There’s something special about Italian-American comfort food — bold flavors, hearty ingredients, and that unmistakable aroma that fills your kitchen. This Savory Chicken Scarpariello recipe is one of those timeless dishes that combines rustic charm with restaurant-quality taste. Tender chicken thighs are braised with Italian sausage, bell peppers, garlic, and tangy vinegar in a luscious sauce that’s both savory and slightly sweet. The word “Scarpariello” means “shoemaker-style,” and true to its name, this dish makes the most of simple, everyday ingredients. I tried it once using spicy sausage, and the kick it added was incredible. Whether served with roasted potatoes, pasta, or crusty bread, this recipe delivers layers of flavor in every bite — a dish that’s elegant enough for guests yet easy enough for weeknight dinners.
Why You’ll Love This Recipe
Chicken Scarpariello is a wonderful balance of savory, tangy, and slightly sweet notes. The chicken turns perfectly golden and tender, while the sausage and peppers infuse the sauce with incredible flavor. It’s a dish that feels hearty yet bright, ideal for cozy nights or family dinners. You’ll love that it comes together in one pan, and the leftovers taste even better the next day.
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Savory Chicken Scarpariello Recipe – A Classic Italian-American Favorite
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Halal
Description
Savory Chicken Scarpariello is a hearty Italian-American dish made with juicy chicken, spicy Italian sausage, sweet bell peppers, and a tangy vinegar-wine sauce. Known for its perfect balance of savory, spicy, and slightly sweet flavors, this dish is a comforting one-pan meal that’s both rustic and elegant.
Ingredients
- 1 1/2 lbs bone-in, skin-on chicken thighs (or breasts)
- 8 oz Italian sausage, sliced into rounds
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup red wine vinegar (or white vinegar)
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp chopped parsley (for garnish)
Instructions
- Brown the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5–6 minutes per side until golden brown. Remove and set aside.
- Cook the Sausage: In the same pan, add sausage and cook until browned. Remove and set aside with the chicken.
- Sauté the Vegetables: Add bell peppers and onion to the pan and sauté for 4–5 minutes until softened. Stir in garlic and cook another 30 seconds.
- Deglaze the Pan: Pour in the white wine and vinegar, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Make the Sauce: Add chicken broth, tomato paste, oregano, and red pepper flakes. Stir to combine.
- Combine and Simmer: Return the chicken and sausage to the pan. Cover and simmer on low heat for 25–30 minutes, or until the chicken is cooked through and tender.
- Finish and Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm with rice, roasted potatoes, or crusty bread.
Notes
- For extra depth, use a mix of sweet and hot Italian sausages.
- White wine vinegar gives the dish its signature tang — adjust to taste for a stronger or milder flavor.
- This dish tastes even better the next day as the flavors meld.
- To make it lighter, use boneless, skinless chicken thighs or breasts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop Braising
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs – Bone-in, skin-on thighs give the dish the best flavor and texture. The skin crisps beautifully while keeping the meat juicy.
Italian sausage – Adds depth and spice to the sauce. You can use sweet or hot sausage depending on your preference.
Bell peppers – A colorful mix of red, yellow, and green peppers brings sweetness and brightness to the dish.
Garlic – Freshly minced garlic adds an aromatic punch that balances the tanginess of the sauce.
White wine vinegar – The secret to Scarpariello’s signature tangy flavor. It cuts through the richness of the meat and brightens every bite.
Chicken broth – Helps create the savory sauce base while keeping the chicken tender as it simmers.
Onions – They melt into the sauce, adding a subtle sweetness that complements the peppers.
Olive oil – For searing the chicken and sausage to perfection and giving the sauce a rich body.
Rosemary and oregano – Classic Italian herbs that bring depth and an earthy aroma to the dish.
Salt and pepper – Essential seasonings that bring out the natural flavors of all the ingredients.
Lemon juice – A touch of freshness at the end that elevates the sauce beautifully.
Directions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown — about 5 minutes per side. Remove and set aside. In the same pan, add the sausage links and brown them evenly. Once done, remove and slice them into bite-sized pieces. Add the onions and bell peppers to the pan, sautéing until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Deglaze the pan with white wine vinegar, scraping up the flavorful browned bits. Return the chicken and sausage to the skillet, then pour in the chicken broth. Add rosemary and oregano, cover, and reduce the heat to medium-low. Simmer for 25–30 minutes, allowing the flavors to meld beautifully. Finish with a squeeze of fresh lemon juice and adjust seasoning to taste. Serve hot with roasted potatoes or over pasta for a complete meal.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce. You can also reheat it in the microwave in short intervals, stirring between each. For longer storage, freeze for up to 2 months and thaw overnight before reheating.
Variations and Customizations
Spicy Twist – Use hot Italian sausage and add red pepper flakes for an extra kick.
Vegetable Boost – Toss in mushrooms, zucchini, or cherry tomatoes for added color and nutrition.
Creamy Version – Stir in a splash of heavy cream at the end for a silky sauce.
Herb Lovers’ Scarpariello – Add basil and thyme for a more aromatic variation.
Wine Infusion – Replace part of the broth with dry white wine for a richer, more complex flavor.
Low-Carb Option – Serve it with cauliflower rice or sautéed greens instead of pasta.
Citrus Twist – Use both lemon juice and zest for a brighter flavor profile.
Rustic Bake – Transfer everything to an oven-safe dish and bake for 15 minutes for a crispy finish.
Boneless Swap – Use boneless, skinless chicken thighs for a faster-cooking version.
Sweet Pepper Blend – Add roasted red peppers for a smoky-sweet touch.
FAQs
What does “Scarpariello” mean?
It means “shoemaker-style” in Italian, referring to a humble, rustic cooking method.
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more flavorful for this recipe.
Is this dish spicy?
It depends on the type of sausage you use — sweet for mild, hot for spicy.
Can I make it ahead of time?
Yes, the flavors deepen when reheated, making it perfect for meal prep.
What sides go best with Chicken Scarpariello?
It pairs well with roasted potatoes, pasta, or crusty bread.
Can I make this without wine or vinegar?
You can substitute with lemon juice or mild apple cider vinegar, but the tanginess is key.
How do I thicken the sauce?
Let it simmer uncovered for a few minutes, or stir in a bit of cornstarch slurry.
Can I cook it in the oven?
Yes, bake at 375°F for about 30–35 minutes after searing the meat and combining ingredients.
What type of sausage works best?
Italian pork sausage — sweet or hot — is the most traditional choice.
Is Chicken Scarpariello gluten-free?
Yes, as long as your sausage and broth are certified gluten-free.
Conclusion
Savory Chicken Scarpariello is the perfect marriage of rustic Italian flavors and modern comfort food convenience. With its tender chicken, flavorful sausage, and tangy-sweet sauce, it’s a dish that feels both cozy and refined. Each bite delivers that classic balance of savory depth and zesty brightness that makes Italian cooking so beloved. Whether served for a weeknight dinner or a special occasion, this recipe promises to bring warmth, flavor, and satisfaction to every table.
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