Chicken Scarpariello, also known as Shoemaker’s Chicken Is an Italian classic that is made with chicken, sweet sausage, crispy roasted potatoes, mushrooms, and artichokes in a lemony white wine sauce.
You’ll find countless variations of my Chicken Scarpariello recipe on the internet, some with added vinegar and others using bell pepper or cherry peppers in their chicken scarpariello recipe.
As I always say there are as many ways to make a dish as there are Italian grandmothers.
And although it does have its roots in Italy, its popularity grew as a Classic Italian-American dish created by Italians that helped build this country. After a long day at work, Pollo Scarpariello (chicken scarpariello) was a fast and easy dinner to prepare and would have often been served over pasta.
Pasta or rice is a delicious way to soak up that delicious scarpariello sauce.
Not only is Chicken Scarpariello a delicious and easy-to-make dish it’s also a great weeknight meal that you can prepare in under 30 minutes.
Ingredients for recipe
Let’s start by gathering the ingredients we need to make Chicken Scarpariello. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
If you’re not a fan of one of the ingredients, you can leave it out. You can always add or take out ingredients to make this dish your very own. Spinach would go nicely in this dish, and roasted red peppers would add some color.
Remember recipes are guidelines, have fun in your kitchen being creative!
Ingredients used to make Chicken Scarpariello:
- boneless chicken breasts
- all-purpose flour
- olive oil
- sweet Italian sausage
- chicken stock
- onion powder
- sea salt and black pepper
- lemon juice
- fresh rosemary
- white wine (optional)
- unsalted butter
- Italian parsley
How do I make Chicken Scarpariello?
The first step is preparing the potatoes. Once prepared, place them into a 375-degree preheated oven for 20-25 minutes. Time this so that you’re ready to add the potatoes to the dish when they’ve finished cooking.
- Dredge the chicken breasts in flour seasoned with sea salt and black pepper. Add the floured chicken to a large skillet (or Dutch oven) and allow the chicken to cook for 3-4 minutes over medium-high heat. *This step will season the chicken and also help make the sauce.
- Add the sliced sausage to the pan and brown the sausage while the chicken continues to cook, stirring occasionally.
- Turn over the chicken and sausage and continue to cook for another 1-2 minutes.
- Add the mushrooms to the pan and saute for an additional 3-4 minutes as the chicken and sausage continue cooking.
- Add the chicken broth and seasonings to the pan. Stir the pan, scraping the bottom to release the browned bits from the bottom of the pan. Reduce the heat to medium and continue to cook for 2-3 minutes.
- Add the roasted potatoes, artichokes, and lemon juice to the pan and continue to simmer for 2 minutes
- Coat the butter with flour (push the flour into the butter) and add to the pan, to help thicken the sauce. The butter-flour mixture is known as a beurre manie.
Use an instant-read thermometer in the thickest part of the chicken to make sure the chicken is cooked. The thermometer should register 165 degrees or more.
My version of Chicken Scarpariello is sure to please your friends and family and I promise you won’t hear your family say “chicken again” when you serve this dish.
For an even heartier version of this dish serve the chicken scarpariello over linguine, for the perfect Sunday dinner!
Scarpariello literally translates to shoemaker-style. Chicken scarpariello is sometimes attributed to Sicily and Calabria and is made by sauteeing chicken in oil and adding white wine, lemon, rosemary and potatoes.
Either boneless chicken breasts or thighs can be used to make chicken scarpariello. The meat is sometimes cut into chunks. You could also use bone-in, skin-on thighs or skin-on breasts for this dish.
Potatoes are the traditional choice for this dish. They’re roasted (or air-fried) separately and the crispy potato soaks up some the lemony sauce making them even more delicious.
Pasta also works very well, in addition to the potatoes or as a replacement.