Packed with golden, crispy chicken, savory sausage, and sweet-and-tangy peppers, this Chicken Scarpariello delivers pure Italian-American comfort in every bite. It all simmers together in one skillet to create a glossy, lip-smacking pan sauce that will have everyone reaching for seconds!
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🍗 The Ingredients
A harmonious combination of rich meats, vibrant aromatics, and bright, vinegary pantry staples creates an effortless depth of flavor with the perfect balance of savory, sweet, and tangy notes. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- The Chicken: Bone-in, skin-on thighs and drumsticks yield the juiciest meat and the best crispy skin. If using boneless, skinless chicken thighs or breasts, reduce the oven time slightly so the meat doesn’t dry out.
- Italian Sausage: Sweet Italian sausage offers a nice balance to the tangy peppers, but feel free to use spicy Italian sausage if you love a extra kick of heat.
- Pickled Cherry Peppers & Brine: Sweet pickled cherry peppers (or Peppadews) give this dish its signature sweet-and-sour profile. Pro-Tip: Don’t skip the brine from the jar! It adds bright, vinegary acidity that elevates the pan sauce.
- White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best. To cook without alcohol, simply swap the wine for an equal amount of chicken stock plus an extra tablespoon of fresh lemon juice or white wine vinegar.
- Chicken Stock: Homemade chicken broth or roasted chicken stock adds amazing depth of flavor, but quality store-bought is perfectly acceptable.
- Bell Peppers & Onions: A mix of red and yellow bell peppers adds gorgeous color contrast and natural sweetness to balance the tangy sauce. Any sweet pepper variety will work here!
- Fresh Herbs: Fresh rosemary gives the dish a rustic, earthy backbone that pairs beautifully with the sausage. If you don’t have fresh rosemary on hand, fresh thyme makes a fantastic substitute.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Scarpariello
- Pat the Chicken Dry: Moisture is the enemy of crisp skin! Before seasoning, thoroughly pat the chicken pieces dry with paper towels. This ensures you get a deep, golden-brown sear rather than steaming the chicken.
- Keep the Skin Above the Line: When returning the chicken to the skillet before baking, nestle the pieces skin-side up on top of the peppers and sausage. Keeping the skin elevated out of the liquid allows it to stay crackly and crisp in the oven.
- Use Heavy Cookware: A large cast-iron skillet or heavy-bottomed stainless steel pan is best for this recipe. It holds heat evenly for superior searing and creates that delicious browned bit buildup (fond) at the bottom of the pan that forms the base of your sauce.
- Don’t Rush the Deglazing: When you pour in the white wine, use a sturdy wooden spoon to scrape up every bit of the caramelized fond stuck to the bottom of the pan. That’s where all the deep, savory magic lives!
- The Cold Butter Trick: Always make sure your butter is cold when you swirl it into the sauce at the end. As cold butter slowly melts into hot liquid, it emulsifies, turning a thin sauce into a velvety, glossy restaurant-grade pan sauce.
- Balance to Taste: Every jar of pickled peppers has a different level of acidity and saltiness. Always taste your sauce right before serving—if it feels too tangy, swirl in an extra tablespoon of butter; if it feels a little flat, add a squeeze of fresh lemon juice or a pinch of salt.
👩🏼🍳 How to Prep for Chicken Scarpariello
- Step 1: Heat the oil over medium heat in a large cast-iron skillet and sear the sausage until browned all over. Set aside.
- Step 2: Season the chicken with salt and pepper and sear for 5 minutes per side, until the skin is crispy. Set aside.
- Step 3: Sauté the onions and bell peppers until soft. Stir in the garlic, rosemary, and oregano and cook for another minute, stirring often.
- Step 4: Stir in the cherry peppers and sauté for another minute.
- Step 5: Add the wine, lemon juice, and brine and simmer for 2 minutes.
- Step 6: Add the broth and season with a pinch of salt and pepper. Bring to a simmer.
EXPERT TIP: Sweet vs. Hot Cherry Peppers
Pay close attention to the jar labels at the grocery store! Sweet (mild) pickled cherry peppers (or Peppadews) are the traditional choice here—they give the dish its signature tangy-sweet punch without making it fiery. Hot cherry peppers, on the other hand, bring serious, lingering heat.
- If you prefer mild-to-medium comfort food: Stick exclusively to sweet pickled cherry peppers.
- If you love a spicy kick: Use hot cherry peppers, but consider slicing and deseeded half of them first so the spice enhances the dish rather than overpowering the rich pan sauce!
👨🍳 How to Cook Chicken Scarpariello
- Step 1: Nestle the chicken pieces and sausage in the sauce in the skillet. Place in a 400°F oven for 15 minutes, or until the chicken’s internal temperature reaches 165°F.
- Step 2: Remove the chicken and sausage from the skillet and simmer the sauce over high heat for 2 minutes.
- Step 3: Stir in the butter until melted.
- Step 4: Plate the chicken and sausage and pour the sauce around it. Garnish with chopped parsley.
🍽️ How to Serve
- Warm, Crusty Italian Bread: Absolutely non-negotiable! A fresh loaf of artisanal or French bread is essential for mopping up the tangy pan sauce (the best part of the meal).
- Creamy Polenta or Mashed Potatoes: Serve the chicken, sausage, and peppers over a bed of buttery polenta or buttery mashed potatoes -the rich, creamy base balances the bright acidity of the pickled pepper sauce beautifully.
- Pasta: Spoon everything over a bowl of thick, short pasta like rigatoni, penne, or pappardelle so the sauce clings to every ridge.
- Crispy Roasted Potatoes: Classic Italian-American style! Toss halved baby gold potatoes with olive oil, salt, and rosemary, roast until crispy, and mix them right into the skillet before serving.
- A Simple Green Salad: Cut through the rich, savory flavors with a crisp green salad tossed in a light, lemon-shallot vinaigrette or a classic Caesar salad.
- Sautéed Greens: Pair with garlic-sautéed broccolini, kale, or bitter broccoli rabe for a traditional Italian green side that complements the sweet and tangy sauce.
- Wine Pairing: Pair this dish with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc (the same kind you used for cooking!), or a light-bodied red like a Chianti or Pinot Noir.
🙋🏽♂️ Frequently Asked Questions
What does the name mean, and where does Chicken Scarpariello originate?
The name translates to “shoemaker’s style” in Italian. It originated as an Italian-American classic in New York, named either because it was quick enough for a busy shoemaker to cook, or because guests would pick the bones clean like leather!
Can I use boneless chicken to make Chicken Scarpariello?
Yes! Boneless thighs are the best substitute because they stay tender and juicy. If using boneless breasts, just reduce the cook time slightly so the meat doesn’t dry out.
Is Chicken Scarpariello spicy?
Not typically. The classic dish relies on sweet Italian sausage and mild pickled peppers for a tangy, sweet-and-sour flavor. If you prefer heat, simply swap in hot sausage or spicy peppers.
Can Chicken Scarpariello be made ahead of time or frozen?
Yes! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of broth to loosen the sauce.
🇮🇹 More Classic Italian-American Recipes
Ready to make the best Sunday chicken dinner in town? Go for it!
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Classic Chicken Scarpariello
Crispy bone-in chicken, savory Italian sausage, and sweet-and-tangy peppers come together in one legendary skillet dish. Finished with a glossy, lip-smacking white wine pan sauce, this easy classic is pure comfort food!
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Servings: 6
Calories: 657kcal
Video
Equipment
- 1 large (12-inch) cast-iron skillet or Dutch oven (needs to be oven-safe)
Ingredients
- 2 tablespoon olive oil
- 1 lb Italian sausage ie, sweet, hot, mild – cut into 2-inch pieces
- salt and pepper
- 3 lbs chicken pieces legs and thighs, skin-on, bone-in
- 1 red bell pepper seeded and cut into strips
- 1 yellow bell pepper seeded and cut into strips
- 1 medium onion thinly sliced
- 4 cloves garlic
- 1 tablespoon rosemary fresh, chopped
- 1 teaspoon dried oregano
- ¾ cup pickled cherry peppers mild, cut into bite-sized pieces
- ½ cup white wine
- 3 tablespoon cherry peppers brine
- 1 tablespoon lemon juice fresh, usually from 1 lemon
- 1 cup chicken stock or broth
- 2 tablespoon unsalted butter
- ¼ cup Italian parsley fresh, chopped, for garnish
Instructions
- Preheat oven to 400°F.
- Heat the oil in a large oven-safe skillet over medium heat. Add the sausage and cook until browned all over (it won't be cooked all the way through at this point). Remove to a plate and set aside.2 tablespoon olive oil, 1 lb Italian sausage
- Season the chicken all over with salt and pepper. Add the chicken, skin-side down, and sear for 5 minutes, moving the chicken with tongs to prevent it from sticking to the pan. Flip the chicken and cook for another 5 minutes. Remove from the skillet onto a platter (the chicken won't be fully cooked through at this point). Set aside.salt and pepper, 3 lbs chicken pieces
- Add the bell peppers and onions to the skillet and sauté, stirring often, until soft, about 4 minutes. Stir in the garlic, rosemary, and oregano. Cook, stirring often, for 1 minute.1 red bell pepper, 1 yellow bell pepper, 1 medium onion, 4 cloves garlic, 1 tablespoon rosemary, 1 teaspoon dried oregano
- Stir in the pickled cherry peppers. Add the wine and simmer until reduced by about half, about 2 minutes. Stir in the brine, lemon juice, and chicken broth. Bring to a strong simmer. Turn off the heat and nestle the chicken into the sauce. Place the sausage around the chicken.¾ cup pickled cherry peppers, ½ cup white wine, 3 tablespoon cherry peppers brine, 1 tablespoon lemon juice, 1 cup chicken stock
- Place the skillet in the oven for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken and sausage from the skillet and place in a platter or in individual serving bowls. Simmer the sauce on high for a couple of minutes, until the sauce thickens slightly. Remove from the heat and stir in the butter until melted.2 tablespoon unsalted butter
- Spoon the sauce all around the chicken and garnish with chopped Italian parsley. Serve at once.¼ cup Italian parsley
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Keep the Skin Crisp: Always nestle the chicken pieces into the skillet skin-side up, keeping the top of the skin above the liquid level before baking. This ensures the skin stays crackly and crisp in the oven!
- Check the Pepper Jar: Make sure to buy sweet (mild) pickled cherry peppers for the classic sweet-and-sour flavor profile. If you love heat, you can substitute hot cherry peppers. Don’t throw away the jar brine—it’s essential for the sauce!
- Alcohol-Free Option: Swap the dry white wine with an equal amount of low-sodium chicken broth plus 1 tablespoon of white wine vinegar or extra lemon juice.
- The Secret to the Sauce: Ensure your butter is cold when you swirl it in at the very end. The cold fat emulsifies with the warm liquid, creating a rich, glossy restaurant-quality pan sauce.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to loosen up the sauce.
Nutrition
Calories: 657kcal | Carbohydrates: 8g | Protein: 41g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 723mg | Potassium: 678mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1216IU | Vitamin C: 72mg | Calcium: 54mg | Iron: 3mg
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