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    Home » Recipes » Chicken Recipes

    Chicken Scarpariello {Shoemaker’s Chicken}

    Published: Apr 21, 2022 · Modified: Jul 17, 2022 by Chef Dennis Littley

    626 shares
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    4.95 from 51 votes
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    Pinterest image for chicken scarpariello

    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.

    overhead view of chicken scarpariello on a white plate

    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.

    close up of  chicken scarpariello on a white plate

    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.

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

    Ingredients for recipe

    ingredients to make 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 
    • 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 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.

    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 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.

    This chicken recipe can be made with other chicken parts. Skin-on chicken thighs

    overhead view of chicken scarpariello on a white plate

    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!

    Recipe FAQ’s

    What is Scarpariello?

    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.

    What type of chicken is used to make chicken scarpariello?

    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.

    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 the lemony sauce making them even more delicious.
    Pasta also works very well, in addition to the potatoes or as a replacement.

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    overhead view of chicken scarpariello on a white plate
    Print Recipe Save Saved!
    4.95 from 51 votes

    Chicken Scarpariello

    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.  
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Entree
    Cuisine: Italian
    Servings: 4
    Calories: 764kcal
    Author: Chef Dennis Littley

    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 tsp 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 tbsp Italian Parsley chopped for garnish
    • 1 lemon cut into circles for garnish
    US Customary – Metric
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    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.
    • 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: 764kcal | Carbohydrates: 37g | Protein: 33g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 163mg | Sodium: 718mg | Potassium: 1111mg | Fiber: 4g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 31.4mg | Calcium: 43mg | Iron: 3.7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Barbara

      February 06, 2022 at 4:12 pm

      Questions:
      Do you cut-up the chicken thighs?
      Should I take off the sausage casing?
      Is the 1/2 cup flour for dredging the chicken?
      Also, could you describe in detail about the butter into the flour?
      Thank you!

      Reply
      • Chef Dennis Littley

        February 06, 2022 at 4:34 pm

        you can leave the things whole or cut them up. sausage casing remains and flour is for dredging and beurre manie.
        take softened butter and press it into flour to get the butter coated well with the flour. that will thicken the sauce

        Reply
    2. Amy Roskelley

      May 24, 2021 at 1:53 pm

      5 stars
      YES! We’re a chicken thighs family all the way!

      Reply
    3. Amy

      May 24, 2021 at 12:57 pm

      5 stars
      This looks like such a great dish!

      Reply
    4. Sue

      May 24, 2021 at 11:55 am

      5 stars
      OMG combining a little sausage with the chicken really elevates the flavor! Definitely not the same old chicken!!

      Reply
    5. Emily Flint

      May 24, 2021 at 11:44 am

      5 stars
      I always check your site for delicious chicken recipes and this one did not disappoint!

      Reply
    6. Dan D

      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
    7. Mark Heller CEC

      September 22, 2020 at 3:50 pm

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

      Reply
    8. Jennifer

      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

        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
    9. Susan

      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

        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
    10. Theresa Mongiello

      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

        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
    11. joe

      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

        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
    12. Deb

      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

        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
    13. Becki's Whole Life

      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

        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
    14. Dionne Baldwin

      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
    15. deana@lostpastremembered

      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

        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
    16. Laura (Tutti Dolci)

      April 02, 2013 at 12:44 am

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

      Reply
      • Chef Dennis

        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
    17. anne

      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

        April 01, 2013 at 11:07 am

        Thanks Anne, it was a very tasty dish!

        Reply
    18. Larry

      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

        April 01, 2013 at 11:10 am

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

        Reply
    19. Abbe@This is How I Cook

      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

        April 01, 2013 at 11:12 am

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

        Reply
    20. Carrie's Experimental Kitchen

      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

        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 Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. 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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