Chicken Scarpariello Recipe tastes tangy, garlicky, a little spicy, and deeply savory, with juicy chicken and sweet-sour peppers in every bite. It works perfectly for busy weeknights or casual dinner parties, and you can get it on the table in about 55–65 minutes total. I first cooked this for friends in my tiny apartment kitchen, and we all ended up standing over the skillet with forks, which tells you everything you need to know.

Why You Should Try This Chicken Scarpariello Recipe

This Chicken Scarpariello Recipe gives you crispy chicken, caramelized sausage, and a bright vinegar kick that cuts through the richness. The sauce clings to every bite, so you taste garlic, herbs, and peppers in each forkful.

You can cook it in one skillet, so cleanup stays simple. The recipe uses easy pantry staples like jarred peppers and chicken broth, so you can pull it together without a specialty grocery run.

“This Chicken Scarpariello Recipe tastes like a restaurant dish but cooks in one pan at home, and my family licks the plates clean every time. ★★★★★”

Ingredients You’ll Need

Chicken & sausage

2 to 2½ pounds bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
8 ounces Italian sausage links, cut into 1-inch pieces
- Mild or hot both work; I like a mix for balanced heat.
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil (use a neutral, good everyday brand)

Vegetables & aromatics

1 large yellow onion, thinly sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
4 garlic cloves, minced
½ cup sliced pickled cherry peppers, with a little of their brine
- Use hot or sweet cherry peppers based on your heat preference.
- Peppadews or jarred banana peppers work as a backup.

Liquids & flavor boosters

½ cup low-sodium chicken broth
¼ cup dry white wine vinegar or apple cider vinegar
½ cup jarred roasted red peppers, sliced (optional but tasty shortcut)
1 teaspoon dried oregano
½ teaspoon dried thyme or Italian seasoning
1 teaspoon sugar or honey (balances the vinegar)
1 tablespoon tomato paste (tube tomato paste works great for small amounts)
1 tablespoon chopped fresh parsley, plus more for garnish
Red pepper flakes to taste (optional, if you like extra heat)

Optional add-ins

½ pound small potatoes, halved or quartered
½ cup pitted Castelvetrano or Kalamata olives
1 tablespoon capers, drained

Equipment

Large heavy skillet or braiser (12-inch cast iron or stainless works best)
Tongs
Wooden spoon or spatula
Cutting board and sharp knife
Small bowl or measuring cup for mixing liquids

Tips & Tricks

Pat chicken very dry so the skin browns and crisps instead of steaming.
Season the chicken generously; under-seasoned chicken tastes flat in this bold sauce.
Brown sausage first, then chicken, so the pan builds layers of flavor.
Do not rush browning; deep golden color on the chicken means deeper flavor in the sauce.
Use jarred cherry peppers and roasted red peppers to save chopping time.
Adjust vinegar and sugar at the end to balance tangy and sweet to your taste.
Slice peppers and onions evenly so they cook at the same rate.
If the sauce tastes too sharp, simmer it a few extra minutes and add a splash more broth.
If the sauce tastes too mild, add a spoonful of pepper brine or a pinch of red pepper flakes.
Let the chicken rest in the sauce for a few minutes before serving so juices redistribute.

How to Make Chicken Scarpariello Recipe

Sear the sausage and chicken

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
Add the sausage pieces and cook until browned on all sides, about 5–7 minutes, then transfer them to a plate.
Season the chicken on both sides with salt and pepper while the sausage cooks.
Add the remaining tablespoon of olive oil to the skillet, then place the chicken skin-side down and sear until the skin turns deep golden and crisp, about 6–8 minutes.
Flip the chicken and sear the second side for 3–4 minutes, then transfer the chicken to the plate with the sausage.

Sauté the vegetables and aromatics

Pour off some fat if the pan looks very greasy, but keep about 2 tablespoons for flavor.
Add the sliced onion and bell peppers to the skillet and cook over medium heat, stirring often, until they soften and start to caramelize, about 6–8 minutes.
Stir in the garlic and cook 30–60 seconds until fragrant, so it does not burn.
Add the sliced pickled cherry peppers and roasted red peppers, then stir to coat them in the pan drippings.

Build the sauce

In a small bowl or measuring cup, whisk together chicken broth, vinegar, cherry pepper brine (about 1–2 tablespoons), tomato paste, oregano, thyme, and sugar or honey.
Pour this mixture into the skillet and scrape the browned bits from the bottom of the pan with a wooden spoon.
Taste the liquid and adjust with a pinch of salt or a little more sugar if it tastes too sharp.
Add red pepper flakes if you want extra heat.

Combine and simmer

Nestle the seared chicken pieces back into the skillet, skin-side up, along with the browned sausage.
Tuck potatoes, olives, or capers around the chicken if you use them.
Bring the liquid to a gentle simmer, then lower the heat to medium-low.
Cover the skillet loosely with a lid or foil and cook 20–25 minutes, until the chicken cooks through and reaches 165°F in the thickest part.
Remove the cover for the last 5 minutes if you want the sauce to thicken slightly.

Finish and serve

Sprinkle chopped fresh parsley over the top and taste the sauce again.
Adjust with a splash more vinegar for brightness or a pinch of sugar for balance.
Spoon the peppers, onions, sausage, and sauce over the chicken when you plate it.
Serve hot with crusty bread, rice, or pasta so no one leaves a drop of sauce behind.

What to Serve with Chicken Scarpariello Recipe

This Chicken Scarpariello Recipe pairs beautifully with simple sides that soak up the sauce. Try it with crusty Italian bread, garlic bread, or a bowl of fluffy white or brown rice. A light green salad with a lemony dressing or steamed broccoli balances the richness. You can also serve it over cooked pasta or creamy polenta for a cozy, stick-to-your-ribs dinner.

Storage Options

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3–4 days.
Freeze portions in freezer-safe containers or bags for up to 2 months, and label them with the date.
Reheat gently on the stovetop over medium-low heat with a splash of broth until the chicken warms through.
Reheat in the microwave in short bursts, stirring the sauce between bursts so it heats evenly and stays juicy.