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Home » Recipes » Chicken Recipes

Chicken Scarpariello Recipe

Published: Apr 21, 2022 · Modified: Apr 9, 2025 by Chef Dennis Littley

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Chicken Scarpariello, also known as Shoemaker’s Chicken, is an Italian classic 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 online, 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.

Overhead view of the chicken scarpariello recipe on a white plate.


 

Although it has its roots in Italy, its popularity grew as a Classic Italian-American dish created by Italians who 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 delightful scarpariello sauce.

Close up of  chicken scarpariello on a white plate

Chicken Scarpariello is bursting with flavor and cooks in under 30 minutes, making it the perfect dish for a busy weeknight dinner.

Two of my other favorite chicken and pasta dishes are Chicken Pepperoni and Tuscan Chicken with Sausage.

Table of Contents:
  • Ingredients
  • How to Make Chicken Scarpariello
  • Recipe FAQs
  • More Chicken Recipes You’ll Love!
  • Recipe: Chicken Scarpariello

Ingredients

Ingredients required to make recipe prepared on the counter.

Gather the ingredients needed to make our Chicken Scarpariello recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

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 a little color.

Remember, recipes are guidelines, have fun in your kitchen being creative!

Individual Ingredients

  • boneless chicken breasts
  • all-purpose flour 
  • olive oil
  • sweet Italian sausage 
  • potatoes 
  • mushrooms 
  • artichoke hearts
  • chicken stock
  • onion powder
  • sea salt and black pepper
  • lemon juice
  • fresh rosemary
  • white wine (optional)
  • unsalted butter
  • Italian parsley

How to 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.

Collage of steps to make recipe.
  • 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 cook for 3-4 minutes over medium-high heat. *This step will season the chicken and 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 cook for another 1-2 minutes.
  • Add the mushrooms to the pan and saute for 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 cook for 2-3 minutes.
    *If you want to add wine, add it before the chicken stock.
  • Add the roasted potatoes, artichokes, and lemon juice to the pan and simmer for 2 minutes.
  • To help thicken the sauce, coat the butter with flour (push the flour into the butter) and add it to the pan. Chefs refer to the butter-flour mixture as a beurre manie.

To ensure proper cooking, use an instant-read thermometer in the thickest part of the chicken. The thermometer should register 165 degrees or more.

You can make our recipe with other parts, such as skin-on chicken thighs.

Overhead view of the recipe on a white plate.

My version of Chicken Scarpariello will surely 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. It’s the perfect Sunday dinner!

Recipe FAQs

What is Scarpariello?

Scarpariello literally translates to shoemaker-style.
Some chefs attribute Chicken Scarpariello to Sicily and Calabria. They prepare it by sautéing chicken in olive oil and adding white wine, lemon, rosemary, and potatoes to complete the dish.

What goes with Chicken Scarpariello?

Potatoes are the traditional choice for this dish. They’re roasted (or air-fried) separately, and the crispy potato soaks up some of the lemony sauce, making them even more delicious.
You can use pasta as an alternative to potatoes; it goes well with this dish.

More Chicken Recipes You’ll Love!

  • overhead view of chicken pepperoni on a white plate
    Chicken Pepperoni with Linguine
  • overhead shot of chicken marsala with mushrooms on a white platter
    Classic Chicken Marsala Recipe
  • chicken thighs with carrots and apples in a Jack Daniels apple butter sauce sprinkled with parsley on a white plate
    Jack Daniels Apple Butter Chicken
  • close up of chicken saltimbocca on a white plate
    Chicken Saltimbocca Recipe

overhead view of chicken scarpariello on a white plate

Chicken Scarpariello

Chef Dennis Littley
Everyone is always looking for delicious new ways to serve chicken and my Chicken Scarpariello definitely fills that bill.  You’ll love the combination of flavors in this easy to make rustic Italian dish.  
4.95 from 53 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Entree
Cuisine Italian
Servings 4
Calories 764 kcal

Ingredients
 
 

  • 1 pound boneless chicken breasts or boneless thighs
  • ½ cup all-purpose flour for dredging chicken and for beurre manie.
  • 3 tablespoons olive oil
  • ½ pound sweet Italian sausage sliced on a diagonal (do not remove casing)
  • 2 medium potatoes skin on – cut into medium cubes
  • 6 ounces mushrooms sliced
  • 4 ounces artichoke hearts sliced
  • 1 cup chicken stock
  • ½ teaspoon granulated onion
  • sea salt and black pepper to taste
  • 1 lemon juice from lemon
  • 2 stalks fresh rosemary
  • 1 ounce white wine optional
  • 1 – 2 tablespoon unsalted butter for beurre manie
  • 1 tablespoon Italian Parsley chopped for garnish
  • 1 lemon cut into circles for garnish

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place cut potatoes in baking dish and add one tablespoon of olive oil and a good sprinkle of sea salt and black pepper. Mix well and place in a 350 degree oven for 20-25 minutes to roast. (they should get good color)
  • Allow a large saute pan to get hot then add 2 tablespoons of olive oil to the pan.
  • Dredge the chicken in flour seasoned with sea salt and black pepper. Add the floured chicken to a large saute pan and allow the chicken to cook for 3-4 minutes
  • Add the sliced sausage to the pan and brown the sausage while you continue to cook the chicken.
  • Turn over 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. Reduce the heat to medium and continue to cook for 2-3 minutes.
    *If you want to add wine, add it before the chicken stock.
  • 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.
  • Garnish with rosemary, lemon slices, and chopped parsley.
    Serve immediately and enjoy!

Notes

** this dish can be served over linguine

Nutrition

Calories: 764kcalCarbohydrates: 37gProtein: 33gFat: 53gSaturated Fat: 15gCholesterol: 163mgSodium: 718mgPotassium: 1111mgFiber: 4gSugar: 4gVitamin A: 475IUVitamin C: 31.4mgCalcium: 43mgIron: 3.7mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.95 from 53 votes (41 ratings without comment)

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    Recipe Rating




  1. Dan D says

    May 07, 2021 at 2:26 pm

    5 stars
    I’ve made this recipe now several times, esp for company, and it gets rave reviews. Leftovers taste better second day! I aim for all the ingredients to “meld together” and I am amazed that there is a certain “scarpariello” flavor in their combination — but only with THIS version, so I am so very glad for Chef Dennis. The variations I do: I double the artichokes (when from a can rather than frozen or fresh, I let them soak a bit to get rid of that ‘canned’ flavor), and instead of sausage I use a hot dog sliced very very thin, and roasted alongside the potatoed (I find the thyme or rosemary spices in sausage too strong for this dish.) But all those tiny variations of this recipe end up fantastic. I’ve even bought a big covered pan just so I can make this, for a crowd!

    Reply
  2. Mark Heller CEC says

    September 22, 2020 at 3:50 pm

    Great recipe had to add some fresh garlic and Greek oregano.

    Reply
  3. Jennifer says

    April 14, 2019 at 10:05 pm

    5 stars
    This was delicious!! Only comment was that no way were my potatoes cooked in 25 minutes at 350 degrees–I cranked it up to 400 and let them go another 10 minutes and they were good to go. I used marinated artichoke hearts and some roasted red peppers, too. Skipped the granulated onion because I didn’t have it, and it was still wonderful. Great recipe!

    Reply
    • Chef Dennis Littley says

      April 15, 2019 at 8:33 am

      Thanks for the great review and I’m happy to hear you enjoyed the dish. Thanks for passing on your experience in creating the dish.

      Reply
  4. Susan says

    February 16, 2018 at 4:08 pm

    5 stars
    Chef Dennis,

    Can’t wait to try this but wondered what your thoughts be on using marinated artichoke heats instead of regular for an additional burst of tart with the lemon flavor?

    Reply
    • Chef Dennis Littley says

      February 16, 2018 at 4:34 pm

      hi Susan

      Marinated hearts will work well in this recipe, I use them from time to time.

      Reply
  5. Theresa Mongiello says

    February 15, 2018 at 7:22 pm

    5 stars
    Thanks so much, Chef, for this recipe. The nice thing: I can use my soy butter in place of real butter due to my horrific dairy allergy and it will still be yummy. Thanks for all of the recipes. I get bored quickly with food so I always enjoy creating something new.

    Let’s Cheer for Spring and looking forward to cooking and dining outdoors.

    All the best to you and your family!

    Reply
    • Chef Dennis Littley says

      February 16, 2018 at 7:24 am

      you are very welcome Theresa. I’m happy to hear that you can use your soy butter in the recipe, I used Earth Balance for awhile and was surprised at how good it really was.
      Cheers!
      Dennis

      Reply
  6. joe says

    April 30, 2014 at 8:36 pm

    5 stars
    Your website is my go to for trying new recipes. Made this one tonight, added 12 medium shrimp and served it with a side of risotto. It was amazing. Rosemary is tough because if you add too much it absolutely takes over any other flavor. I loved this dish because each bite can you be different. You can throw 3 pieces of potato on the fork one bite, take a bite of Italian sausage and artichoke the next, and a bite of chicken and mushroom the next. Can’t wait to try my (your) next recipe!

    Reply
    • Chef Dennis Littley says

      April 30, 2014 at 9:39 pm

      Thanks Joe, I’m very happy to hear that you enjoyed the recipe and adding shrimp just made it even more delicious!

      Reply
  7. Deb says

    April 15, 2013 at 12:43 pm

    5 stars
    This was AWESOME!!!!! It is way too funny as I did hear “chicken again?” …. that was when I was making it – – whole different story when I served it. Leftovers tonight (I doubled the recipe) and I am already drooling just thinking about it 🙂 Amazing dish, thanks so much. Love your other recipes too, by the way

    Reply
    • Chef Dennis says

      April 15, 2013 at 12:48 pm

      hi Deb

      I’m glad your family enjoyed the dish it really is a tasty combination! And I’m also very happy to hear that you’ve been enjoying my recipes, its always nice to hear!

      Cheers
      Dennis

      Reply
  8. Becki's Whole Life says

    April 04, 2013 at 6:54 am

    Love your story – that is awesome! This recipe sounds like a great meal. I love combining the thighs and chicken sausage with potatoes. Kind of like a fancy hash…which is a great dish in my book.

    Reply
    • Chef Dennis says

      April 04, 2013 at 8:01 am

      Thanks Becki, it really is a very flavorful dish, and its hard to go wrong with all those delicious ingredients!

      Reply
  9. Dionne Baldwin says

    April 03, 2013 at 5:24 pm

    5 stars
    This is something that we could really love and I know everyone would enjoy hearing this story. You have a great passion for food and I can imagine the chefs were jealous of your ability and there are some things that just cannot be taught. I have an overwhelming amount of potatoes so I will give this a try!

    Reply
  10. deana@lostpastremembered says

    April 02, 2013 at 7:33 am

    Lovely dish, chef. I’ve had it many ways but love adding artichokes, delicious idea.

    Reply
    • Chef Dennis says

      April 02, 2013 at 8:09 am

      Thanks Deana, I think that’s the beauty of this dish, that it has so many variations!

      Reply
  11. Laura (Tutti Dolci) says

    April 02, 2013 at 12:44 am

    I love these flavors, and chicken with artichokes is always a winner!

    Reply
    • Chef Dennis says

      April 02, 2013 at 8:10 am

      thanks Laura, my wife loves artichokes so any opportunity I have to add them into one of creations makes her very happy.

      Reply
  12. anne says

    April 01, 2013 at 9:24 am

    5 stars
    what a great story chef! Love to hear about the old days 🙂 and this looks spectacular! anne

    Reply
    • Chef Dennis says

      April 01, 2013 at 11:07 am

      Thanks Anne, it was a very tasty dish!

      Reply
  13. Larry says

    April 01, 2013 at 8:16 am

    Great story Dennis and this dish looks like a real keeper – on the try list it goes.

    Reply
    • Chef Dennis says

      April 01, 2013 at 11:10 am

      Thanks Larry, it was fun remembering how I learned to make that dish!

      Reply
  14. Abbe@This is How I Cook says

    April 01, 2013 at 8:45 am

    I just featured chicken scarpariello a few weeks ago. Your rendition is a bit different than mine but I’ll bet both are divine. Mine doesn’t have potatoes-I leave that for chicken vesuvio. Great story!

    Reply
    • Chef Dennis says

      April 01, 2013 at 11:12 am

      Thanks Abbe, I’m sure there are as many versions as here are Italian Grandmothers!

      Reply
  15. Carrie's Experimental Kitchen says

    April 01, 2013 at 6:21 am

    This is my “go to” dish whenever I dine out and I’m not fond of the specials for that evening. It’s so comforting and I just love all of the flavor combinations. This dish looks fantastic, thanks for sharing!

    Reply
    • Chef Dennis says

      April 01, 2013 at 6:38 am

      there really is a wonderful array of flavors in this dish, thanks for stopping by Carrie!

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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