Chicken Scarpariello with Sausage Peppers

Chicken Scarpariello is the kind of crowd-pleasing Italian American meal that pulls everyone to the table fast. With juicy chicken, browned sausages, pickled peppers, and a tangy pan sauce, it is perfect for Sunday dinner or any night you want restaurant flavors without fuss.

The first time I made this, my whole house smelled incredible – even the neighbors peeked in and wanted the recipe. Now I make it any time I want to impress without taking all day.

Ingredients

• Bone-in skin-on chicken thighs: keep the meat juicy while delivering satisfying crisp skin. Look for thighs that are plump and well trimmed
• Kosher salt and freshly ground pepper: help bring out savory flavors. I always reach for fresh cracked black pepper for aroma
• Unbleached all-purpose flour: ensures a thin coating for the chicken to brown perfectly and later helps the sauce hold
• Extra-virgin olive oil: builds a rich base. Choose one with a peppery bite or mild fruitiness depending on your preference
• Sweet Italian sausage: adds deep porky flavor and hints of fennel. If you can, get sausage with natural casings from a butcher
• Shallots: provide a delicate sweetness compared to onions. Go for firm unbruised bulbs for best sweetness
• Garlic: adds wonderful sharpness and warmth. I use large cloves and smash them for extra flavor
• Fresh rosemary: infuses aroma throughout the dish. Select sprigs with bright green needles and avoid dry brittle stems
• Hot pickled cherry or Peppadew peppers: add bursts of heat plus a vinegary kick. Choose peppers with glossy skins and bright color
• Hot pickled pepper brine: is the kitchen secret that gives the whole sauce its signature zip
• Low-sodium chicken broth: creates the body of the pan sauce. Look for clear broth with minimal ingredients for purest flavor
• Fresh lemon juice: adds brightness and rounds out the rich dish. Use freshly squeezed for zing
• Crusty bread: is optional but in my opinion essential for soaking up every drop of sauce

Step-by-Step Instructions

Prep and Brown the Chicken:

Pat chicken thighs dry and season with salt and pepper. Lightly dust each piece with flour and shake off any extra. In a large ovenproof skillet, heat olive oil over medium-high until it shimmers. Arrange chicken skin-side down in a single layer and sear undisturbed about four minutes. Flip and brown the other side for another four minutes. The chicken will turn deep golden with crisp skin. Transfer to a plate with tongs and reserve

Brown the Sausage:

Add whole sausage links directly to the hot skillet. Turn them a few times so all sides take on a brown crust but the interior will stay slightly raw. This step should take around five minutes. Once browned, set the sausages aside with the chicken

Build the Flavors:

With the same pan, reduce heat to medium. Scatter sliced shallots and smashed garlic into the drippings. Stir often and cook until softened and caramelized on the edges for about three minutes. Add rosemary sprigs and then pour in the hot pickled pepper brine. Let the brine bubble and sizzle away until almost vanished. This will concentrate all the aromatics

Make the Sauce:

Pour in chicken broth and squeeze in lemon juice. Bring to a rolling boil and maintain a lively simmer so the liquid reduces by about half. This may take eight to ten minutes and creates a sauce that is full-bodied and slightly tangy

Assemble and Roast:

Return the chicken thighs skin-side up to the pan along with any juices that collected on the plate. Scatter halved pickled peppers all around. Place the skillet uncovered into a 375 degree oven and roast for fifteen minutes

Finish and Serve:

While the skillet is roasting, slice each sausage on a diagonal into three thick rounds. After fifteen minutes, nestle the sausage slices between the chicken thighs, spoon some sauce over each, and return to the oven for another five minutes. The dish is ready when chicken reaches 165 degrees near the joints and sausage is completely cooked. Serve everything piping hot with lots of sauce and thick bread for dipping

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Scarpariello literally means shoemaker style and has roots in Southern Italy with inventive Italian American twists. The pickled peppers pop with tang and heat and have always been my favorite part since childhood. My dad would always sneak extra peppers onto his plate at the table just like I do now.

Storage Tips

Let leftovers cool to room temperature then transfer to a sealed glass container. They will keep for about three days in the refrigerator. To reheat, add a splash of water or broth and warm gently in a covered skillet over medium low so the chicken stays juicy

Ingredient Substitutions

You can swap spicy Italian sausage for sweet if your family likes more heat. If pickled cherry peppers are hard to find, Peppadews or jarred banana peppers with a similar tangy brine will still give you that signature flavor. Boneless skinless chicken thighs work in a pinch but you will lose that craveable crisp skin

Serving Suggestions

This dish is all about big flavors so I like to serve it with a bitter green salad dressed simply with lemon and olive oil. Roasted potatoes or polenta also make a cozy partner. It works great for family style dinners or as a casual dinner party centerpiece

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A Taste of Italian American Cooking

While its roots are Italian, Chicken Scarpariello as we know it grew popular in New York and other cities with big Italian American communities. It captures the hearty rustic spirit of homemade cooking with a business of bold flavors and an easy one pan approach. You will want to dip every bite in the bright zippy sauce

Recipe FAQs

→ What type of sausage works best?

Sweet Italian sausage is traditional, but hot Italian sausage can be used for added heat. Choose links with a natural casing for best texture.

→ Can I substitute boneless chicken pieces?

Bone-in, skin-on chicken offers the richest flavor and juiciest results, but boneless thighs may also be used. Adjust cooking time to prevent drying out.

→ Which peppers add the best flavor?

Hot pickled cherry peppers or Peppadews add a signature tangy heat. You can adjust the amount to suit your taste preference.

→ What is the ideal pan for this dish?

An oven-safe skillet or braiser is needed to brown the meats on the stove and finish roasting in the oven without transferring the ingredients.

→ Is the bread essential when serving?

Bread is optional but highly recommended for soaking up the flavorful sauce and juices in the pan.

→ Can leftovers be stored and reheated?

Yes, store cooled leftovers in an airtight container in the refrigerator for up to three days. Gently reheat to maintain moisture.