Chicken Scarpariello with Sausage and Peppers

Chicken Scarpariello with Sausage and Peppers
Chicken Scarpariello is a tasty skillet dinner made with chicken, sausage, peppers and mushrooms. Prepared on the stove top and then baked for 20 minutes, this chicken scarpariello recipe is a great Italian dish!

Chicken Scarpariello with sausage and peppers

As of yesterday I’m not sure I had ever heard of Chicken Scarpariello, though I have heard of chicken with Italian sausage and peppers. 

It appears that Chicken Scarpariello is a dish that contains chicken and hot peppers. Maybe mushrooms. Maybe wine.

It is an Italian American dish and that’s about as far as I got. There are many versions of chicken scarpariello.

There is Rao’s chicken scarpariello and Giada’s chicken scarpariello and Mario Batali’s chicken scarpariello. Well, you get the picture. And each recipe is a bit different than the next.

Chicken Scarpariello


So now it’s time for Abbe’s chicken scarpariello!

Scarpariello means “shoemaker” in Italian, but yet this is considered an Italian American dish and apparently not found in Italy.

Though I do not know how this dish got this name, I can tell you that this is a great meal to have after a long day at work. You can even prepare it ahead and then just pop it in the oven for 20 minutes when you get home.

This makes one tasty dinner.


What is in Chicken Scarpariello?

Like I mentioned there are many versions of chicken scarpariello. Most contain chicken, sausage and peppers.

Many contain some hot pepperoncini, which I also love. I added capers and mushrooms and a touch of tomato paste.

For simplicity, I make this recipe with boneless chicken breasts. One could also use boneless thighs.

My chicken scarpariello recipe is full of umami which makes this skillet dinner an amazing meal that will quickly become a family favorite. Seasonings vary from recipe to recipe. I’ve spied rosemary in some, but I used oregano in mine.

Chicken Scarpariello

What do I serve with Chicken Scarpariello with sausage and peppers?

Since chicken scarpariello contains vegetables and lots of protein, I think I’d keep this simple. Some spaghetti tossed with olive oil and garlic would be perfect, but then again so would polenta or even mashed potatoes.

A green salad would offset the rich flavors of this dish and no one would turn up their nose at garlic bread. But bread is totally not necessary.

Chicken Scarpariello with sausage and peppers

I know I told you what a simple Sunday it would be, well, it really wasn’t.

I made a recipe of macaroons and matzoh toffee to send to my daughter, did a load of laundry and then cut the caramels from the day before. I then started deciphering the chicken recipe for this dish and found it contained a cup of butter. OMG! Even I know that is not good for you, unless it is in the form of a cookie.

After starting my new original Abbe’s chicken scarpariello recipe, I ran over to the neighbor’s house to see their new black lab puppy, Ellie. If that dog ever disappears they will know where to look. Such a cute puppy and sooo smart.

Still needs to work on that house training thing, but she’s just 12 weeks old. After almost an hour and a half of feeding her doggie treats and having her lick my face and a few glasses of wine, I went home where my dogs totally inhaled me. They were surely upset that I didn’t bring them!

I then spent 2 hours wrapping caramels. I am not kidding. The caramels literally took 15 minutes to make AND clean up, but 2 hours to make them pretty with little purple bows. As long as she sells them to make money for her run, I’m OK.

By the time I finished it was 10:30.  So no-it wasn’t a really simple Sunday. But I’ll keep working on it!

Chicken Scarpariello with sausage and peppers

Can I prepare chicken scarpariello ahead?

This recipe is easily made ahead. Just stop right before you need to pop it into the oven. Place it in the fridge, bring it back to room temperature while your oven preheats and then bake the chicken scarpariello for about 20 minutes.

I’ve been making a lot of chicken lately and can assure you this dish is a keeper. This chicken scarpariello recipe is loaded with a garlic, peppery taste. Not black pepper but more a vinegar wine like taste from the pepperoncinis and the wine.

Manservant, Mr. Technology Capitalist, declared it really good. Like when will I make it again good. Trust me. This will make any day great!

Need a great simple pasta dish? This is one of my simple faves. It was also one of my first posts, so please ignore the photos.

Lotsa Garlic Pasta

Lotsa Garlic Pasta

Here’s one of my favorite chocolate cakes. Quick, simple and delicious. No mixer required. Perfect for dessert.

Run Like the Wind or a Quick Chocolate Cake

Quick Chocolate Cake

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Chicken Scarpariello with Sausage and Peppers

This is an updated post from 2013. I know you will enjoy it!

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Chicken Scarpariello with sausage and peppers

Chicken Scarpariello

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 2-4 Servings 1x
  • Category: Main Course
  • Method: Stove Top/Oven
  • Cuisine: Italian American


Chicken Scarpariello is an Italian American dish made with chicken and sausage and peppers. This is a winner!


  • 2 pounded boneless, skinless chicken breasts
  • 1 T flour
  • 1 T butter plus 1 T butter
  • 1 T olive oil
  • 4 cloves garlic chopped
  • 1 c sliced mushrooms
  • 1 yellow pepper diced
  • 2 Italian link sausages (Mild or hot) about 1/4 lb
  • 2 T sliced pepperoncini or chopped pepperoncinis ,drained
  • 2 T capers drained
  • 1/2 c white wine
  • 1/2 c chicken stock
  • 1 1/2 T tomato paste
  • 1/2 t oregano plus more for seasoning chicken
  • Pinch of red pepper flakes


  • Heat  1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.
  • Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper. Lightly dust both sides with flour.
  • Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.
  • Add peppers and mushrooms and cook a few minutes. Remove from skillet.
  • Add 1 T butter. Melt and add pepperoncini and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minutes and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.
  • Bake for about 20 minutes at 375. Garnish with fresh parsley. Serve over pasta for  a perfect dinner. Add a salad and garlic bread, if you’d like.


P.S. You can make this for more people if you’d like. I figured half of a chicken breast and one link of sausage per person. You do the math! Feel free to use spaghetti or a pasta of your choice to serve this over. Orzo would also work and I think it would also be great with polenta or mashed potatoes. Ummm. I think I’ll try that next!

Keywords: chicken scarpariello, chicken scarpariello recipe, chicken with sausage and peppers, boneless chicken breast recipe, chicken scarpariello recipe with sausage, rao's chicken scarpariello recipe, chicken scarpariello with sausage and peppers




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  • Sandra Jennings
    August 19, 2019 at 8:35 am

    I’ve made this recipe several times and we love it. The last time I threw some homemade meatballs in to the skillet before I put it in the oven. Loved the meatball add on so much I will be doing it again.

    • Abbe Odenwalder
      August 19, 2019 at 4:46 pm

      Thanks so much Sandra! I think the addition of meatballs sounds fabulous and I can’t wait to try! Really appreciate you letting me know!

  • Susan
    March 12, 2019 at 1:54 pm

    I’ve never heard of it either but I love your Abbe’s version! I’ll look forward to trying this soon!

  • sippitysup
    March 3, 2019 at 6:57 pm

    Italian-American chicken and sausage is a real winner. GREG

  • Eha
    March 2, 2019 at 3:49 pm

    Writing from outside the States methinks there are a number of dishes prepared there of which many of us have never heard 🙂 ! ‘Scarpariello’ sounds so operatically dramatic: although I have not thought of melding chicken and sausage thus in the one dish – interesting and a ‘must-try’! Would use chicken thighs and meant to add couscous until I saw Chgo John’s comment from way back about using polenta . . and that it will be !! And reading John’s comment made me look at the date and realize this has indeed been a firm favourite for quite a few years . . .

    • Abbe Odenwalder
      March 2, 2019 at 4:47 pm

      I have been making this awhile! Even made it for dinner last night. Probably should ave taken new photos, but oh well! Chicken thighs would work well. Thanks Eha.

  • Liz
    March 2, 2019 at 1:15 pm

    I made this years ago, but you’ve made me want to add it to the menu again ASAP! Your version is a winner!

  • Gerlinde @ sunnycovechef
    March 2, 2019 at 11:43 am

    I never heard of this dish either but it looks so good and gives the chicken so much flavor. Pinned!

  • Roksa
    March 2, 2019 at 11:02 am

    My husband went crazy when he saw what I did. Thank you for recipe

  • John / Kitchen Riffs
    March 1, 2019 at 8:42 pm

    STILL a dish I haven’t made! Although I’m sure –positive! — that your version is by far the best. 🙂 I do need to make this — we’ve been on a chicken kick lately!

  • Holly
    March 1, 2019 at 7:59 pm

    I can almost smell this dish cooking– I bet the aroma wafted through the house. Looks great!

  • Roberto
    May 19, 2015 at 11:32 pm

    This was absolutely Delicious!! My Wife and I loved this. Thank You for sharing!!

    • Abbe Odenwalder
      May 20, 2015 at 12:25 am

      I'm so happy you enjoyed it Roberto! You made my day! 🙂

  • Mike
    May 19, 2015 at 4:51 pm

    Sounds and looks delightful. What would you serve with this ti enhance all of these grand flavors?

    • Abbe Odenwalder
      May 19, 2015 at 8:02 pm

      Mike, I would suggest a simple, undressed spaghetti, perhaps just with a bit of garlic and oil or polenta, buttered noodles or orzo. It would even be good with roasted potatoes. There isn't a lot of sauce, so double the sauce ingredients if you like it saucy!

  • Abbe Odenwalder
    March 24, 2013 at 4:28 pm

    Thanks Cathleen for stopping by. This is definitely one of my new favorites!

  • Cathleen
    March 24, 2013 at 4:23 pm

    Oh yum! I'm always looking for more recipes with chicken. This looks fantastic!

  • Abbe Odenwalder
    March 21, 2013 at 7:58 pm

    I love the oregano and the peppers. They make this really good. And wrapping caramels is a pain but I knew my daughter wouldn't do it!

  • Laura Dembowski
    March 21, 2013 at 7:45 pm

    I've never had chicken scarpariello, but it sounds good! Wrapping caramels is such a pain. But they taste so good that it's worth it.

  • Abbe Odenwalder
    March 21, 2013 at 2:19 pm

    From what I could tell it is Italian American. The pepperocinis and capers gave it a ton of flavor. Thanks Purabi.

  • Purabi Naha
    March 21, 2013 at 8:55 am

    I am sure, this would be a great dish, as it has chicken and sausages. Chicken Scarpariello is such a new name for me: is it a traditional Italian dish? Wow, I am impressed.

  • Abbe Odenwalder
    March 21, 2013 at 3:13 am

    Amy, you will love it! But I just came from your site (TRUE) and I want those cute little bunnies. They are to die for!

  • Amy
    March 21, 2013 at 3:07 am

    I don't think I've every tried Chicken Scarpariello either. But I'm loving what's in it and yours looks so good I want some right now…oh…and I just had dinner too. But your pictures and descriptions are making me very hungry. 😉

  • Abbe Odenwalder
    March 19, 2013 at 8:56 pm

    Thanks for stopping by! You will enjoy it!

  • Shut Up and Cook
    March 19, 2013 at 7:42 pm

    I've never heard of this dish either, but great combo of flavors. Thanks for sharing!

  • Abbe Odenwalder
    March 19, 2013 at 2:32 pm

    Thanks so much Chicago John. It is nice to know someone knows of it! Honestly, it was great and I thank you for your generous comment. the recipe is very good and I know you will enjoy it!

    Angie, you will love it too!

    And Ronnie, is this similar to your recipe? I'd be curious to see. Make your husband happy and make it soon!

  • RonnieVFein
    March 19, 2013 at 11:22 am

    This is one of my husband's favorite dishes. A blast from the past but enduring because it's delicious.

  • Angie's Recipes
    March 19, 2013 at 11:00 am

    New to me too. It looks hearty and flavoursome. I am sure I will love it.

  • ChgoJohn
    March 19, 2013 at 7:19 am

    I learned of this dish ages ago on some cooking show and never would have thought to add sausage and chicken together in the same pot on my own. Sure wish I had, though,, for it is a very good dish. I normally serve it over polenta, like you suggest trying, but have also used pasta or buttered noodles. Never, though, did I use a cup of butter in any part of the recipe. This was a great post, Abbe, and your recipe delicious.

  • Abbe Odenwalder
    March 19, 2013 at 3:32 am

    I never had either. Still not sure if it's real. However I can tell you it was very good. And as for puppies or kittens-seeing them always makes me want one, or two,or…

  • Kitchen Riffs
    March 19, 2013 at 3:27 am

    This is a new dish to me – I don't believe I've ever heard of it. Lots of good stuff in it, though – sounds delish. Sounds like your Sunday was lots of fun, even though it was somewhat complicated. New puppies (or kittens) are such a hoot, aren't they?

  • Abbe Odenwalder
    March 19, 2013 at 12:32 am

    Oh Mr. TC! It is a test and you are paying attention. OK, it took one of us 1 and 1/2 hours and two of us a half hour. You are so cute.

    • Anonymous
      May 19, 2015 at 7:32 pm

      how about putting calories on your meals, health vs. unhealthy and for conscious eaters.

    • Abbe Odenwalder
      May 19, 2015 at 8:00 pm

      I would love to, it you know a simple way for me to figure it out!

  • technology capitalists
    March 19, 2013 at 12:08 am

    It took YOU 2 hours to wrap the candy???
    I think the polenta version should be tested before you go recommending here? There could be some variables that you need to work out! 🙂