This Chicken Scarpariello is an Italian-American classic featuring juicy chicken and savory Italian sausage braised in a flavorful white wine pan sauce with onions, bell peppers, cherry peppers, olives, garlic, and herbs. It’s perfect served with crusty bread to soak up the delicious sauce!

Chicken Scarpariello in a braiser with pan sauce, sausage, chicken thighs, peppers, and cherry peppers.

Chicken Scarpariello

This Chicken Scarpariello is one of my all-time favorite ways to keep dinner interesting! The combination of juicy chicken and savory sausage along with onions, bell peppers, cherry peppers, and this amazing pan sauce is just so hard to beat. My one rule is to serve this with a side of crusty bread to soak up this amazing sauce! You’ll be in heaven.

Be sure to check out my PRO TIPS below! I can’t wait to hear what you think of this incredible Italian classic! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season and sear the chicken thighs and set aside. Slice the sausage links, sear in the same skillet, and set aside.

A plate of seared chicken thighs next to a plate of sliced and seared Italian sausage links.

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Leave 1 tbsp. drippings in the skillet and soften the onions, followed by the bell peppers. Deglaze with wine and reduce by half. Add garlic, cherry peppers, pickling liquid from the cherry peppers, olives, and flour. 

A skillet with cooked onions and peppers next to the same skillet after cherry peppers and olives are added.

Add the sauce mixture. Bring to a boil, reduce to a simmer. Add the chicken/sausage back. Cover partially and simmer for 45 minutes to 1 hour. Add lemon juice. Sprinkle with parsley and serve with No Knead Bread for dipping into the sauce!

Adding sauce to a skillet next to another skillet of finished Chicken Scarpariello.

Pro Tips

  • Bone-in/Skin-on Chicken Thighs are best in this recipe. They’re tender, flavorful, and benefit the most from the extended cooking time, as they won’t dry out. I use 5 thighs (just over 3 lbs.), because that’s what I can fit in the skillet.
  • Season the chicken generously: Don’t be shy with the salt! Season the chicken generously on all sides, including underneath the skin. This ensures that the meat itself is well-seasoned and flavorful, not just the crispy exterior.
  • Sausage: Be sure to purchase raw/uncooked Italian sausage links, not fully cooked sausage. The sausage cooks right in the skillet, which allows it to stay juicy while its flavorful drippings become part of the sauce. Precooked sausage is more likely to dry out and won’t contribute as much flavor.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Fresh Garlic Cloves (vs. jarred minced garlic), are best for this recipe if possible.
  • Fresh Lemon Juice is much more flavorful than bottled lemon juice as well.
  • Be sure to serve this with my easy No Knead Bread to soak up the delicious sauce! Other options include Roasted Potatoes, Mashed Potatoes, Buttered Noodles, or rice!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat well! 

Side view of Chicken Scarpariello in a braiser with pan sauce, sausage, chicken thighs, peppers, and cherry peppers.

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Chicken Scarpariello in a skillet with pan sauce, sausage, chicken thighs, peppers, and cherry peppers.

Chicken Scarpariello

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
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This Chicken Scarpariello features juicy chicken and savory Italian sausage braised in a flavorful white wine pan sauce with onions, bell peppers, cherry peppers, olives, garlic, and herbs.

Ingredients

US Customary - Metric

Sauce

  • 2 cups chicken broth
  • 1 chicken bouillon cube
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons Worcestershire sauce
  • ¾ teaspoon dried oregano
  • ¼ teaspoon EACH: dried thyme, rosemary, basil, red pepper flakes

Meat/Veggies

  • 5-6 bone-in, skin-on chicken thighs, about 3 lbs.
  • Salt/pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 16 oz. hot or sweet Italian sausage links, cut into 2-inch slices
  • 1 yellow onion, sliced
  • 2 large bell peppers, sliced into ¼-inch strips. I use red and green
  • ¾ cup dry white wine, see notes
  • 5 cloves garlic, minced
  • 8-10 whole hot pickled cherry peppers, plus 2 tbsp. pickling juices
  • ¼ cup kalamata olives
  • 1 ½ tablespoons flour

For Finishing

  • 1 tablespoon lemon juice
  • Fresh parsley, roughly chopped

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. (This is key.)
  • Pat the chicken completely dry. Season each side with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large, high-walled skillet over medium-high heat. Sear the chicken skin-side-down for 6 to 7 minutes, until brown and crispy. Flip and sear the bottom and sides for 3 to 4 more minutes. The middle of the chicken will finish cooking in the sauce. Remove and set aside.
  • Leave the drippings in the skillet and add the sausage. Sear on all sides over medium-high heat for 5 minutes, until nicely browned. Remove and set aside.
  • Leave 1 tbsp drippings in the skillet and remove the rest. Add the onions and sauté over medium heat for 5 minutes, stirring occasionally. Add the bell peppers and cook for 4-5 minutes.
  • Add the wine and use a silicone spatula to scrape the bottom and sides of the skillet. Let it reduce by half, about 3–4 minutes.
  • Add the garlic, cherry peppers, and olives and cook for 1 minute, until fragrant.
  • Add 2 tablespoons of pickling liquid from the cherry peppers. Stir in the flour and cook for 1 minute.
  • Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Add the chicken back, skin-side up, followed by the sausage. Nestle the sausage into the sauce where possible.
  • Cover partially and simmer very gently for 45 minutes to 1 hour. The sauce should bubble gently periodically, but don’t let it boil.
  • If desired, skim excess fat from the surface of the sauce before serving. Add the lemon juice and sprinkle with parsley. Serve with warm crusty bread, mashed potatoes, or rice!

Notes

Pro Tips: 
  • Bone-in/Skin-on Chicken Thighs are best in this recipe. They're tender, flavorful, and benefit the most from the extended cooking time, as they won't dry out. I use 5 thighs (just over 3 lbs.), because that's what I can fit in the skillet.
  • Season the chicken generously: Don’t be shy with the salt! Season the chicken generously on all sides, including underneath the skin. This ensures that the meat itself is well-seasoned and flavorful, not just the crispy exterior.
  • Sausage: Be sure to purchase raw/uncooked Italian sausage links, not fully cooked sausage. The sausage cooks right in the skillet, which allows it to stay juicy while its flavorful drippings become part of the sauce. Precooked sausage is more likely to dry out and won’t contribute as much flavor.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Fresh Garlic Cloves (vs. jarred minced garlic), are best for this recipe if possible.
  • Fresh Lemon Juice is much more flavorful than bottled lemon juice as well.
  • Be sure to serve this with my easy No Knead Bread to soak up the delicious sauce! Other options include Roasted Potatoes, Mashed Potatoes, Buttered Noodles, or rice!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat well!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 879kcal, Carbohydrates: 12g, Protein: 51g, Fat: 66g, Saturated Fat: 20g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 29g, Trans Fat: 0.2g, Cholesterol: 289mg, Sodium: 1664mg, Potassium: 849mg, Fiber: 3g, Sugar: 4g, Vitamin A: 367IU, Vitamin C: 37mg, Calcium: 68mg, Iron: 3mg
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Course: Main Course
Cuisine: American, Italian
Author: Stephanie