Chicken Scarpariello
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Chicken Scarpariello – crispy chicken, Italian sausage, crispy potatoes, and that tangy peppery sauce you’ll want to drink. This is the dinner-party stunner, the family Sunday supper and 100% unforgettable.
I made this for friends not long ago and it stopped the conversation cold, in the best way. Forks down, eyes wide, “what is this?” kind of moment. Everyone asked for the recipe. And Remo? Let’s just say this checks all his boxes: meat, potatoes, sauce he can mop up with bread. It’s bold, comforting, and tastes like something you spent all day on, even though it comes together way easier than it looks.
Why You’ll Love This Chicken Scarpariello
- Big flavor payoff: A little extra effort, a couple pans, and the result is absolute dinner gold.
- Dinner-party approved: Crispy chicken, sausage, and potatoes swimming in that tangy, peppery sauce? Total showstopper.
- That sauce though: Garlicky, briny, spicy-sweet, you’ll be spooning it over everything on your plate.
- Satisfies the meat-and-potatoes crowd: Remo gave this one a 10/10, and he’s not easy to impress.
- Leftovers are elite: The kind of meal that somehow tastes even better the next day.
- Use bone-in, skin-on chicken: This isn’t the time for boneless breasts. The skin crisps, the bones add flavor, and the end result is far juicier. I use thighs or drumsticks, or both.
- Italian sausage matters: Choose one with good fat content and real flavor. If it’s bland out of the casing, it’ll be bland in the sauce. Mild or spicy both work, just match your heat level to the peppers.
- Pickled cherry peppers = essential: Don’t skip them. Their sweet heat and that briny juice are what turn the pan sauce into something unforgettable. Use the mild ones if you’re serving heat shy eaters.
- Where to find pickled cherry peppers: Look for them in the pickle or olive aisle, usually near the pepperoncini. You’ll find them jarred in brine, either labeled as hot or mild. Brands like Mezzetta or Cento are solid picks. If your store doesn’t carry them, try an Italian deli, or Amazon in a pinch.
- The brine is your secret weapon: That ½ cup of pickled pepper brine does more than you think. It cuts the richness of the sausage and chicken, brightens the sauce, and pulls everything together.
- Roast the potatoes separately first: I know, it’s tempting to just throw them all in one pan. But roasting them solo gives you that golden, crispy exterior that doesn’t go soggy in the sauce later.
- Sear for flavor, not doneness: When you brown the chicken and sausage, you’re not cooking them through, you’re building flavor. Don’t rush this. That golden crust on the meat = depth in the sauce.
- Don’t overcrowd the pan: If your skillet’s small, brown in batches. It’s worth the extra few minutes.
- Taste as you go: The sauce has vinegar, wine, pepper brine, and sausage fat. If it’s too salty or sharp for your liking, a splash of broth or even a tiny knob of butter at the end can mellow it out.
Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper, then spread them cut-side down on a large baking sheet. Roast for 20–25 minutes until golden and crispy. Leave them on the sheet, you’ll come back to it.
While the potatoes roast, season your chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin side down until deeply golden, about 5 to 6 minutes per side. Don’t rush it, this is where the flavor starts. Set aside.
In the same pan (don’t clean it!), add your sausage pieces. Cook until just browned and cooked through, then transfer them to the same plate as the chicken.
Add the chopped onion to the pan and cook for 3 to 4 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant. Pour in the white wine and scrape up all the browned bits with a wooden spoon, this is liquid gold. Let it reduce for a couple minutes, then stir in the chicken broth, vinegar, oregano, red pepper flakes, cherry peppers, pepper brine, sliced bell peppers, and your rosemary or thyme sprig.
Carefully add the seared chicken and sausage back into the sauce. Give everything a little shimmy so the meat’s mostly nestled into the liquid.
Transfer the entire skillet (or pour everything into the pan with the roasted potatoes) and bake uncovered at 425°F for another 20–25 minutes, until the chicken reaches 165°F and everything is bubbling and glorious.
Garnish with chopped fresh parsley and lemon wedges. Serve with crusty bread (a must), pasta, or just a fork and your appetite.
How To Serve
- Crusty bread is non-negotiable: You need something to soak up that tangy, garlicky sauce. A toasted baguette or no-knead bread works perfectly.
- Serve it straight from the pan: This dish is rustic and cozy. Throw the whole pan on the table and let everyone dig in.
- Great with pasta too: If you’ve got some spaghetti, rigatoni, or even orzo hanging around, this sauce clings beautifully.
- Keep it casual or dress it up: It’s just as good for a cozy family dinner as it is for impressing guests. Serve with a simple tossed salad and wine if you’re going the fancy route.
Frequently Asked Questions
Can I use boneless chicken?
You can, but I don’t recommend it. Bone-in, skin-on thighs or drumsticks give this dish way more flavor and help the meat stay juicy during that high heat oven time. If you’re in a pinch, boneless thighs are better than breasts, just reduce the cooking time slightly and expect a little less richness.
What if I can’t find cherry peppers?
They’re key to that signature Scarpariello flavor, but don’t panic, if your store doesn’t carry them, try pepperoncini as a backup. They’re not quite the same, but they’ll still bring briny heat. Just don’t skip the pepper brine altogether, that’s where the sauce gets its zip.
Can I make this ahead of time?
Yes, and it’s actually better that way. I’ve made it a few hours ahead and just reheated it in the oven before serving. The flavors deepen as it sits, and it reheats like a dream.
Is it spicy?
It depends on the cherry peppers you use. Mild ones will give you all the flavor without the heat. If you’re using hot ones, start with less and taste the sauce before going all in. You can always add heat, but you can’t take it out.
What wine should I use?
Any dry white you’d actually drink. I usually use Pinot Grigio or Sauvignon Blanc. If you wouldn’t sip it from a glass, don’t put it in your pan.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days. The sauce just gets better as it sits, and the potatoes soak up even more flavor.
- Freezer: You can freeze the chicken and sausage in the sauce (skip the potatoes, they don’t love the freezer). Cool it completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or on the stove.
- Reheating Tip: Add a splash of broth or water if the sauce thickens too much. Reheat in a covered skillet over medium heat or pop it in the oven at 350°F until warmed through.
Try These Chicken And Potatoes Recipes Next
- Chicken And Potato Skillet
- Slow Cooker Chicken and Potatoes
- Lemon Herb Chicken And Potatoes Skillet
- Chicken Vesuvio
- Sheet Pan Rosemary Chicken And Potatoes
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Chicken Scarpariello
Video
Ingredients
For the Chicken and Sausage:
- 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
- 1 pound Italian sausage (cut into 2-inch pieces)
- 2 tablespoons olive oil
- salt and pepper (to taste)
For The Potatoes
- 1 cup baby potatoes (halved)
- 2 tablespoons olive oil
- salt and pepper (to taste)
For the Sauce:
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup chicken broth (low sodium or no sodium added)
- ½ cup dry white wine
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 cup jarred pickled cherry peppers (halved (mild or hot, depending on your preference))
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers (sliced (optional, for color))
- 1 sprig fresh rosemary (or thyme)
For Garnish:
- fresh parsley (chopped)
- lemon wedges (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet. Transfer the baking sheet to the oven and roast for 20-25 minutes, or until golden and crispy. Remove from the oven but leave them on the baking sheet.
- Season the chicken thighs with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same pan, brown the sausage pieces until just cooked through. Remove and set aside.
- Add the chopped onion to the pan, cooking until softened, about 3-4 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced. Add the chicken broth, red wine vinegar, oregano, crushed red pepper flakes, pickled cherry peppers, brine, bell peppers , and rosemary or thyme. Stir well.
- Transfer the seared chicken, browned sausage, and prepared sauce to the baking sheet with the roasted potatoes. Spread everything out evenly to ensure it cooks uniformly.
- Return the baking sheet to the oven and roast for 20-25 minutes, or until the chicken is fully cooked (165°F internal temperature) and the sauce has slightly thickened.
- Garnish with freshly chopped parsley and serve with crusty bread or pasta to soak up the delicious sauce. Add a squeeze of lemon for brightness, if desired.
Equipment
Notes
- Stick with bone-in, skin-on chicken, boneless works, but it just won’t hit the same.
- Use mild or hot cherry peppers, depending on who you’re feeding. I go hot when it’s just me and Remo.
- Don’t skip the pepper brine: it’s what makes the whole sauce come alive.
- Roast the potatoes first, if you skip that step, you’ll end up with soggy wedges swimming in sauce. Ask me how I know.
- Makes killer leftovers. Heat it up the next day and it might be even better.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
