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Italian Chicken sausage scarpariello
Italian Chicken Sausage Scrapariello
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Italian Chicken Scarpariello is a classic Italian-American dish made with crispy chicken, Italian sausage, peppers, and onions braised together in a flavorful, tangy sauce. It’s hearty, slightly spicy, and packed with the kind of bold, comforting flavors that make this dish so delicious.
The name Scarpariello is said to come from the Italian word for “shoemaker,” and the dish is often associated with simple, humble cooking made with basic ingredients. True to that idea, Chicken Scarpariello doesn’t rely on anything fancy. Chicken and Italian sausage are braised with peppers, onions, and pantry staples to create a flavorful meal that is rustic, satisfying, and full of Italian-American character.
This is the kind of dish where simple ingredients come together to make something much greater than the sum of their parts. The crispy chicken, savory sausage, sweet peppers, and tangy, slightly spicy sauce make Italian Chicken Scarpariello a delicious family dinner that is just as comforting as it is flavorful.
Things to know about this chicken and sausage Italian recipe
Traditional Italian-American Chicken Scarpariello is typically made with bone-in, skin-on chicken thighs. I chose boneless, skinless chicken breasts for a lighter version because that’s what my family prefers, and they work beautifully in this dish.
You can also substitute chicken sausage for the pork Italian sausage if you prefer. For a heartier, vegetable-packed version, add sliced mushrooms, spinach, or both.
If you love a creamy sauce, add about 1 cup of heavy cream toward the end of cooking for a richer variation. You can also stir in freshly grated Parmesan cheese for even more flavor.
These variations let you make Italian Chicken Scarpariello your own while keeping the tangy, savory flavors that make this classic Italian-American dish so delicious.
Storage and Reheating
Store leftover Chicken Scarpariello in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth if the sauce needs loosening. You can also reheat individual portions in the microwave until heated through.
For the best texture, avoid overheating the chicken, especially when using boneless, skinless chicken breasts.
Make It a Meal
If you love hearty Italian-American dinners, serve this Chicken Scarpariello with a simple side of roasted vegetables, crusty Italian bread, or pasta to soak up all that delicious sauce. You might also enjoy some of my other Italian chicken recipes and comforting Italian dishes for your next family dinner.
And if you make this Italian Chicken Scarpariello, please leave me a comment and let me know how it turned out. I love hearing from you—it’s one of my favorite parts of sharing my recipes, and your comments also help other home cooks.
Italian Chicken Sausage Scrapariello
Italian Chicken Sausage Scarpariello is a classic Italian-American dish made with tender chicken, savory Italian sausage, peppers, onions, and a tangy, slightly spicy sauce. It’s a rustic, comforting one-pan meal packed with bold flavor and perfect for a family dinner.
Ingredients
- 2 lbs. chicken breast or bone in chicken thighs
- 2 -3 links spicy Italian sausage
- 1 sliced onion
- 1 red and 1 green sliced bell peppers
- 2-3 medium potatoes cut into medium dice
- 2 Tbsp. minced garlic
- 1 cup pickled cherry peppers hot or sweet + 1/2 cup pickling juice from the jar
- 1 cup white wine
- 1 cup chicken stock
- 2 Tbsp. chopped Italian parsley
Instructions
- Preheat oven to 375-degrees
- Start by washing the chicken then pat dry salt and pepper the chicken.
- Heat the oil in an oven proof skillet or dutch oven sear the chicken on all sides for 5 minutes or until golden remove the chicken and set aside. In the same pan add the sausage. Cook 3-4 minutes or until brown . Remove cut the sausage in half and set aside.
- In the same pan add the onion, garlic and bell peppers. and potatoes cook for 3-5 minutes to soften slightly. Add the cherry peppers, the pickling juice, chicken stock and the white wine. Scrape up the brown bits from the bottom of the pan. Then cook 5 minutes to reduce the liquid.
- Add the chicken and the sausage back to the skillet.
- Set the skillet in the oven and bake for 40 -45 minutes, until the chicken is cooked through.
- Top wit the Italian parsley.
Notes
For the best flavor, sear the chicken and sausage well before braising. Those browned bits left in the pan add so much flavor to the sauce. If using boneless, skinless chicken breasts, be careful not to overcook them so they stay tender and juicy.
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