There’s something magical about dishes that blend heritage with comfort, and Chicken Scarpariello is one of those meals that feels like a warm hug from someone who knows their way around a cozy kitchen. This recipe has deep Italian-American roots, and its name — “Scarpariello” — loosely translates to “shoemaker-style.” Legend has it that the dish originated in Southern Italy and was later embraced by Italian immigrants in the U.S., who gave it their own twist, turning it into the flavorful favorite it is today.
My first introduction to Chicken Scarpariello was during a chilly fall evening in New York’s Little Italy. The window panes were fogged from the heat of the kitchen, and the smell of garlic, lemon, and sizzling chicken hung in the air like a delicious invitation. It was one of those meals that lingered in my memory — tangy, savory, slightly sweet, and absolutely comforting.
What makes this dish so special is its perfect balance of bold flavors. You’ve got juicy chicken, tangy pickled peppers, and aromatic herbs all coming together in one skillet. It’s rustic, hearty, and made to be shared. And don’t let the name intimidate you — this dish is super approachable and surprisingly easy to make at home.
Why You’ll Love This Recipe:
- One-pan magic: Fewer dishes, more flavor.
- Bold flavors: A zesty mix of garlic, lemon, and sweet-and-spicy peppers.
- Weeknight-friendly: Comes together in under an hour.
- Great for meal prep: Tastes even better the next day!
- Comfort food with a twist: Hearty and satisfying, but still bright and zippy.
INGREDIENTS YOU’LL NEED:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 6-8 sweet cherry or peppadew peppers, halved
- Salt and black pepper to taste
- 1 cup beef sausage, sliced (fully cooked)
- 1 tablespoon fresh parsley, chopped (for garnish)
HOW TO MAKE CHICKEN SCARPARIELLO:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sear the Chicken
Start by seasoning your chicken thighs generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear them until golden brown and crispy — about 5-6 minutes per side. Don’t rush this part; the browning adds rich flavor. Once seared, remove the chicken and set it aside on a plate.
Step 2: Sauté the Veggies
In the same pan (keep all those delicious browned bits!), add your sliced bell peppers, red onion, and beef sausage. Sauté for about 5-7 minutes until softened and slightly caramelized. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Sauce
Pour in the chicken broth, lemon juice, apple cider vinegar, and add the crushed red pepper flakes, oregano, and rosemary. Give it a good stir, scraping up any browned bits at the bottom of the pan. This is where the magic starts — those layers of flavor begin to meld beautifully.
Step 4: Add the Peppers and Chicken Back
Add your sweet cherry or peppadew peppers for that signature tangy-sweet kick. Nestle the seared chicken thighs back into the skillet, skin-side up. Let the sauce bubble gently, then reduce the heat, cover the skillet, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Step 5: Garnish and Serve
Finish with a sprinkle of freshly chopped parsley. Serve it up straight from the skillet with crusty bread, mashed potatoes, or over rice to soak up every drop of that flavorful sauce.
HELPFUL TIPS:
- Crispy Skin is Key: Make sure your skillet is hot enough when searing the chicken. This locks in flavor and gives the skin a satisfying crunch.
- Pepper Variety: Can’t find sweet cherry peppers? Use jarred peppadews or mild banana peppers for a similar tangy-sweet effect.
- Make It a Meal: Serve with roasted potatoes, polenta, or a side of sautéed greens to round out the dish.
- Spice Control: Like it milder? Skip or reduce the crushed red pepper flakes.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-pot skillet
- Cuisine: Italian-American
- Diet: Halal-friendly, dairy-free
NOTES:
This dish is perfect for meal-prepping or making ahead for a dinner party — the flavors deepen overnight, making leftovers even better the next day. You can also swap out chicken thighs for drumsticks or even boneless chicken if that’s what you have on hand.
NUTRITIONAL INFORMATION: (Estimated per serving)
- Calories: 430
- Protein: 28g
- Carbohydrates: 12g
- Fat: 28g
- Fiber: 2g
- Sugar: 5g
- Sodium: 680mg
FREQUENTLY ASKED QUESTIONS:
Can I use boneless chicken for this recipe?
Absolutely. Boneless chicken thighs or breasts work well, but bone-in pieces give the sauce a richer flavor.
Are sweet cherry peppers spicy?
Not really — they’re more tangy and sweet than hot. But you can substitute mild banana peppers if you prefer.
Can I freeze Chicken Scarpariello?
Yes! Let it cool completely, then store it in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat, adding a splash of broth if needed to loosen the sauce. This dish gets even better the next day as the flavors continue to develop!
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Stir-Fried Chinese Garlic Chicken
- Chicken Pomodoro
- Grilled Chicken Bites with Creamy Garlic Sauce
- Chicken Pomodoro
CONCLUSION
Chicken Scarpariello is one of those humble yet irresistible dishes that bridges the gap between tradition and weeknight convenience. It’s zesty, comforting, and filled with flavor in every bite. Whether you’re looking for a new go-to chicken dinner or something special to impress your family, this recipe has your back. Plus, it’s just one of those meals that brings everyone to the table — and keeps them coming back for seconds.
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Chicken Scarpariello
Description
There’s something magical about dishes that blend heritage with comfort, and Chicken Scarpariello is one of those meals that feels like a warm hug from someone who knows their way around a cozy kitchen. This recipe has deep Italian-American roots, and its name — “Scarpariello” — loosely translates to “shoemaker-style.” Legend has it that the dish originated in Southern Italy and was later embraced by Italian immigrants in the U.S., who gave it their own twist, turning it into the flavorful favorite it is today.
My first introduction to Chicken Scarpariello was during a chilly fall evening in New York’s Little Italy. The window panes were fogged from the heat of the kitchen, and the smell of garlic, lemon, and sizzling chicken hung in the air like a delicious invitation. It was one of those meals that lingered in my memory — tangy, savory, slightly sweet, and absolutely comforting.
What makes this dish so special is its perfect balance of bold flavors. You’ve got juicy chicken, tangy pickled peppers, and aromatic herbs all coming together in one skillet. It’s rustic, hearty, and made to be shared. And don’t let the name intimidate you — this dish is super approachable and surprisingly easy to make at home.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
4 cloves garlic, minced
1 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped
6–8 sweet cherry or peppadew peppers, halved
Salt and black pepper to taste
1 cup beef sausage, sliced (fully cooked)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Chicken
Start by seasoning your chicken thighs generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear them until golden brown and crispy — about 5-6 minutes per side. Don’t rush this part; the browning adds rich flavor. Once seared, remove the chicken and set it aside on a plate.
Step 2: Sauté the Veggies
In the same pan (keep all those delicious browned bits!), add your sliced bell peppers, red onion, and beef sausage. Sauté for about 5-7 minutes until softened and slightly caramelized. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Sauce
Pour in the chicken broth, lemon juice, apple cider vinegar, and add the crushed red pepper flakes, oregano, and rosemary. Give it a good stir, scraping up any browned bits at the bottom of the pan. This is where the magic starts — those layers of flavor begin to meld beautifully.
Step 4: Add the Peppers and Chicken Back
Add your sweet cherry or peppadew peppers for that signature tangy-sweet kick. Nestle the seared chicken thighs back into the skillet, skin-side up. Let the sauce bubble gently, then reduce the heat, cover the skillet, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Step 5: Garnish and Serve
Finish with a sprinkle of freshly chopped parsley. Serve it up straight from the skillet with crusty bread, mashed potatoes, or over rice to soak up every drop of that flavorful sauce.
Notes
This dish is perfect for meal-prepping or making ahead for a dinner party — the flavors deepen overnight, making leftovers even better the next day. You can also swap out chicken thighs for drumsticks or even boneless chicken if that’s what you have on hand.
