Some chicken dishes whisper, but this one yells—loudly and with hot peppers. If your weeknight meals have been dragging, easy chicken scarpariello is the bossy little pick-me-up you didn’t know you needed. It’s sharp, bold, and just the right kind of messy, thanks to tangy vinegar and sausage doing what they do best. You won’t need a culinary degree or three hours to make it happen. Just a pan, some guts, and maybe a little bread to mop up the good stuff.
Get The Recipe Here: Chicken Scarpariello
Chicken Scarpariello Ingredients
For the chicken – 2 large bone-in chicken breasts cut into 4 pieces (680 g), 1 teaspoon salt (4 g), ¼ teaspoon black pepper (1 g), ½ teaspoon garlic powder (2 g), 1 tablespoon white vinegar (15 ml), and 1 teaspoon olive oil (5 ml). For the sauce – 6 oz lean turkey sausage, sliced (170 g), 1 red bell pepper, sliced (100 g), 1 medium onion, sliced (150 g), 1 teaspoon dried oregano (1 g), 1 teaspoon fresh chopped rosemary (1 g), 3 to 4 sliced cherry peppers (adjust to taste), and 1 cup chicken broth (240 ml).
Season the Chicken
Pat chicken dry and season with salt, pepper, and garlic powder. Drizzle with white vinegar and let sit while prepping other ingredients.
Sear the Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken pieces for 5–6 minutes per side until golden, then set aside.
Cook Sausage and Veggies
In the same pot, cook sliced turkey sausage for 3–4 minutes until browned. Add bell pepper and onion; sauté until softened, about 5 minutes.
Add Flavor Boosters
Stir in dried oregano, rosemary, and cherry peppers. Cook for 1 minute to bring out the aromatics.
Simmer with Broth
Pour in chicken broth and bring to a boil, scraping up any browned bits for added flavor.
Finish and Serve
Return the chicken to the pot, cover, and simmer over medium-low heat for 25–30 minutes until fully cooked (165°F / 75°C). Remove from heat, let it rest for 5 minutes, then serve warm.
Substitutions and Variations
You can swap bone-in chicken thighs for boneless ones or even chicken breasts for a quicker cook time, though bone-in adds more flavor. If you don’t have sweet Italian sausage, spicy sausage or chicken sausage works just as well. For a milder dish, reduce or omit the pickled peppers; for extra heat, add crushed red pepper flakes or sliced hot cherry peppers. White wine adds depth to the sauce, but chicken broth with a splash of vinegar is a good substitute if needed. Vegetables like bell peppers, mushrooms, or potatoes can be added for extra heartiness and color.
Recipe Tips
Opt for bone-in chicken breast to better hold its shape and mimic the traditional use of thighs in this classic dish. For deeper flavor, marinate the chicken for at least 30 minutes—or longer if possible—with salt, pepper, garlic powder, and a splash of vinegar. Make sure the oil is hot and sizzling before adding the chicken so it sears properly and develops a golden crust. If the sauce finishes a bit too thin, a quick cornstarch slurry (1 tablespoon cornstarch + ¼ cup water) stirred in and simmered for five minutes will thicken it right up. Chicken Scarpariello is also great for meal prep—it holds up well in the fridge and freezes beautifully.
Get The Recipe Here: Chicken Scarpariello
