Chicken Scarpariello holds a special place in my heart. The first time I tried this Chicken Scarpariello Recipe, I was captivated by the way the tangy sauce, savory sausage, tender chicken, and crispy potatoes came together in such harmony. My kitchen filled with the mouthwatering aroma of roasted garlic, fresh herbs, and simmering wine.

It’s a dish that feels indulgent but rustic at the same time. Perfect for any occasion, this recipe quickly became one of my family’s all-time favorites. Every time I cook it, I’m reminded of how food can bring people together in a meaningful way.

If you’ve been searching for a recipe that’s bursting with bold flavors and is deceptively simple to make, Chicken Scarpariello is exactly what you need. Whether you’re looking for an impressive dinner-party meal or just a comforting dish for a weeknight, this recipe delivers every time.

⏱️ Cooking Time

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Essential Tools to Have on Hand

Before you begin, make sure you’ve got the following equipment to keep the process smooth and stress-free:

Large oven-safe skillet or roasting pan
Baking sheet (preferably lined with parchment paper)
Mixing bowls for tossing ingredients
Wooden spoon for deglazing the skillet
Tongs to easily flip the chicken
Sharp knife and cutting board
Measuring cups and spoons

All these tools help streamline the process so you can focus on enjoying the cooking experience.

Ingredients

For the best flavor, choose high-quality ingredients. You’ll need the following:

½ cup olive oil, divided
1½ pounds Italian sausage (sweet or spicy)
3 pounds chicken thighs (bone-in, skin-on works best)
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
2 pounds of baby potatoes, halved
2 large red bell peppers, sliced
15 garlic cloves, halved
3 large hot cherry peppers, quartered
1¼ cups dry white wine (such as Pinot Grigio)
¾ cup red wine vinegar
1¼ cups chicken stock (low sodium)
½ cup fresh parsley, chopped

These wholesome ingredients come together beautifully to deliver a dish loaded with flavor and texture.

How to Make Chicken Scarpariello?🍴

Here’s how to make this delicious item!

1. Roast the Potatoes 🥔

Preheat your oven to 425°F (218°C). Halve the baby potatoes and toss them with 6 tablespoons of olive oil, ½ teaspoon black pepper, and 1½ teaspoons kosher salt. Arrange the potatoes cut-side down on a parchment-lined baking sheet. Roast for 30 minutes or until they are golden and crispy.

2. Sear the Sausage 🌭

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the Italian sausage links and sear them until they develop a golden crust, about 7–10 minutes. They don’t need to be fully cooked as they’ll finish in the oven. Remove the sausage, slice into bite-sized rounds, and set aside.

3. Cook the Peppers 🌶

Using the same skillet, cook the sliced red bell peppers for 2–3 minutes until softened. Set aside with the sausage.

4. Prepare the Chicken 🍗

Pat the chicken thighs dry with a paper towel. Season on both sides with ½ teaspoon black pepper and 1½ teaspoons kosher salt. Sear them skin-side down in the skillet until the skin is crisp, about 4 minutes per side. Remove the chicken and set aside.

5. Build the Sauce 🍷

Discard all the fat from the skillet except for about ¼ cup. Add the halved garlic cloves and cherry peppers, sautéing them for about 2 minutes until fragrant. Pour in the wine and red wine vinegar. Use a wooden spoon to scrape up browned bits stuck to the skillet, creating a depth of flavor for the sauce. Reduce the liquid by half (about 5 minutes), and then add in the chicken stock. Simmer for another 5 minutes.

6. Combine and Bake 🍳

Return the sausage, peppers, and roasted potatoes to the skillet, tossing everything to coat it in the sauce. Arrange the chicken thighs over the top, skin side up. Cover the skillet tightly with foil and bake in the oven for 20 minutes. Then, remove the foil and continue baking for another 15–20 minutes until the chicken reaches an internal temperature of 185–195°F (85–90°C).

7. Add Freshness 🌿

Once it’s out of the oven, sprinkle the dish with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot and enjoy!

Delicious Serving Ideas

Crusty Bread: Serve with fresh, warm bread to soak up the delicious sauce.
Sautéed Greens: Pair with sautéed spinach, broccoli rabe, or kale for added nutrients and balance.
Arugula Salad: A simple arugula salad with olive oil and lemon juice complements this dish beautifully.
Wine Pairing: A dry white wine, such as Sauvignon Blanc, works wonderfully with the tangy and savory flavor notes.

Pro Tips for Success

Perfect Crispiness: Searing the chicken with the skin-side down ensures it stays crispy even after baking.
Adjust the Heat: For less spice, reduce the number of cherry peppers or substitute with milder bell peppers.
Better Sauce: For thicker sauce, remove the chicken after baking and simmer the sauce over medium heat until reduced.

Nutritional Breakdown

Each serving (based on 6 servings) provides approximate nutritional values as follows:

Calories: 776
Protein: 68.3g
Fat: 43.3g
Carbohydrates: 31g

Leftovers Made Easy

Refrigerate any leftovers in an airtight container for up to 3 days.
Reheat in a 325°F oven, covered in foil, for around 20 minutes.
Freeze in sealed containers for up to 1 month. Thaw overnight in the fridge before reheating.

Amazing Additions

Creamy Polenta: Replace the potatoes with a creamy polenta base to soak up the sauce.
Pearl Onions: These will add a subtle sweetness and enhance the rustic feel of the dish.
Mushrooms: For an earthy flavor, toss in some sliced mushrooms during the sauce stage.

Customization Ideas

The beauty of this recipe lies in its flexibility. Swap sausage with pancetta for a unique twist. Add olives for a briny kick or toss in artichokes for something a little different. Experiment with flavors to make it your own Italian masterpiece.

For full instructions with visuals, don’t miss this helpful video: