Chicken Scarpariello

Course Main Course

 Cuisine American

 Keyword Cast Iron Skillet Chicken, Chicken Dinner 

Prep Time 20 minutes 

Cook Time 52 minutes 

Total Time 1 hour 12 minutes

 Servings 6

Calories 318 kcal


  • 3 tbsp olive oil divided
  • 1 19 oz. package mild Italian sausage links
  • 2.5 pounds boneless chicken thighs
  • 1 tsp salt divided
  • 1/2 tsp cracked pepper
  • 1 medium onion chopped
  • 2 red or orange bell peppers sliced into strips
  • 3 cloves garlic minced
  • 1 cup chicken broth divided
  • 1/2 cup Jarred sweet cherry peppers coarsely chopped and seeded
  • 1/2 cup liquid from cherry pepper jar
  • 1 tsp dried oregano
  • chopped parsley for garnish


  1. Heat 1 tbsp of oil over medium-high heat.
  2. Add sausage and stir and cook until all sides are browned. About 10 minutes. Remove from skillet and set aside.
  3. Heat 1 tbsp oil in the same skillet.
  4. Add chicken thighs in a single layer. (Cook in batches if necessary) Sprinkle with salt and pepper. Cook each side for 5 minutes or until browned. Remove from skillet and set aside.
  5. Drain fat from skillet.
  6. Heat remaining 1 tbsp oil in the same skillet.
  7. Add chopped onion and 1/2 tsp salt. Cook for about 2 minutes scraping brown bits from the bottom of the skillet.
  8. Add bell peppers and garlic. Cook and stir for 5 minutes.
  9. Stir in half of the chicken broth. Cook until half of the liquid is reduced.
  10. Stir in remaining chicken broth, cherry peppers, cherry pepper liquid, and oregano. Bring to a simmer.
  11. Return sausage and chicken to the skillet. Partially cover and simmer for 10 minutes or until chicken is cooked through (internal temp reaches 165F)
  12. Garnish with fresh chopped parsley.

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