Our Chicken Scarpariello takes you on an Italian getaway without ever leaving your kitchen! Juicy chicken thighs and sweet Italian sausage simmer in a fragrant sauce of white wine, rosemary, and tangy Peppadew peppers for a dish that’s bold, rustic, and downright irresistible.
Why this recipe is so delicious: it’s the perfect harmony of savory, sweet, and tangy flavors. The crispy chicken skin, caramelized sausage, and vibrant peppers mingle in a silky, wine-infused sauce that’s pure Italian comfort.
If you love cozy Italian chicken dinners, I hope you’ll try my Chicken Murphy, Chicken Vesuvio, and Chicken Milanese next. For even more dinner inspiration, take a peek at my Chicken Dinner Recipes collection, where you’ll find all kinds of cozy chicken favorites.
💛 Cozy dinners like this always remind me of family Sunday suppers—where one pan and a little patience fill the kitchen with aromas that make everyone gather around the table.
Before You Begin
✨ Use the right chicken. Bone-in, skin-on thighs hold up beautifully during braising and stay incredibly juicy.
✨ Sear for flavor. Browning the chicken and sausage first builds a rich, caramelized base for the sauce.
✨ Wine matters. Use a dry white wine you’d actually enjoy drinking—Pinot Grigio or Sauvignon Blanc work perfectly.
✨ Peppadews add magic. Their sweet, tangy flavor brightens the sauce—don’t skip them!
✨ Roast the potatoes separately. They crisp up on their own sheet pan while the chicken finishes braising, so every bite gets that perfect texture contrast.
🥘 Ingredients for Chicken Scarpariello
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Potatoes
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Fingerling potatoes: Halve lengthwise for maximum golden crispiness when roasted.
Chicken
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Chicken thighs: Bone-in, skin-on for the most flavor and moisture.
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Sweet Italian sausage: Adds savory depth and richness.
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Onion + bell pepper: Create the aromatic foundation for the sauce.
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Garlic: Six cloves for that classic Italian flavor punch.
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White wine + chicken stock: The heart of your luscious pan sauce.
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Peppadew peppers: Sweet, tangy, and unique—though pickled cherry peppers can stand in.
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White wine vinegar: Balances the richness with just the right tang.
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Fresh rosemary + parsley: Bright, herbal finishing touches.
Pro Tips
⭐ No oven-safe skillet? No problem! Transfer everything to a preheated oven-proof baking dish to finish cooking. Just allow a few extra minutes for the chicken to reach 165°F.
⭐ Layer the flavors. Sauté the sausage and vegetables in the same pan you browned the chicken—those caramelized bits on the bottom are pure gold.
⭐ Don’t rush the sauce. Letting the wine reduce and simmer gives you that glossy, restaurant-quality finish.
⭐ Serving trick: Plate the roasted potatoes first, then spoon the chicken and sauce over them so every bite soaks up that delicious flavor.
How To Make Chicken Scarpariello
- Season and oil the potatoes bake until brown and tender.
- Season the chicken with salt and pepper.
- Add the chicken to the skillet, skin side down, and cook.
- Flip the chicken and cook the other side.
- Cook the sausage in the skillet. Set aside.
- Cook the onions, bell pepper, and garlic.
- Add wine, let it evaporate for 8 minutes, then add stock, peppadews, vinegar, and rosemary. Simmer.
- Add chicken back to the skillet. Add sausage to the pan. Roast until the chicken is cooked through.
- Serve.
***See full instructions below.
Frequently Asked Questions
What does “Scarpariello” mean?
The name comes from scarparo, meaning “shoemaker” in Italian. Some say this rustic, resourceful dish was something a busy shoemaker could throw together after work—simple, hearty, and satisfying.
What type of chicken is best?
Bone-in, skin-on thighs are the gold standard. They stay juicy through braising and add incredible flavor to the sauce.
Can I use chicken breasts instead?
Yes! Just reduce the cooking time slightly so they don’t dry out.
Can I substitute the Peppadew peppers?
Absolutely—pickled cherry peppers work well, though they’re a bit less sweet.
Does this dish contain alcohol after cooking?
No. The alcohol in the white wine cooks off during simmering and roasting, leaving behind only rich, layered flavor.
What does Chicken Scarpariello taste like?
It’s savory and aromatic, with a slightly tangy sweetness from the Peppadews and a comforting, herby warmth from the rosemary. The balance of flavors makes it both hearty and elegant.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Store leftovers in an airtight container in the fridge for up to 3 days. Keep the potatoes separate for the best texture.
Reheating
- Warm in a 350°F oven, covered with foil, for 15–20 minutes, or until heated through. Add a splash of broth to loosen the sauce if needed.
Freezing
- Freeze the chicken and sauce (without potatoes) for up to 2 months. Thaw in the fridge overnight before reheating.
Make-Ahead
- You can brown the chicken and sausage up to a day ahead—store them in the fridge, then assemble and bake just before serving.
What to Serve With
Fresh + Crisp Sides:
A bright House Salad, 1905 Salad, or Mediterranean Salad keeps things balanced and fresh.
Cozy Breads:
Serve with Practically No Knead Bread, Garlic Bread, or Olive Garden Breadsticks to soak up all that luscious sauce.
Sweet Finishes:
Round out the meal with something creamy or chocolatey—Tiramisu, Chicken Pudding Pie, or Strawberry White Chocolate Tart are all delicious ways to end on a high note.
🍋 More Italian-Inspired Chicken Recipes
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Chicken Francaise – Light, lemony, and elegant with a silky white wine butter sauce.
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Chicken Lombardy – Tender chicken layered with mushrooms and a luscious Marsala cream sauce.
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Balsamic Chicken – Sweet, tangy, and deeply flavorful with caramelized balsamic glaze.
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Chicken Florentine – Creamy Parmesan sauce with spinach and pan-seared chicken.
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Chicken Riggies – A hearty Italian-American pasta with chicken, peppers, and a creamy tomato sauce.
💗 Tried This Recipe?
If you enjoyed this recipe, please take a moment to leave a ⭐⭐⭐⭐⭐ star rating and a quick comment — I love hearing from you!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Scarpariello
Ingredients
Potatoes:
- 1 1/2 pounds fingerling potatoes halved lengthwise
- 3 tablespoons olive oil
- salt
- black pepper
Chicken:
- 2 1/2 pounds chicken thighs bone-in and skin on
- salt
- black pepper
- 2 tablespoons olive oil
- 8 ounces sweet Italian sausage casing removed
- 1 large onion chopped
- 1 red bell pepper
- 6 cloves garlic minced
- 1 cup white wine
- 1 cup chicken stock
- 1/2 cup peppadew peppers in brine drained and chopped
- 1/4 cup white wine vinegar
- 4 sprigs fresh rosemary
- 2 tablespoons fresh parsley chopped
Instructions
- Make the Potatoes: Adjust 2 oven racks to the upper and lower thirds position and preheat it to 450°F. On a rimmed baking sheet, toss the cut potatoes (1 1/2 pounds) with 2-3 tablespoons of olive oil then generously season them with salt and pepper. Arrange potatoes cut side down on the baking sheet. Roast in the preheated oven, on the lower rack, until browned and tender, about 20-30 minutes.
- Meanwhile, make the chicken; Pat the chicken pieces (2 1/2 pounds) dry with paper towels. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. When it begins to shimmer, add the chicken, skin side down, and cook without moving until well browned about 3-5 minutes. Turn the chicken over and brown on the other side, adjusting the heat as needed, for about 3 minutes. Remove chicken to a plate and set aside. Leave the oil in the skillet.
- Add sausage (8 ounces) to skillet and cook over medium heat, breaking it up into 1/2 inch pieces, until it's browned about 3 minutes. Remove sausage to a paper towel-lined plate and set aside. Remove skillet from heat and pour off all but 2 tablespoons of fat.
- Return the skillet to medium heat and add the onions (1), red bell pepper (1), and garlic (6 cloves) and cook, stirring occasionally, scraping up any brown bits on the bottom of the pan, until the vegetables are soft, for 10-12 minutes. Add the wine (1 cup) and continue to cook, stirring occasionally, until most of the wine has evaporated about 8 minutes. Add stock (1 cup), Peppadews (1/2 cup), vinegar (1/4 cup), and rosemary (4 sprigs), and bring to a boil. Reduce heat and vigorously simmer until slightly reduced about 5 minutes.
- Add the chicken back to the skillet, along with any accumulated juices, and nestle pieces into the onion mixture. Place uncovered in preheated oven for 10 minutes. Add sausage to the pan, push them down into the onion mixture and continue to roast until the chicken is cooked through about 5-10 minutes, and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
Fans Also Made:
Notes
- No skillet, no problem – If you don’t have an oven-safe skillet, you can use an oven-proof baking dish to finish this recipe. I just recommend preheating the dish in the oven a bit before pouring your sauce into it, adding your chicken, etc. Otherwise, you may need to add some additional cooking time for an instant-read thermometer to register 165 degrees on an instant-read thermometer.
- Fingerling Potatoes – Yes, just for clarification, the potatoes are cooked on a separate baking sheet, in the oven while you make the chicken. Generally, when I serve this dish, I place a serving of potatoes on a plate or pasta bowl and then spoon the chicken and sauce over them.
Nutrition
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Source: Adapted from Bon Appetite
Fingerling is apparently a potato grouping. I didn’t know this. Is there a specific type of Italian potato that goes well with this dish?
Hey, Rory! You can try baby potatoes or red potatoes
I made this tonight to serve tomorrow, I believe I added too much spicy peppers. What can I do to tone it down a bit?
WOW, TOTALLY AMAZING. To compensate for peppers that I didn’t have, I added a little more vinegar. Threw in a few mushrooms, and use sweet potatoes and parsnips. I have been playing around with chicken stews this week, glad I found and saved this one. I can’t wait to make it for friends.
Hey Joe. So happy you enjoyed. Sounds like you customized it perfectly! I hope you check out our chicken stew next!
Really great. My favorite chicken recipe by far. Have made it several times and always a big hit.
Wow, that’s amazing, Adam! Thank you so much for your positive feedback! 🙂
I have tried various recipes for Scarpariello but always return to this. Clearly the best whether making at home or ordering at a restaurant.
Wow, thank you so much, Ron! I’m glad you like this recipe 🙂
We enjoyed the flavors of this recipe! This recipe can also work for the gluten-free eaters in our family. The dish can also be prepped ahead and put together later if there is a time crunch at dinner time. We will use less vinegar next time.
OMG, thank you so much for your positive review. I’m soo glad you all love it. 🙂
Wish there was an oven temp on the final step. Can’t find oven temp instructions when you put the chicken back in the pan and into the oven. Also, when to put potatoes back in.
Thanks!
Hi David. It’s the same temp that the recipe starts with, 450 degrees. I place potatoes on individual plates then top them with the chicken 🙂
Chicken and Italian sausage together? Who knew!
Such a yummy combo!
Would love to know when to add the potatoes back in ? Or are they a separate item?
Hi Ashely, I serve them on the side <3