Turn up the heat with our Zesty Chicken Scarpariello – juicy chicken, tangy peppers, and bold, irresistible Italian flavor in every bite!
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup with maximum flavor.
- Bold, Tangy Taste: The combination of vinegar, wine, and pickled peppers adds irresistible zest.
- Rustic And Hearty: A true comfort dish that’s both filling and flavorful.
- Perfectly Balanced: Spicy, savory, and just the right touch of acidity.
- Versatile Serving Options: Goes great with crusty bread, mashed potatoes, or roasted vegetables.
- Great For Meal Prep: Stores and reheats well for leftovers.
- Impressive Yet Easy: Ideal for serving guests without the stress.
- Whole30 And Low-Carb Friendly: Skip the bread for a hearty, grain-free meal.
- Customizable Heat: Adjust the spiciness to your liking.
- Classic Italian-American Flavors: A nostalgic dish that delivers.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 oz Italian sausage, cut into 1-inch pieces
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 1 cup pickled cherry peppers (whole or sliced), with a bit of brine
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Directions
- Preheat oven to 400°F (200°C).
- Pat the chicken thighs dry and season generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin-side down, for 4–5 minutes per side until golden brown. Remove and set aside.
- Add sausage pieces to the skillet and cook for 3–4 minutes until browned. Remove and set aside.
- In the same skillet, sauté the onion for 2–3 minutes until soft. Add minced garlic and cook for another 30 seconds.
- Pour in the white wine, scraping up any browned bits. Add chicken broth, red wine vinegar, cherry peppers with a splash of brine, and dried oregano.
- Return the chicken and sausage to the pan, placing them skin-side up. Spoon some of the sauce over the top.
- Transfer the skillet to the oven and roast for 20–25 minutes until the chicken is fully cooked and the flavors meld together.
- Garnish with fresh parsley and serve hot.
Servings And Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Calories Per Serving: Approx. 390 kcal
Variations
- Swap The Sausage: Use hot or sweet Italian sausage depending on your spice preference.
- Boneless Option: Substitute boneless thighs or chicken breasts for quicker cooking.
- Add Vegetables: Toss in bell peppers, mushrooms, or potatoes for extra texture and heartiness.
- Low-Acid Version: Reduce the amount of vinegar or brine if you prefer a milder tang.
- Wine-Free Alternative: Use extra chicken broth if you want to skip the wine.
- Extra Heat: Add red pepper flakes or hot sauce for an even spicier kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat until heated through, or microwave in 1-minute intervals, stirring in between. Add a splash of broth or water if the sauce thickens too much.
FAQs
What Is Chicken Scarpariello?
Chicken Scarpariello is a classic Italian-American dish made with chicken, sausage, and pickled peppers in a savory, tangy sauce.
Can I Use Boneless Chicken?
Yes, boneless thighs or breasts work well, though they may cook faster. Adjust roasting time accordingly.
Is This Dish Very Spicy?
It can be, depending on the peppers used. Opt for mild cherry peppers if you prefer less heat.
Can I Make This Ahead Of Time?
Absolutely. The flavors deepen when made a day in advance. Reheat gently before serving.
What Can I Serve With It?
Crusty bread, roasted potatoes, polenta, or sautéed greens make excellent sides.
Can I Freeze Chicken Scarpariello?
Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat before serving.
What Kind Of Wine Should I Use?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best.
Can I Substitute The Vinegar?
White wine vinegar or apple cider vinegar are suitable alternatives to red wine vinegar.
How Do I Reduce The Acidity?
Use fewer pickled peppers or omit the brine to tone down the tanginess.
Is This Dish Gluten-Free?
Yes, as long as your sausage and broth are certified gluten-free.
Conclusion
Zesty Chicken Scarpariello is a bold and flavorful meal that blends comfort with vibrant ingredients. With tender chicken, spicy sausage, and a punchy sauce, it’s a dish that satisfies every craving—from cozy dinners to impressive gatherings. Simple, rustic, and deeply delicious, it’s sure to become a staple in your kitchen.
More Recipes to Explore
Enhance your meal planning with these flavor-packed companion recipes:
- Try the creamy and spicy Spicy Cajun Chicken Pasta Shells for a bold twist on your next pasta night.
- Enjoy a citrusy zing with Zesty Lemon Garlic Chicken Bowtie Pasta, a great alternative for weeknight dinners.
- Indulge in a restaurant-style entrée like Ruth’s Chris Stuffed Chicken Breast — tender, juicy, and bursting with flavor.
- Satisfy your craving for something crispy with Golden Chicken Chimichangas, perfect for a casual, flavorful meal.
- Round out your dinner table with Rustic Roasted Garlic Bread — ideal for dipping into the zesty Scarpariello sauce.
Zesty Chicken Scarpariello
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Turn up the heat with our Zesty Chicken Scarpariello – juicy chicken, tangy peppers, and bold, irresistible Italian flavor in every bite!
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 oz Italian sausage, cut into 1-inch pieces
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 1 cup pickled cherry peppers (whole or sliced), with a bit of brine
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add sausage pieces and cook for 3-4 minutes until browned. Remove and set aside with the chicken.
- Add chopped onion to the skillet and cook for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth, vinegar, cherry peppers (with a splash of brine), and oregano.
- Return the chicken and sausage to the skillet, skin-side up. Spoon some of the sauce over the top.
- Transfer the skillet to the oven and roast for 20-25 minutes until chicken is cooked through.
- Garnish with fresh parsley and serve hot with crusty bread or roasted potatoes.
Notes
- Use hot or sweet Italian sausage based on your spice preference.
- Substitute pickled cherry peppers with banana peppers if desired.
- Ensure internal chicken temperature reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 135mg