Chicken Scarpiello


  • 1 pound boneless chicken breast
  • 1/2 pound chicken thighs, boneless
  • 2 Italian sausages (hot or sweet)
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 2 red peppers, cut into chunks
  • 2-3 hot cherry peppers, drained, patted dry and chopped
  • 4 cloves garlic, chopped
  • 1 cup chicken broth/stock
  • 1/4 cup chopped flat-leaf parsley, chopped


  1. Heat a large sauté pan over medium high heat.
  2. Cut the chicken into large pieces (or bite size) then add to a small bowl and season with salt, pepper, chicken, thyme, parsley and onion powder then toss around to coat.
  3. Slice the Italian sausage into 1 1/2 pieces.
  4. Add olive oil into the pan and once hot add in seasoned chicken. Let cook for about 3 minutes browning all sides. Add in sausage and continue cooking for another 7 minutes or so.
  5. Add in red peppers, cherry peppers and garlic. Move around the chicken and sausages to fit in the peppers and garlic. Let cook for another 5-6 minutes lowering the temperature to medium.
  6. Add in chicken broth and bring to a simmer. Let reduce by 1/4 and taste the broth for any additional seasonings.

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