Let me tell you something, Chicken Scarpariello is one of those dishes that just fills the kitchen with incredible aromas and leaves everyone asking, “When’s dinner?” It’s filling, tasty, and full of Italian flavor—just what I want when I’m looking for a meal that’s comforting and exciting to prepare and eat.
The first time I cooked Chicken Scarpariello, I wanted to copy that perfect mix of juicy chicken, tasty sausage, and zesty peppers I ate at one of my top Italian restaurant spots. You know, the type of meal where every bite explodes with taste?
I needed to work out how to make the exact same thing in my kitchen. After a few attempts (and some adjustments), I nailed a version that tastes like it’s from a restaurant—but with that much-needed homemade feel. Because we all want restaurant-style food at home but we also don’t want to miss out on our home flavor. Not sure about you but I want that feel in anything that I can call perfect.
What I love about this dish is that it’s not overly complicated or worrisome. It’s the type of meal that feels special but doesn’t take forever to make. Whether you’re cooking for your family or having friends over, Chicken Scarpariello is always a crowd-pleaser. I’m thrilled to share my take on it with you because I know once you give it a try, it’ll become one of your favorite recipes too.
What is Chicken Scarpariello?
Chicken Scarpariello shows off the best of Italian-American cooking. The name “Scarpariello” means “shoemaker’s style” in Italian. This points to the basic no-fuss ingredients used in the early versions of this top Italian chicken dish.
At its core, Chicken Scarpariello strikes a balance. Seared chicken thighs offer tenderness, while spicy Italian sausage brings a rich savory element. Pickled peppers provide a tangy kick cutting through the meat’s richness. A flavorful sauce made with white wine, garlic, and a little bit of vinegar, ties it all together. This mix of savory, spicy, and tangy flavors makes it the real deal.
Chicken Scarpariello shines because it adapts well to different settings. You can serve it at a relaxed family meal or dress it up for a special occasion at a restaurant. This explains why many Italian-American eateries put it on their menus—it offers comfort food with enough depth to keep diners coming back. The combination of chicken, sausage, and peppers creates rich flavors that stick in your memory. After you try it, you’ll understand why people love it at home and when dining out.
Ingredient Notes and Substitutions
Chicken Thighs: I always recommend using bone-in, skin-on chicken thighs for this dish. Why? They stay juicy during cooking and give you that crispy, golden skin that’s just irresistible. If you prefer white meat, you can use chicken breasts, but be careful not to overcook them since they can dry out faster. For a lighter option, boneless thighs or even turkey thighs work beautifully.
Italian Sausage: This is where a lot of the flavor comes from, so go for the best quality you can find. I like to use spicy Italian sausage for a bit of heat, but if you’re not into spice, a sweet Italian sausage is a great alternative. If you’re looking to make it a little healthier, turkey sausage or chicken sausage are excellent substitutes—they still add that savory kick but with fewer calories.
Pickled Peppers: These peppers are the secret ingredient that makes Chicken Scarpariello take maximum points. The tanginess of the peppers balances the richness of the chicken and sausage. I typically go for pickled cherry peppers because they have the perfect mix of heat and acidity. If you can’t find them, pepperoncini or banana peppers work well, but you might want to adjust for heat levels.
White Wine: A good dry white wine adds depth to the sauce and helps deglaze the pan, picking up all those delicious browned bits from the chicken and sausage. I usually go for a Pinot Grigio or Sauvignon Blanc—something you’d enjoy drinking. If you don’t cook with alcohol, you can substitute chicken broth with a splash of white wine vinegar for that tangy punch.
Garlic and Fresh Herbs: Don’t skimp on the garlic! This dish needs it to bring out that robust, savory flavor. Fresh rosemary and thyme are my go-to herbs here—they complement the chicken and sausage perfectly. If fresh isn’t available, dried herbs will work, but you’ll want to reduce the amount by about half since dried herbs are more concentrated.
Vinegar: A splash of white wine vinegar or red wine vinegar at the end of cooking brightens up the dish and brings everything together. It cuts through the richness and ties all the flavors together. You can also use lemon juice for a slightly different, but equally delicious, brightness.
Substitutions for Dietary Preferences
If you’re aiming for a dairy-free version, this recipe is already naturally free of dairy, so you’re in the clear! For gluten-free, just double-check that your sausage is gluten-free, and you’re good to go. If you need to go even lighter, feel free to omit the sausage entirely and add extra vegetables like zucchini or mushrooms—they’ll soak up all those delicious flavors from the sauce.
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Step-by-Step Directions
Remove your sweet Italian sausage from the refrigerator 30 minutes before cooking. This will help with the searing process. The dutch oven won’t lose its heat if the sausage isn’t that cold.
Step 1: Prep the Chicken Thighs
First, pat your chicken thighs dry with a paper towel. This step is crucial for getting that golden, crispy skin when you sear them. Season both sides generously with salt and pepper.
Pro Tip: Drying the chicken is the secret to perfectly browned skin. Moisture prevents the chicken from crisping up, so don’t skip this step!
Step 2: Sear the Chicken
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot (it should shimmer, but not smoke), place the chicken thighs skin-side down in the pan. Let them sear undisturbed for about 6-8 minutes, or until the skin is golden and crispy. Flip the thighs and cook the other side for another 4 minutes. Transfer the chicken to a plate and set aside.
Pro Tip: Resist the urge to move the chicken around while it’s searing. Letting it sit undisturbed ensures you get that perfectly crispy skin! If you try to flip it too soon and it sticks, give it another minute—it’s not ready yet.
Step 3: Brown the Sausage
In the same pan, add your Italian sausage (you can use links or crumbled sausage, whichever you prefer). Cook over medium heat, breaking it up with a wooden spoon, until browned—about 5-6 minutes. Remove the sausage from the pan and set aside with the chicken.
Pro Tip: If you like a bit more spice, you can go with hot Italian sausage. On the other hand, if you’re feeding kids or prefer something milder, stick to sweet sausage.
Step 4: Sauté the Aromatics
Using the same pan (and all those tasty browned bits at the bottom), add sliced garlic, 1-2 sprigs of rosemary, and a handful of fresh thyme. Cook for about 1-2 minutes until the garlic is fragrant, but not browned. Add in your pickled peppers and cook for another minute to let the flavors mingle.
Pro Tip: The key to not burning garlic is keeping an eye on it—once you smell that amazing aroma, you’re good to go. Browned garlic can get bitter, so watch it closely.
Step 5: Deglaze the Pan
Pour in ½ cup of white wine to deglaze the pan, scraping up all those browned bits from the bottom (that’s where the flavor lives!). Let the wine simmer for about 2-3 minutes until it reduces slightly. This forms the base of your sauce.
Pro Tip: If you don’t cook with wine, you can substitute chicken broth with a splash of white wine vinegar for that extra tangy punch. Don’t skip the deglazing step—it pulls all those incredible flavors into your sauce.
Step 6: Add Chicken Broth and Vinegar
Pour in 1 cup of chicken broth and a tablespoon of white wine vinegar. Bring the sauce to a simmer, then return the chicken and sausage to the pan, skin-side up, making sure they’re nestled into the sauce without covering the crispy skin.
Pro Tip: Adding vinegar at this stage brightens up the whole dish. If you like a bit more acidity, you can always add a touch more to taste before serving.
Step 7: Simmer and Finish Cooking
Cover the pan loosely with a lid or foil and let the chicken simmer in the sauce for about 20 minutes, until the chicken is cooked through (165°F internal temperature). This gives the chicken time to absorb all those incredible flavors while staying tender and juicy.
Pro Tip: If you’re making this ahead of time, you can stop here, let it cool, and store it in the fridge. Reheat gently on the stove when you’re ready to serve.
Step 8: Serve and Enjoy
Once the chicken is cooked, uncover the pan and let it rest for about 5 minutes to allow the sauce to thicken slightly. Garnish with fresh parsley and serve the chicken with extra sauce spooned over the top.
Pro Tip: Chicken Scarpariello pairs perfectly with roasted potatoes, polenta, or crusty bread to soak up all that rich, tangy sauce. Don’t forget a squeeze of lemon over the top if you like a bit more brightness!
Reheating and Storage
I’ll be honest—this authentic Italian Chicken Scarpariello is so good that you probably won’t have many leftovers. But just in case, here’s how to keep it tasting fresh.
Storing Leftovers: Once you’ve finished dinner and the chicken has cooled down, transfer any leftovers to an airtight container. It’ll stay fresh in the fridge for up to 3 days. If you’re planning on freezing it, make sure the chicken and sauce are completely cool before transferring to a freezer-safe container. It can last in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating.
Reheating Tips: To reheat, the oven is your best friend. Preheat it to 350°F (175°C), cover the dish with foil, and bake for about 15-20 minutes until heated through. This method keeps the chicken juicy and the sauce flavorful. If you’re in a rush, the microwave works too, but be sure to cover the dish and heat on low to keep everything from drying out.
Pro Tip: If you notice the sauce has thickened up too much after storing, just add a splash of chicken broth or water while reheating. This will bring the sauce back to life!
Make-Ahead Option: This dish is great for meal prep or entertaining! You can make Chicken Scarpariello a day in advance. Prepare it as usual, but instead of serving, let it cool completely, cover it tightly with foil, and store it in the fridge. Reheat it in the oven at 350°F for 15-20 minutes before serving. This is perfect if you’re hosting a dinner party and want to enjoy your time with guests without being stuck in the kitchen.
How to Serve Chicken Scarpariello?
Presentation is Key:
Put the chicken thighs and sausage on a big plate with the cooked peppers and sauce on top. Add fresh parsley or rosemary sprigs to give it some color. You can also bring out lemon slices—a quick squeeze of lemon just before eating makes all the flavors pop.
Side Dishes:
This meal has a strong taste so you want sides that go well with it without taking over. Here are some ideas:
- Roasted Vegetables: Roasted carrots, zucchini, or Brussels sprouts bring a subtle sweetness and earthy flavor that pairs beautifully with the tangy sauce.
- Mashed Potatoes or Polenta: Creamy mashed potatoes or a rich, buttery polenta are perfect for soaking up that incredible sauce. Trust me, you won’t want to leave any of it behind!
- Crusty Bread: A warm loaf of crusty Italian bread on the side is a must. It’s perfect for sopping up every last drop of the sauce. There’s something so satisfying about that final bite with bread and sauce.
- Wine Pairing: For a full Italian dining experience, serve Chicken Scarpariello with a glass of Chianti or Barbera. The acidity of the wine cuts through the richness of the chicken and sausage, balancing everything out. If you prefer white wine, go for a Pinot Grigio or a light Chardonnay.
Pro Tip: If you’re going for a casual vibe, serve it family-style with all the sides on the table, letting everyone help themselves. But if you want to go for that restaurant feel, plate each portion individually with a garnish of fresh herbs and a drizzle of sauce for a more elegant touch.
Restaurant-Style Chicken Scarpariello Recipe
Equipment
- Large skillet or Dutch oven for searing and simmering
- Tongs for turning chicken and sausage
- Wooden spoon for stirring and breaking up sausage
- Measuring cups for broth and wine
- Knife and cutting board for prepping chicken and vegetables
Ingredients
- 4-6 Chicken thighs skin-on, bone-in
- 3 Italian sausages spicy or sweet, links or crumbled
- 1/2 cup Pickled cherry peppers or pepperoncini
- 1/2 cup Dry white wine Pinot Grigio or Sauvignon Blanc
- 1 cup Chicken broth
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar or red wine vinegar
- 4 Garlic cloves sliced
- 1 Sprig fresh rosemary or 1 teaspoon dried
- 1 Sprig fresh thyme or 1/2 teaspoon dried
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges optional, for serving
Instructions
- Pat the chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy. Flip and cook for another 4 minutes. Remove and set aside.
- In the same pan, add the sausage and cook for 5-6 minutes until browned. Remove and set aside with the chicken.
- In the same pan, add garlic, rosemary, and thyme. Sauté for 1-2 minutes until fragrant. Add the pickled peppers and sauté for another minute.
- Pour in the white wine to deglaze the pan, scraping up the browned bits. Let the wine reduce for 2-3 minutes.
- Add chicken broth and white wine vinegar to the pan. Bring the sauce to a simmer, then return the chicken and sausage to the pan, skin-side up.
- Cover loosely with a lid or foil and simmer for 20 minutes, until the chicken is cooked through and reaches 165°F internally.
- Garnish with fresh parsley and serve with extra sauce. Pair with roasted vegetables, mashed potatoes, or crusty bread.
Notes
- Bone-in thighs are best for flavor and crispy skin. For boneless thighs or chicken breasts, reduce the cooking time by about 5-7 minutes.
- If you prefer a lighter dish, use turkey or chicken sausage. For more heat, opt for hot Italian sausage.
- Adjust the quantity based on your spice preference. Pepperoncini or banana peppers can be used if you can’t find cherry peppers.
- You can make this dish a day ahead and reheat gently on the stovetop for easy entertaining.
- If you don’t cook with alcohol, replace white wine with chicken broth and add a splash of white wine vinegar for acidity.
