Chicken Scarpariello with Potatoes and Cherry Peppers Recipe
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Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

ByLily Carter
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There’s something truly comforting about a hearty, flavorful dish that comes together in one pan, and that’s exactly what I love about this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe. It’s a beautiful mix of savory chicken, spicy sausage, and those delightfully tangy cherry peppers all melded together with tender baby potatoes. When you make this, you get those layers of sharp, slightly spicy, and herbaceous flavors that keep you spooning up more, guaranteed.

I first tried this recipe on a chilly weekend afternoon, and it quickly became a favorite because it feels special without a ton of fuss. If you’re looking for a weeknight winner that doubles as a crowd-pleaser for weekend guests, you’ll definitely want to have this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe in your go-to arsenal. Plus, it’s perfect for when you want to impress without spending hours in the kitchen.

Ingredients You’ll Need

The beauty of this recipe is in the simplicity yet boldness of the ingredients, which all play off one another perfectly. Make sure to pick good quality chicken and sausage, and pay attention to the pickled cherry peppers since they bring that signature tang and heat.

  • Bone-in skin-on chicken thighs: I recommend these for maximum flavor and juiciness. The skin crisps up nicely and adds that delicious texture.
  • Italian sausage: Choose a quality one with a bite of fennel—really amps up the dish.
  • Olive oil: For browning everything beautifully.
  • Baby potatoes: Halved so they cook evenly and absorb all those amazing flavors.
  • Onion: Finely chopped for a subtle sweetness that balances the tangy sauce.
  • Garlic: Minced – because what savory Italian dish is complete without it?
  • Chicken broth: Low sodium keeps it from getting too salty and lets you control seasoning.
  • Dry white wine: Adds acidity and depth. If you don’t drink wine, a little extra broth works too.
  • Red wine vinegar: Crucial for that bright, tangy punch that wakes up the palate.
  • Dried oregano: Earthy and just classic for Italian flavors.
  • Red pepper flakes: Optional, but I always add them for a gentle heat boost.
  • Pickled cherry peppers: These are the star—halved and with some of their brine for intense, piquant flavor.
  • Red bell peppers: Optional, but I love the added color and sweetness.
  • Fresh rosemary or thyme: I usually go for rosemary—it brings an aromatic note that elevates the dish.
  • Fresh parsley (for garnish): It freshens things up with a pop of green.
  • Lemon wedges (optional): A squeeze at the end never hurts to brighten everything further.

Variations

While I adore the classic Chicken Scarpariello with Potatoes and Cherry Peppers Recipe as is, I’ve experimented with a few twists here and there over time. It’s one of those dishes that really invites creativity—so feel free to make it your own.

  • Variation: When I want it lighter, I swap out the sausage for turkey sausage or eliminate the sausage altogether—still flavorful but with less fat.
  • Vegetarian option: Replace chicken with thick slices of roasted cauliflower or mushrooms and use vegetable broth instead.
  • Spice level: Adjust the amount of red pepper flakes and cherry peppers depending on your heat tolerance. My husband loves it extra spicy, but I dial it down for friends who prefer mild.
  • Wine swap: No wine? I substitute lemon juice and a splash of apple cider vinegar to keep that acidity working for you.
  • Extra veggies: I sometimes toss in green beans or zucchini near the end for a fresh pop of color and crunch.

How to Make Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

Step 1: Brown the Chicken and Sausage

Start by heating olive oil in a large skillet over medium-high heat. Pat your chicken thighs dry and season them with salt and pepper—this helps make the skin nice and crispy. Place the chicken skin-side down first and cook until golden brown, about 5-7 minutes, then flip to brown the other side for another 3-4 minutes. Remove the chicken and set aside. Next, toss in the sausage pieces and brown those until they develop a nice crust, about 4-5 minutes. Browning is key here to build those deep flavors, so don’t rush this step!

Step 2: Roast the Potatoes

While you’re browning the meat, preheat your oven to 400°F (200°C). Toss the halved baby potatoes with a little olive oil, salt, and pepper, and spread them on a baking sheet. Pop them in the oven to roast for around 25 minutes or until they’re tender and starting to brown. This way, your potatoes get a lovely crispy exterior that holds up when mixed with the sauce later.

Step 3: Make the Sauce

In the same skillet you browned the meat, reduce the heat to medium and add the chopped onion. Cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for just a minute more—don’t let it burn! Pour in the chicken broth, dry white wine, and red wine vinegar while scraping up all those tasty browned bits from the bottom of the pan. Sprinkle in the oregano and red pepper flakes, then add the cherry peppers, along with some of their brine, and sliced red bell peppers if you’re using them. Nestle your chicken thighs and sausage pieces back in, tuck in the rosemary sprig, cover, and simmer gently for 25-30 minutes, until the chicken is cooked through and tender.

Step 4: Bring It All Together

Once your potatoes are nicely roasted and your chicken is cooked through, stir the potatoes into the skillet with the sauce. Let everything mingle for a few minutes so the potatoes soak up some of that incredible sauce. Taste and adjust salt and pepper. Remove the rosemary sprig before serving.

How to Serve Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

The image shows an arrangement of raw ingredients on a white marbled surface. In the center, there are seven raw chicken thighs, pale pink with smooth texture. To the right of the chicken, there are six small raw sausages, light pink with a slightly rough texture, and next to them, a small bunch of fresh green rosemary sprigs. Beneath the chicken, three lemon slices are placed with their yellow, glossy interiors facing up. Surrounding these main items are small white bowls containing various ingredients: green olives with a shiny surface in the top left, coarse chopped garlic clove pieces below them, a bowl of golden olive oil below the garlic, finely chopped white onions in the bottom left, bright red chili flakes in the bottom center, small yellow potatoes to the bottom right, and wrinkled red roasted peppers in the top right. Another bowl with light yellow olive oil is near the top center above the chicken. The setup is clean and neat, arranged for easy viewing. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh chopped parsley on top to add a little color and brightness—plus it pairs beautifully with the dish’s bold flavors. For a fresh zing, I like to serve lemon wedges on the side so everyone can add a squeeze if they want a touch of acidity that lifts the whole plate.

Side Dishes

This recipe is pretty much a one-pan meal, but when I want extra sides, I love serving it alongside a crisp green salad with a light vinaigrette or some steamed green beans for crunch. A chewy crusty bread also works wonders to sop up all that tangy sauce.

Creative Ways to Present

For a dinner party, I sometimes serve the Chicken Scarpariello with Potatoes and Cherry Peppers Recipe family-style in a big rustic skillet, right at the center of the table. Garnishing generously with parsley and placing colorful lemon wedges around adds a festive, inviting touch. You can also drizzle a little extra virgin olive oil on top just before serving for that glossy finish.

Make Ahead and Storage

Storing Leftovers

I cool leftovers to room temperature and store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers can be even tastier the next day—just don’t keep them too long, or the potatoes will get mushy.

Freezing

I’ve frozen the Chicken Scarpariello with Potatoes and Cherry Peppers Recipe a few times with good results. Just make sure to freeze in a shallow container so it cools quickly, and thaw overnight in the fridge. Since potatoes can sometimes change texture in the freezer, I prefer to enjoy leftovers fresh or refrigerated.

Reheating

Reheat gently in a covered skillet over medium-low heat with a splash of broth or water to loosen the sauce. This keeps the chicken juicy and prevents the potatoes from sticking or drying out. Microwaving works in a pinch, but I find stovetop warming preserves texture better.

FAQs

  1. Can I use boneless chicken instead of bone-in for this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe?

    Absolutely! Boneless chicken thighs will work fine and will cook a bit faster. However, the bone-in, skin-on pieces add more flavor and juiciness, so if you have the time, I recommend sticking with them for the best result.

  2. What kind of sausage is best for Chicken Scarpariello with Potatoes and Cherry Peppers Recipe?

    Traditional Italian sausage with fennel is a perfect match here, adding both spice and a subtle hint of sweetness. You can use sweet or hot sausage based on your preference.

  3. Are cherry peppers spicy?

    Pickled cherry peppers can range from mild to spicy depending on the brand or whether you use hot or mild varieties. For a little kick, I use the hot ones, but mild works beautifully if you prefer less heat.

  4. Can I make this recipe in advance?

    Yes! It actually tastes great the next day as the flavors have more time to meld. Just store in the fridge once cooled and reheat gently on the stove.

  5. What can I substitute for cherry peppers if I can’t find them?

    If cherry peppers aren’t available, pickled pepperoncini or mild pickled jalapeños can be a good alternative. Just adjust the quantity to taste, especially if they’re spicier.

Final Thoughts

This Chicken Scarpariello with Potatoes and Cherry Peppers Recipe holds a special place in my heart because it’s the kind of dish that feels like a warm hug after a busy day. It’s straightforward enough to whip up on a weeknight but special enough to serve to guests without stress. Trust me, once you try this, you’ll reach for it again and again—there’s nothing quite like those layers of tangy, spicy, and savory flavors coming together in such a satisfying way. Give it a go and let me know how it becomes your new favorite!

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Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 90 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
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Description

Chicken Scarpariello is a hearty Italian-American dish featuring bone-in chicken thighs and spicy Italian sausage cooked with baby potatoes, tangy pickled cherry peppers, and a flavorful sauce made from white wine, chicken broth, and aromatic herbs. This rustic meal is vibrant with the zing from vinegar and the heat from red pepper flakes, perfect for a comforting yet bold dinner.

Ingredients

Scale

For the Chicken and Sausage

  • 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
  • 1 pound Italian sausage, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Potatoes

  • 1 cup baby potatoes, halved
  • Olive oil, for tossing
  • Salt and pepper, to taste

For the Sauce

  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth (low sodium or no sodium added)
  • ½ cup dry white wine
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1 cup jarred pickled cherry peppers, halved (mild or hot, depending on preference)
  • ½ cup brine from the cherry peppers
  • 2 medium red bell peppers, sliced (optional for color)
  • 1 sprig fresh rosemary (or thyme)

For Garnish

  • Fresh parsley, chopped
  • Lemon wedges (optional)

Instructions

  1. Prepare the Chicken and Sausage: Season the bone-in skin-on chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 6-8 minutes per side. Remove chicken from the skillet and set aside. In the same skillet, add the Italian sausage pieces and brown them, about 5-6 minutes. Remove and set aside with the chicken.
  2. Cook the Potatoes: Toss the halved baby potatoes in olive oil, salt, and pepper. In the same skillet, add the potatoes and cook until they begin to soften and brown, about 8-10 minutes, stirring occasionally.
  3. Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the potatoes and sauté until translucent and fragrant, about 3-4 minutes.
  4. Deglaze and Add Liquids: Pour in the dry white wine and allow it to reduce by half, scraping up any browned bits from the bottom of the pan. Then add the chicken broth, red wine vinegar, cherry peppers with their brine, dried oregano, red pepper flakes, red bell peppers, and the sprig of fresh rosemary or thyme. Stir to combine.
  5. Simmer the Dish: Return the browned chicken thighs and sausage to the skillet, nestling them into the sauce. Bring the mixture to a simmer, cover, and cook for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender. Remove the herb sprig before serving.
  6. Garnish and Serve: Sprinkle chopped fresh parsley over the dish and add lemon wedges on the side for an optional bright finish. Serve hot and enjoy the bold flavors.

Notes

  • Bone-in, skin-on chicken thighs are preferred for juiciness and flavor, but drumsticks can be used as an alternative.
  • Adjust the amount of red pepper flakes based on your heat preference.
  • Using the cherry pepper brine adds a nice tang to the dish, so don’t skip it.
  • Red bell peppers are optional but add color and sweetness.
  • Serve with crusty bread to soak up the flavorful sauce.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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