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Classic Chicken Scarpariello with Sausage and Peppers

Close-up of perfectly browned chicken scarpariello pieces cooked with vibrant red, green, and yellow bell peppers and onions in a dark skillet.
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Make this classic Italian-American Chicken Scarpariello in one skillet. This recipe features tender chicken thighs, savory Italian sausage, and tangy peppers simmered in a flavorful white wine sauce for a hearty, rustic dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 lb Italian sausage, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup cherry peppers (or a mix of sweet and hot peppers), whole or halved
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons red wine vinegar
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces generously with salt and black pepper.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden brown on all sides, about 4-5 minutes per side. Remove the chicken and set it aside.
  3. Add the Italian sausage to the same skillet and cook until browned, breaking it up slightly. Remove the sausage and set it aside with the chicken.
  4. Reduce the heat to medium. Add the sliced onion and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  5. Add the minced garlic, oregano, and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant.
  6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  7. Stir in the chicken broth and red wine vinegar. Bring the sauce to a simmer.
  8. Return the browned chicken and sausage to the skillet. Nestle them among the vegetables. Add the cherry peppers.
  9. Cover the skillet and reduce the heat to low. Simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.
  10. Remove the lid for the last 5 minutes of cooking if you prefer a slightly reduced sauce. Taste the sauce and adjust seasoning with salt and pepper as needed.
  11. Garnish with fresh chopped parsley before serving. Serve this **one pan chicken dinner** immediately, perhaps with crusty bread to soak up the sauce.

Notes

  • For a tangier sauce, increase the red wine vinegar to 3 tablespoons.
  • If you prefer a less spicy dish, use only sweet cherry peppers or substitute with jarred sweet roasted red peppers.
  • This **Italian chicken recipe** works well with bone-in, skin-on thighs for the juiciest result.

Nutrition

Find it online: https://juliameal.com/chicken-scarpariello-one-pan-italian-dinner/