Giada Chicken Scarpariello

This Giada Chicken Scarpariello is a delightful blend of flavors that captures the essence of Italian comfort food.

With tender chicken, sweet bell peppers, and savory fennel sausage, this dish brings a rustic charm to your dinner table. It’s a recipe that feels both familiar and exciting, perfect for a cozy family meal or a special occasion.

Like Giada Chicken Vesuvio, this dish has quickly become a staple in my kitchen. The vibrant colors and rich flavors always impress, and I love how easy it is to prepare with just a few fresh ingredients.

Why This Recipe Works

There’s something about Chicken Scarpariello that takes me back to Sunday dinners at my grandmother’s house, where the kitchen was always filled with the rich aroma of simmering sauces and sizzling chicken. This recipe brings that same warmth and comfort to the table, but with a modern twist that makes it perfect for busy weeknights.

What I love most about this dish is how it balances flavors so beautifully—sweet bell peppers, savory sausage, and tender chicken all come together in a sauce that’s just the right mix of tangy and rich. It’s a dish that feels both hearty and light, satisfying without being heavy.

The best part? It’s incredibly versatile. Whether you’re serving it over creamy polenta or with a simple side of roasted vegetables, this Chicken Scarpariello is sure to impress. It’s one of those recipes that quickly becomes a family favorite, not just for its taste, but for the memories it creates around the dinner table.

Recipe Ingredients

Chicken: You’ll need a 4-pound chicken cut into 12 pieces. This gives the dish a hearty flavor and ensures each piece is infused with the sauce.
Bell Peppers: Red and yellow bell peppers add a burst of color and sweetness, balancing the savory flavors.
Fennel Sausage: The fresh sweet fennel sausage, cut into thin slices, brings a slightly anise-like flavor that pairs wonderfully with the chicken.
Mushrooms: White or cremini mushrooms are thinly sliced to add earthiness and depth to the dish.
Olive Oil: A good quality olive oil is used to sauté the chicken and vegetables, enhancing their flavors.
Chicken Broth: This forms the base of the sauce, providing a rich and savory flavor that ties the dish together.
Tomato Sauce: Use either homemade or a good quality store-bought tomato sauce to add a tangy sweetness.
Red Wine Vinegar: Preferably Italian, this vinegar adds a slight acidity, balancing the richness of the dish.
Parsley: A heaping tablespoon of chopped parsley leaves is used for a fresh, herbaceous finish.

The rest of the ingredients can be found in the recipe card below.

Step-by-Step Directions

Step One – Char the bell peppers over an open flame using a kitchen fork or skewer until the skin is blackened. Place the peppers in a paper bag or a covered container to steam and cool. Once cooled, peel off the skins, slice the peppers into 1/4-inch strips, and set them aside.
Step Two – Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with kosher salt and freshly ground black pepper, then brown them in the skillet for about 2 minutes on each side. Remove the chicken and set it aside.
Step Three – In the same skillet, brown the sliced fennel sausage for about 2 minutes, adjusting the heat to prevent burning. Add the sliced mushrooms and cook until softened, stirring occasionally for about 2 minutes.
Step Four – Add the charred pepper strips to the skillet and sprinkle in the flour. Stir and cook for 1 minute to blend the flavors.
Step Five – Pour in the red wine vinegar, chicken broth, and tomato sauce, stirring to deglaze the pan. Season with additional salt and a pinch of pepper. Bring the mixture to a gentle simmer.
Step Six – Return the browned chicken pieces and any accumulated juices to the skillet. Cover and simmer for 30 to 35 minutes until the chicken is fully cooked.
Step Seven – Transfer the chicken to a warm platter. Reduce the sauce in the skillet until it thickens slightly, about 1 to 2 minutes. Taste and adjust the seasoning if needed, then spoon the sauce with mushrooms, peppers, and sausage over the chicken. Garnish with chopped parsley and serve immediately.

How to serve

Serve the Chicken Scarpariello over a bed of creamy polenta or buttery mashed potatoes for a comforting base that soaks up the flavorful sauce.
Pair it with a side of roasted Brussels sprouts or sautéed green beans for a fresh and crisp contrast.
For a heartier meal, add a slice of crusty Italian bread to mop up the remaining sauce.
If you’re hosting, consider a light mixed green salad with a tangy vinaigrette to balance the rich flavors.
Finish off with a glass of your favorite red wine for a complete and satisfying dinner.

Recipe FAQs and Variations

Can I use boneless chicken instead of a whole chicken?

Yes, you can substitute with boneless, skinless chicken breasts or thighs. Just note that boneless pieces may cook faster, so adjust the cooking time accordingly.

What can I use instead of fennel sausage?

If fennel sausage isn’t available, you can use Italian sausage or even chorizo for a spicier variation. Just be mindful that the flavor profile will change slightly.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

Can I make this dish ahead of time?

Absolutely! This dish can be made a day ahead and stored in the fridge. The flavors actually deepen and become more robust with time. Reheat gently before serving.

Check out More Giada chicken Recipes:

Giada Chicken Scarpariello

Recipe by Giada De LaurentiisCourse: DinnerCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

510

kcal

This Giada Chicken Scarpariello is a delightful blend of flavors that captures the essence of Italian comfort food. With tender chicken, sweet bell peppers, and savory fennel sausage, this dish brings a rustic charm to your dinner table. It’s a recipe that feels both familiar and exciting, perfect for a cozy family meal or a special occasion.

Ingredients

1 small red bell pepper, charred, peeled, and cut into 1/4-inch strips (about 3.5 oz or 100g)
1 small yellow bell pepper, charred, peeled, and cut into 1/4-inch strips (about 3.5 oz or 100g)
1/4 cup olive oil (60 ml)
1 whole chicken (4 pounds or 1.8 kg), cut into 12 pieces
1 1/2 teaspoons kosher salt (9g), divided
1/2 teaspoon freshly ground black pepper (1g), divided
6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices (170g)
2 cups thinly sliced white or cremini mushrooms (about 5 oz or 140g)
1 tablespoon plus 1 teaspoon all-purpose flour (10g)
1 tablespoon plus 1 teaspoon red wine vinegar (preferably Italian) (20 ml)
1 1/2 cups chicken broth (360 ml)
1/2 cup homemade tomato sauce or good quality store-bought sauce (120 ml)
1 heaping tablespoon chopped fresh parsley leaves (about 10g)

Directions

Char the Peppers: Spear the red and yellow bell peppers with a kitchen fork and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or covered container until cool. Once cool, peel off the skins, cut them in half lengthwise, remove the stems and seeds, then slice into 1/4-inch strips. Set aside.
Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook the chicken pieces in the skillet until lightly browned, about 2 minutes on each side. Transfer the browned chicken to a plate and set aside.
Cook the Sausage and Mushrooms: Add the fennel sausage slices to the same skillet. Cook the sausage until browned, about 2 minutes, adjusting the heat to prevent burning. Add the sliced mushrooms to the skillet and cook, stirring, until they are softened, about 2 minutes.
Incorporate the Peppers: Add the prepared pepper strips to the skillet with the sausage and mushrooms. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste and help thicken the sauce later.
Add the Liquids: Stir in the red wine vinegar, chicken broth, and tomato sauce, making sure to scrape the bottom of the skillet to release any browned bits. These bits will add depth to the sauce. Season the mixture with the remaining 1/2 teaspoon of salt and a pinch of black pepper.
Simmer the Chicken: Return the browned chicken pieces to the skillet, including any juices that have accumulated on the plate. Cover the skillet with a lid and simmer the mixture gently over medium-low heat for 30 to 35 minutes, or until the chicken is fully cooked through and tender.
Transfer and Reduce the Sauce: Once the chicken is cooked, transfer the pieces to a warm serving platter. Return the skillet with the sauce to the heat and cook for an additional 1 to 2 minutes, allowing the sauce to reduce slightly and thicken to your desired consistency.
Adjust Seasoning: Taste the sauce and adjust the seasoning if needed, adding more salt or pepper according to your preference.
Serve: Spoon the sauce, along with the sausage, mushrooms, and peppers, over the chicken on the serving platter. Finish the dish with a generous sprinkle of chopped fresh parsley. Serve immediately for the best flavor.

Nutrition Facts

6 servings per container

Amount Per ServingCalories510
% Daily Value *
Total Fat 30g 47%
- Saturated Fat 8g 40%
Cholesterol 150mg 50%
Sodium 1100mg 46%
Potassium 650mg 19%
Total Carbohydrate 10g 4%
- Dietary Fiber 2g 8%
- Sugars 3g
Protein 45g 90%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.