1 pound baby potatoes

  • 2 tablespoons avocado oil

  • salt and black pepper, to taste

  • 1 sprig fresh rosemary, leaves removed from stem

  • For the chicken scarpariello:
  • 8 chicken thighs

  • salt and black pepper, to taste

  • 3 tablespoons olive oil

  • 4 hot or sweet Italian sausage links

  • 1 large yellow onion, chopped

  • 1/2 red bell pepper, chopped

  • 8 garlic cloves, minced

  • 2 sprigs fresh rosemary

  • 1/2 cup pickled peppadew peppers, drained

  • 1 cup dry white wine

  • 1 cup chicken stock

  • 1 lemon, juiced

  • fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
  • Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
  • Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
  • Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
  • Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
  • Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.

Recipe Video

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Melt-in-your-mouth scallops seared in a bit of butter, with garlicky greens and creamy polenta. The perfect light, easy, and delicious elevated dinner recipe!

holding a plate of this seared scallops recipe with polenta and garlicky greens

I don’t know about you, but I avoided cooking scallops for yearssss because I simply didn’t know how! Though when I eventually gave these pan-seared scallops a try, I was super impressed. They’re not only easy to make, but come together super fast. Scallops are tiny little things, and therefore only need a few minutes to fully cook. I prefer searing them in a pan with a little bit of butter. This gives them an irresistibly crispy outside, and buttery soft inside. And while pan-searing them is hands down the tastiest way to cook scallops, you can also grill them or cook them in an air fryer.

two plates of the seared scallops recipe with garlicky greens and polenta

What You’ll Need For This Scallops Recipe

Large Sea Scallops – Head to your local seafood counter and pick up a pound of large sea scallops for this recipe! The two most common types of scallops you’ll find are sea scallops and bay scallops. Bay scallops are dislike the sea scallops we use in this dish in that they’re much smaller. Like teeny tiny bite-sized small. While delicious, bay scallops are best fried or baked, instead of seared. So once you’ve got your hands on big boy sea scallops, give them a quick rinse under cold water. Then, pat dry with a paper towel, before seasoning and cooking.

Fresh Greens – Any and all fresh greens are welcome here! I used a combination of fresh cut curly kale and fresh baby spinach. This is a great dish to use up any leftover green vegetables you might have lying around on the verge of going bad. In fact, the garlicky greens portion of this recipe came about because I had a very sad bunch of kale sitting in my fridge for over a week that I was determined to not let go to waste!

Polenta – If you’re at all unfamiliar with polenta, it’s simply dry, ground corn. It’s naturally gluten-free with an impressive amount of protein and fiber. Polenta is an extra healthy addition to this already super healthy meal. It’s sold in two different forms – dried, and pre-cooked. Pre-cooked polenta typically comes in a tube and is perfect for frying or baking. And while definitely delicious, we’ll use the pre-cooked kind in a recipe another time! For this scallops recipe, reach for a bag of dried polenta. Then, rehydrate and cook the polenta yourself in water, butter, and salt until thick and irresistibly creamy.

overhead image of scallops recipe on a plate with white wine on the side

Tips and Tricks

  • Don’t forget about your polenta! Return to the polenta every 5-10 minutes during the cooking process to give it a quick whisk and ensure no clumps are forming. By keeping a watchful eye on your polenta, you’ll guarantee a perfectly smooth and enjoyable side dish.
  • If unsure whether your scallops are done or not, use a meat thermometer to check their internal temperature. Once a thermometer inserted into one of the scallops reads 125° Fahrenheit, then they’re done cooking and should be removed from the heat. Do everything in your power to avoid overcooked scallops, since those can be tough and chewy.
  • Add or remove any element of this recipe that you’d like! If not a garlicky greens fan, simply swap them out for your favorite sautéed or roasted veggies. Also, if you prefer a different grain such as rice, quinoa, or farro, go ahead and use that instead!
seared scallops recipe on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply use non-dairy butter or replace the butter with equal parts olive oil!

Make it Gluten-Free: While this scallops recipe is already gluten-free, I’d recommend double-checking the polenta you’re using to ensure that it’s also 100% gluten-free. Polenta is sometimes made in a factory with, or shares equipment with gluten ingredients.

Perfect Seared Scallops with Garlicky Greens and Polenta

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Melt-in-your-mouth scallops seared in a bit of butter, with garlicky greens and creamy polenta. The perfect light, easy, and delicious elevated dinner recipe!

Ingredients

  • For the scallops:
  • 1 pound large sea scallops

  • salt and black pepper, to taste

  • 1 tablespoon butter, I used non-dairy butter

  • For the greens:
  • 1 tablespoon olive oil

  • 3 garlic cloves, thinly sliced

  • 1 bunch fresh greens (kale, Swiss chard, and/or spinach)

  • 1/2 lemon, juice and zest

  • salt and black pepper, to taste

  • For the polenta:
  • 4 cups water

  • 1 cup polenta

  • 1 tablespoon butter, I used non-dairy butter

  • 1 teaspoon salt

Directions

  • Make the polenta by boiling the water in a large saucepan over medium-high head. Add in polenta, butter, and salt. Stir constantly for 3 minutes, or until polenta start to thicken.
  • Reduce heat to low and cover with lid, simmer for 30 minutes whisking every 5-10 minutes.
  • While polenta cooks, rinse scallops under cold water, then pat dry with a paper towel. Season both sides of scallops with salt and pepper.
  • Heat butter in a large skillet over medium-high heat, then cook scallops in skillet for about 1-2 minutes per side or until cooked through. Set scallops aside and keep warm.
  • In that same skillet, make the greens by adding in olive oil and garlic. Cook for 1 minute, then add in fresh greens, lemon juice and zest, a pinch of salt, and black pepper.
  • Sauté greens until wilted and tender (about 5 minutes), then serve over polenta with seared scallops on top.

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Perfectly seared salmon in a creamy sun dried tomato sauce, ready in under 30 minutes! This simple weeknight meal requires just one skillet and comes together in a flash. The perfect recipe when you’re craving seared salmon, with lots of delicious flavor!

creamy sun dried tomato skillet salmon recipe in a skillet with fresh parsley and lemon slices on top

Main Ingredients

Salmon Fillets – I used and recommend Atlantic salmon for this recipe. Atlantic salmon is buttery, flaky, and totally delicious. It’s pretty common, and shouldn’t be hard to find at your local grocery store or seafood counter. Sockeye is another very common type salmon, and will work in this recipe, but won’t cook up nearly as tender as Atlantic salmon. Sockeye salmon is quite lean, with a meatier consistency and a stronger fish flavor. Though feel free to use your favorite type of salmon in this dish!

Sun Dried Tomato Oil – Sun dried tomato oil is simply the oil found in a jar of sun dried tomatoes. Some sun dried tomatoes are sold dry and in bags, but for this recipe, you’ll want to get the jarred kind! That luscious oil the tomatoes are packed in is loaded with incredible flavor. However, if you can’t find sun dried tomatoes packed in oil, you can simply replace the sun dried tomato oil with a more mild olive or avocado oil.

White Wine – Any dry white wine will work in this salmon recipe! I used an extra dry Pinot Grigio and had perfect results. Though any white wine with either “dry” and/or “crisp” in the description will taste great. My favorite part of cooking with wine, is getting to pair a glass of it with my finished dish – yum!

Unsweetened Creamer – I used my dairy-free coffee creamer to make the sauce extra thick and velvety smooth. Though any cream/creamer will work here, just as long as it’s unflavored and unsweetened. If you’re not dairy-free, feel free to use heavy cream or whole milk instead.

Top Tips

  • Serve up this simple one-pan salmon recipe any way you’d like! I enjoyed mine over some brown rice and OMG it was delicious. I even used the ready-to-eat microwaveable brown rice to make this easy dinner recipe even easier to make!
  • If you have a cast-iron skillet, use it! Cast-iron does an incredible job at circulating heat and will create an irresistible golden crust on your salmon fillets. Though if you don’t have a cast-iron skillet, my recommendations are (in order) a stainless steel, ceramic, or non-stick skillet instead.
  • Love the idea of a creamy sun dried tomato sauce, but don’t love salmon? Simply turn this salmon recipe into a one-pan chicken recipe! To do this, replace the salmon fillets with four thinly sliced chicken breasts. Cook them just as you would the salmon, only increasing the cook time to ensure the chicken is completely cooked through.

Adjust This Recipe To Your Dietary Needs

Make it Dairy Free – Either use my dairy-free coffee creamer like I did, or 1/2 a cup of full-fat coconut milk in place of the creamer!

Make it Non-Alcoholic – For a wine-free version, simply sub the white wine for 1/2 cup of chicken or vegetable broth, plus 1 tablespoon of lemon juice. The broth will add flavor, while the lemon juice brightens things up!

Creamy Sun Dried Tomato Skillet Salmon Recipe

5 from 1 vote
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Perfectly seared salmon in a creamy sun dried tomato sauce, ready in under 30 minutes! This simple weeknight meal requires just one skillet and comes together in a flash. The perfect recipe when you’re craving seared salmon, with lots of delicious flavor!

Ingredients

  • 4 salmon fillets, about 8 ounces each

  • salt and pepper, to taste

  • 2 tablespoons sun dried tomato oil, see Notes

  • 1/2 cup sun dried tomatoes, sliced

  • 1 shallot, chopped

  • 6 garlic cloves, minced

  • 1/2 cup dry white wine

  • 1/2 cup unsweetened creamer I used my homemade non-dairy coffee creamer

  • 2 cups baby spinach

  • fresh parsley or basil, for serving

Directions

  • Pat salmon fillets dry with a paper towel then evenly season with salt and pepper.
  • Heat sun dried tomato oil in a large skillet over medium-high heat, place salmon fillets in skillet with the skin-side facing up. Cook salmon for about 5 minutes, then flip and cook for 2-3 minutes or until cooked to your liking. Remove salmon from skillet and set aside.
  • Reduce heat to medium and add shallots, cook until soft, about 3 minutes. Add in sun dried tomatoes and garlic, cook for another 2-3 minutes.
  • Pour in white wine and simmer for 3 minutes or until the liquid has slightly reduce. Pour in creamer and baby spinach, cook until spinach has wilted.
  • Nestle salmon fillets back into skillet, spoon sauce over each fillet and simmer until warm – about 2 minutes.

Notes

  • Sun Dried Tomato Oil: Sun dried tomato oil is simply the oil from a jar of sun dried tomatoes. If your sun dried tomatoes didn’t come packed in oil, use olive oil or avocado oil instead.

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