Meet your new favorite chicken dish – Chicken Scarpariello. This comforting one-pot meal begins by sautéing peppers and onions on the stovetop, then finishing the dish by roasting browned chicken thighs in the oven. Chicken Scarpariello is exceptional when served with roasted potatoes to soak up the tangy white wine sauce.
*This post includes a partnership note about a kitchen appliance used to prepare the recipe.
A Delicious One-Pot Chicken and Vegetable Dish
This Chicken Scarpariello will quickly become a weeknight favorite or an elegant option for a cozy dinner. It requires some time and attention — especially when reducing the wine and vinegar — so plan it for a night when you can savor the cooking process. The method layers flavor: caramelized onions and peppers, a white wine reduction, savory sausage, bright peppadew peppers, and fragrant rosemary create a rich base for roasting the chicken.
If you like, roast a tray of baby new potatoes to serve alongside the chicken and vegetables. The potatoes are ideal for soaking up the white wine sauce and make the meal extra satisfying.
Why you’ll love this recipe
- Deep flavor: Browning the chicken and cooking the vegetables and sauce in the same pot develops concentrated, layered flavors.
- Juicy, crispy chicken thighs: Thighs stay moist while the skin crisps during roasting.
- One-pot convenience: The chicken, vegetables, and sauce cook together, minimizing cleanup while producing an impressive, rustic dish.
- Great leftovers: Reheat and serve over salad, quinoa, or cauliflower rice for an easy next-day meal.
A Perfect Baked One-Pot Meal
This recipe works beautifully in any oven that produces steady heat; a steam-convection combination can help keep meats moist while promoting even browning. The balance of steam and convection is useful for maintaining tenderness inside while allowing the skin to crisp. While a smart oven can offer convenience features like remote preheating and guided recipes, the dish itself is straightforward and delicious in a conventional oven as well.
Cooking at home can transform an ordinary evening into something special. This recipe is worth the time — the slow, deliberate steps yield a fragrant, balanced sauce and perfectly roasted chicken.
You might also enjoy:
- Beef Tenderloin Roast
- Cheesy Garlic Green Beans
- Baked Ratatouille
How to Make Chicken Scarpariello
Step 1: Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large dutch oven over medium-high heat. Place thighs skin-side down and brown for 5–8 minutes until the skin is golden. Remove chicken and set aside. Add sliced sausage to the pan and brown for 3–5 minutes, then remove and set aside.
Step 2: Add sliced onions, peppers, and garlic to the pot. Reduce heat to medium and soften the vegetables, seasoning with salt and pepper. Cook until the onions are translucent and the peppers are tender, about 10–15 minutes total, stirring occasionally to prevent sticking.
Step 3: Add the white wine vinegar first and simmer briefly to tame its sharpness. Pour in the white wine and reduce the liquid by half. Once concentrated, add chicken broth and allow the mixture to simmer until reduced and flavorful.
Step 4: Remove the pot from the heat and stir in peppadew (or sweet pickled) peppers and the browned sausage. Nestle the chicken thighs back into the vegetables, skin-side up, and tuck in fresh rosemary sprigs.
Step 5: Transfer the dutch oven to a preheated oven and bake until the chicken is cooked through and the skin has browned, about 25–35 minutes at 350ºF depending on oven and chicken size. Serve spooned over rice, quinoa, cauliflower rice, or alongside roasted potatoes.
Optional potatoes: Roast baby new potatoes on a separate tray. Toss with olive oil, salt, and pepper, and bake until golden and tender. Remove them from the oven while the chicken finishes baking so everything finishes at the same time.
How to Serve Chicken Scarpariello
Chicken Scarpariello is an Italian-American classic of roasted chicken, sausage, and peppers in a sweet-tangy pan sauce. Each step is important: browning the chicken adds depth, softening the vegetables builds sweetness, and reducing the vinegar and wine concentrates the sauce into a balanced, savory finish.
The chicken and vegetables are delicious on their own, but a starch will help capture the flavorful sauce. Try cauliflower rice for a low-carb option, wild rice or quinoa for a hearty base, or roasted baby potatoes for a classic pairing.
Serving ideas:
- Cauliflower rice for a lower-carb plate
- Wild rice or quinoa for added nutrients and texture
- Roasted baby potatoes to soak up the sauce
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Chicken Scarpariello
Ingredients
Roasted Baby Potatoes
- 1 1/2 pounds cocktail potatoes
- 1 tablespoon olive oil
- Sea salt and black pepper to taste
Chicken Scarpariello
- 8 chicken thighs
- Sea salt and black pepper to taste
- 2 tablespoons olive oil
- 3 sweet Italian sausages, pre-cooked and sliced
- 1 yellow onion, cut in strips
- 1 red bell pepper, cut in strips
- 3 cloves garlic, minced
- 1 cup white wine
- 1/4 cup white wine vinegar
- 1 cup chicken broth
- 1/2 cup peppadew or sweet pickled peppers
- 3 sprigs fresh rosemary
Instructions
Roasted Baby Potatoes
- Preheat oven to 450ºF. Toss baby potatoes with olive oil, salt, and pepper and arrange on a baking tray. Roast for about 25 minutes while you prepare the chicken and vegetables.
Chicken Scarpariello
- Season chicken thighs with salt and pepper. Heat olive oil in a dutch oven and brown the thighs skin-side down for 5–7 minutes. Remove and set aside.
- Brown sliced sausage in the hot pan for 3–5 minutes, then remove and set aside.
- Add onions to the pan over medium-low heat and cook until soft, about 5–7 minutes. Add red bell peppers and garlic and cook another 7–10 minutes, seasoning with salt and pepper.
- Pour in white wine and white wine vinegar and simmer until the liquid reduces by half.
- Add chicken broth, peppadew peppers, and the browned sausage. Stir to combine.
- Nestle the chicken into the vegetable mixture and add rosemary sprigs. Transfer the dutch oven to a preheated oven set to 350ºF and bake for about 30 minutes, or until the chicken is cooked through.
- Serve a chicken thigh with a generous spoonful of the peppers, onions, and sauce alongside roasted potatoes, rice, or your preferred side.
Notes
Variations: You can use chicken breasts or drumsticks if preferred. If using large breasts, increase the baking time to ensure they reach a safe internal temperature.
Nutrition
| Carbohydrates: 15 g
| Protein: 21 g
| Fat: 24 g
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