Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts work fine, but reduce the cooking time to 15 to 18 minutes. Bone-in chicken gives richer flavor and stays juicier.

What if I can't find cherry peppers?

Substitute with pepperoncini or banana peppers for similar tangy heat. Use a splash of red wine vinegar if you don't have cherry pepper brine.

How do I make this less spicy?

Reduce the amount of hot cherry peppers by half and use all sweet bell peppers. You can also remove the seeds from the cherry peppers before adding them to cut down on heat while keeping the flavor.

Amazing Chicken Scarpariello Recipe - Bold Italian Flavors in One Pan

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 pounds chicken thighs (bone-in, skin-on preferred); ½ pound Italian sausage, sliced into rounds; 2 bell peppers, sliced (red, yellow, or orange); ½ cup hot cherry peppers, drained; 4 garlic cloves, minced; ½ cup dry white wine; 1 cup chicken broth; 2 tablespoons cherry pepper vinegar (from jar); 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; 2 tablespoons olive oil; Salt and black pepper to taste

Chicken Scarpariello

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Bold Italian-American one-pan dish with juicy chicken thighs, spicy sausage, peppers, and tangy vinegar sauce. Ready in 45 minutes.

Author: Sarah Mea Carter
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: International Chicken
Method: Sear, Simmer
Cuisine: Italian-American

Ingredients

Scale

2 pounds chicken thighs (bone-in, skin-on preferred)
½ pound Italian sausage, sliced into rounds
2 bell peppers, sliced (red, yellow, or orange)
½ cup hot cherry peppers, drained
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
2 tablespoons cherry pepper vinegar (from jar)
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 tablespoons olive oil
Salt and black pepper to taste

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Instructions

Season chicken thighs generously with salt and pepper on both sides. Let rest at room temperature for 10 minutes.
Heat olive oil in large skillet over medium-high heat. Place chicken skin-side down and sear undisturbed for 6 to 7 minutes until golden. Flip and cook 5 more minutes. Remove to plate.
Add sliced sausage to same skillet. Cook 4 to 5 minutes until browned. Drain excess grease, leaving 2 tablespoons.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in bell peppers and cherry peppers. Cook 3 to 4 minutes until peppers begin to soften.
Pour in white wine and scrape up browned bits. Simmer 2 to 3 minutes until reduced by half.
Add chicken broth, cherry pepper vinegar, lemon juice, and oregano. Stir and bring to simmer.
Return chicken to skillet skin-side up. Spoon sauce over top. Cover partially and simmer 20 to 25 minutes until chicken reaches 165°F internal temperature.
Taste and adjust seasoning. Serve hot with sauce and peppers spooned over chicken.

Notes

Bone-in chicken thighs stay juicier and add richer flavor. Boneless works but reduce cooking time to 15 to 18 minutes.
Cherry pepper vinegar from the jar is essential for authentic tangy flavor.
Dish tastes even better the next day after flavors meld together.
Freezes well for up to 2 months in airtight containers.

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 5 g
Sodium: 890 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 155 mg

Find it online: https://www.benefitiany.com/chicken-scarpariello/