Chicken Scarpariello is a bold, comforting Italian-American dish that pairs golden, crispy chicken thighs with savory Italian sausage, tangy capers, and a bright splash of white wine. The sauce cooks down to a glossy, savory liquid that soaks into the meat, giving each bite a balanced mix of savory, tangy, and slightly sweet flavors. The aroma while it simmers is warm and inviting — garlic and onion melting into wine and broth — and the finished dish looks rustic with browned chicken, sliced sausage, and flecks of parsley on top. If you like one-pan meals that feel homey but a little special, this is a great weeknight or weekend choice. For another simple, flavor-forward chicken idea, try this Baked Lemon Butter Chicken recipe for a lighter citrus option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 520 kcal
- Protein: 32 g
- Carbohydrates: 6 g
- Fat: 38 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 900 mg
Why Make This Chicken Scarpariello
This dish is full-flavored and forgiving. Browning the chicken and sausage builds deep savory notes, while white wine and capers add bright acidity that cuts the richness. It comes together in one skillet, so cleanup is easy. The result is juicy chicken with a silky sauce and crisp-edged sausage slices — great comfort food that still feels lively. It’s perfect for family dinners, casual guests, or when you want a hands-off simmered meal with big taste.
How to Make Chicken Scarpariello
This recipe follows a simple sequence: brown, sauté, deglaze, then simmer. Browning adds texture and flavor; deglazing brings those caramelized bits into the sauce. A gentle simmer finishes the chicken until tender. Keep an eye on the heat so the sauce reduces but does not dry out.
Ingredients:
- 1 lb chicken thighs, bone-in, skin-on
- 1 lb Italian sausage, sliced
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tablespoon capers
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Pat the chicken thighs dry and season both sides with salt and pepper. Slice the Italian sausage, mince the garlic, and slice the onion and bell pepper. Have the white wine, chicken broth, and capers measured and ready.
Step 2: Browning the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs skin-side down and brown until the skin is golden, about 5 minutes per side. Remove the chicken and set aside on a plate.
Step 3: Sautéing Sausage and Vegetables
Add the remaining 1 tablespoon olive oil to the skillet if needed. Add the sliced sausage and cook until browned and slightly crisp. Toss in the sliced onion, bell pepper, and minced garlic. Sauté until the vegetables soften and smell fragrant, about 4–6 minutes.
Step 4: Deglazing and Simmering
Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly. Return the chicken to the skillet, pour in the chicken broth, and stir in the capers. Cover and simmer on low heat for about 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has slightly thickened. Taste and adjust salt and pepper.
Step 5: Finishing and Garnishing
Remove the lid and simmer uncovered a few minutes if you want a thicker sauce. Spoon the sauce over the chicken, sprinkle with chopped fresh parsley, and serve.
How to Serve Chicken Scarpariello
Serve this dish hot straight from the skillet. It pairs well with:
- Crusty bread or garlic bread to soak up sauce
- Mashed potatoes or creamy polenta for a comforting plate
- Simple buttered pasta or rice to keep the meal light
Add a bright green salad or roasted vegetables for contrast. For a dinner party, serve family-style in the skillet to keep it rustic and warm.
How to Store Chicken Scarpariello
- Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce, or microwave in short bursts, stirring between.
Expert Tips for Perfect Chicken Scarpariello
- Dry the chicken well before browning to get crisp skin.
- Use a hot pan but moderate heat to avoid burning the garlic.
- Brown the sausage to render fat and deepen flavor; don’t overcrowd the pan.
- Deglaze with white wine to lift fond — it makes the sauce taste richer.
- If the sauce tastes flat, a small squeeze of lemon or a splash more wine brightens it.
- For leaner protein, use boneless, skinless thighs but reduce simmer time as needed.
- Taste before adding salt — sausage and capers add sodium already.
Delicious Variations
- Cherry Pepper Scarpariello: Add sliced pickled cherry peppers for tang and heat.
- Lemon and Herb: Stir in lemon zest and a tablespoon of chopped fresh oregano or thyme at the end.
- Tomato Scarpariello: Add a 14-oz can of diced tomatoes with the broth for a tomatoous version.
- White Bean Boost: Stir in a can of drained cannellini beans at the end for extra fiber and protein.
- Lighter Option: Use turkey sausage and skinless chicken thighs; reduce olive oil to 1 tablespoon.
Frequently Asked Questions
Q: Can I use boneless chicken thighs or breasts?
A: Yes. Boneless thighs work well and cook faster. If using breasts, reduce simmer time and check temperature frequently to avoid drying. Aim for 165°F (74°C).
Q: What can I use instead of Italian sausage?
A: Substitute with spicy chorizo for a smoky heat, or use mild chicken sausage for a lighter option. Adjust salt and spices to taste.
Q: Do I have to use white wine?
A: No. You can substitute extra chicken broth plus 1 tablespoon of white wine vinegar or lemon juice for acidity. Wine adds depth but is optional.
Q: How do I make the sauce thicker?
A: Remove the lid and simmer uncovered to reduce. You can also whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in; simmer a few minutes until thickened.
Q: Is this dish spicy?
A: Not necessarily. It depends on the Italian sausage you choose. Pick mild sausage for little heat or spicy sausage for a kick. Add pickled peppers or red pepper flakes if you want more heat.
Q: Can I prepare this ahead of time?
A: Yes. Cook the dish fully, cool, and refrigerate up to 24 hours before serving. Reheat gently and add fresh parsley just before serving. Flavors often deepen after resting.
Conclusion
Chicken Scarpariello brings savory, tangy, and comforting flavors to your table with a simple skillet method that delivers crispy chicken, browned sausage, and a glossy, wine-kissed sauce. It’s versatile, easy to scale, and stores well for leftovers. For a red-pepper-forward take and additional inspiration, check out this excellent version: The Best Chicken Scarpariello with Cherry Peppers – Sip and Feast. Enjoy making it — the aroma alone will make the whole kitchen feel like a warm, inviting meal is on the way.
Print
Chicken Scarpariello
- Total Time: 65
- Yield: 4 servings 1x
- Diet: None
Description
A bold Italian-American dish featuring crispy chicken thighs, savory Italian sausage, tangy capers, and a glossy wine sauce.
Ingredients
- 1 lb chicken thighs, bone-in, skin-on
- 1 lb Italian sausage, sliced
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tablespoon capers
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken thighs dry and season both sides with salt and pepper. Prepare the sausage, garlic, onion, and bell pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Brown the chicken thighs on both sides and set aside.
- Add the remaining olive oil to the skillet, then sauté the sausage until browned. Add onion, bell pepper, and garlic, cooking until softened.
- Deglaze the pan with white wine, scraping up browned bits. Simmer for a few minutes before returning the chicken and adding broth and capers. Cover and simmer until the chicken is cooked through.
- Uncover and simmer for a few minutes to thicken the sauce. Garnish with parsley before serving.
Notes
Serve with crusty bread, mashed potatoes, or a simple salad. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
