Chicken Scarpariello combines chicken thighs, sweet sausage, garlic, onions, pickled peppers, white wine, and potatoes in a bold, zesty one-skillet meal.

The first time I made Chicken Scarpariello, I burned the sausage. Not crispy and charmingly browned burned—like, blackened, smoky, neighbors-checking-their-smoke-detectors burned. I panicked. My kitchen reeked. The dog looked concerned. And you know what? I still finished that dish.

Why? Because I’d had it once before—years ago, in a cramped New York apartment at a friend’s Italian family dinner. I didn’t know the name of it then. I just remembered the chicken was tender, the sausage was spicy and sweet, and there were these tangy little peppers swimming in a garlicky wine sauce that made me want to lick the plate. And maybe I did. (Who’s asking?)

That meal stuck with me. Not just because of the taste, but because of what it felt like. Loud voices, second glasses of red wine, someone yelling from the kitchen about overcooked garlic. It felt messy and comforting and alive. Kinda like this dish. Kinda like life, right?

So even though my first homemade version was a train wreck, I made it again. And again. And now? It’s my go-to for Sunday dinners, date nights, or honestly, when I just want to remind myself that good things don’t have to be perfect to be unforgettable.

Why You’ll Love This Chicken Scarpariello Recipe?

It’s not subtle. And thank goodness for that. This is the kind of dish that comes in swinging—juicy chicken thighs with crispy golden skin, sizzling sausage links, and a sauce that’s equal parts sour, savory, and slightly sweet. It doesn’t whisper; it shouts.

But somehow, it still feels homey. Maybe because it was born from Italian immigrants making the best of what they had—leftover chicken, pickled peppers, odds and ends—and turning it into something comforting, bold, and deeply satisfying.

The magic? It’s all done in one big pan (okay, plus a tray for those potatoes), which makes cleanup easier and the flavor deeper. That wine and vinegar combo? A little wild. But trust me, it works.

Ingredient Notes:

Here’s what you’ll need to pull this off—and why each piece earns its spot in the pan:

Chicken thighs (bone-in, skin-on): Because flavor lives in the bones and crisped-up skin makes everything better.
Sweet Italian sausage: Brings richness and a little fat that turns into liquid gold when it hits the pan.
Fingerling potatoes: Roasted till golden. They soak up the sauce like little flavor sponges.
Onions & red bell peppers: The base of all things cozy.
Garlic (lots of it): You already know.
Pickled peppers: The wildcard that takes it from “this is good” to “whoa, what is this?”
Dry white wine: Adds depth. And if you’re pouring a glass for the pan, pour one for yourself too.
Chicken broth + white vinegar: Tang and body. Kind of like your most honest friend.
Fresh rosemary: For a hit of woodsy comfort. Sub with thyme if that’s what you’ve got.
Fresh parsley: That little green sprinkle makes you look like you’ve got your life together.

How To Make Chicken Scarpariello?

Step 1: Roast the potatoes.
Crank the oven to 450°F. Toss halved fingerlings in olive oil, salt, pepper—nothing fancy. Flip them cut-side down and roast for 25–30 mins until they’re golden. Set them aside… or snack on one. (Okay, two.)

Step 2: Brown the sausage.
In a big oven-safe skillet, heat oil over medium. Sear sausage links until browned on all sides. Don’t worry if they’re not cooked through—they’ll finish later. Transfer to a plate.

Step 3: Crisp the chicken.
Season the chicken thighs generously. Drop them into the same pan, skin-side down, and cook until golden on both sides. Pull them out and let them rest with the sausage.

Step 4: Veggie time.
In that glorious sausage-y, chicken-y oil, cook down your chopped onions, red pepper, and garlic until soft and lightly caramelized. The smell? Unreal.

Step 5: Wine + vinegar + broth = magic.
Pour in the wine. Let it simmer until the alcohol cooks off. Then stir in broth, vinegar, pickled peppers, and rosemary. Let it bubble away for 5–8 minutes. You’ll know when it’s right.

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Step 6: Bring it all back.
Nestle the chicken (skin up) back into the pan. Pop the skillet into the oven’s upper rack for 10 minutes. Then add the sausage and cook another 5–10, or until the chicken hits 165°F and everything looks just barely too pretty to eat.

Step 7: Finish and serve.
Sprinkle chopped parsley over the whole thing and serve hot, with roasted potatoes on the side—or piled right into the pan if you’re feeling rustic. (I always am.)

Storage Options:

Let everything cool before stashing it in the fridge. Keeps for 4 days, easy. Reheat gently on the stove or in the oven, maybe with a splash of broth if it’s thickened. Want to freeze it? Go ahead. Just know the potatoes won’t be quite as crispy—but the flavor still slaps.

Variations and Substitutions:

No wine? Use more broth + a squeeze of lemon juice.
No sausage? Use chicken only, but add a bit more salt and maybe a pinch of fennel.
Don’t like spicy? Stick to mild pickled peppers or swap in sweet roasted red ones.
No rosemary? Thyme or oregano works fine.
Want it low-carb? Skip the potatoes and serve with sautéed greens or cauliflower mash.

What to Serve with Chicken Scarpariello?

Crusty bread: Non-negotiable for sopping up sauce.
A green salad with vinaigrette: Brightens up the whole meal.
Red wine (Chianti or Montepulciano): Trust me.
Soft jazz or old-school Italian crooners: Because ambiance counts.

Frequently Asked Questions:

Do I have to use bone-in, skin-on chicken?
No, but you’ll miss the flavor and crispiness. That said, boneless thighs still work.

Can I make it ahead?
Absolutely. In fact, it’s even better the next day.

Can I double the recipe?
Yes! Use a larger Dutch oven or do it in batches.

Chicken Scarpariello isn’t just a meal. It’s a whole mood. It’s the dish that makes you feel like a home chef when you’re really just winging it between text messages and flipping potatoes. It’s messy, bold, comforting—and it doesn’t ask for perfection, just a little heat and heart.

So make it your own. Burn the sausage once. Add too many peppers. Eat straight from the pan standing barefoot in your kitchen.

Just make it. And tell me how it went—I’m all ears and always hungry.

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Planning to try this recipe soon? Pin it for a quick find later!

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