I make this when the day feels long and I want bold and simple. Chicken scarpariello brings me back to a tiny kitchen where I learned that peppers, vinegar, and sausage can wake up any table. The skillet sings, the sauce grips the chicken, and we all lean in for that first bite. You get a plate that hits sweet heat and bright tang. I build it with juicy thighs and links of sausage, then onions and red peppers, then cherry peppers with their briny juice. The pan keeps every bit of fond. A splash of wine loosens it. Stock rounds it out. Nothing fussy. Just food that tastes like dinner. We call it a keeper at Lila Cooks. I tuck it under the banner Chicken Sausage Recipes and I reach for it on busy nights. It fits a chicken scarpariello recipe list and scratches the itch for sausage and chicken recipes. Fans of italian chicken sausage recipes love it. Folks hunting sausage recipes for dinner smile. People who chase the best chicken recipes nod. Carnivore chicken recipes? This one says yes.

1) Key Takeaways
2) Easy Chicken Scarpariello with Sausage and Peppers Recipe
3) Ingredients for Chicken Scarpariello with Sausage and Peppers
4) How to Make Chicken Scarpariello with Sausage and Peppers
5) Tips for Making Chicken Scarpariello with Sausage and Peppers
6) Making Chicken Scarpariello with Sausage and Peppers Ahead of Time
7) Storing Leftover Chicken Scarpariello with Sausage and Peppers
8) Try these Main Course next!
9) Chicken Scarpariello with Sausage and Peppers
10) Nutrition

1) Key Takeaways

One skillet, bold flavor, fast cleanup.
Sweet and hot peppers meet juicy chicken and rich sausage.
Wine and brine make a bright pan sauce that clings.
Pairs with crusty bread, roasted potatoes, or simple greens.

2) Easy Chicken Scarpariello with Sausage and Peppers Recipe

I cook this on a weeknight and I feel smug in the best way. We sear chicken, brown sausage, toss peppers, and build a sauce that wakes the room. Two words ring in my head twice right here Chicken Sausage Recipes. I chase that promise and I keep it. This pan gives snap, tang, and comfort in one rush.

I learned the rhythm in a tiny apartment kitchen. Oil hits a hot skillet and the air smells like garlic and pepper juice. The fond sticks and then lifts with wine. Stock rounds the edges. The meat bathes and turns tender. I taste, I nod, we plate. It feels like a hug that knows when to let go.

Fans ask for a chicken scarpariello recipe that stays friendly and simple. This one does that. It crosses paths with sausage and chicken recipes and even italian chicken sausage recipes. Folks hunting sausage recipes for dinner land here and stay. Many call it one of their best chicken recipes. Some who follow carnivore chicken recipes tell me it hits the spot. On Lila Cooks at https://www.lilacooks.com I stand by it and I sign it with Lila.

3) Ingredients for Chicken Scarpariello with Sausage and Peppers

Chicken thighs bone in skin on I like thighs for rich meat and crisp skin. The bones keep moisture. The skin turns golden and adds flavor to the sauce.

Italian sausage hot or mild Links bring spice and fat that season the whole pan. I slice or keep whole. Both ways taste great.

Vegetable oil A neutral oil holds up to heat and lets the chicken brown well. You get deep color and clean taste.

Kosher salt and black pepper Simple seasoning that wakes every bite. I season in layers for balance.

Onion Sliced onion softens and sweetens the sauce. It melts into the peppers and brings a gentle base.

Red bell pepper Sweet strips add color and crunch. They sit well with the heat from cherry peppers.

Garlic Chopped cloves perfume the pan. I wait until the heat drops so they stay golden, not bitter.

Pickled cherry peppers Hot or sweet, they bring zip and a hint of smoke. I add a few whole for looks and a few sliced for punch.

Cherry pepper brine A splash of the jar juice brightens the sauce and links every flavor.

Dry white wine A quick pour loosens the fond. The alcohol cooks off. The fruit stays and adds lift.

Low sodium chicken stock Stock gives body to the sauce and helps the meat finish tender.

Fresh parsley A handful of chopped leaves adds color and a clean finish on the plate.

Red chili flakes A pinch raises the heat for folks who like a little extra spark.

4) How to Make Chicken Scarpariello with Sausage and Peppers

Step 1 Pat the chicken dry. Season both sides with salt and pepper. This quick move helps the skin brown and crisp.

Step 2 Heat oil in a large skillet on medium high. Lay the chicken skin side down. Sear to a deep golden color, then flip and brown the second side. Move the chicken to a plate.

Step 3 Add the sausage. Brown on all sides. Render some fat, then set the sausage with the chicken.

Step 4 Drop the heat to medium. Add onion, red bell pepper, and garlic. Stir until the onion softens and turns glossy.

Step 5 Stir in the cherry peppers and a splash of the brine. Let the peppers wake up in the heat.

Step 6 Pour in the wine. Scrape the brown bits. Add stock. Return chicken and sausage to the pan and nestle them into the peppers.

Step 7 Simmer on medium low until the chicken cooks through and the sauce thickens. Shower with parsley and a pinch of chili flakes. Plate and enjoy one of your go to Chicken Sausage Recipes.

5) Tips for Making Chicken Scarpariello with Sausage and Peppers

Dry chicken gives better browning. Paper towels help. Heat matters, so let the skillet preheat before the meat touches metal. That first sizzle tells you the crust will be right.

Use sweet cherry peppers for a mild plate or hot cherry peppers for a kick. Mix both if your table likes range. Save some brine and adjust to taste at the end.

For crisp skin set the chicken on top of the peppers during the last minutes so the skin stays above the sauce. Serve with bread to catch the sauce. For folks who search recipes with chicken sausage this tip seals the deal.

6) Making Chicken Scarpariello with Sausage and Peppers Ahead of Time

I cook the base a day before when life stacks up. The flavors settle and marry in the fridge. Reheat on low until the sauce loosens and the chicken warms through.

Hold back some brine and parsley for the reheat. A small splash and a fresh handful wake the pan like new. Add a little stock if the sauce looks tight.

This dish fits busy cooks who search dinners with chicken sausage. I label the container and I smile the next night when dinner lands fast. The meat stays tender and the peppers keep their snap.

7) Storing Leftover Chicken Scarpariello with Sausage and Peppers

Store leftovers in an airtight container. The fridge holds it well for three days. Reheat in a skillet on medium low. Add a splash of stock so the sauce stays glossy.

Leftovers sit well next to rice, polenta, or a pile of greens. I pack it for lunch and it still tastes bright. The peppers keep their color and bite.

For freezer storage cool the dish first. Pack flat to save space. Thaw in the fridge and warm gently. This method guards texture and taste for solid Chicken Sausage Recipes results.

8) Try these Main Course next!

9) Chicken Scarpariello with Sausage and Peppers