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–+ servings
Chicken Scarpariello

Savory Chicken Scarpariello: A Flavorful One-Pan Wonder

Enjoy this delicious Chicken Scarpariello, a hearty one-pan dish combining juicy chicken thighs, savory sausage, and vibrant peppers.
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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
  • 2 lbs Chicken Thighs Skin-on, bone-in for richness, or substitute with chicken breasts.
For the Sausage
  • 1 lb Italian Sausage Choose sweet or hot depending on your heat preference.
For the Sauce
  • ½ cup All-Purpose Flour For dredging the chicken, gluten-free flour works as a substitute.
  • 3 tbsp Extra Virgin Olive Oil Can swap with canola oil if desired.
  • ½ cup Dry White Wine Substitute with chicken broth and a splash of vinegar if needed.
  • 1 cup Low-Sodium Chicken Broth Acts as a base for the sauce.
  • 2 tbsp Unsalted Butter Dairy-free spread is a suitable alternative.
For the Vegetables
  • 2 Bell Peppers One red and one yellow, sliced.
  • ½ cup + 2 tbsp Pickled Hot Cherry Peppers Consider fresh jalapeños for a fresher flavor.
  • 4-6 Garlic Cloves Use smashed cloves for a deeper flavor.
  • 2 Fresh Rosemary Sprigs Thyme can be used as a substitute.
For Seasoning
  • ½ Lemon Zest and Juice Brightens the overall flavor.
  • Salt & Freshly Cracked Black Pepper Season to taste.

Equipment

  • Heavy Skillet

Method
 

Step-by-Step Instructions for Chicken Scarpariello
  1. Pat the chicken thighs dry with paper towels and season with salt and pepper. Dredge in flour.
  2. Heat olive oil in a skillet over medium-high heat, and sear chicken thighs skin-side down for 6–8 minutes.
  3. Brown the sausages in the same skillet for 3–4 minutes on each side, then remove and slice.
  4. Add smashed garlic cloves and rosemary to the skillet, sauté for 1 minute until fragrant.
  5. Stir in sliced bell peppers and pickled hot cherry peppers, sauté for 3–5 minutes.
  6. Pour in white wine, deglaze the pan, and let simmer for 3–5 minutes until reduced by half.
  7. Add chicken broth and pepper brine to the skillet, and bring to a gentle simmer.
  8. Return chicken thighs to skillet and cover, simmer for 12–15 minutes until cooked through.
  9. Remove from heat and stir in cold butter, lemon juice, and zest until creamy.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 80mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Tastes even better the next day. Freezes well for up to 3 months.

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