There’s something timeless about recipes like Chicken Scarpariello. If you’ve ever wandered into a family-run Italian-American restaurant or gathered around a kitchen table filled with Sunday dinner favorites, there’s a good chance you’ve seen this dish steaming hot, served with rustic bread and a side of stories.
Scarpariello translates to “shoemaker-style,” and while no one is exactly sure where the name came from, the theory is that it was a humble, working-class dish—something that could be thrown together quickly but with hearty, bold flavors. It’s the kind of meal that doesn’t need fancy ingredients to shine—just the right combination of peppers, juicy chicken, and savory sausage (in our case, beef sausage!), all simmered together in a tangy, slightly sweet sauce.
Growing up, this was one of those dishes that felt like a bridge between generations. Grandparents would make it for Sunday dinner, often saying, “This one’s for the soul.” And truthfully, they weren’t wrong. The combination of tender meat and colorful bell peppers, plus the warm, garlicky aroma that fills the kitchen—well, it just feels like home.
This version is rich, vibrant, and perfect for weeknights or special dinners alike. It’s comforting without being heavy, and it pairs beautifully with mashed potatoes, crusty bread, or even polenta if you’re feeling fancy.
Why You’ll Love This Recipe:
- Big Flavor, Simple Process: With a few pantry staples and fresh ingredients, you can create something that tastes like it came straight out of a trattoria kitchen.
- One-Pan Wonder: Fewer dishes, more flavor. Everything comes together in one skillet, which means cleanup is a breeze.
- Flexible & Family-Friendly: You can tone down the spice or amp it up depending on your preference.
- Great for Leftovers: Like many saucy dishes, it’s even better the next day!
INGREDIENTS YOU’LL NEED:
- 2 lbs bone-in, skin-on chicken thighs
- 1 lb beef sausage, cut into chunks
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 ½ cups chicken broth
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little kick)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
HOW TO MAKE CHICKEN SCARPARIELLO:
STEP-BY-STEP INSTRUCTIONS:
1. Brown the chicken.
Start by heating olive oil in a large, deep skillet over medium-high heat. Season your chicken thighs generously with salt and pepper, then place them skin-side down in the hot pan. Let them get beautifully golden and crispy—about 5-6 minutes per side. Once browned, transfer them to a plate and set aside.
2. Sear the sausage.
In the same skillet (don’t wipe it out—you want all those flavorful bits!), add the chunks of beef sausage. Cook them until they’re browned on all sides, which should take about 5 minutes. Then, remove them from the pan and set them with the chicken.
3. Sauté the veggies.
Now it’s time for the bell peppers, onions, and garlic. Toss them into the same skillet and cook until they’re soft and fragrant, around 6-8 minutes. The onions should be slightly caramelized and the peppers tender but still holding their shape.
4. Deglaze the pan.
Pour in the white vinegar and stir, scraping up all those lovely browned bits from the bottom of the pan. Add the sugar, oregano, red pepper flakes (if using), and chicken broth. Give everything a good stir to bring the sauce together.
5. Bring it all together.
Return the browned chicken and sausage to the skillet. Nestle them into the veggies and sauce. Reduce the heat to medium-low, cover, and simmer for about 30-35 minutes. The chicken should be tender and fully cooked through, and the sauce will have thickened slightly.
6. Serve and enjoy.
Once done, give everything a taste and adjust the seasoning if needed. Garnish with a little chopped parsley, and serve straight from the skillet with a big spoon—trust me, people will be lining up.
HELPFUL TIPS:
- Don’t rush the browning. That crispy skin on the chicken adds a ton of flavor to the dish and to the pan sauce.
- Swap bell pepper colors if needed. Use what you have—every combo adds a different layer of sweetness and color.
- Like it spicy? Add extra red pepper flakes or a few sliced hot cherry peppers to kick it up a notch.
- Make it ahead. This dish reheats beautifully. In fact, letting it sit overnight deepens the flavors even more.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4-6
- Category: Dinner
- Method: Sauté & Simmer
- Cuisine: Italian-American
- Diet: Dairy-Free, Gluten-Free (check sausage & broth)
NOTES:
You can easily double this recipe if you’re feeding a crowd—it scales well, and everyone always seems to want seconds. It’s also wonderful served over polenta or roasted potatoes for a cozy, full-plate experience.
NUTRITIONAL INFORMATION:
(Per serving — approximate)
Calories: 450
Protein: 32g
Fat: 28g
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g
Sodium: 780mg
FREQUENTLY ASKED QUESTIONS:
Can I use boneless chicken instead?
Absolutely. Boneless thighs or breasts work fine—just reduce the simmering time a bit, as they’ll cook faster.
Is this dish spicy?
It can be! The red pepper flakes add some heat, but you can easily leave them out or add more depending on your taste.
What can I serve this with?
It’s great with roasted potatoes, over pasta, with crusty bread, or even a side of sautéed greens like spinach or kale.
Can I freeze Chicken Scarpariello?
Yes! Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stove.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium-low heat until heated through, or microwave in intervals.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy (and meaty) delights:
- Melt-In-Your-Mouth Chicken Breast
- Creamy Chicken Cordon Bleu: A Comforting Twist on a Classic Favorite
- Chicken Scarpariello
CONCLUSION
Chicken Scarpariello is the kind of dish that feels like a hug in a skillet. It’s warm, satisfying, and absolutely bursting with flavor—and the best part is, it doesn’t require hours in the kitchen to pull off. Whether you’re making it for a cozy family dinner or prepping ahead for a busy week, this dish never fails to impress. So grab your skillet and get ready to bring a little old-school Italian-American magic into your home. One bite, and you’ll see why this recipe has stood the test of time.
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Chicken Scarpariello (Italian Chicken and Peppers Recipe)
Description
There’s something timeless about recipes like Chicken Scarpariello. If you’ve ever wandered into a family-run Italian-American restaurant or gathered around a kitchen table filled with Sunday dinner favorites, there’s a good chance you’ve seen this dish steaming hot, served with rustic bread and a side of stories.
Scarpariello translates to “shoemaker-style,” and while no one is exactly sure where the name came from, the theory is that it was a humble, working-class dish—something that could be thrown together quickly but with hearty, bold flavors. It’s the kind of meal that doesn’t need fancy ingredients to shine—just the right combination of peppers, juicy chicken, and savory sausage (in our case, beef sausage!), all simmered together in a tangy, slightly sweet sauce.
Growing up, this was one of those dishes that felt like a bridge between generations. Grandparents would make it for Sunday dinner, often saying, “This one’s for the soul.” And truthfully, they weren’t wrong. The combination of tender meat and colorful bell peppers, plus the warm, garlicky aroma that fills the kitchen—well, it just feels like home.
This version is rich, vibrant, and perfect for weeknights or special dinners alike. It’s comforting without being heavy, and it pairs beautifully with mashed potatoes, crusty bread, or even polenta if you’re feeling fancy.
Ingredients
2 lbs bone-in, skin-on chicken thighs
1 lb beef sausage, cut into chunks
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1 ½ cups chicken broth
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional, for a little kick)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Brown the chicken.
Start by heating olive oil in a large, deep skillet over medium-high heat. Season your chicken thighs generously with salt and pepper, then place them skin-side down in the hot pan. Let them get beautifully golden and crispy—about 5-6 minutes per side. Once browned, transfer them to a plate and set aside.
2. Sear the sausage.
In the same skillet (don’t wipe it out—you want all those flavorful bits!), add the chunks of beef sausage. Cook them until they’re browned on all sides, which should take about 5 minutes. Then, remove them from the pan and set them with the chicken.
3. Sauté the veggies.
Now it’s time for the bell peppers, onions, and garlic. Toss them into the same skillet and cook until they’re soft and fragrant, around 6-8 minutes. The onions should be slightly caramelized and the peppers tender but still holding their shape.
4. Deglaze the pan.
Pour in the white vinegar and stir, scraping up all those lovely browned bits from the bottom of the pan. Add the sugar, oregano, red pepper flakes (if using), and chicken broth. Give everything a good stir to bring the sauce together.
5. Bring it all together.
Return the browned chicken and sausage to the skillet. Nestle them into the veggies and sauce. Reduce the heat to medium-low, cover, and simmer for about 30-35 minutes. The chicken should be tender and fully cooked through, and the sauce will have thickened slightly.
6. Serve and enjoy.
Once done, give everything a taste and adjust the seasoning if needed. Garnish with a little chopped parsley, and serve straight from the skillet with a big spoon—trust me, people will be lining up.
Notes
You can easily double this recipe if you’re feeding a crowd—it scales well, and everyone always seems to want seconds. It’s also wonderful served over polenta or roasted potatoes for a cozy, full-plate experience.