Chicken Scarpariello is the kind of dish that makes you want to gather everyone around the table and watch as their eyes widen in anticipation. It’s boldly flavorful, with golden-crisp chicken, zesty sausage, tangy cherry peppers, and a splash of vinegar that ties the whole thing together. There’s nothing fussy about this rustic Italian-American favorite, yet its mix of savory, spicy, and bright tastes ensures it feels special every single time. Get ready, because Chicken Scarpariello is about to become your new signature dish!
Ingredients You’ll Need
The ingredient list for Chicken Scarpariello hits that magical balance between humble and high-impact. Each element, from the juicy chicken to the pickled peppers, works together to create a dish that’s vibrant, comforting, and impossible to forget.
- Chicken thighs (bone-in, skin-on): Retain their juiciness and develop irresistible crispy skin — the heart of this dish.
- Sweet Italian sausages: Add herby, savory notes and a bit of extra indulgence; slice them for faster browning.
- Olive oil: The starting point for lush flavor and golden searing.
- Small onion: Sliced thin to melt into the sauce and bring gentle sweetness.
- Red bell pepper: For color, crunch, and a hint of natural sweetness that balances the tang.
- Garlic cloves: Minced and sautéed for classic Italian depth.
- Dry white wine: Adds brightness and helps lift all those delicious browned bits from the pan.
- Chicken broth: Builds out the sauce and keeps everything juicy as it bakes.
- Red wine vinegar: The signature tang that sets Chicken Scarpariello apart.
- Dried oregano: Unmistakable Italian aroma that ties everything together.
- Crushed red pepper flakes (optional): For a gentle or fiery kick — add as much or as little as you like.
- Sliced pickled cherry peppers (+ brine): The soul of the dish; brings punchy heat and zing.
- Salt and black pepper: Essential for seasoning every step of the way.
- Fresh parsley: A final flourish of freshness and color before serving.
How to Make Chicken Scarpariello
Step 1: Sear the Chicken
Start by preheating your oven to 375°F. Season the chicken thighs all over with salt and pepper — don’t be shy! Heat olive oil in a large, oven-safe skillet or Dutch oven until shimmering. Add the chicken, skin-side down, and let it sear for 4–5 minutes without moving it, allowing the skin to get beautifully golden and crisp. Flip and cook the other side for another 3–4 minutes. Once browned, set the chicken aside. The aroma at this stage is the first sign you’re in for a treat!
Step 2: Brown the Sausage
In the same skillet, add your sliced sweet Italian sausage. Let it brown for 4–5 minutes, stirring just enough to color all sides. The sausage will release some tasty fat, which will form the base of your sauce. Once browned, transfer the sausage to the plate with the chicken.
Step 3: Sauté Vegetables
Turn down the heat to medium and toss in the sliced onion and red bell pepper. Sauté them for 4–5 minutes, stirring occasionally, until they’re softened and just starting to caramelize. Toss in the minced garlic and let it cook for a minute until fragrant — you’ll know as soon as your kitchen smells intoxicating!
Step 4: Deglaze and Build the Sauce
It’s time to deglaze: pour in the white wine and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. This is where the magic happens! Stir in chicken broth, red wine vinegar, oregano, the optional red pepper flakes, and the sliced pickled cherry peppers along with a splash of their brine. Let the mixture come to a simmer, filling your kitchen with mouthwatering anticipation.
Step 5: Bake Everything Together
Return the chicken and sausage (plus any juices) to the skillet, nestling them into the bubbling sauce. Spoon some of the sauce over the top — this keeps everything moist and flavorful. Transfer the skillet to your preheated oven and bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and registers 165°F inside. By the time it’s done, the kitchen will smell like your favorite cozy trattoria!
Step 6: Garnish and Serve
Right before serving, shower the finished Chicken Scarpariello with a handful of freshly chopped parsley. Spoon extra sauce and peppers over each portion, and don’t forget the crusty bread for soaking up every drop.
How to Serve Chicken Scarpariello
Garnishes
A sprinkle of fresh parsley is non-negotiable here — its pop of green ties the whole dish together and adds a clean, herbal note to balance the richness. If you want to get fancy, a few extra sliced cherry peppers or even a dusting of grated Parmesan really rounds everything out.
Side Dishes
Nothing beats serving Chicken Scarpariello alongside pieces of crusty, rustic bread to mop up the tangy, garlicky sauce. It also pairs perfectly with roasted potatoes or creamy polenta, letting each bite soak up all the fragrant juices. If you’re feeling bold, a leafy green salad with a sharp vinaigrette is a bright counterpoint.
Creative Ways to Present
Try dishing up Chicken Scarpariello on a big platter, piled with roasted potatoes and the glistening peppers and sausage all around. For a cozy family dinner, ladle it straight from the Dutch oven at the table. Leftovers also make a stellar sandwich filling — tuck the chicken, sausage, and saucy peppers into a ciabatta roll for next-day heaven.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any extra Chicken Scarpariello to an airtight container. Refrigerate for up to 3–4 days. The flavors deepen and mellow overnight, making leftovers even more craveable.
Freezing
You can freeze Chicken Scarpariello for up to three months. Let it cool entirely before sealing in freezer-safe containers or heavy-duty zip bags. To help prevent any slight change in texture, wrap the chicken and sausage in a bit of the sauce.
Reheating
Reheat chilled portions gently in a skillet over low heat, spooning a little water or extra broth over the top to loosen the sauce. For frozen Chicken Scarpariello, thaw in the refrigerator overnight, then rewarm on the stovetop for the best results.
FAQs
Can I use boneless chicken instead of thighs?
Absolutely! Boneless, skinless thighs or chicken breasts both work well, just keep an eye on the cooking time so you don’t overcook the meat. Boneless pieces will cook a bit faster, so start checking for doneness a little earlier.
What can I substitute for pickled cherry peppers?
If you can’t track down pickled cherry peppers, try mild pepperoncini, banana peppers, or even sliced jalapeños for more heat. The key is a pepper that’s pickled and tangy — it helps give Chicken Scarpariello its signature zip.
Is this recipe spicy?
Chicken Scarpariello dances right between zesty and spicy, thanks to those cherry peppers and a pinch of red pepper flakes. Adjust both to suit your preferred heat level — you can easily tone it down or dial it up!
Can I make Chicken Scarpariello ahead for a party?
Definitely! In fact, this dish improves as it sits, so feel free to make it the night before and reheat gently before serving. It’s a fantastic make-ahead option that holds beautifully for a crowd.
What wine pairs best with Chicken Scarpariello?
Dry whites like Pinot Grigio, Sauvignon Blanc, or Verdicchio are delicious matches — they echo the brightness of the vinegar and cut through the richness of the meat and sauce.
Final Thoughts
If you’ve never tried Chicken Scarpariello before, now’s the time to bring this bold, beautiful classic to your own kitchen. With its perfectly seared chicken, punchy peppers, and unforgettable sauce, it’s a recipe you’ll want to make again and again. Go ahead — serve it up and watch everyone go back for seconds!
Print
Chicken Scarpariello Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Chicken Scarpariello is a classic Italian-American dish featuring tender chicken thighs and savory Italian sausage, cooked in a tangy and slightly spicy vinegar-based sauce with sweet peppers. This one-pan recipe is bursting with flavor and is perfect for a cozy family dinner or entertaining guests.
Ingredients
Chicken Scarpariello:
- 4 bone-in, skin-on chicken thighs
- 2 sweet Italian sausages (sliced into 1-inch pieces)
- 1 tablespoon olive oil
- 1 small onion (sliced)
- 1 red bell pepper (sliced)
- 4 garlic cloves (minced)
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup sliced pickled cherry peppers (with a bit of brine)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F: Season chicken thighs with salt and pepper.
- Sear the chicken: In a large, oven-safe skillet or Dutch oven, sear the chicken skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes. Remove and set aside.
- Cook the sausage: Brown the sausage for 4–5 minutes. Remove and set aside.
- Sauté vegetables: Lower the heat, add onion and bell pepper, sauté until softened. Add garlic and cook for 1 minute.
- Deglaze the pan: Use white wine to scrape up browned bits. Add broth, vinegar, oregano, red pepper flakes, and cherry peppers. Simmer.
- Combine all: Return chicken and sausage to the pan. Bake in the oven for 25–30 minutes.
- Garnish and serve: Garnish with parsley and serve hot with sides.
Notes
- Use boneless chicken if preferred, adjusting cooking time accordingly.
- Adjust cherry pepper amount to taste for heat.
- This dish reheats well and tastes even better the next day.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg
