SPREAD LOVE

Chicken Scarpariello Recipe

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 lbs chicken thighs; ½ lb beef sausage, sliced; 2 bell peppers, sliced; ½ cup hot cherry peppers; 4 garlic cloves, minced; ½ cup non-alcoholic white wine substitute (like chicken broth); 1 cup chicken broth; 2 tbsp cherry pepper vinegar; 1 tbsp lemon juice; 1 tsp oregano; Salt and pepper to taste; 2–3 tbsp olive oil (for browning)

A friendly, upbeat take on a classic Italian-American skillet dinner — tangy, peppery, and built for sharing. This rustic dish balances crisped chicken, savory sausage, and bright cherry peppers for a weeknight meal that feels special without fuss. If you enjoy bold, homey flavors, try pairing it with a crunchy salad or creamy polenta for contrast — and if you liked the punchy flavors of Asian-style sauces, you might also enjoy this bang-bang chicken recipe as an alternate crowd-pleaser.

Why make this recipe
This dish stands out because of its lively sweet-vinegar tang balanced against rich browned meat and savory sausage. It’s:

Comforting and bold — a meal that feels celebratory without long prep.
Flexible — adaptable to what’s in your pantry (use different sausages or peppers).
Fast enough for a weeknight but impressive enough for company.

Ingredients

2 lbs chicken thighs
½ lb beef sausage, sliced
2 bell peppers, sliced
½ cup hot cherry peppers
4 garlic cloves, minced
½ cup non-alcoholic white wine substitute (like chicken broth)
1 cup chicken broth
2 tbsp cherry pepper vinegar
1 tbsp lemon juice
1 tsp oregano
Salt and pepper to taste
2–3 tbsp olive oil (for browning)

Directions

Season the chicken thighs generously with salt and pepper on both sides.
Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down (if skin-on) and brown for 4–6 minutes per side until deeply golden. Remove the chicken and set aside.
In the same skillet, add another tablespoon of oil if needed and brown the sliced beef sausage for 2–3 minutes until it develops color. Remove and set aside with the chicken.
Reduce heat to medium. Add the sliced bell peppers and sauté for 3–4 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.
Return the chicken and sausage to the skillet. Pour in the chicken broth and the non-alcoholic white wine substitute, scraping the browned bits from the pan bottom.
Stir in the hot cherry peppers, cherry pepper vinegar, lemon juice, and oregano. Bring to a gentle simmer. Reduce heat to low, cover partially, and simmer for 20–25 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the sauce has reduced slightly. Taste and adjust salt and pepper.
Serve hot, garnished with chopped parsley if desired.

Step-by-Step Guide to Making Chicken Scarpariello

Overview and prep

Choose bone-in, skin-on thighs for the juiciest results and best browning. If you prefer boneless or skinless, reduce cooking time slightly and watch closely to avoid drying out. Trim any excess fat from the sausage and slice to roughly ¼–½-inch thickness.
Gather all ingredients before you start — once you begin browning, the process moves quickly.

Step 1 — Properly brown the chicken

Use a heavy-bottomed skillet (cast iron works well) and let the pan get hot before adding oil. A hot pan gives better caramelization.
Don’t overcrowd the skillet; brown in batches if needed. Good color equals more flavor in the sauce.

Step 2 — Brown the sausage and build flavor

Browning the sausage adds a caramelized, meaty note to the dish. Let the sausage sit in the pan undisturbed for a couple minutes before turning to develop color.
After removing meats, use the rendered fat to sauté the vegetables — it’s full of flavor.

Step 3 — Sauté vegetables just enough

Bell peppers should be tender but not completely collapsed; a little bite provides texture contrast with the silky sauce and tender chicken.
Add garlic late in this step so it infuses the oil but doesn’t burn.

Step 4 — Deglaze and build the sauce

Pour in the non-alcoholic white wine substitute (chicken broth works well for depth) and scrape the brown bits — those fond pieces dissolve into the liquid and make the base of your sauce.
Add the chicken broth and bring to a simmer; this allows flavors to meld and reduces slightly, concentrating the vinegar-lemon brightness.

Step 5 — Finish and simmer gently

Add cherry pepper vinegar and lemon juice toward the end of the simmering stage so the brightness stays fresh. The hot cherry peppers add heat; taste them if you’re unsure of their intensity and adjust to your spice tolerance.
Simmer covered (partially) for 20–25 minutes or until the chicken reaches a safe internal temperature. Uncover in the final 5 minutes to tighten the sauce if it’s too thin.

Step 6 — Rest and serve

Let the skillet rest a few minutes off the heat to let juices redistribute in the chicken. Garnish with parsley or a sprinkle of extra oregano for presentation.

Timing and equipment notes

Active hands-on time: ~20–30 minutes. Total time (including simmering): ~45 minutes.
Best cookware: 10–12 inch heavy skillet or Dutch oven for even heat and good browning.

Best Way to Store Chicken Scarpariello

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container or heavy-duty zip-top bag for up to 2 months at 0°F (-18°C) or below. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low-medium heat until warmed through (internal temperature 165°F / 74°C), adding a splash of broth if the sauce has thickened or dried out.

Serving Suggestions for Chicken Scarpariello

Classic Italian-accented pairings: creamy polenta, garlic mashed potatoes, or soft polenta are traditional and soak up the tangy sauce beautifully.
Pasta option: Toss the chicken and peppers with cooked rigatoni or orecchiette and finish with a drizzle of olive oil and grated Pecorino or Parmesan.
Lighter sides: serve over a bed of buttered couscous or alongside a green salad dressed simply with lemon and olive oil to cut the richness.
Bread: Crusty Italian bread or focaccia is ideal for mopping up sauce at the table.

Tips to make Chicken Scarpariello

Use room-temperature chicken for better browning — take it out of the fridge 20–30 minutes before cooking.
Pat the chicken dry with paper towels to promote crisping and reduce steaming.
If the sauce is too acidic, add a pinch of sugar or a small knob of butter to balance it.

Variations (if any)

Sausage swap: Substitute Italian sausage (sweet or hot) or chicken sausage for beef sausage for a different flavor profile; spicy Italian sausage will add heat, while sweet sausage will mellow the spice.
Vinegar alternatives: If you don’t have cherry pepper vinegar, use red wine vinegar or sherry vinegar in a 1:1 ratio and reduce slightly if too sharp. Lemon juice can be adjusted to taste.

Frequently Asked Questions

Q: How spicy is Chicken Scarpariello?
A: That depends on the cherry peppers you use — hot cherry peppers will make the dish noticeably spicy. Use milder cherry peppers or reduce the amount to temper the heat.

Q: Can I make this ahead of time?
A: Yes. The flavors deepen after resting overnight in the refrigerator. Reheat gently on the stovetop and add a splash of broth if needed.

Q: Is there a wine alternative that still gives brightness?
A: Use an equivalent amount of low-sodium chicken broth mixed with 1–2 tablespoons of apple cider vinegar or white wine vinegar for acidity without alcohol.

What about bones and skin?

Bone-in, skin-on thighs will yield the juiciest results and more flavor from browning. If you prefer boneless, reduce simmer time and monitor doneness to avoid overcooking.

Can I make it in the oven?

Yes. After browning the chicken and building the sauce on the stovetop, transfer to a preheated 375°F (190°C) oven and bake covered for 25–30 minutes until the chicken is cooked through. Uncover to brown the top for 5–10 minutes if desired.

Nutrition and make-ahead notes

This is a protein-forward, relatively low-carb dish depending on sides. To save time, brown the chicken and sausage the day before and store refrigerated; reheat and finish the sauce the next day for an easy dinner.

Tips for balancing flavor

If your sauce tastes too salty, add a splash of water and a squeeze of lemon to lift it. If it’s too sharp from vinegar, a pinch of sugar will round it out. Tasting and adjusting near the end of simmering is key.

Small-batch adaptations

For 2 servings, halve the recipe quantities. Shrink to a smaller skillet (8–10 inch) to avoid crowding and speed up cooking.

Final presentation tips

Scatter chopped flat-leaf parsley or thinly sliced scallions over the finished dish for color and a fresh note. Serve with lemon wedges for anyone who wants an extra burst of acidity.

Conclusion

Chicken Scarpariello is a perfectly balanced weeknight showstopper — bright, savory, and easy to adapt. For a slightly different take with extra cherry-pepper emphasis and alternate tips, see this take on the dish at The Best Chicken Scarpariello with Cherry Peppers – Sip and Feast. For more background on the history and regional variations of Scarpariello, check out this informative piece from Chicken Scarpariello | The Splendid Table.