Some recipes bring heat, tang, and comfort all in one skillet—and Chicken Scarpariello does exactly that. What started as a humble Italian-American dish has become one of my favorite ways to serve up something hearty and bold without the heaviness of cream-based sauces or carb-heavy sides.
It’s a dish built around protein-packed chicken and sausage, making it a flavorful, satisfying option for anyone trying to eat low-carb or simply eat well.
This recipe is all about balancing bold flavors: the juicy chicken thighs seared until golden, spicy Italian sausage, sweet bell peppers, tangy pickled cherry peppers, and a garlicky white wine vinegar sauce that ties everything together. It’s rustic and layered, the kind of meal that smells incredible before it even hits the table.
To keep things light but filling, I usually serve it with a crisp Chopped Italian Keto Antipasto Salad the textures and briny bites are perfect together. And if you’re entertaining, a chilled Strawberry Rhubarb Margarita balances the dish’s heat with just the right fruity lift.
It’s bold, bright, and surprisingly good for you. Studies show that increasing protein-rich meals like this one can help reduce cravings by up to 60%.
Let me know how yours turns out—especially if you give it your own twist.
Why This Is My Go-To Recipe?
This recipe isn’t just delicious—it fits right into how I love to cook and eat. Here’s what keeps me coming back:
- Bold Flavors That Keep It Exciting: The spicy sausage, sweet peppers, and tangy vinegar create a punchy, balanced bite that never feels flat or repetitive.
- Perfect for Low-Carb Days: With high-protein ingredients and no breading or starch, it satisfies cravings without messing with your goals.
- Naturally Gluten-Free (Without Even Trying): No flour, no swaps—just real ingredients that work for almost any diet.
- Totally Customizable for Any Crowd: I often use mild sausage and fewer cherry peppers for guests who prefer a little less heat, and it’s still packed with flavor.
- Comfort Food That Doesn’t Take All Day: It’s hearty enough for Sunday dinner but comes together in under an hour—perfect for real-life weeknights.
Chicken Scarpariello Recipe
Equipment
- Large skillet or sauté pan
- Tongs
- Knife and chopping board
- Mixing bowl (optional)
Ingredients
- 2 1/2 pounds bone-in skin-on chicken thighs 4 to 5 large chicken thighs
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 3-4 links hot Italian sausage about 1 pound – use mild Italian sausage for less spicy
- 1 medium onion sliced
- 1 large red bell pepper sliced
- 8 cloves garlic chopped
- 10 pickled cherry peppers hot or sweet + 1/4 cup pickling juice from the jar
- 1/2 cup dry white wine
- 1 cup chicken stock low-sodium
- For Serving. Fresh chopped parsley red chili flakes.
Instructions
- Season chicken thighs with salt and pepper. Sear in oil until golden on both sides; remove and set aside.
- Add sausage links to the same pan, cook until browned, then remove.
- Sauté sliced onion, red bell pepper, and garlic in the remaining oil.
- Add pickled cherry peppers and their juice; stir well for 2–3 minutes.
- Pour in white wine, scraping up brown bits. Let it reduce slightly.
- Add chicken stock, then return chicken and sausage to the pan.
- Simmer on medium-low for 20–25 minutes until everything is cooked through and the sauce thickens.
- Garnish with fresh parsley, chili flakes, and serve hot.
Nutrition
Smart Variations For This Recipe!
- Swap Cherry Peppers for Pickled Giardiniera:
If you love an extra briny, crunchy twist, try using chopped pickled giardiniera instead of cherry peppers. It adds depth and a unique vinegary kick without overpowering the dish. - Add Roasted Potatoes Directly into the Pan:
Instead of serving potatoes on the side, toss in small roasted baby potatoes halfway through simmering. They soak up all that tangy, spicy broth and make it a true one-pan comfort meal. - Go Bone-In Sausage for More Flavor:
Using bone-in, fresh Italian sausage links (instead of pre-cooked or skinned ones) gives more fat and depth to the base sauce—just prick them lightly before searing to prevent bursting. - Throw in Fresh Herbs Toward the End:
Stir in a handful of fresh oregano or thyme in the last 5 minutes of simmering. It adds a fragrant, earthy layer that balances the heat and acidity. - Make It Braised with Chicken Drumsticks:
Drumsticks give a rustic, fall-off-the-bone texture. Simmer longer (around 40 minutes) and serve straight from the pan—it’s dinner-party worthy with very little effort. - Finish with a Splash of Balsamic Reduction:
Right before serving, drizzle a little balsamic reduction over the finished dish. It complements the vinegar in the sauce while adding a sweet-savory depth and glossy finish.
Quick Questions?
1. Can I use boneless chicken instead of bone-in?
Ans: Yes, boneless thighs or breasts work, but bone-in chicken gives a richer flavor and stays juicier during simmering.
2. Is this dish spicy?
Ans: It has a mild-to-medium heat level from the cherry peppers and sausage. You can control the spice by choosing sweet peppers or mild sausage.
3. Can I make it ahead of time?
Ans: Definitely! It actually tastes better the next day after the flavors meld. Just reheat gently on the stove or in the oven.
4. What wine is best for the sauce?
Ans: A dry white wine like Pinot Grigio or Sauvignon Blanc adds brightness without overpowering the dish.
5. Does it freeze well?
Ans: Yes! Let it cool completely, store in an airtight container, and freeze for up to 2 months. Thaw and reheat on the stove.
