Go Back
–+ servings
Best Chicken Scarpariello

Best Chicken Scarpariello You'll Make in Just 45 Minutes

Discover the Best Chicken Scarpariello, a one-pan wonder that combines chicken, sausage, and vibrant vegetables for a delightful dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sausage
  • 2 lbs Chicken Thighs skin-on, bone-in for maximum tenderness
  • 1 lb Italian Sausage choose sweet or hot for spice
For the Sauce
  • 0.5 cup All-purpose Flour for dredging chicken
  • 3 tbsp Extra Virgin Olive Oil for searing
  • 4-6 cloves Garlic smashed
  • 0.5 cup Dry White Wine use Pinot Grigio for deglazing
  • 1 cup Low-sodium Chicken Broth for sauce base
  • 0.5 cup Pickled Hot Cherry Peppers plus 2 tbsp brine
For the Vegetables
  • 2 Bell Peppers one red and one yellow, sliced
  • 2 sprigs Fresh Rosemary for authentic flavor
Finishing Touches
  • 2 tbsp Unsalted Butter for glossy sauce
  • 0.5 Lemon Zest and Juice for brightness
  • Salt & Freshly Cracked Black Pepper to taste

Equipment

  • 12-inch skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry, season with salt and pepper, and dredge in flour.
  2. Heat olive oil in a skillet, sear chicken thighs skin-side down for 6-8 minutes until golden.
  3. Flip the chicken and sear the other side for 2 minutes, then transfer to a platter.
  4. In the same skillet, brown the Italian sausage links for 3-4 minutes on each side.
  5. Slice the browned sausage into rounds and return to the skillet.
  6. Add smashed garlic and rosemary to the skillet, sauté for 1 minute.
  7. Add sliced bell peppers and pickled hot cherry peppers, sauté for 3-5 minutes.
  8. Pour in white wine, scraping the bottom, and reduce by half.
  9. Stir in chicken broth and cherry pepper brine, bring to a simmer.
  10. Return chicken to the skillet and simmer for 12-15 minutes until cooked.
  11. Increase heat to boil and stir in butter and lemon zest and juice until melted.
  12. Serve with sauce spooned over, garnished with parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 20gProtein: 40gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 80mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently to enjoy again.

Tried this recipe?

Let us know how it was!