Chicken Scarpariello is a classic Italian American dish that features crispy chicken thighs, onions, red bell peppers, and peppadew peppers simmered in a bold wine sauce that hits all those sweet and sour notes. Don’t forget a loaf of Italian bread to mop up all that delicious sauce.

If you enjoy creating new chicken recipes, you’ve got to try my Peruvian Chicken with its bold, zesty flavors and my Italian Dressing Chicken, perfect for busy weeknights.

 

Meet your new favorite winner-winner chicken dinner! It’s this Chicken Scarpariello recipe, one of my favorite Italian-inspired recipes on the planet. My husband has always been a huge fan of Italian food, and this dish quickly became a dinner staple. I still remember the first time he tried it—his eyes lit up with the first bite, and he couldn’t stop raving about the tangy and tasty flavors. We first discovered this dish on a trip to New York, and every time I make it, it brings back the best (food) memories of that weekend.

Scarpariello is so quick and easy to throw together and packs a serious punch of flavor. It’s a similar technique to chicken puttanesca and chicken cacciatore. It’s made with simply seasoned chicken thighs browned in olive oil and then finished in a sauce made with onions and garlic, sweet red bell pepper, and subtly spicy Peppadew peppers with white wine, lemon, and rosemary.

Why We Love This Chicken Scarpariello Recipe

• One-pan meal. It’s so great to find a recipe that only requires one pan. Cleanup is also a breeze!
• Weeknight wonder. This delicious entree only takes 35 minutes, making it the perfect option for those busy days.
• Bold flavors. From the perfectly seared chicken to the onions, garlic, peppers, and savory pan drippings, scarpariello chicken is so, so tasty!

Recipe Ingredients

While there are many ways to make scarpariello, chicken and wine always remain the staples of this dish. That said, feel free to experiment and add your own twist. This recipe is quite flexible, and I fully support getting creative with it.

• Olive oil – To sear the chicken. Vegetable oil or avocado oil are okay to use.
• 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 black pepper – A simple seasoning for the chicken thighs.
• 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 best. You can also use red wine vinegar instead.
• Herbs – Fresh rosemary for the sauce and fresh parsley to garnish.

How to Make Chicken Scarpariello

It might have a fancy name, but chicken scarpiello is fairly quick and easy to make. From perfectly browned chicken to a sauce that’s good enough to drink, here’s how to bring it all together.

• 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.

Serving Suggestions

I may be tootin’ my own horn, but this is the best chicken scarpariello recipe. Hands down, it’s amazing! Pair it with some bread and salad, and call it a perfect dinner. A nice hunk of my Focaccia Bread 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 this easy 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.

• Chicken Fried Rice
• Slow Cooker Buffalo Chicken
• Hot Honey Chicken
• Chicken Satay
• Mongolian Chicken