Can I use chicken breasts instead of chicken thighs?

Absolutely. Chicken breasts work well, but they cook faster than thighs. Keep an eye on the internal temperature to avoid drying them out.

Can I make Chicken Scarpariello less spicy?

Yes. Swap the hot cherry peppers for sweet cherry peppers to create a milder version while keeping the signature tangy flavor.

How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze Chicken Scarpariello?

Yes. Allow it to cool completely before freezing. It can be stored for up to 3 months.

Why is my sauce thinner than expected?

The sauce is traditionally somewhat light. If a thicker consistency is preferred, a small cornstarch slurry can be added near the end of cooking.

Best Chicken Scarpariello Recipe: Amazing 1-Pan Meal

Name: Best Chicken Scarpariello Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 2 lbs chicken thighs, skin-on, bone-in; 1 lb sweet or hot Italian sausage links; ½ cup all-purpose flour; 3 tbsp extra virgin olive oil; 2 bell peppers (1 red, 1 yellow), sliced; ½ cup pickled hot cherry peppers; 2 tbsp cherry pepper brine; 4–6 garlic cloves, smashed; ½ cup dry white wine; 1 cup low-sodium chicken broth; 2 fresh rosemary sprigs; 2 tbsp cold unsalted butter; Zest and juice of ½ lemon; Salt and freshly cracked black pepper; Fresh parsley, for garnish

Description

The Best Chicken Scarpariello Recipe is a classic Italian-American one-pan dinner featuring crispy chicken thighs, savory Italian sausage, sweet peppers, garlic, and a tangy white wine sauce. Bold, comforting, and packed with flavor, it’s perfect for family dinners or entertaining guests.

Ingredients

Scale

2 lbs chicken thighs, skin-on, bone-in
1 lb sweet or hot Italian sausage links
½ cup all-purpose flour
3 tbsp extra virgin olive oil
2 bell peppers (1 red, 1 yellow), sliced
½ cup pickled hot cherry peppers
2 tbsp cherry pepper brine
4–6 garlic cloves, smashed
½ cup dry white wine
1 cup low-sodium chicken broth
2 fresh rosemary sprigs
2 tbsp cold unsalted butter
Zest and juice of ½ lemon
Salt and freshly cracked black pepper
Fresh parsley, for garnish

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Instructions

Pat chicken dry and season with salt and pepper. Lightly dredge in flour.
Heat olive oil in a large skillet. Sear chicken skin-side down until golden brown, then flip briefly. Remove.
Brown sausage links, slice into rounds, and crisp the edges. Remove.
Sauté garlic and rosemary until fragrant.
Add bell peppers and cherry peppers; cook until softened.
Deglaze the pan with white wine and reduce by half.
Add chicken broth and pepper brine; bring to a simmer.
Return chicken and sausage to the skillet.
Simmer until chicken reaches 165°F.
Remove from heat and stir in butter, lemon juice, and lemon zest.
Garnish with parsley and serve.

Notes

Keep the chicken skin above the sauce while simmering to maintain crispness.

Sweet cherry peppers can be substituted for a milder flavor.

Parmesan polenta, pasta, roasted potatoes, or crusty bread make excellent accompaniments.

Chicken breasts can be used, but cooking time should be reduced.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop / One-Pan Skillet
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 745
Sugar: 4g
Sodium: 1468mg
Fat: 46g
Saturated Fat: 16g
Unsaturated Fat: 26g
Trans Fat: 1g
Carbohydrates: 14g
Fiber: 3g
Protein: 59g
Cholesterol: 212mg