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This Italian-American Chicken Scarpariello is one of the most colorful, mouthwateringly flavorful dishes you’ve ever experienced. Perfectly seared chicken is finished in a bright, slightly spicy sauce built on onions, garlic, bell peppers, and Peppadew peppers. It’s a dream!
Meet your new favorite winner-winner chicken dinner. This Chicken Scarpariello is one of my favorite Italian-inspired recipes on the planet. It is so quick and easy to throw together and packs a serious punch of flavor. It’s made up of simply seasoned chicken thighs browned in olive oil and then finished in a sauce made with aromatic onions and garlic, sweet red bell pepper, and subtly spicy Peppadew peppers with white wine, lemon, and rosemary.
Why You’ll Love This Chicken Scarpariello Recipe
- One-pan meal. Don’t even get me started on how great it is to find a recipe that only requires one pan. This one does it and with phenomenally tasty results. Cleanup is also a breeze!
- Weeknight wonder. This delicious entree only takes 35 minutes, making it the perfect option for those busy weeknights when you are scrambling to get dinner on the table.
- Bold flavors. From the perfectly seared chicken to the bold, bright sauce, my taste buds just can’t get enough! Onions, garlic, peppers, savory pan drippings from the seared chicken, the subtle sweet acidity of the white wine, and a hint of lemon!? Need I say more?
- Pretty to look at. I love how colorful this dish is! Yellows, oranges, reds, and earth tones come together to create a dish that is just as delicious to look at as it is to eat.
What Is Chicken Scarpariello?
Chicken Scarpariello is a classic Italian-American entree comprised of chicken (and sometimes sausage) browned in a pan and finished in a rich sauce built on onions, bell peppers, garlic, and Peppadew peppers. It’s savory, tangy, and just a tiny bit spicy with a hint of lemon and fresh rosemary. There are lots of different versions out there, but this one is my favorite.
Recipe Ingredients
- Olive oil
- Bone in skin on chicken thighs – You could use boneless skinless thighs, but note that they won’t take as long to cook.
- Salt and pepper
- Veggies – Onion, red bell peppers, and garlic.
- White wine – Aim for a dry white wine. I usually go for a Pinot Grigio or Sauvignon Blanc.
- Chicken stock – Low-sodium stock is best as it allows you more control over the flavor of the dish.
- Hot sweet pickled Peppadew peppers – You’ll want the ones that are in brine.
- Lemon juice – Fresh lemon juice is always better than the bottled stuff.
- Herbs – Fresh rosemary for the sauce and fresh parsley to garnish.
How to Make Chicken Scarpariello
It might have a fancy name, but this chicken recipe is fairly quick and easy to make. Here’s a look at how to do it. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Brown the chicken. Season the chicken with salt and pepper and brown it in olive oil in a skillet for 3 minutes per side over medium-high heat. Remove from the pan and set aside.
- Saute the veggies. In the same pan, saute the onion and peppers until golden brown. Add the garlic and saute until fragrant.
- Make the sauce. Add the white wine and cook for 30 seconds. Add the chicken stock, reduce the heat to low, and simmer for 2 minutes.
- Put it all together. Add the chicken, Peppadew peppers, lemon juice, and rosemary to the pan. Coat the chicken in sauce, cover, and cook for 10 minutes.
- Serve. Serve garnished with fresh parsley.
Tips For Success
- Don’t skip the sear. It may be tempting to skip searing the chicken and just get straight to it. Don’t do that. Browning the chicken will drastically deepen the flavor of not only the meat but also the rest of the dish. The brown bits left behind in the pan will contribute a ton of flavor to the sauce,
- Don’t crowd the pan. When browning the chicken (and again when sauteeing the veggies), it is important not to crowd the pan. If the chicken (or veggies) don’t have enough room to breathe, they won’t caramelize properly.
- Be patient. When making the sauce, you want to reduce it to a nice thick consistency. If yours is looking too thin, just give it a little more time on the stove. Note that it will continue to thicken when it is added back to the pan with the rest of the ingredients.
Serving Suggestions
All this recipe needs a nice hunk of my Focaccia Bread, which will do the job perfectly. I also love serving this chicken with a simple green salad tossed with my favorite Homemade Italian Salad Dressing. This Tomato Burrata Salad would be another great option.
If you can’t imagine Italian food without a steaming serving of pasta, I highly encourage you to serve Chicken Scarpariello with either my Avocado Pesto Pasta or this Creamy Garlic Butter Pasta with Spinach.
How to Store & Reheat Leftovers
- To store. Once the leftovers have cooled completely, seal them in an airtight container and store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the saucy chicken and veggies to thaw in the fridge (if applicable) before transferring them to a baking dish, covering them with aluminum foil, and baking for 20 minutes or until heated through. Low on time? Microwave individual portions in 30-second intervals until warm.
More Chicken Recipes
Looking for more ways to adventure out from your typical chicken routine? Here are some fun recipes that will help spice things up.
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Brown the chicken. Season the chicken on both sides with salt and pepper. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken to the pan, skin side down, and cook for 3 minutes or until golden brown. Flip and cook for an additional 3 minutes. Transfer the chicken to a plate and set aside.
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Saute the veggies. Add the onion and peppers to the pan and saute until lightly caramelized. Add the garlic and saute for 15 seconds or until fragrant.
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Make the sauce. Add the white wine to the pan and let it cook for about 30 seconds. Add the chicken stock. Reduce the heat and simmer for 2 minutes.
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Put it all together. Return the chicken to the pan along with the Peppadew peppers, lemon juice, and rosemary. Turn the chicken in the pan to coat it in the sauce. Cover with a lid or aluminum foil and cook for 10 to 12 minutes or until the chicken reaches an internal temperature of 165°F.
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Serve. Remove the rosemary, transfer the chicken thighs to a serving platter, spoon the sauce and veggies over the chicken, and garnish with chopped fresh parsley.
- Sear the chicken for deeper flavor and a richer sauce.
- Avoid overcrowding the pan and make sure the chicken and veggies have space to caramelize.
- Reduce the sauce until thickened.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Serving: 12 ounces | Calories: 308 kcal | Carbohydrates: 10 g | Protein: 28 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Cholesterol: 130 mg | Sodium: 1337 mg | Potassium: 622 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1818 IU | Vitamin C: 81 mg | Calcium: 44 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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