There’s something magically comforting about a dish that’s hearty, tangy, and just bursting with flavor, which is exactly why I keep coming back to this Chicken Scarpariello with Potatoes and Peppers Recipe. The blend of tender chicken, spicy sausage, and those tangy pickled cherry peppers is simply irresistible.

A baking tray filled with four golden brown cooked chicken thighs spread evenly across the tray. Surrounding the chicken are many yellow potato halves, roasted to a light brown color and crispy texture. Red bell pepper strips are placed between the chicken and potatoes, alongside small, round browned sausage pieces scattered all over. Bright lemon wedges sit on top and around the chicken pieces. A sprig of fresh rosemary lies diagonally across the tray. The tray rests 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

I honestly fell for this dish the first time I made it because it’s a warm, soulful meal that doesn’t overcomplicate things but tastes like you spent hours in the kitchen. Plus, roasting the potatoes separately makes the whole dish shine with crispy goodness.

Bold Flavors: The combination of pickled cherry peppers, red wine vinegar, and spicy sausage creates a beautiful balance of tangy, spicy, and savory notes.
Perfect Texture: Roasted potatoes get crispy edges while the chicken stays juicy and tender under a rich, flavorful sauce.
Easy One-Pan Finish: After searing and roasting, everything comes together on a single baking sheet for minimal cleanup and maximum comfort.
Great Leftovers: This recipe reheats beautifully, making it perfect for busy weeknights or casual meal prep.

Ingredients & Why They Work

The ingredients here work in harmony to build complex layers of flavor without being intimidating. Each item adds something special: the tang from the pickled peppers, the heartiness from the sausage and chicken, and the sweetness and crunch from the roasted potatoes and bell peppers.

Flat lay of bone-in skin-on chicken thighs with golden skin, plump Italian sausage pieces, halved baby potatoes with smooth yellow skin, a small white bowl of olive oil, a small white bowl of coarse salt and black peppercorns, a small white bowl filled with finely chopped white onion, a small white bowl with minced garlic cloves, a small white bowl of pale golden chicken broth, a small white bowl of clear dry white wine, a small white bowl containing deep red wine vinegar, a small white bowl of dried oregano leaves, a small white bowl with bright red crushed red pepper flakes, a small white bowl of halved pickled cherry peppers in red and green hues, a small white bowl with light pink cherry pepper brine, two sliced red bell pepper strips showing fresh and glossy texture, a fresh green sprig of rosemary, a small bunch of freshly chopped bright green parsley, and several fresh yellow lemon wedges all arranged symmetrically and balanced on simple white ceramic bowls, 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 Chicken Thighs: These bring the best flavor and juiciness; skin-on crisps up beautifully during searing.
Italian Sausage: Adds a savory, spiced punch—choose your favorite mild or hot variety.
Baby Potatoes: Small potatoes roast up nicely with crispy edges and a creamy inside.
Pickled Cherry Peppers: They deliver that signature tang and just the right amount of heat.
Red Wine Vinegar: Essential for brightening the sauce and balancing the richness.
Chicken Broth & White Wine: Help create a flavorful, slightly acidic base for the sauce.
Garlic and Onion: Classic aromatics that build the savory foundation.
Red Bell Peppers: Optional but add a lovely color contrast and subtle sweetness.
Fresh Rosemary (or Thyme): Adds a fragrant herbal note that elevates the entire dish.

📝

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

This dish is pretty versatile, so feel free to tweak it according to what you love or what you have on hand. I often swap the rosemary for thyme if I’m craving a slightly different herbal aroma.

Sausage Swap: I once used chicken apple sausage for a milder, sweeter twist, and my family loved the balance it brought to the tangy sauce.
Heat Level: Adjust the amount of red pepper flakes or pickled cherry peppers to suit your spice preference. I like it medium-hot, but you do you!
Vegetarian Variation: I’ve also tried swapping chicken for hearty mushrooms and skipping sausage for a veggie-forward version—still delicious with that tangy sauce.
Seasonal Veggies: Roasted zucchini or eggplant can be added when peppers aren’t in season, blending nicely into the dish.

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

A white oval dish filled with four golden-brown cooked chicken thighs placed on top of a mix of browned sausage pieces, roasted yellow baby potatoes, and sliced red bell peppers. The potatoes have a soft texture with some browned edges. The red bell pepper slices are scattered in between, adding a pop of bright color. The dish is lightly coated in a shiny sauce with bits of cooked onions and sprinkled with some green herbs all over. In the background, another similar white oval dish holds the same food, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Those Potatoes to Crispy Perfection

Start by tossing halved baby potatoes with olive oil, salt, and pepper. I always lay them cut side down on a large baking sheet because this helps them develop that irresistible golden crust. Pop them in a preheated 425°F oven for 20-25 minutes while you get the rest ready—don’t skip this step, trust me, soggy potatoes are no fun.

Step 2: Sear the Chicken for a Golden, Flavor-Packed Skin

While the potatoes roast, season your chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken skin-side down until it’s a beautiful golden brown, about 5-6 minutes per side. This step builds incredible flavor and helps keep the chicken juicy. Set the chicken aside once seared.

Step 3: Brown the Sausage and Build the Sauce

In the same pan, brown the sausage pieces until they’re nicely cooked through and have some color. Remove them too, then toss in chopped onion and cook until softened, scraping up all those tasty bits stuck to the pan. Add garlic for a minute until fragrant.

Step 4: Deglaze and Simmer the Flavorful Sauce

Pour in dry white wine to deglaze the pan, letting it simmer a bit to reduce. Then add chicken broth, red wine vinegar (don’t skip this—it brightens everything up), oregano, red pepper flakes, the halved pickled cherry peppers, their brine, bell peppers, and your fresh rosemary. Give it a good stir to meld the flavors.

Step 5: Bring It All Together and Roast to Finish

Transfer the seared chicken, browned sausage, and sauce onto the baking sheet holding the roasted potatoes, spreading everything evenly. Pop it back in the oven for another 20-25 minutes until the chicken reaches 165°F internally and the sauce has thickened slightly. This last roast step is where everything joins forces into one fabulous, comforting dish.

Top Tip

After making Chicken Scarpariello with Potatoes and Peppers Recipe several times, I learned that the key is layering flavors and textures thoughtfully. Here’s what really helps:

Don’t Skip the Potato Roast: Roasting the potatoes separately first ensures they crisp up instead of getting soggy in the sauce. This makes all the difference in texture.
Use the Pepper Brine: Adding the brine from the pickled cherry peppers amps up the tang and depth—it's a game changer.
Sear Chicken Thoroughly: That golden skin is flavor gold—it seals in juices and adds beautiful color.
Pick Your Heat Wisely: If you’re new to spicy foods, start with fewer red pepper flakes and mild cherry peppers; you can always add more next time.

How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley to brighten it up visually and flavor-wise. A squeeze of fresh lemon juice on top right before serving adds that perfect pop of acidity that lifts every bite.

Side Dishes

While this recipe is a satisfying meal on its own, pairing it with crusty Italian bread is a must for sopping up all that tangy sauce. Occasionally, I serve it alongside simple buttered pasta or a crisp green salad to balance the richness.

Creative Ways to Present

For family gatherings, I’ve presented the dish in a rustic cast iron skillet right at the center of the table—it’s both inviting and visually stunning. Adding a variety of colorful bell peppers makes it pop. You could also plate it over creamy polenta for a comforting twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for 3-4 days. This dish actually tastes better the next day because the flavors deepen overnight, so plan on having lunch sorted for a few days!

Freezing

I’ve frozen portions a couple of times with good results. Just cool completely, pack in freezer-safe containers, and thaw overnight in the fridge before reheating gently on the stove or in the oven.

Reheating

The best way to reheat is in a covered skillet over medium-low heat, adding a splash of chicken broth or water if the sauce seems thick. This keeps the chicken moist and prevents the potatoes from drying out. Avoid microwaving if you want to maintain the crispiness of the potatoes.

Frequently Asked Questions:

Can I use boneless chicken for this Chicken Scarpariello with Potatoes and Peppers Recipe?

You can use boneless chicken if you prefer, but bone-in, skin-on chicken thighs are highly recommended because they provide more flavor and stay juicier during cooking. The skin crisps up nicely, adding texture that boneless pieces can't quite match.

What type of sausage works best in this recipe?

I suggest using Italian sausage, either sweet or spicy, depending on your heat preference. The sausage adds a rich, savory flavor that complements the tangy sauce perfectly. If you prefer, you can substitute with chicken sausage or another favorite variety.

Are pickled cherry peppers necessary?

Pickled cherry peppers are key to achieving that signature tangy, slightly spicy flavor in this Chicken Scarpariello with Potatoes and Peppers Recipe. Both the peppers and their brine contribute acidity and brightness to the sauce. If you can’t find them, mild pickled peppers or banana peppers can be a decent substitute.

How do I prevent the potatoes from getting soggy?

The secret is roasting the potatoes separately first until crispy before combining them with the chicken and sauce. This way, they hold their texture and don’t get swampy. I learned this the hard way, and trust me, it’s worth the extra step!

Final Thoughts

This Chicken Scarpariello with Potatoes and Peppers Recipe has become a go-to for me whenever I want a cozy, soul-satisfying meal with a little kick. It’s friendly enough for a weeknight but impressive enough for company. Cooking this feels like sharing a bit of Italian comfort with every bite, and I hope you enjoy it just as much as I do. Give it a try—your kitchen will smell amazing, and your taste buds will thank you!