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Chicken Scarpariello

This Chicken Scarpariello is a classic Italian-American dish featuring juicy chicken, Italian sausage, sweet peppers, garlic, and a tangy white wine sauce. It's a hearty one-pan dinner that's perfect for family meals or entertaining.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 2 lbs bone-in skin-on chicken thighs and drumsticks
  • 4 Italian sausage links
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 1 red bell pepper sliced
  • 4 garlic cloves minced
  • Sauce
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • Seasonings
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • ¼ tsp crushed red pepper flakes optional
  • Optional Garnishes
  • Fresh chopped parsley
  • Grated Parmesan cheese
  • Lemon wedges

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels and season with oregano, Italian seasoning, salt, and black pepper.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat.
  4. Place the chicken skin-side down and cook for 6–7 minutes until golden brown. Flip and cook for another 3 minutes. Transfer to a plate.
  5. Add the Italian sausage to the same skillet and brown on all sides. Remove and slice into large pieces.
  6. Add the sliced onion and bell pepper to the skillet. Cook for about 5 minutes until softened.
  7. Stir in the minced garlic and cook for 1 minute until fragrant.
  8. Pour in the white wine and scrape the bottom of the pan to loosen the browned bits.
  9. Add the chicken broth, white wine vinegar, lemon juice, and crushed red pepper flakes (if using). Bring to a gentle simmer.
  10. Return the chicken and sliced sausage to the skillet, nestling them into the sauce.
  11. Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  12. Garnish with fresh parsley and Parmesan cheese if desired.
  13. Serve hot with crusty bread, pasta, mashed potatoes, or roasted vegetables.

Notes

  • Bone-in, skin-on chicken provides the best flavor and stays juicy during baking.
  • A dry white wine such as Pinot Grigio or Sauvignon Blanc works best for the sauce.
  • For a spicier version, add sliced hot cherry peppers or extra crushed red pepper flakes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • This dish freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.