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Chicken Scarpariello in a cast iron skillet with plates in the background.
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3 from 6 votes

One Pan Chicken Scarpariello

Sweet, sour and a bit tangy, this Italian inspired One Pan Chicken Scarpariello might just become your weeknight bff!  
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 249kcal


  • Knife
  • Cutting board
  • Skillet
  • Wooden spoon
  • measuring cups and spoons


  • 2 links sweet italian sausage
  • 1 Tablespoon olive oil
  • 4 boneless, skinless chicken thighs
  • 1 onion cut into ½ inch dice
  • 1 red bell pepper cut into ½ inch dice
  • 4 cloves garlic sliced
  • ¾ cup dry white wine
  • ¾ cup chicken stock
  • cup peppadew peppers chopped
  • 3 sprigs fresh rosemary
  • 2 Tablespoons fresh parsley minced


  • Heat a large, heavy bottomed skillet over medium heat. Add the olive oil and heat until the oil begins to shimmer, about 2 minutes.
  • Add the sausages and cook until nicely browned, about 3 minutes. Turn the sausages and cook for another 3 minutes. Remove from the pan.
  • Add the garlic and saute 1 - 2 minutes until brown but not burned! Remove from the pan and reserve. 
  • Add the chicken and season with salt and pepper. Cook until browned on both sides, about 3 minutes per side. Remove from pan and reserve.
  • Add the onions and bell peppers and saute for 2 - 3 minutes until the onions are translucent and beginning to turn golden.
  • Add the wine, stock, garlic and rosemary, scraping up any browned bits.
  • Increase the heat to high and boil until reduced by a third, about 6 - 8 minutes.
  • Reduce the heat to medium and add the chicken, sausage and peppadew peppers back to the pan.  
  • Cook, until the chicken reaches 165 degrees on an instant, read thermometer, about 5 - 7 minutes. 
  • Garnish with parsley and serve with rice or roasted potatoes. 


  1. You can buy jarred, pickled peppadew peppers for this recipe or search your markets olive bar where you can purchase a smaller amount! 
  2. To get the best sear on chicken, blot the chicken dry with paper towels. 
  3. To save time, you could mince the garlic and add it with the peppers and onions. I like to saute it separately for this dish since I believe it imparts more garlic flavor but if time is an issue, cooking it with the onions and peppers works great too!
This recipe freezes really well - here's how:
  1. After cooking, allow the chicken to cool and transfer to a freezer and oven safe casserole dish.
  2. To re heat, remove from the freezer and store in the refrigerator overnight.
  3. Cover the casserole with aluminum foil and reheat in a 350 degree oven until hot - approximately 20 - 30 minutes.
  4. This chicken recipe can be frozen for up to 3 months. 


Calories: 249kcal | Carbohydrates: 9g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 175mg | Potassium: 508mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1515IU | Vitamin C: 59.5mg | Calcium: 29mg | Iron: 1.5mg