One-Skillet Chicken Scarpariello
When it comes to weeknight dinners, this One-Skillet Chicken Scarpariello is a true winner. It’s easy to whip up and delivers an impressive combination of scrumptious flavors.
With just 15 minutes of prep and one skillet to clean, this recipe takes the stress out of cooking while ensuring you get a delicious, hearty meal on the table fast. The simple steps and wholesome ingredients make it perfect for busy evenings or casual gatherings with friends and family—or for your solo taste buds!—when you want to impress without the fuss.
This dish doesn’t just shine in taste—it’s also packed with nutrients! Tender chicken breast, vibrant bell peppers, and fork-tender red potatoes come together with tangy pickled peppers for a flavor explosion that’s as nutritious as it is satisfying. The pickled peppers add just the right amount of zing to wake up your taste buds, while the lean poultry sausage and protein-rich chicken ensure every bite is both hearty and healthy.
Bonus: you can easily adjust the heat level to suit your spice preference—mild, fiery, or somewhere in between.
This recipe is also easy to customize with your favorite vegetables or ingredient swaps to suit your dietary needs. Prefer a lower-carb option? Swap the potatoes for cauliflower florets or zucchini slices. Want extra heat? Crank up the crushed red pepper flakes and add a squirt of sriracha! However you tweak it, this dish delivers a saucy skillet of goodness that’s bound to become a favorite.
Serve it straight from the pan for a rustic, no-fuss presentation—perfect for digging in and going back for seconds!
Try this recipe: One Skillet Enchiladas!
One Skillet Chicken Scarpariello
Ingredients
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless skinless chicken breast
- 4 Italian poultry sausage links , pre-cooked and chopped*
- 1 medium onion, thinly sliced
- 2 medium bell peppers, red, yellow, or orange, thinly sliced
- 4 large cloves garlic, minced
- ½ cup pickled cherry peppers, quartered
- ¼ cup pickled banana pepper rings, mild or hot, based on preference
- 1 ½ pounds red potatoes, sliced into thin wheels (~⅛ inch)
- ½ cup red wine vinegar
- ½ cup dry white wine**
- 1 cup reduced-sodium chicken stock or broth
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ¼ cup fresh parsley, finely chopped
- Optional: Crushed red pepper flakes for heat
Instructions
- Brown the chicken and sausage: Heat a large, deep skillet (at least 12-inches wide and 2-3 inches deep) over medium-high heat. Add 1 tbsp olive oil. Once hot, add the chicken pieces and sausage rounds. Season with ¼ tsp salt and ¼ tsp pepper. Sauté for 3-4 minutes, stirring occasionally, until browned. Transfer to a bowl and cover. The chicken will finish cooking later in the sauce.
- Sauté the vegetables: Add the remaining 1 tbsp olive oil to the skillet and warm. Add the sliced onion and bell peppers, and season with remaining salt and pepper. Cook for 4 minutes over medium-high heat until softened.
- Add the potatoes and pickled peppers: Stir in the potatoes, garlic, pickled cherry peppers, and pickled banana pepper rings. Sauté for 2 minutes, allowing the flavors to blend.
- Add the liquid and simmer: Pour in the red wine vinegar, white wine, and chicken stock. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 10 minutes. Check occasionally to ensure the liquid doesn’t evaporate too much. If it does, add a splash of water or broth. The potatoes should be fork-tender and soft before proceeding.
- Finish the dish: Return the browned chicken and sausage (and any juices) to the skillet. Stir to combine. Cover and simmer for another 4-5 minutes, allowing the flavors to meld and ensuring the chicken is fully cooked. If needed, add more broth or water to maintain a saucy consistency. Stir in the chopped parsley. Taste and adjust seasoning with salt, pepper, or crushed red pepper flakes if desired. Serve and enjoy!
Notes
- Swap chicken breast for boneless, skinless thighs for a juicier texture.
- Add mushrooms, zucchini, or cherry tomatoes for added flavor and nutrition.
- You can lower the carbs by replacing potatoes with cauliflower florets or zucchini slices.
- You can increase the heat by using hot pickled peppers or sprinkle in more crushed red pepper flakes for an extra kick.
- Wine substitute: Replace the wine with an equal amount of chicken broth mixed with a squeeze of lemon juice.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in individual portions for up to 3 months. Reheat gently on the stove or in the microwave.
I grew up having this dish – one of my mom’s favorite’s to make during special occasions. I just made yours and it brought me back. It was so delicious and best of all, healthy! Thanks, Joy.
Thank you so much, Morgan! We’re truly touched to hear that Joy’s recipe helped bring back those special memories with your mom. It warms our hearts to know that something we shared could recreate those meaningful moments—while also being healthy and delicious! 🙂
— Olivia
Took a lot longer than 12 minutes to get the potatoes fork tender
Hi Raymond, we’re so sorry for any inconvenience! Maybe Joy cut her potatoes a little thinner—we’re not sure why that happened. Hopefully with the extra time, they softened up and the dish turned out great!
—Donna
My husband loved this dish. The only issue I had was the potatoes took way longer to cook than the other vegetables. Next time I would cook them separately and add back in toward the end.
Hi Shelly! I’m so sorry you had the issue with the timing on your potatoes (maybe mine are sliced thinner? I’m going to look into this) — but thrilled your husband loved the dish!
Are pickled peppers always spicy? I’d like less spicy ones but can’t find. Anything to replace them with?
HI Susan! You can find pickled peppers in various brands, both spicy and mild. But if you cannot find a mild version at your grocery store, simply skip them. There’s so much flavor in this dish, you will not really miss them. You can also add extra bell pepper strips if you want. Hoping you love this as much as I do!!
This dish was delicious!!! I ended up putting it in the oven in my biggest Pyrex dish to more evenly distribute. I used a mandolin on the potatoes but still weren’t cooking in the time frame. I think my pot wasn’t big too small, though. It’s a keeper!!!
Hi Meme! So happy you enjoyed this recipe!! I’m sorry the potatoes needed a longer cook time, but it was genius to finish them off in the oven! Hooray on this dish being a keeper!!
This was very good. I used pimentos in place of the pickled cherry peppers because my stores don’t carry them.
Hi Heather, so happy you enjoyed the recipe and we’re glad you were able to find a substitute ingredient to make it work! Thank you for sharing!
—Donna
Had this for dinner tonight. Very good! Made as written except left out the pickled red peppers and subbed cauliflower for the potatoes. My husband and I both agreed the potatoes would be delish in this dish, but the cauliflower was so darn tasty!! Decided to use both next time. We also both agreed that we would like a little less vinegar, so I will add to taste until I find just the right amount for us.
Thanks for all your wonderful recipes. Always enjoy giving them a try.
I’m so happy you both enjoyed it…and I love your tweaks! Using cauliflower instead of potatoes (or a mix of both next time!) sounds delicious. And yes, adjusting the vinegar to taste is a great call–it’s all about finding that perfect balance for your palate. Thanks so much for cooking along with me and for your kind words… it truly means the world!