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Will the Real Chicken Scarpariello Please Stand Up?

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. In any case I’m not sure this is either. 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. Doesn’t matter. What matters is this-it is over the top delicious! I love Chicken Vesuvio but that takes a fair amount of time. This is much, much quicker. 

 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 decipering 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 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. She is such a cute puppy and soo smart. Still needs to work on that house training thing but she’s only like 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!

So it was back to dinner and then I spent 2 hours wrapping caramels. I am not kidding. They took me literally 15 minutes to make AND clean up but 2 hours to make them pretty with little purple bows. I just want her to sell them  to make some money for her run. 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! 
And back to chicken. I’ve been doing a lot of chicken lately and I can assure you this dish is a keeper. I don’t show you them unless they are. This is drenched with a garlic, peppery taste. Not black pepper but more a vinegar, winey like taste. My husband, Mr. Technology Capitalist, declared it really good. Like when will I make it again good. Trust me. This will make Monday great!

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Chicken, Recipes, Entree Italian

 And don’t forget: Tollhouse Cupcakes for a Cure
Chicken Scarpariello 

 Serves 2-4
Time to Make: About 40 minutes

2 pounded boneless, skinless chicken breasts
1 T flour
1 T butter plus 1T 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 pepperocini or chopped pepperocinis ,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 skilllet.
Add peppers and mushrooms and cook a few minutes. Remove from skillet.
Add 1 T butter. Melt and add pepperocini 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 minute 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 egg noodles for  a perfect dinner. Add a salad and you have a one dish dinner! Yay!
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. Ummm. I think I’ll try that next!


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  • Reply
    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! 🙂

  • Reply
    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.

    • Reply
      May 19, 2015 at 7:32 pm

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

    • Reply
      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!

  • Reply
    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?

  • Reply
    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…

  • Reply
    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.

  • Reply
    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.

  • Reply
    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.

  • Reply
    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!

  • Reply
    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!

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

    Thanks for stopping by! You will enjoy it!

  • Reply
    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. 😉

  • Reply
    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!

  • Reply
    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.

  • Reply
    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.

  • Reply
    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.

  • Reply
    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!

  • Reply
    March 24, 2013 at 4:23 pm

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

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

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

  • Reply
    May 19, 2015 at 4:51 pm

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

    • Reply
      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!

  • Reply
    May 19, 2015 at 11:32 pm

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

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

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

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