Chicken Scarpariello is the kind of dish that instantly brings everyone to the table with a smile—vivid, zesty, hearty, and just a little bit spicy, it’s a perfect representation of Italian-American comfort food. With succulent bone-in chicken, juicy sausage, bursts of pickled peppers, and a garlicky wine sauce, this one-pan wonder delivers bold, tangy, and savory flavors in every bite. Whether you’re cooking for family or hosting friends, Chicken Scarpariello is always a showstopper, begging to be served with crusty bread for sopping up the unbelievable sauce.
Ingredients You’ll Need
The beauty of Chicken Scarpariello lies in the simplicity of its ingredients—each one plays a crucial role in creating a dynamic balance of taste, texture, and color. From the richness of chicken thighs to the lively kick of pickled peppers, here’s what you’ll need to make this irresistible classic.
- Chicken Thighs (2 pounds bone-in, skin-on): For the juiciest, most flavorful results, bone-in cuts can’t be beat—they stay tender and take on all the sauce’s flavor.
- Olive Oil (1 tablespoon): Helps get that gorgeous golden sear on the chicken and Italian sausage, setting a delicious foundation for your sauce.
- Italian Sausage (1/2 pound, cut into 1-inch pieces): Adds heartiness and just the right hint of spice; choose sweet, mild, or hot depending on your preference.
- Onion (1 small, sliced): Lends a gentle sweetness and savoriness as it softens in the pan, mingling with the other aromatics.
- Red Bell Pepper (1, sliced): Their bright color and natural sweetness make the dish pop, both in flavor and appearance.
- Yellow Bell Pepper (1, sliced): Offers an eye-catching contrast and a mild, mellow flavor that’s classic in Scarpariello.
- Garlic (4 cloves, minced): Four cloves may sound like a lot, but trust me—garlic is the secret ingredient to real depth here.
- Dry White Wine (1/2 cup): Deglazes the pan, lifting all the tasty browned bits and balancing the sauce with subtle acidity.
- Chicken Broth (3/4 cup): Builds body into the sauce, so every spoonful is rich and savory.
- Red Wine Vinegar (1/4 cup): Brings the signature tang that wakes up every bite without overwhelming the dish.
- Rosemary (1 tablespoon fresh or 1 teaspoon dried): Fresh rosemary adds lovely piney fragrance and herbal brightness—don’t skip it!
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): For just a hint of heat, sprinkle in as much or as little as you’d like.
- Pickled Cherry Peppers (1/2 cup, sliced, or banana peppers): These are the punchy, tangy jewels that make the sauce truly special—adjust amount to your taste for heat.
- Butter (1 tablespoon): A final swirl of butter gives the sauce a glossy, luscious texture.
- Salt and Pepper (to taste): Essential for seasoning every layer for maximum flavor.
- Parsley (chopped, for garnish, optional): A sprinkle of parsley adds color and an herby, fresh touch right before serving.
How to Make Chicken Scarpariello
Step 1: Sear the Chicken
Pat your chicken thighs dry and give them a generous sprinkle of salt and pepper. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high. When the oil shimmers, add the chicken skin-side down and sear until deeply golden and crisp—this takes about 5 to 6 minutes per side. Take the time here; building flavor at this stage really pays off. Once browned, transfer the chicken to a plate and set aside.
Step 2: Brown the Sausage
Into the same pan (don’t even think about wiping it out!), toss the sausage pieces and let them sizzle until they get beautifully browned and caramelized, about 5 minutes. Scoop them out and keep with the chicken—you want those flavorful fond (those delicious brown bits) for your sauce.
Step 3: Sauté the Vegetables
Reduce the heat a tad and add the sliced onion, red bell pepper, yellow bell pepper, and minced garlic. Give everything a good stir, scraping up bits from the pan, and sauté for 4 to 5 minutes, until the vegetables soften up and start to smell irresistible. Their sweetness will help mellow the zippy flavors that come later!
Step 4: Deglaze and Build the Sauce
Pour in the dry white wine and use a wooden spoon to scrape every tasty bit from the bottom of the pan. Let it bubble for a minute. Stir in the chicken broth, red wine vinegar, rosemary, the crushed red pepper flakes (if using), and the pickled cherry peppers. This is where the kitchen starts to smell like a little trattoria!
Step 5: Return Chicken and Sausage, Then Bake
Gently nestle the seared chicken and browned sausage back into the sauce, making sure everything is mostly submerged but the chicken skin peeks above the liquid. Slide your pan, uncovered, into a preheated 375°F oven and bake for 25 to 30 minutes. The chicken will finish cooking through, and your sauce will reduce just enough to become silky and vibrant.
Step 6: Finish and Serve
Take the pan out of the oven and stir in the tablespoon of butter—it makes the sauce luxurious and glossy. Taste and adjust for salt and pepper. Garnish with chopped parsley if you like, and serve the Chicken Scarpariello hot and bubbling, ideally with something to help catch every drop of sauce!
How to Serve Chicken Scarpariello
Garnishes
A sprinkle of fresh chopped parsley right before serving gives Chicken Scarpariello a pop of color and freshness that beautifully offsets the richness of the sauce. If you’re a rosemary fan, a few tiny fresh leaves scattered on top can echo the herbs in the sauce. Lemon wedges are a fun extra for those who love an added burst of brightness at the table.
Side Dishes
Crusty Italian bread is practically non-negotiable—everyone will want to mop up that savory, tangy sauce. For a heartier meal, serve your Chicken Scarpariello over creamy polenta, roasted potatoes, or even a tangle of buttered noodles. A crisp green salad or simple sautéed greens offer a lovely contrast to all the robust flavors.
Creative Ways to Present
For a fun twist at dinner parties, try serving individual portions in mini Dutch ovens or cast-iron skillets—guests get their own bubbling, saucy helping of Chicken Scarpariello. Or, shred the chicken and sausage, pile them over toasted ciabatta, and spoon extra sauce on top for an unforgettable open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
Let your Chicken Scarpariello cool to room temperature, then transfer leftovers to an airtight container. Stored in the fridge, it keeps beautifully for up to three days, with the flavors getting even more pronounced and delicious as they mingle.
Freezing
Yes, you can freeze Chicken Scarpariello! Portion it into freezer-safe containers—just make sure to leave a little space for expansion. It’ll stay good in the freezer for up to two months. When you’re ready to enjoy, simply thaw overnight in the refrigerator.
Reheating
The best way to reheat Chicken Scarpariello is gently on the stovetop over medium-low heat, stirring occasionally until hot. Add a splash of chicken broth or water if the sauce has thickened too much. You can also microwave individual portions, but cover them to keep the chicken moist.
FAQs
What does “Scarpariello” mean?
“Scarpariello” translates to “shoemaker style” in Italian. The origins are a bit hazy, but some say this saucy dish was popular with the hardworking shoemakers of Southern Italy, who needed hearty, bold meals. It has since become an Italian-American classic, beloved for its zesty, savory character.
Can I use boneless chicken?
Absolutely! While bone-in, skin-on chicken gives you the most flavor and juiciest results, boneless thighs (or even breasts) work for a quicker version. Just keep in mind that you’ll want to reduce both the searing and oven time by a few minutes to prevent overcooking.
Are the pickled cherry peppers spicy?
Pickled cherry peppers bring both tanginess and a gentle heat to Chicken Scarpariello, but they’re not overly spicy. If you want to tone things down, use fewer peppers or swap in banana peppers, which are generally milder. For extra heat, add more crushed red pepper flakes.
What wine is best for the sauce?
Go for a dry white wine, like Pinot Grigio, Sauvignon Blanc, or even a Vermentino. These wines keep the sauce bright and fresh. Avoid anything oaky or sweet, as it can muddle the fresh flavors that make Chicken Scarpariello so appealing.
Can I make Chicken Scarpariello ahead for a party?
Yes! Chicken Scarpariello is a fantastic make-ahead dish for gatherings. You can prepare it the day before, chill it overnight, and gently reheat it right in the oven or on the stove before serving—no stress, and the flavor is even better the next day.
Final Thoughts
If you’re looking to add a seriously crave-worthy meal to your rotation, give Chicken Scarpariello a try. Between its juicy chicken, savory sausage, and vibrant, tangy sauce, this dish just begs to be shared with people you love. Trust me—you’ll be returning to this classic again and again!
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Chicken Scarpariello Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop + Oven
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Chicken Scarpariello is a classic Italian-American dish featuring tender chicken, savory sausage, and a medley of bell peppers in a flavorful sauce. This stovetop-to-oven recipe results in juicy chicken with a slightly tangy and spicy kick, perfect for a satisfying family dinner.
Ingredients
For the Chicken:
- 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sauce:
- 1/2 pound Italian sausage, cut into 1-inch pieces
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sliced pickled cherry peppers (or banana peppers)
- 1 tablespoon butter
For Garnish:
- Chopped parsley
Instructions
- Preheat and Prepare: Preheat the oven to 375°F. Season chicken with salt and pepper.
- Sear Chicken: In a skillet, sear chicken until golden brown. Set aside.
- Cook Sausage: Brown sausage in the same skillet. Set aside.
- Sauté Vegetables: Sauté onion, bell peppers, and garlic until softened.
- Deglaze and Simmer: Deglaze with white wine, add broth, vinegar, herbs, and peppers. Return chicken and sausage to the pan.
- Bake: Bake for 25–30 minutes until chicken is cooked.
- Finish and Serve: Stir in butter, garnish with parsley, and serve hot.
Notes
- Great with roasted potatoes, polenta, or crusty bread.
- Boneless chicken can be used with adjusted cooking time.
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