Name: Chicken Scarpariello Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 to 2.5 pounds bone-in, skin-on chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 to 4 Italian sausages, cut into 1 to 2 inch pieces; 1 to 2 tablespoons olive oil, for browning; 1 large yellow onion, sliced; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 4 to 6 cloves garlic, thinly sliced; 1 to 2 stalks celery, sliced (optional); 1 teaspoon crushed red pepper flakes, or to taste; 1 cup pickled cherry peppers, stemmed and halved; 2 to 3 tablespoons brine from the cherry pepper jar; 1/4 cup white wine vinegar or apple cider vinegar; 1 cup low-sodium chicken broth; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme or Italian seasoning; 1 to 2 teaspoons sugar or honey, to taste; 1/2 pound small potatoes, halved or quartered (optional); 1/2 cup pitted olives (optional); 2 tablespoons fresh parsley, chopped (for garnish); 1 lemon, cut into wedges (for serving)

Chicken Scarpariello Recipe hits that perfect balance of tangy, garlicky, slightly spicy, and deeply savory, with juicy chicken and sweet-sour peppers in every bite. It works for busy weeknights or casual dinner parties, and you can get it on the table in about 55 to 60 minutes. I first learned this in a tiny New Jersey red-sauce spot, and I have chased that flavor in my own kitchen ever since.

Why Chicken Scarpariello Recipe Is Worth It

This Chicken Scarpariello Recipe gives you juicy chicken with crisp skin, sweet bell peppers, briny pickled cherry peppers, and a bright vinegar kick. The sauce tastes rich and complex, but you build it in one pan with simple pantry ingredients.

You can serve it with pasta, potatoes, rice, or just crusty bread, so it fits whatever you already have in the kitchen. Leftovers taste even better the next day, which makes this a strong meal prep option.

“This Chicken Scarpariello Recipe tastes like restaurant comfort food in a skillet, with juicy chicken, tangy peppers, and a lick-the-plate sauce. ★★★★★”

Ingredients You Need

Chicken

2 to 2.5 pounds bone-in, skin-on chicken thighs
- You can use a mix of thighs and drumsticks.
- I prefer air-chilled chicken; it browns better and gives better texture.

Sausage

3 to 4 Italian sausages, about 12 ounces total
- Use sweet Italian sausage if you like mild heat.
- Use hot Italian sausage if you want more spice.
- Chicken sausage works if you want a lighter option.

Vegetables & Aromatics

1 large yellow onion, sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
4 to 6 cloves garlic, thinly sliced
1 to 2 stalks celery, sliced (optional, but adds nice flavor)
1 teaspoon crushed red pepper flakes, or to taste

Peppers & Acid

1 cup pickled cherry peppers, stemmed and halved
- Use mild or hot cherry peppers based on your heat preference.
- I like the Cento or Pastene brands, but any good-quality jar works.
2 to 3 tablespoons brine from the cherry pepper jar
1/4 cup white wine vinegar or apple cider vinegar

Broth & Flavor Boosters

1 cup low-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme or Italian seasoning
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 to 2 teaspoons sugar or honey, to balance the acidity (taste and adjust)

Optional Add-ins

1/2 pound small potatoes, halved or quartered
1/2 cup pitted olives
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Pantry Shortcuts & Sub Notes

Use jarred minced garlic if you need speed, but fresh garlic gives better flavor.
Use pre-sliced bell peppers or frozen pepper strips to cut prep time.
Use a good low-sodium boxed chicken broth; you can adjust salt more easily.

Equipment List

Large oven-safe skillet or braiser (12-inch cast iron or stainless works great)
Tongs
Wooden spoon or spatula
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for mixing broth and tomato paste

Quick Tips & substitutions

Pat chicken very dry so the skin browns and crisps instead of steaming.
Brown sausage first, then chicken, so the chicken picks up extra flavor from the sausage fat.
Use boneless, skinless thighs if you prefer; shorten oven time by about 10 minutes and check earlier.
Swap bell peppers with frozen pepper-onion mix if you want less chopping.
Use mild cherry peppers and less crushed red pepper if you cook for spice-sensitive eaters.
Use hot cherry peppers and hot Italian sausage if you love heat.
Replace chicken broth with vegetable broth if you need a lighter flavor.
Skip potatoes if you want a lower carb version, or add extra peppers instead.
Use gluten-free sausage and broth if you cook for gluten-free guests.
If the sauce tastes too sharp, stir in a bit more sugar or honey until it tastes balanced.

How to Make Chicken Scarpariello Recipe

Step 1: Prep the Chicken and Sausage

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Slice the sausages into 1 to 2 inch chunks. Preheat your oven to 375°F while you prep the vegetables.

Slice the onion, bell peppers, and celery. Slice the garlic and set it aside so it does not burn early. Drain the cherry peppers and keep some of the brine for the sauce.

Step 2: Brown the Sausage

Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Add the sausage pieces in a single layer and brown them on all sides, about 5 to 7 minutes. Stir occasionally so they color evenly.

Transfer the browned sausage to a plate and leave the flavorful fat in the pan. That fat will season the chicken and vegetables. If the pan looks very greasy, spoon off a little, but keep at least 1 to 2 tablespoons.

Step 3: Brown the Chicken

Place the chicken thighs skin-side down in the hot skillet. Sear until the skin turns deep golden and crisp, about 6 to 8 minutes. Do not move the chicken too much; let it sit so the skin develops color.

Flip the chicken and sear the other side for 3 to 4 minutes. Transfer the chicken to the plate with the sausage. You will finish cooking both in the oven.

Step 4: Sauté the Vegetables

Lower the heat to medium. Add the onion, bell peppers, and celery to the same skillet. Season with a pinch of salt and cook, stirring often, until the vegetables soften and pick up some color, about 5 to 7 minutes.

Add the sliced garlic and crushed red pepper flakes. Stir and cook for 1 minute, just until fragrant. Do not let the garlic burn or it will taste bitter.

Step 5: Build the Sauce

In a small bowl, whisk the chicken broth with the tomato paste until it dissolves. Pour this mixture into the skillet with the vegetables. Scrape up the browned bits from the bottom of the pan with a wooden spoon; those bits carry a lot of flavor.

Add the cherry peppers, cherry pepper brine, vinegar, oregano, thyme, sugar or honey, and a pinch more salt. Stir and bring the mixture to a gentle simmer. Taste the sauce and adjust with more vinegar, brine, or sugar until it tastes tangy but balanced.

Step 6: Return Chicken and Sausage to the Pan

Nestle the browned chicken thighs into the sauce, skin-side up. Tuck the sausage pieces around the chicken. Spoon some of the peppers and onions around and between the chicken pieces, but keep the skin mostly above the liquid so it stays crisp.

If you use potatoes, tuck them into the sauce now. They will soak up flavor as they roast. Make sure the pan does not overflow; use a larger pan if needed.

Step 7: Bake Until Tender and Bubbly

Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, until the chicken reaches 175°F to 185°F in the thickest part and feels very tender. The sauce should bubble and thicken slightly.

If you want extra crisp skin, switch the oven to broil for 2 to 3 minutes at the end. Watch closely so the skin does not burn. Remove the skillet from the oven and let it rest for 5 minutes.

Step 8: Finish and Serve

Taste the sauce again and adjust seasoning with more salt, pepper, or a splash of vinegar if it needs more brightness. Sprinkle chopped fresh parsley over the top. Squeeze a little lemon juice over the chicken if you like a brighter finish.

Serve the Chicken Scarpariello Recipe straight from the skillet. Spoon plenty of peppers, onions, sausage, and sauce over each piece of chicken. Try not to fight anyone at the table for the extra cherry peppers.

Recipe Variations

Gluten-free: Use gluten-free Italian sausage and gluten-free chicken broth; serve with polenta, rice, or roasted potatoes.
Lower carb: Skip potatoes and serve with cauliflower rice, zucchini noodles, or sautéed greens.
Extra veggie: Add mushrooms, extra bell peppers, or artichoke hearts to the pan before baking.
Lighter version: Use chicken breasts or boneless, skinless thighs and chicken sausage; shorten oven time and check for doneness earlier.
Extra spicy: Use hot sausage, hot cherry peppers, and more crushed red pepper flakes.
Olive lover: Add pitted green or Kalamata olives before baking for more briny flavor.

Ways to Serve Chicken Scarpariello Recipe

Spoon over al dente pasta with plenty of sauce and peppers.
Serve with creamy mashed potatoes or roasted baby potatoes.
Pair with steamed white rice, brown rice, or cauliflower rice.
Plate with sautéed broccoli rabe, green beans, or simple roasted broccoli.
Serve with a big green salad and warm crusty bread to soak up the sauce.

Storage Success

Let the Chicken Scarpariello Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so leftovers taste even better. Reheat gently on the stovetop over medium-low heat with a splash of broth or water until hot. You can also freeze portions for up to 2 months and thaw in the fridge before reheating.