Chicken Scarpariello Recipe hits that perfect balance of tangy, garlicky, and slightly spicy, with juicy chicken and sweet peppers in a rich pan sauce. It uses budget-friendly chicken thighs and pantry staples, so you get restaurant flavor without a restaurant bill, in about 55 to 60 minutes total. I have cooked some version of this dish for years on busy weeknights, and it still feels like a little victory every time it hits the table.
Reasons To Try This Chicken Scarpariello Recipe
This Chicken Scarpariello Recipe gives you crispy-skinned chicken, sweet bell peppers, briny pickled peppers, and a bright, zesty sauce that clings to every bite. You get that Italian-American restaurant vibe at home with simple ingredients that you probably already keep in your kitchen.
The recipe works for weeknights, date nights, and family dinners because it cooks in one pan and cleans up easily. Leftovers taste even better the next day, so you win twice with the same pot.
“This Chicken Scarpariello Recipe tastes like a cozy Italian restaurant dinner at home, with juicy chicken, tangy peppers, and a lick-the-plate sauce. ★★★★★”
Ingredients You Need
Chicken and main ingredients
- 2 to 2.5 pounds bone-in, skin-on chicken thighs
- 1 pound Italian sausage links, cut into 1-inch pieces
- Mild or hot both work. I like a mix for balanced heat. Use a good grocery store brand like Johnsonville or your local butcher.
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 4 to 6 cloves garlic, thinly sliced
- 1 cup cherry peppers in brine, stemmed and halved
- Use hot or sweet cherry peppers based on your heat tolerance. Keep a little of the brine for extra tang.
- 1 cup low sodium chicken broth
- 1/2 cup cherry pepper brine or mild pepperoncini brine
- 1/3 cup apple cider vinegar or white wine vinegar
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional for extra heat
- 1 to 2 teaspoons sugar or honey, to balance the acidity
- 2 tablespoons fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Pantry shortcuts and substitutions
- Use jarred minced garlic if you feel tired, but fresh garlic gives better flavor.
- Swap bell peppers with mini sweet peppers if they sit in your fridge already.
- Use pepperoncini instead of cherry peppers if that is what your pantry holds.
- Use pre-cut chicken pieces if your store sells them, to save prep time.
Optional add-ins
- 1 cup small potatoes, halved or quartered
- 1 cup mushrooms, sliced
- 1 small fennel bulb, sliced, for a light anise flavor
Equipment list
- Large oven-safe skillet or wide Dutch oven
- Tongs
- Wooden spoon or spatula
- Cutting board and sharp knife
- Small bowl for mixing sauce ingredients
- Instant-read thermometer for checking chicken doneness
Tips
- Pat chicken very dry so the skin browns and crisps instead of steaming.
- Season chicken on both sides with salt and pepper at least 15 minutes before cooking.
- Brown chicken in batches so you do not crowd the pan.
- Keep heat at medium to medium high so the skin browns without burning.
- Slice peppers and onions evenly so they cook at the same rate.
- Taste the sauce before serving and adjust salt, sugar, and vinegar until it hits that sweet-tangy balance you like.
- Use low sodium broth so you control the salt level.
- Let the chicken rest a few minutes before serving so the juices settle.
How to Make Chicken Scarpariello
1: Season and brown the chicken
Pat the chicken thighs very dry with paper towels. Season both sides with kosher salt and black pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium high heat.
Place the chicken skin side down in a single layer and cook until the skin turns deep golden and crisp, about 6 to 8 minutes. Flip and cook the second side for 4 to 5 minutes, then transfer the chicken to a plate. Work in batches if needed and add a little more oil if the pan looks dry.
2: Brown the sausage
Add the sausage pieces to the same pan. Cook, stirring occasionally, until the sausage browns on all sides and cooks through, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to the plate with the chicken.
Spoon off some of the excess fat if the pan looks very greasy, but keep about 2 tablespoons for flavor. Leave the browned bits on the bottom of the pan, since they carry a lot of taste.
3: Sauté veggies and aromatics
Lower the heat to medium and add the remaining 1 tablespoon olive oil if needed. Add the sliced onion and bell peppers. Cook, stirring often, until they soften and start to caramelize at the edges, about 8 to 10 minutes.
Stir in the sliced garlic and cook 1 to 2 minutes until it smells fragrant. Add the cherry peppers and red pepper flakes if you use them, and stir to coat everything in the pan drippings.
4: Build the scarpariello sauce
In a small bowl, whisk together chicken broth, cherry pepper brine, vinegar, tomato paste, oregano, thyme, and sugar or honey. Pour this mixture into the pan with the peppers and onions. Scrape the bottom of the pan with a wooden spoon to lift up all the browned bits.
Let the sauce come to a gentle simmer and taste it. Adjust with a pinch of salt, more sugar, or a splash of brine until the flavor tastes bright, tangy, and balanced.
5: Return chicken and sausage to the pan
Nestle the browned chicken thighs back into the pan, skin side up. Tuck the sausage pieces around the chicken so they sit in the sauce. Spoon some peppers and onions over and around the meat, but keep the chicken skin mostly uncovered so it stays crisp.
Lower the heat to medium low and let the mixture simmer gently. Cook for 15 to 20 minutes, until the chicken reaches 175 to 185 degrees Fahrenheit in the thickest part and the sauce thickens slightly.
6: Finish
Turn off the heat and let the Chicken Scarpariello Recipe sit for 5 minutes so the flavors settle. Sprinkle chopped fresh parsley over the top. Squeeze a little lemon juice over the chicken right before serving for extra brightness.
Taste the sauce one last time and adjust seasoning if needed. Serve the chicken and sausage with plenty of peppers, onions, and spoonfuls of sauce over your favorite side.
Different Ways to Try It
- Gluten-free: Use gluten-free Italian sausage and serve over polenta, mashed potatoes, or gluten-free pasta.
- Low carb: Skip potatoes and pasta and serve with cauliflower rice, zucchini noodles, or a big green salad.
- Dairy-free: The recipe already stays dairy-free, so you do not need changes unless you add cheese on top.
- Lower heat: Use sweet cherry peppers and skip red pepper flakes.
- Extra spicy: Use hot cherry peppers, add red pepper flakes, and pick a spicy Italian sausage.
- Veggie boost: Add mushrooms, zucchini, or fennel to the pan with the peppers and onions.
- Lighter version: Use bone-in, skinless chicken thighs and a bit less sausage, and skim extra fat from the sauce.
How to Serve Chicken Scarpariello
Serve Chicken Scarpariello Recipe over fluffy white rice, buttered noodles, or creamy mashed potatoes so they soak up all that tangy, garlicky sauce. Crusty bread also works if you want to scoop up every last drop. Add a simple side salad or steamed green beans to keep the plate balanced and colorful. Kids often pick out the sweet bell peppers first, so you might want to slice a few extra.
Make-Ahead and Storage Success
You can cook Chicken Scarpariello Recipe fully, cool it, and store it in the fridge for up to 4 days in an airtight container. The flavors deepen overnight, so it tastes even better the next day. Reheat gently on the stove over medium low heat with a splash of broth or water until hot.
You can also freeze portions for up to 2 months; thaw in the fridge overnight before reheating. Keep leftovers in shallow containers so they chill quickly and stay safe.
Chicken Scarpariello Recipe
Ingredients
Instructions
- Pat the chicken pieces dry with paper towels and season all over with salt and black pepper.
- Heat olive oil in a large skillet or braiser over medium-high heat. Add the chicken, skin side down, and sear until the skin is golden brown and crisp, about 6–8 minutes. Flip and sear the other side for 3–4 minutes. Transfer chicken to a plate.
- Add the sausage pieces to the same skillet and cook until browned on all sides, about 4–5 minutes. Transfer the sausage to the plate with the chicken, leaving the rendered fat in the pan.
- Add the sliced onion and bell peppers to the skillet. Sauté, scraping up browned bits, until softened and lightly browned, about 5–7 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine and chicken broth, scraping the bottom of the pan to release any browned bits. Add the red wine vinegar, lemon juice, oregano, rosemary, and red pepper flakes if using. Stir to combine.
- Return the chicken and sausage to the skillet, nestling them into the pepper and onion mixture. Add the pepperoncini or pickled cherry peppers on top.
- Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and tender, about 20–25 minutes, turning the pieces once during cooking.
- Uncover and simmer for an additional 5 minutes to slightly reduce and thicken the sauce. Taste and adjust seasoning with additional salt or vinegar as desired.
- Garnish with chopped fresh parsley and serve hot, spooning the peppers, onions, sausage, and sauce over the chicken.
Notes
Approximate per serving (1/4 of recipe): 520 calories; fat 33 g; saturated fat 9 g; carbohydrates 12 g; fiber 2 g; sugars 5 g; protein 42 g; sodium 980 mg. Values will vary based on specific products, sausage type, and portion size.