There’s something incredibly comforting about a hearty, flavor-packed dish like Chicken Scarpariello with Sausage and Potatoes Recipe. The crispy chicken skin, spicy cherry peppers, savory sausage, and tender potatoes all come together in a tangy, fragrant sauce that makes every bite a little celebration. Trust me, once you try this, it’s going to be a go-to in your kitchen.

A large white tray filled with a baked dish showing four golden brown chicken pieces placed over a mix of small yellow potato halves, red bell pepper slices, and browned sausage pieces. The yellow potatoes are scattered all over, some with crisp edges. The red bell peppers are thin and slightly soft, spread between the chicken and potatoes. The sausages are dark brown and round, adding rich contrast throughout. Lemon wedges are placed on top near the chicken pieces, and a sprig of fresh green rosemary lies centrally across the food. The tray sits 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 Sausage and Potatoes Recipe
Top Tip
How to Serve Chicken Scarpariello with Sausage and Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Sausage and Potatoes Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Chicken Scarpariello with Sausage and Potatoes Recipe because it hits so many notes — it’s tangy, spicy, savory, and comforting all in one pan. It’s one of those dishes that feels special but actually comes together pretty easily, making it perfect for weeknights or casual weekend dinners with friends or family.

All-in-One Meal: This recipe combines protein, veggies, and starch in a single pan, meaning less cleanup and more time enjoying your meal.
Bold, Balanced Flavors: The pickled cherry peppers and their brine add a unique tangy heat that brightens up the rich chicken and sausage.
Easy to Customize: Whether you like it spicier or milder, with potatoes or pasta, this recipe adapts easily to your tastes and what’s on hand.
Killer Leftovers: This dish reheats beautifully, and I sometimes make it ahead so the flavors have even more time to develop.

Ingredients & Why They Work

Everything in this Chicken Scarpariello with Sausage and Potatoes Recipe plays a role in making the dish not just tasty but also texturally fun. You want the chicken crispy, the sausage juicy, the potatoes roasted, and that sauce should have that punch of acidity and heat. Here’s why I love each ingredient and tips for picking the best:

Flat lay of bone-in skin-on chicken thighs with golden skin, several pieces of Italian sausage cut into chunks, a small pile of halved baby potatoes with natural skins, one small peeled onion finely chopped, four fresh garlic cloves whole and unpeeled, two medium red bell peppers sliced, a sprig of fresh rosemary, a handful of bright red pickled cherry peppers halved, a few fresh parsley sprigs loosely chopped, two lemon wedges, and three small white ceramic bowls each containing clear olive oil, light golden chicken broth, and deep red wine vinegar, 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 Skin-on Chicken Thighs: These get deliciously crispy on the outside yet stay juicy inside — don’t swap for boneless or you’ll miss that richness.
Italian Sausage: Adds fat and spice — I use sweet or spicy depending on my mood but fresh, quality sausage makes all the difference.
Baby Potatoes: Roasting them first until golden gives a perfect crispy bite that stands up to the saucy finish.
Olive Oil: Essential for crisping and flavor but don’t go overboard — just enough to get that nice sear.
Onion and Garlic: The aromatic base that builds depth — cook gently so they soften without burning.
Chicken Broth: A savory foundation for the sauce — low sodium lets you control the salt better.
Dry White Wine: Adds acidity and complexity — a good quality but affordable bottle is plenty.
Red Wine Vinegar: This brightens everything up — don’t skip it or your sauce will taste flat.
Dried Oregano: A classic Italian herb that pairs beautifully with chicken and peppers.
Red Pepper Flakes: Use based on how much heat you want; the optional kick really wakes up the sauce.
Pickled Cherry Peppers + Brine: The stars of this dish — their tang and heat are what make it uniquely Scarpariello.
Red Bell Peppers (Optional): For added sweetness and color — I always toss them in when I have them fresh.
Fresh Rosemary or Thyme: Adds a woodsy fragrance; rosemary works best for me here.
Fresh Parsley & Lemon Wedges: For garnish — parsley adds freshness, and lemon brightens at serving time.

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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 recipe is super forgiving — and that's what I love most about it. Whether you like things spicy or mild, with or without colorful peppers, or swapped sides, you can easily twist it to your liking without losing that classic Scarpariello soul.

Variation: I sometimes swap the Italian sausage for spicy chorizo for a different heat profile — it’s bold and fun if you want to shake things up.
Dietary Tip: For a lighter version, remove the skin from the chicken thighs after cooking or use drumsticks for a leaner option.
Seasonal Change: In the summer, I love adding blistered cherry tomatoes for a fresh pop of flavor along with the peppers.
Make It Gluten-Free: Just ensure your broth and sausage are gluten-free, and serve with gluten-free bread or a simple green salad instead of pasta.

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

The image shows a white oval plate filled with a colorful mix of food layers. The bottom layer contains small roasted golden-yellow potato halves with a roasted texture. Scattered among the potatoes are browned sausage pieces with a rough and crispy surface. On top of these, there are red bell pepper strips, adding bright color and soft texture. The top layer consists of four golden-brown cooked chicken pieces, slightly shiny with herbs and small bits of cooked onion on them. The dish sits on a white marbled surface, with part of another plate holding similar food slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Potatoes Until Golden

First things first: toss those halved baby potatoes with olive oil, salt, and pepper, then spread them cut side down on a baking sheet. Pop them in a 425°F oven and roast for 20-25 minutes. This step is crucial because starting with crispy potatoes means they won’t sink into the sauce soggy later. I’ve learned the hard way that skipping this step leads to soft, mushy potatoes — so don’t skip it!

Step 2: Sear the Chicken for Crispy Skin

While those potatoes roast, season your chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven until shimmering, then place the chicken skin-side down. Keep the heat medium-high to get a nice golden crust without burning. This usually takes about 5-6 minutes per side. Once browned and delicious-smelling, set them aside — these browned bits in the pan become flavor gold for your sauce.

Step 3: Brown the Sausage and Sauté Aromatics

In the same pan (don’t clean it – all those flavors are your friends!), brown the sausage pieces until just cooked through and a little caramelized. Set them aside with the chicken. Then, toss in chopped onion and cook over medium heat until softened and translucent — about 3-4 minutes. Add minced garlic last and cook just until fragrant, around 1 minute, so it doesn't burn.

Step 4: Build Your Sauce with Wine and Peppers

Pour in the white wine to deglaze the pan, scraping up all those tasty browned bits from the bottom. Let it simmer 2-3 minutes so the alcohol cooks off and the sauce starts to thicken. Then add chicken broth, red wine vinegar, oregano, red pepper flakes (if using), pickled cherry peppers and their brine, sliced red bell peppers (optional), and fresh rosemary or thyme. Stir well to combine all that magic.

Step 5: Combine and Roast Everything Together

Arrange your seared chicken, browned sausage, and the sauce onto the baking sheet with those roasted potatoes. Spread everything out evenly so it cooks uniformly. Back into the oven it goes for another 20-25 minutes — this finishes cooking the chicken through (don’t forget to check for a safe 165°F internal temp) and lets the sauce thicken and soak into the potatoes and meat.

Step 6: Garnish and Serve

Once everything is golden, bubbly, and irresistible, pull it out and sprinkle with fresh parsley. I love serving this with crusty bread or even over pasta to soak up that tangy sauce. A squeeze of fresh lemon right before serving adds that perfect, unexpected brightness.

Top Tip

After cooking this Chicken Scarpariello with Sausage and Potatoes Recipe a bunch of times, I’ve picked up a few tricks that really help turn it from good to wow-worthy. These tips save time, maximize flavor, and help avoid common pitfalls.

Don't Skip Roasting Potatoes First: This keeps them crispy instead of mushy in the sauce — I learned this the hard way after ending up with soggy potatoes in my first attempts.
Use the Pepper Brine: It might feel strange, but adding the brine from cherry peppers is a game changer for that authentic tangy zip.
Patience on Searing: Give the chicken enough time on the skin side; rushing this step means no crispiness and less flavor.
Keep an Eye on the Sauce: If it reduces too much while roasting, add a splash of broth or water — you want it to be thick but saucy.

How to Serve Chicken Scarpariello with Sausage and Potatoes Recipe

chicken scarpariello - Serving Suggestion

Garnishes

I’m a huge fan of sprinkling fresh chopped parsley on top — it adds a burst of green freshness that lightens up the rich sauce. Adding lemon wedges on the side is my secret weapon; a quick squeeze brightens every bite and balances the dish perfectly. If you like things spicy, add a pinch of extra red pepper flakes right before serving.

Side Dishes

This Chicken Scarpariello with Sausage and Potatoes Recipe works beautifully as a one-pan meal, but I love pairing it with crusty bread to scoop up the sauce. Sometimes, I serve it over polenta or buttered pasta, which is especially good for soaking up every last bit of that tangy sauce. A simple green salad dressed with lemon and olive oil rounds out the meal nicely, balancing those bold flavors.

Creative Ways to Present

For special occasions, I’ve served this dish family-style right on a large wooden board with lots of fresh herbs scattered on top and extra lemon wedges around. It makes the meal feel festive and inviting. Another idea is plating each portion over a bed of creamy mashed potatoes or garlic-infused polenta for an elevated touch that still feels comfort-food cozy.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and keep them in the fridge for up to four days. The flavors actually deepen overnight, making the next-day meal even more delicious. Just reheat gently on the stovetop or in the oven to avoid drying out the chicken.

Freezing

While I prefer fresh, this Chicken Scarpariello with Sausage and Potatoes Recipe freezes well if you're in a pinch. Remove the potatoes if possible before freezing, since they might get a bit mushy. Freeze your chicken and sauce in a separate container, then thaw overnight in the fridge. Reheat slowly on the stove for best results.

Reheating

My favorite way to reheat leftovers is gently on the stovetop over medium-low heat with a splash of chicken broth or water added in to loosen the sauce. This keeps the chicken moist and revives the sauce’s vibrancy. Microwaving works too but just be careful not to overcook the chicken, which can dry out those thighs.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in?

You can use boneless chicken thighs if that's what you have, but keep in mind that bone-in, skin-on thighs provide more flavor and juicy texture. The bone helps conduct heat evenly, and the skin crisps up beautifully, which really elevates the dish.

What if I don’t have pickled cherry peppers or brine?

Pickled cherry peppers and their brine are key to authentic flavor in Chicken Scarpariello with Sausage and Potatoes Recipe, offering that tangy, spicy kick. If you can’t find them, try using pickled pepperoncini or even a touch of pickled jalapeño with a splash of vinegar to mimic the acidity.

How spicy is this dish and can I adjust the heat?

The dish has a gentle heat from the cherry peppers and red pepper flakes — but you’re in control. Omit or reduce the red pepper flakes for a milder version, or add extra chili flakes or spicy sausage to kick it up.

Can I make this recipe gluten-free?

Absolutely! Ensure your sausage and chicken broth are gluten-free (most quality brands are), and serve it with gluten-free bread or your favorite gluten-free side. The recipe itself contains no flour or gluten ingredients naturally.

Final Thoughts

This Chicken Scarpariello with Sausage and Potatoes Recipe holds a special place in my heart because it’s a perfect blend of rustic, rich Italian flavors with a straightforward, approachable cooking process. Sharing it with friends always feels like a warm hug in food form. I really hope you give it a try—you’ll love how the tangy sauce and crispy roasted potatoes make every bite memorable. Let me know how it goes when you make it your own in the kitchen!