Name: Chicken Scarpariello Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 1/2 pounds bone-in, skin-on chicken thighs, salted and peppered; 2 tablespoons olive oil; 1/2 pound Italian sausage, cut into 1-inch pieces; 1 small onion, sliced; 1 red bell pepper, sliced; 4 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1/2 cup dry white wine; 1/2 cup chicken broth; 1/4 cup red wine vinegar; 1 tablespoon chopped fresh rosemary; 1/2 cup sliced pickled cherry peppers (plus a bit of brine); Chopped parsley for garnish

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If you’re searching for a dish that’s bursting with bold flavors, rustic charm, and a little bit of Italian-American magic, you have to try this Chicken Scarpariello Recipe. Juicy chicken thighs, zesty sausage, vibrant bell peppers, and tangy pickled cherry peppers all simmer together in a garlicky, herby sauce that will make your kitchen smell absolutely irresistible. It’s the kind of meal that turns a simple dinner into a celebration, perfect for sharing with friends or family around the table.

Chicken Scarpariello Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Scarpariello Recipe keeps things simple, but every ingredient plays a starring role in creating those signature layers of flavor and color. Gather these kitchen staples and a few special touches, and you’ll have everything you need for a show-stopping skillet dinner.

Chicken thighs (1 1/2 pounds, bone-in, skin-on): The juicy dark meat stands up beautifully to roasting and soaking up all those saucy flavors.
Salt and pepper: A sprinkle of seasoning brings out the best in your chicken and sausage right from the start.
Olive oil (2 tablespoons): For searing the chicken and adding depth to the sauce.
Italian sausage (1/2 pound, cut into 1-inch pieces): Adds a savory, slightly spicy kick and heartiness to every bite.
Onion (1 small, sliced): Brings sweetness and body to the sauce as it cooks down.
Red bell pepper (1, sliced): Adds color and a sweet peppery flavor that balances the heat.
Garlic (4 cloves, minced): The aromatic backbone of the entire dish.
Dried oregano (1/2 teaspoon): For a classic Italian herb note that ties everything together.
Crushed red pepper flakes (1/4 teaspoon): For a gentle, lingering heat.
Dry white wine (1/2 cup): Lifts all the browned bits from the pan and adds a subtle acidity.
Chicken broth (1/2 cup): Deepens the sauce and keeps everything moist as it bakes.
Red wine vinegar (1/4 cup): Delivers a punchy tang that makes this dish unforgettable.
Fresh rosemary (1 tablespoon, chopped): Adds an earthy, piney aroma that feels so comforting.
Pickled cherry peppers (1/2 cup, sliced, plus a bit of brine): The signature ingredient for a pop of heat and briny brightness.
Chopped parsley (for garnish): A fresh, vibrant finish that makes the dish pop on the plate.

How to Make Chicken Scarpariello Recipe

Step 1: Season and Sear the Chicken

Start by patting your chicken thighs dry and seasoning them generously with salt and pepper on both sides. Heat the olive oil in a large, oven-safe skillet over medium-high heat, and once it’s shimmering, lay the chicken in skin-side down. Let it sizzle and sear for about 4 to 5 minutes per side, until the skin is beautifully golden and crispy. Remove the chicken and set it aside—you’ll see just how much flavor those crispy bits will bring to the sauce later.

Step 2: Brown the Sausage

In the same skillet (don’t wipe it out; those browned bits are flavor gold!), add the Italian sausage pieces. Cook them for about 5 minutes, stirring occasionally, until they’re browned and just cooked through. Once done, transfer the sausage to the plate with the chicken. If there’s a lot of fat left in the pan, carefully spoon off the excess but leave enough to sauté your veggies.

Step 3: Sauté the Vegetables

Toss in the sliced onion and red bell pepper, letting them sauté for 4 to 5 minutes until they soften and start to get a little color. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, and cook for just a minute more. You’ll notice the kitchen filling with the most mouthwatering aromas—this is the first hint of the magic to come!

Step 4: Deglaze and Build the Sauce

Pour the dry white wine into the skillet, using a wooden spoon to gently scrape up every last bit of caramelized goodness from the bottom. Let the wine simmer for a minute, then add the chicken broth, red wine vinegar, fresh rosemary, and those signature pickled cherry peppers, plus a splash of their brine. This is where the Chicken Scarpariello Recipe starts to come together—tangy, savory, and just a little spicy.

Step 5: Return the Chicken and Sausage, Then Bake

Nestle the seared chicken and browned sausage back into the skillet, spooning some of the sauce and veggies over the top. Bring the mixture to a gentle simmer, then transfer the whole skillet to a preheated 375°F (190°C) oven. Bake uncovered for 25 to 30 minutes, until the chicken is juicy and fully cooked through, and the sauce is slightly reduced. Finish with a sprinkle of fresh chopped parsley right before serving.

How to Serve Chicken Scarpariello Recipe

Garnishes

A handful of chopped fresh parsley is the classic finishing touch for Chicken Scarpariello Recipe. It adds a burst of color and a fresh, herbal note that wakes up all the rich, tangy flavors. For extra flair, you can scatter a few extra slices of pickled cherry peppers on top or add a light drizzle of good olive oil right before bringing it to the table.

Side Dishes

This dish practically begs to be served with something that can soak up all that irresistible sauce. Think roasted potatoes, creamy polenta, or a generous hunk of crusty Italian bread. For a lighter touch, a simple green salad or sautéed greens are fantastic companions that balance the bold flavors of the Chicken Scarpariello Recipe.

Creative Ways to Present

For a family-style feast, bring the whole skillet right to the table for a dramatic, rustic presentation. Or, plate each portion individually atop a bed of creamy polenta or mashed potatoes, letting the sauce pool around the chicken and sausage. If you’re entertaining, try serving it over little toasts or in mini skillets for a fun, appetizer-sized twist on the classic Chicken Scarpariello Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Scarpariello Recipe is a dream for next-day lunches or easy dinners. Let everything cool to room temperature, then transfer the chicken, sausage, and sauce to an airtight container. It will keep well in the fridge for up to 4 days, and the flavors deepen and mingle even more as it sits.

Freezing

This dish freezes surprisingly well! Place cooled portions in freezer-safe containers or bags, making sure to include plenty of sauce to keep the chicken moist. Store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat, place the Chicken Scarpariello Recipe in a covered skillet or baking dish and warm gently over medium-low heat or in a 325°F (160°C) oven. Add a splash of chicken broth if the sauce seems thickened. If you’re reheating from frozen, let it thaw completely before warming to preserve the chicken’s tenderness.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless chicken thighs (or even breasts) work beautifully in this Chicken Scarpariello Recipe. Just keep an eye on the baking time, as boneless cuts will cook a bit faster—usually 5 to 10 minutes less in the oven.

What can I substitute for pickled cherry peppers?

If you can’t find pickled cherry peppers, try using sliced pepperoncini, banana peppers, or even a splash of hot vinegar for that signature tangy heat. Each will bring its own twist to the Chicken Scarpariello Recipe.

Is this dish very spicy?

It has a gentle, mouth-tingling heat from the cherry peppers and red pepper flakes, but it’s easy to adjust. For less spice, use fewer peppers or skip the pepper flakes. For more, toss in a few extra slices!

Can I make this Chicken Scarpariello Recipe on the stovetop only?

You can! After bringing everything to a simmer, cover the skillet and cook on low until the chicken is cooked through and the sauce thickens. The oven helps crisp the skin, but stovetop works in a pinch.

What’s the origin of Chicken Scarpariello Recipe?

This dish is a beloved Italian-American classic, with roots in Southern Italian home cooking. “Scarpariello” means “shoemaker style,” and it’s famous for combining tender chicken, sausage, and tangy peppers in one irresistible skillet meal.

Final Thoughts

There’s a reason the Chicken Scarpariello Recipe is a staple in so many Italian-American kitchens—it’s cozy, lively, and absolutely packed with flavor. Whether you’re serving it for a weeknight dinner or a special gathering, you’ll fall in love with how easy and satisfying it is. Give it a try, and don’t be surprised if it becomes a new favorite at your table!

Chicken Scarpariello Recipe

4.6 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and hearty Italian-American Chicken Scarpariello recipe featuring tender chicken thighs and spicy Italian sausage simmered with pickled cherry peppers, garlic, and herbs in a tangy white wine and vinegar sauce.

Ingredients

Scale

Chicken and Sausage

1 1/2 pounds bone-in, skin-on chicken thighs, salted and peppered
2 tablespoons olive oil
1/2 pound Italian sausage, cut into 1-inch pieces

Vegetables & Aromatics

1 small onion, sliced
1 red bell pepper, sliced
4 cloves garlic, minced

Seasonings & Liquids

1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary
1/2 cup sliced pickled cherry peppers (plus a bit of brine)
Chopped parsley for garnish

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Instructions

Season and Sear Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4–5 minutes per side until golden brown. Remove chicken and set aside.
Brown Sausage: In the same skillet, add Italian sausage pieces and cook for about 5 minutes until browned all over. Transfer sausage to the plate with the chicken.
Sauté Vegetables: Drain excess fat if necessary. Add sliced onion and red bell pepper to the skillet and sauté for 4–5 minutes until softened.
Add Aromatics and Spices: Stir in minced garlic, dried oregano, and crushed red pepper flakes. Cook everything together for 1 minute until fragrant.
Deglaze and Build Sauce: Pour in the dry white wine, scraping up any browned bits on the bottom of the pan. Then add chicken broth, red wine vinegar, chopped rosemary, sliced pickled cherry peppers, and a splash of their brine. Stir to combine.
Return Meats and Simmer: Place the seared chicken thighs and browned sausage back into the skillet with the sauce. Bring to a gentle simmer on the stove.
Bake to Finish Cooking: Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 25–30 minutes until the chicken is cooked through and the sauce has thickened slightly.
Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve hot. This dish pairs wonderfully with roasted potatoes, polenta, or crusty bread to soak up the flavorful sauce.

Notes

This dish is excellent served with roasted potatoes, polenta, or crusty bread to soak up the sauce.
You can use boneless chicken thighs if preferred; reduce oven cooking time slightly to avoid overcooking.
Adjust the amount of crushed red pepper flakes based on your spice preference.
Make sure to use an oven-safe skillet for seamless stovetop to oven cooking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: Italian-American