Looking for a healthier take on the classic sausage and peppers recipe? This chicken scarpariello dish has both chicken breasts and chicken sausages and is overflowing with delicious flavor. Of course, I recommend using organic, free-range chicken products, which I personally think taste better in addition to being healthier options overall.
This chicken scarpariello with sausage recipe takes less than an hour to make and can feed at least six people. It’s a perfect choice if you’re looking for a crowd-pleasing dish that only requires one pot and minimal effort. Before we dive into the how-to’s of this recipe, what is chicken scarpariello exactly?
What Is Chicken Scarpariello?
Chicken scarpariello is often misprounounced and misspelled “chicken scarpiello.” Regardless of whether you say it or spell it right, this classic dish is known for being rich and satisfying.
Chicken scarpariello definition: an Italian-American dish that typically includes chicken with onions, peppers, hot pickled peppers and Italian sausage in a sweet, spicy and sour pan sauce. (1) So what usually makes scarpariello sauce so complex and interesting? Key ingredients include things like garlic, white cooking wine (I recommend organic wine), olive oil and chicken broth (extra points for using a homemade chicken bone broth).
Want to know a fun chicken scarpariello fact? It actually means “shoemaker-style” in Italian. One theory on this strange meaning is that it refers to Neapolitan shoemakers making delicious food in the little time they had at the end of the day. Typically, chicken scarpariello is considered an Italian-American dish because it’s not a traditional dish in Italy yet it clearly has Italian roots. (2)
Wondering what to make alongside this protein-rich recipe? Many people often pair chicken scarpariello with pasta. If you’re avoiding gluten, you can always try my gluten-free Tuscan pasta recipe.
Chicken scarpariello with potatoes is also a great idea. This recipe already has nutrient-rich vegetables in it like orange bell pepper and okra as well as some tasty mushrooms. Okra is definitely a unique addition, but it really goes so well with the scarpariello sauce … Plus, I always like to include vegetables in my recipes as much as possible!
- 236 calories
- 23 grams protein
- 9.3 grams fat
- 5.5 grams carbohydrates
- 1.2 grams fiber
- 1.5 grams sugar
- 1,106 milligrams sodium
- 25 milligrams cholesterol
- 1,138 IUs vitamin A (126 percent percent DV)
- 40 milligrams vitamin C (44 percent DV)
- 1.6 milligrams iron (8.9 percent DV)
- 0.1 milligrams riboflavin (7.7 percent DV)
- 7.6 micrograms vitamin K (6.3 percent DV)
- 1.2 IUs vitamin D (6 percent DV)
- 0.1 milligrams vitamin B6 (6 percent DV)
- 0.8 milligrams niacin (5 percent DV)
- 183 milligrams potassium (3.9 percent DV)
- 15 micrograms folate (3.8 percent DV)
- 15 milligrams magnesium (3.6 percent DV)
- 40 milligrams calcium (3 percent DV)
- 0.3 milligrams zinc (2.7 percent DV)
- 34 milligrams phosphorus (2.7 percent DV)
How to Make Chicken Scarpariello
Before you get started with chopping up a few of the ingredients, make sure your oven is preheating to 350 degrees Fahrenheit. The first step (and such an important one for a successful chicken scarpariello recipe) is to brown the chicken breasts and chicken sausage. This is going to add a lot of flavor to the dish and also ultimately make the texture of the meats just right.
After you’re done browning the meat, you’re going to add all the veggies. Once they’re softened, you can remove them and deglaze the pan with the wine and broth. Make sure to scrape the bottom of the pan so you end up with the most flavorful scarpariello sauce possible. Last, you’ll put everything back into the pan to bake for about a half hour.
Not very hard at all, right? But just wait until you taste how delicious the final product is going to be! Let’s get started.
In a large oven-safe pan over medium-high heat, warm up the avocado oil. Brown chicken and sausage separately and then remove when braised but not fully cooked.
Turn heat to medium and add the garlic, peppers, mushrooms, shallots, okra, oregano and sage.
Add sea salt and black pepper. Sauté the veggies until they are soft (about 15 minutes).
Add wine and chicken broth to deglaze the pan. Scrape the bottom of the pan with a wooden spatula to incorporate the flavors.
Place chicken breasts and chicken sausage on top of the veggies and bake in the oven for 30 minutes.
Allow to rest 10 minutes before serving.
Then you can dig in and enjoy!
- 3 tablespoons avocado oil
- 4 chicken breasts
- 3 chicken sausages
- 2 sweet cherry peppers, halved and de-seeded
- 1 orange pepper, sliced
- 1 cup dry white cooking wine
- 1 cup chicken broth
- 1 cup mushrooms, sliced
- 1 shallot, sliced into rounds
- 1 cup okra, chopped
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 tablespoon sage
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Preheat oven 350 degrees F.
- In a large oven-safe pan over medium-high heat, warm avocado oil.
- Brown chicken and sausage separately and then remove when braised but not fully cooked.
- Reduce to medium heat and add garlic, peppers, mushrooms, shallots, okra, oregano, sage, salt and pepper.
- Sauté until vegetables are soft, about 15 minutes.
- Add wine and broth to deglaze the pan.
- Scrape bottom of the pan with a wooden spatula to incorporate the flavors.
- Place chicken and sausage on top of the vegetables and bake in oven for 30 minutes.
- Allow to rest 10 minutes before serving.
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