There’s something about hearty, tangy comfort food that just hits the spot—and that’s exactly what Chicken Scarpariello with Potatoes and Peppers Recipe is. This dish wooed me with its bold flavors and the way the potatoes soak up the sauce, making every bite unforgettable. Trust me, it’s worth every minute in the kitchen.

A large white tray filled with a baked dish showing four golden brown chicken pieces placed over a mix of small yellow potato halves, red bell pepper slices, and browned sausage pieces. The yellow potatoes are scattered all over, some with crisp edges. The red bell peppers are thin and slightly soft, spread between the chicken and potatoes. The sausages are dark brown and round, adding rich contrast throughout. Lemon wedges are placed on top near the chicken pieces, and a sprig of fresh green rosemary lies centrally across the food. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Scarpariello with Potatoes and Peppers Recipe
Top Tip
How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Potatoes and Peppers Recipe

Why You'll Love This Recipe

This Chicken Scarpariello with Potatoes and Peppers Recipe became a staple for me because it’s deceptively simple but packed with layers of flavor that feel like a warm hug. Plus, it’s a one-pan kind of magic that makes weeknight dinners feel special without much fuss.

Bold, balanced flavors: The tangy cherry peppers and vinegar cut through the richness of chicken and sausage perfectly.
Effortless roasting: Roasting potatoes separately ensures golden, crispy bites that don’t get soggy in the sauce.
Versatile and comforting: Whether you're serving it for a family dinner or batch cooking for leftovers, it keeps tasting great.
Colorful, vibrant presentation: Red bell peppers and fresh herbs brighten the dish visually and in flavor.

Ingredients & Why They Work

Every ingredient in this Chicken Scarpariello with Potatoes and Peppers Recipe plays a key role in balancing richness, acidity, heat, and texture. Knowing what to look for when shopping can really boost your results.

Flat lay of bone-in skin-on chicken thighs with golden skin, several pieces of Italian sausage cut into chunks, a small pile of halved baby potatoes with natural skins, one small peeled onion finely chopped, four fresh garlic cloves whole and unpeeled, two medium red bell peppers sliced, a sprig of fresh rosemary, a handful of bright red pickled cherry peppers halved, a few fresh parsley sprigs loosely chopped, two lemon wedges, and three small white ceramic bowls each containing clear olive oil, light golden chicken broth, and deep red wine vinegar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on chicken thighs: I always go for these because the skin crisps up beautifully and the bone keeps the meat juicy.
Italian sausage: Adds savory depth and a bit of spice—go mild or hot based on your preference.
Baby potatoes: Their small size and thin skin make them perfect for roasting until crispy.
Olive oil: Essential for roasting and sautéing—use extra virgin for richer flavor.
Onion and garlic: Foundational aromatics that form the flavor base.
Chicken broth: Adds moisture and savory richness to the sauce without overpowering.
Dry white wine: Adds acidity and complexity—choose something you’d enjoy sipping.
Red wine vinegar: The zing that wakes up the sauce and balances richness.
Dried oregano: Classic Italian herb that brings a subtle earthiness.
Red pepper flakes: Optional but fantastic if you like some heat.
Pickled cherry peppers & their brine: The star players—these give a piquant, tangy punch that defines Scarpariello.
Red bell peppers: For sweetness and a pop of color—you can’t beat that vibrant look and taste.
Fresh rosemary or thyme: I love rosemary here for its piney aroma, but thyme works great too.
Fresh parsley: Adds freshness and brightness just before serving.
Lemon wedges (optional): Squeezing fresh lemon over the finished dish brightens every bite—highly recommended.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the mood and company. Sometimes I swap chicken thighs for drumsticks, or skip the sausage for a lighter version. The beauty is in how flexible it is—feel free to play with it!

Variation: When I want a bit more heat, I use hot cherry peppers and add extra red pepper flakes. It turns up the kick without overpowering the comforting base.
Diet-friendly tweak: For a gluten-free dinner, just confirm your sausage is GF, and skip the bread or pasta when serving.
Seasonal adjustment: Roasting yellow or orange bell peppers with the red ones adds a beautiful color gradient that impresses guests.

Step-by-Step: How I Make Chicken Scarpariello with Potatoes and Peppers Recipe

The image shows a white oval plate filled with a colorful mix of food layers. The bottom layer contains small roasted golden-yellow potato halves with a roasted texture. Scattered among the potatoes are browned sausage pieces with a rough and crispy surface. On top of these, there are red bell pepper strips, adding bright color and soft texture. The top layer consists of four golden-brown cooked chicken pieces, slightly shiny with herbs and small bits of cooked onion on them. The dish sits on a white marbled surface, with part of another plate holding similar food slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roasting Potatoes to Crispy Perfection

First things first: toss those halved baby potatoes in olive oil, salt, and pepper, then place them cut-side down on a baking sheet. I roast them at 425°F for 20 to 25 minutes until they’re golden and crisp. Trust me, this step is non-negotiable—roasting the potatoes before adding them to the sauce means they stay crispy and flavorful, and no one wants soggy potatoes, right?

Step 2: Searing the Chicken and Sausage

While potatoes roast, season your chicken thighs with salt and pepper. Warm some olive oil in a large skillet or Dutch oven and sear the chicken skin-side down until it’s a rich, golden brown—about 5 to 6 minutes per side. Remove and set aside. In the same pan, brown the sausage pieces until they’re just cooked through, then set those aside too. This searing step adds incredible depth and texture.

Step 3: Building the Sauce

Next, toss the finely chopped onion into the skillet, cooking it gently until soft, about 3 to 4 minutes. Add minced garlic and cook just one more minute until fragrant—you don’t want it to burn. Pour in the white wine, scraping any delicious browned bits off the pan’s bottom. Let it simmer so the alcohol cooks off, which takes about 2 to 3 minutes. Then stir in chicken broth, red wine vinegar, oregano, (optional) red pepper flakes, the pickled cherry peppers with their brine, sliced bell peppers, and a fresh sprig of rosemary or thyme. This sauce is where everything comes together in a tangy, savory melody.

Step 4: Combining and Roasting Everything Together

Place the roasted potatoes on the baking sheet, then nestle in your seared chicken and browned sausage. Pour the sauce over everything and spread out evenly so every piece gets some love. Return the whole pan to the oven for another 20 to 25 minutes. This finishes cooking the chicken safely (aim for 165°F internal) and lets the sauce thicken just so. The aromas at this point? Absolutely irresistible.

Step 5: Garnish and Serve

When it’s out of the oven, sprinkle freshly chopped parsley all over, and if you like, add a squeeze of lemon for that bright finish. Serve with crusty bread or your favorite pasta to soak up every drop of that amazing sauce.

Top Tip

I’ve cooked this Chicken Scarpariello with Potatoes and Peppers Recipe more times than I can count, and a few things have really changed my game once I learned them. Paying attention to these tips can make all the difference to your dinner!

Don’t skip roasting potatoes first: This ensures crispiness—nothing ruins the dish like soggy potatoes swimming in sauce.
Use pickled cherry pepper brine: The brine adds that bright, tangy pop you can’t get from fresh peppers alone—don’t toss it!
Sear meats well: Browning the chicken and sausage adds flavor layers and texture, so take your time here and get that golden crust.
Let the wine reduce: Simmering the wine longer softens alcohol’s sharpness and lets the rich flavors shine through beautifully.

How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I usually stick with fresh chopped parsley and lemon wedges for garnishes. The parsley adds a splash of color and freshness, while a squeeze of lemon right before eating just brightens the whole dish, cutting through all those rich, tangy flavors perfectly.

Side Dishes

This recipe stands beautifully on its own thanks to the potatoes and sausage, but I adore pairing it with simple crusty Italian bread to soak up that sauce. Sometimes, I also serve it alongside a light green salad with a tangy vinaigrette—that contrast of freshness is irresistible.

Creative Ways to Present

For special occasions, I like to plate the chicken with a sprinkle of extra herbs, a few roasted lemon slices, and place it over a bed of creamy polenta or buttered pasta. It instantly elevates the dish and makes it feel restaurant-worthy, perfect for impressing friends or family.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The flavors actually mellow and deepen overnight, making for a delicious next-day lunch or quick dinner.

Freezing

This dish freezes well, although I recommend separating the potatoes if possible to keep their texture. Freeze in portion-sized containers for easy reheating. When thawed, the sauce might thicken a bit, but a splash of broth or water while reheating fixes that right up.

Reheating

I reheat leftovers gently in a skillet or oven at low heat to keep the chicken juicy and the potatoes crispy-ish. If needed, add a splash of chicken broth to loosen the sauce and keep everything moist without making it soggy.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in for this recipe?

You can absolutely use boneless chicken thighs, but I find the bone-in version keeps the meat juicier and adds more flavor during cooking. The skin also crisps up better, giving a wonderful texture contrast.

How spicy is this recipe with the cherry peppers?

It depends on the cherry peppers you choose. Mild pickled cherry peppers will add a subtle tang and sweetness, while hot varieties bring a noticeable kick. You can also adjust the heat by controlling red pepper flakes.

What can I serve with Chicken Scarpariello?

Crusty Italian bread or pasta are traditional and fantastic because they soak up the delicious sauce. Light salads with acidic dressings pair well, too, balancing the richness of the main dish.

Can I make this recipe ahead of time?

Yes! You can prepare elements like roasting potatoes and searing chicken ahead of time and assemble just before baking. The dish also reheats wonderfully, making it ideal for meal prep or busy weeknights.

Final Thoughts

This Chicken Scarpariello with Potatoes and Peppers Recipe feels like a celebration every time I make it. It’s bold but comforting, simple yet impressive, and wins over even picky eaters. I really think you’ll find it becomes a go-to recipe in your kitchen the way it did in mine—perfect for making those shared dinners extra memorable.