Tasty Chicken Scarpariello Recipe

Chicken Scarpariello is that loud, happy, Italian-American skillet dinner with big energy: golden chicken, snappy Italian sausage, sweet-and-spicy pickled cherry peppers, and a tangy pan sauce that grabs your attention in the best way. It’s zesty and cozy at the same time, a little messy (like me), and it slides from weeknight skillet to “wow, come over for dinner” without trying too hard.

My husband calls this “peppery party chicken” and the name just… stuck. The first time I made it, our kid fished the cherry peppers straight out of the pan while I was yelling, “Too hot!” and he yelled back, “Worth it!” Now it’s the thing I make on chilly Fridays when we’ve got a loaf of bread on the counter begging to be dragged through that glossy sauce. Once, our neighbor walked in to borrow a cup of sugar and stayed for a plate, and honestly, can’t blame him.

Kitchen Talk

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Sometimes I go bone-in thighs, sometimes a mix with drumsticks if that’s what’s thawed—both get nicely golden if you really dry them first. Don’t crowd the pan or you’ll steam the skin and get sad. I’ve learned to slice the sausage into chunky coins and give them a real sizzle before anything saucy happens; that little bit of caramelized sausage fat is flavor gold.

Cherry pepper brine is the secret handshake. A splash in the pan after the sear and suddenly all those browned bits say hello. I’ve tried with pepperoncini in a pinch (it works, just a bit less heat), and once with peppadews (sweeter, still fun). White wine is lovely, but stock plus a tiny hit of vinegar does the job. If the sauce ever leans too sharp, I swirl in a dab of butter or the tiniest drizzle of honey and it behaves. Also: fresh rosemary in there? Don’t skip. It makes the kitchen smell like a cozy trattoria and your jeans somehow feel a little tighter in a good way.

Shopping Tips

– Protein: Grab bone-in, skin-on chicken thighs or a mix with drumsticks for juicy meat and crisp skin, plus a link or two of sweet or hot Italian sausage. If buying sausage in casings, look for firm texture and visible fat flecks.
– Canned Goods: Pickled cherry peppers are the star—look for jars labeled “hot” or “sweet hot.” The brine should be bright, not syrupy; you’ll use some in the sauce.
– Vegetables: A yellow onion and maybe a red bell pepper add sweetness. Choose onions that feel heavy for their size and peppers with tight, shiny skins.
– Fresh Herbs: Rosemary or a bundle of rosemary and parsley. Sniff it—if it doesn’t smell like a pine forest, skip and grab another bunch.
– Spices: Dried oregano, red pepper flakes, kosher salt, and black pepper. No need to splurge—good basics do the trick.
– Fats & Oils: A neutral oil for hard searing plus a glug of olive oil for flavor. If labels note “extra light” olive oil, that’s great for high heat.

Prep Ahead Ideas

– Pat the chicken dry and season it earlier in the day; pop it on a rack over a sheet pan in the fridge so the skin dries out for extra crispiness.
– Slice sausage, onions, and any bell peppers; tuck them into separate containers. Drain and halve the cherry peppers so they’re ready to toss in.
– Stir together a little “sauce kit” in a jar: stock, splash of pepper brine, pinch of oregano, and a squeeze of lemon. Label it so no one drinks it thinking it’s iced tea (ask me how I know).
– Morning: get all the chopping done and the skillet on the stove. Evening: sear, splash, simmer, and finish in the oven. Dinner basically cooks itself while you set the table.

✔Time-Saving Tricks

– Use boneless, skin-on thighs if you’re racing the clock—they sear fast and cook through quicker.
– Grab pre-sliced bell peppers and pre-chopped onion if you’re in survival mode. It’s a skillet dinner, not an exam.
– Preheat the oven while you sear the chicken so you can slide the pan in without waiting.
– Don’t rush the sear. Two extra minutes now equals crispy glory later; you can speed everything else.
– Let the sauce bubble for a minute after deglazing before adding herbs—alcohol burns off, flavor stays.

✔Common Mistakes

– Crowding the pan makes the chicken steam and go pale. Work in batches and keep the heat up.
– Pouring in too much pepper brine turns the sauce harsh. Start small; you can always add more zing.
– Burning garlic happens fast—add it after your onions soften, and if it darkens, pull the pan off heat and rescue with a splash of stock.
– Sauce too thin? Simmer it a minute longer, or swirl in a tiny knob of butter to bring it together. Too salty? Add a splash of water or stock and a squeeze of lemon.
– I once forgot to season the chicken itself (only the sauce—why). Salt the meat, not just the pan.

What to Serve It With

– Creamy polenta or buttery mashed potatoes to soak up the sauce.
– Garlicky sautéed greens—broccolini, kale, or spinach.
– A big green salad with a lemony vinaigrette for a bright counterpoint.
– Crusty bread. Non-negotiable for pan swiping.

✔Tips & Mistakes

– Medium-high heat for a deep sear; lower it a touch once aromatics hit the pan.
– Use a large oven-safe skillet or braiser—space is crispiness.
– Salt the chicken early; taste the sauce late.
– Deglaze with wine or stock before adding brine so nothing scorches.
– If skin softens after the oven, give it a quick broil blast to re-crisp.

✔Storage Tips

Fridge-friendly for 3–4 days in a snug container. The sauce thickens and mellows—honestly, it’s dreamy cold at 11 p.m. over a slice of bread. Reheat gently on the stovetop with a splash of water or stock. Freezes well (2 months) if you skip potatoes; thaw overnight and rewarm covered so the chicken doesn’t dry out. Also amazing for breakfast with a fried egg on top. No judgment. Ever.

✔Variations and Substitutions

– Boneless thighs for speed; bone-in for extra flavor. Chicken breasts work but watch the clock so they don’t dry out.
– Sweet vs. hot Italian sausage—mix them if you like a little chaos.
– Cherry peppers are classic; pepperoncini or peppadews in a pinch. Adjust brine to taste.
– No wine? Use chicken stock plus a teaspoon or two of white wine vinegar.
– Rosemary can tag-team with thyme or oregano. Parsley at the end for freshness.
– Want it sweeter? Tiny drizzle of honey. Want more bite? Another splash of brine and a squeeze of lemon.
– Add-ins: mushrooms, olives, or par-cooked potato chunks to make it a full one-pan meal.

Frequently Asked Questions

Tasty Chicken Scarpariello Recipe

Golden chicken and Italian sausage braised with tangy cherry peppers, white wine, and herbs. A lively, weeknight-friendly skillet dinner.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.5 lb bone-in, skin-on chicken thighs patted dry
• ▢ 1 lb sweet Italian sausage, sliced
• ▢ 0.25 cup all-purpose flour for light dredging
• ▢ 2 tbsp olive oil
• ▢ 1 cup chopped yellow onion
• ▢ 1 cup sliced bell pepper any color
• ▢ 3 tsp minced garlic
• ▢ 0.5 cup dry white wine
• ▢ 0.75 cup low-sodium chicken broth
• ▢ 0.75 cup pickled cherry peppers, halved
• ▢ 0.25 cup cherry pepper brine
• ▢ 1 tsp dried oregano
• ▢ 1 tsp chopped fresh rosemary
• ▢ 0.5 tsp red pepper flakes optional heat
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tbsp unsalted butter for finishing
• ▢ 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

• Pat chicken dry, season with salt and pepper, then lightly coat with flour; shake off excess.
• Heat olive oil in a large skillet over medium-high. Brown chicken skin-side down until golden; remove.
• Brown sausage pieces in the same pan until nicely colored; transfer with chicken.
• Add onion and bell pepper to the pan. Cook until softened and lightly browned.
• Stir in garlic; cook 30 seconds until fragrant.
• Pour in white wine, scraping up browned bits; simmer until reduced by half.
• Add broth, pepper brine, cherry peppers, oregano, rosemary, and red pepper flakes; bring to a simmer.
• Return chicken and sausage, nestling into the sauce. Cover and simmer until chicken is cooked through.
• Uncover and simmer a few minutes to thicken slightly.
• Stir in lemon juice and butter; taste and adjust seasoning. Sprinkle parsley and serve.

Notes

Swap half the cherry peppers with peppadews for a sweeter kick, or add roasted potatoes to make it heartier. Leftovers keep 3 days refrigerated; rewarm gently with a splash of broth.

This recipe is an original creation inspired by classic Tasty Chicken Scarpariello Recipe flavors. All ingredient ratios and instructions are independently developed.