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One-Pan Juicy Chicken Scarpariello with Tangy Pepper Sauce

A serving of crispy, seasoned chicken scarpariello resting on a bed of sautéed red and yellow bell peppers.
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Make this classic Italian-American Chicken Scarpariello in one pan. It features juicy chicken thighs, savory Italian sausage, and a tangy sauce made with hot and sweet peppers for a flavorful weeknight dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lb Italian sausage (sweet or hot), cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, cut into wedges
  • 1 red bell pepper, cut into thick strips
  • 1 yellow bell pepper, cut into thick strips
  • 4 cloves garlic, minced
  • 1/2 cup pickled cherry peppers, drained (reserve 2 tablespoons brine)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken thighs generously with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
  3. Add the Italian sausage pieces to the same skillet and cook until browned, breaking them up slightly. Remove the sausage and set aside with the chicken.
  4. Reduce the heat to medium. Add the onion wedges and bell pepper strips to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the reserved pickled cherry pepper brine, white wine, chicken broth, oregano, and thyme. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Return the browned chicken thighs and sausage to the skillet, nestling them among the vegetables.
  8. Add the drained pickled cherry peppers to the skillet.
  9. Cover the skillet and reduce the heat to low. Simmer for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
  10. Remove the lid for the last 5 minutes if you prefer a slightly thicker sauce. Taste the sauce and adjust salt and pepper if needed.
  11. Garnish with fresh chopped parsley before serving. Serve this rustic chicken dinner over pasta or with crusty bread.

Notes

  • For a spicier kick, use hot Italian sausage and include more of the pickled cherry peppers.
  • If you do not have pickled cherry peppers, use 1/4 cup of sliced jarred hot peppers and 1 tablespoon of red wine vinegar in place of the brine.
  • This recipe works well with bone-in, skin-on chicken thighs for the juiciest results, but you can substitute with boneless, skinless thighs or breasts, reducing the simmering time slightly for breasts.

Nutrition

Find it online: https://carlacooking.com/chicken-scarpariello-recipe-one-pan-italian/