chicken scarpariello

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 2 pound(s) boneless, skinless chicken thighs, patted dry; ground Himalayan pink salt, to taste and divided; freshly ground mixed peppercorns, to taste and divided; 1 teaspoon(s) mild paprika, or as needed and divided; 1/2 tablespoon(s) olive oil, plus more if needed; 1 pound(s) mild Italian sausage with casings on; 2 cup(s) yellow onions, thinly sliced (lyonnaise cut); 1 cup(s) red peppers, thinly sliced; 1 cup(s) green peppers, thinly sliced; 4 clove(s) (large) garlic, pressed; 1/2 cup(s) pickled hot banana peppers (substitute peppadew peppers), roughly chopped; 3/4 cup(s) dry white wine; 2 tablespoon(s) hot banana pepper pickle juice; 1 tablespoon(s) Italian seasoning; 1/4 cup(s) low-sodium chicken broth; 1 tablespoon(s) finely chopped parsley, for garnish

2 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jan 13, 2026

Colorful and so tasty, this is a great one-pot recipe to make.

Rate

A delicious Chicken Scarpariello ready to be enjoyed.

prep time 15 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

2 pounds boneless, skinless chicken thighs, patted dry
ground Himalayan pink salt, to taste and divided
freshly ground mixed peppercorns, to taste and divided
1 teaspoon mild paprika, or as needed and divided
1/2 tablespoon olive oil, plus more if needed
1 pound mild Italian sausage with casings on
2 cups yellow onions, thinly sliced (lyonnaise cut)
1 cup red peppers, thinly sliced
1 cup green peppers, thinly sliced
4 cloves (large) garlic, pressed
1/2 cup pickled hot banana peppers (substitute peppadew peppers), roughly chopped
3/4 cup dry white wine
2 tablespoons hot banana pepper pickle juice
1 tablespoon Italian seasoning
1/4 cup low-sodium chicken broth
1 tablespoon finely chopped parsley, for garnish

How To Make chicken scarpariello

Step 1

Generously season chicken thighs on one side with salt, pepper, and paprika; set aside.

Step 2

In an oven-proof skillet, add oil and place the sausage with casings on. Turn the heat on medium-low and cook until brown on all sides, about 4 to 5 minutes (won’t be fully cooked).
Step 3

Transfer to a cutting board and allow to cool before cutting the links into 1 1/2-inch pieces.
Step 4

Return skillet and about 2 Tbsp fat from sausages on the stove and increase heat to medium (add more oil if needed).
Step 5

When hot, working in batches, add chicken thighs, seasoned side down. Generously season the top with salt, pepper, and paprika.
Step 6

Cook until brown, about 2 to 3 minutes per side. Transfer to a plate while working with the remaining ones.
Step 7

Add onion slices and bell peppers; season with salt. Sauté for 3 minutes until they start to soften, scraping the bottom of the pan to dislodge brown bits.
Step 8

Add garlic and quickly sauté for 30 seconds.
Step 9

Add hot banana peppers and stir to blend before pouring in white wine and pickling juice. Stir well while deglazing the skillet to remove brown bits.
Step 10

Bring to a simmer and cook for 5 minutes.
Step 11

Preheat oven to 375 degrees F.
Step 12

Add Italian seasoning and chicken broth; mix to blend.
Step 13

Transfer skillet to preheated oven and bake for 20 minutes or until chicken thighs’ internal temperature reaches 165 degrees F and the sausage pieces are warmed through.
Step 14

Remove from the heat and let it rest for 5 minutes before sprinkling on some fresh chopped parsley.
Step 15

To view this fabulous one-pot dish on YouTube, click on this link ➡ https://youtu.be/h-h3yQ9l4ps
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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