One Pot Chicken Scarpariello Orzo
, Published Sep 17, 2026
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This One Pot Chicken Scarpariello Orzo is my take on the Italian-American classic. Picture tender chicken thighs, Italian sausage and tangy drop peppers all cooked with orzo to create a hearty, cozy family meal.
What’s the secret in this otherwise simple dish? Why, it’s none other than the pepper brine! A splash from the jar of drop peppers goes in with the stock, imbuing each grain of orzo with sweet, tangy flavor.
Adding the orzo takes this dish to another level – comfort food that’s easy yet so special. If you have been looking for a chicken and sausage orzo recipe, this is it – an easy one-pan dinner that’s perfect for fall and winter.
Table of Contents
What is Chicken Scarpariello?
Chicken scarpariello is an Italian-American dish of pan-fried chicken and sausage cooked with sweet and hot cherry peppers, garlic, white wine and a splash of the pepper brine.
It’s a popular Italian-American restaurant dish, whereas the OG Pasta allo scarpariello – originated in Naples.
Scarpariello translates as “shoemaker’s style” – possibly because this dish originated in the shoemakers’ part of Naples. Another explanation links it to fare la scarpetta – using a piece of bread to wipe up every last bit of sauce. Italians are genius, am I right?
You won’t necessarily need the bread when you make my version with orzo – the pasta soaks up all that yummy flavors and turns wonderfully creamy as it cooks.
If you like this style of cooking, you will also love my Chicken Cacciatore – the tomato-based Italian braise – and my Sausage and Peppers (Greek Spetzofai).
Why You’ll Love this Recipe
- One pan, a complete meal: Protein, vegetables and pasta all cook together perfectly.
- Big flavor from a few ingredients: The pepper brine does most of the work and the orzo helps to hold all that flavor.
- Crispy chicken skin: The thighs sit on top of the orzo, skin side up, so the skin stays crisp instead of going soft. It adds just the right amount of texture to an already delicious dish!
- Easy for a crowd: Serve it straight from the skillet and impress the whole room.
Here’s What You’ll Need
- Bone-in, skin-on chicken thighs: The bones add body to the pan juices and the skin browns well. Boneless, skinless thighs also work (see Variations below).
- Italian sausage: Sweet or hot pork sausage, cut into chunks. Chicken sausage works for a lighter version.
- Jarred drop peppers: These tiny peppers add classic flavor without too much heat. If you can’t find them, Peppadew peppers are a good swap, sliced into small pieces.
- Red bell peppers: For crunch, sweetness and color.
- Onion and garlic: The savory base for the pan juices.
- Orzo: Regular dried orzo (the rice-shaped pasta sometimes sold as risoni in the UK). You can also use gluten-free orzo if you need to!
- Dry white wine: To deglaze the pan or extra stock if you prefer.
- Chicken stock (broth): Use low-sodium, because the brine and sausage are already salty.
- Pul biber: Turkish pepper flakes, milder and fruitier than regular red pepper flakes. Aleppo pepper or a smaller pinch of red pepper flakes both work.
- To finish: Fresh parsley, fennel fronds, and a pinch of red pepper flakes (chilli flakes).
How to Make One Pot Chicken Scarpariello Orzo
- Preheat the oven to 350°F (180°C) and place a rack in the middle. Pat the chicken dry with paper towels and season.
- Sear the chicken. Heat olive oil in a large, deep skillet or braiser and sear the chicken until the skin is deep golden and crisp. Don’t move them while they sear – the skin releases on its own once it’s crisp. Flip over, cook for 2 minutes then set the chicken aside on a plate. The chicken won’t be fully cooked at this stage.
- Brown the sausage. In the same pan, brown the sausage, then set aside with the chicken.
- Saute the vegetables. Add the onion and bell peppers to the pan and cook until softened. Stir in the garlic.
- Add the orzo. Stir the orzo into the pan for a minute or two so it gets lightly toasted.
- Deglaze. Pour in the white wine, scraping up all the browned bits from the bottom of the pan – that’s where a lot of the flavor is.
- Add the liquid. Stir in the stock, pepper brine and drop peppers. Add the sausage back in, then nestle chicken on top, skin side up, with the skin above the liquid. Add any juices released by the chicken and sausage back in the pan.
- Cook. Cover with a tight-fitting lid and transfer to the oven for 25–30 minutes. Take the lid off for the final five minutes of cooking.
- Rest and finish. Let the pan sit for a few minutes so the orzo soaks up the last of the liquid. Taste and adjust the seasoning if needed. Scatter over the herbs and red pepper flakes and serve.
Recipe Tips
- Keep the skin above the liquid. Push the thighs into the orzo so only the meat is covered. Cook uncovered or brown under the broiler to crisp up the skin at the very end.
- Add the brine gradually. Brands vary a lot in how salty and sharp they are. Start with the amount in the recipe and add more at the end if you want.
- Wait to salt the orzo. Sausage, brine and stock all add salt, so taste before adding any.
- Use a wide pan with a lid. A 12-inch pan lets the orzo cook evenly in a shallow layer and finishing the cooking in the oven means you can skip the stirring!
Variations
- Boneless thighs: Cut into bite-sized pieces so they cook faster. Sear them until golden then add them back when the stock goes in. You can cook the dish entirely on the stove – cook for 15 minutes, stirring frequently so the orzo doesn’t stick. Add additional stock or water if the pan looks dry.
- Chicken breast: Lean breast meat is a little less forgiving but you can still use it – the orzo and sauce will keep it tender.
- Extra veg: Add a large handful of fresh spinach at the end so it wilts into the creamy orzo. Sliced fennel added at the same time as the onions adds a wonderful note. Use some of the fennel fronds as garnish if you have them!
- Skip the wine: Use stock plus an extra splash of pepper brine or a little white wine vinegar.
What to Serve With Chicken Scarpariello Orzo
It’s a full meal on its own, but a green salad or a crunchy fennel slaw goes well with it. And since the dish takes its name from mopping up sauce, some crusty focaccia bread or garlic dough balls on the side is never a bad idea. A glass of crisp dry white wine or a fruity red round off the meal nicely.
Frequently Asked Questions
It means “shoemaker’s style” in Italian. The name is often linked to fare la scarpetta – wiping up the sauce with bread.
Say it “skar-pah-ree-EH-loh”. You will also see the dish spelled chicken scarpiello, which is the same thing.
Italian-American, most likely originating in New York or New Jersey. Naples has its own Pasta allo scarpariello, which is a simple – and delicious – tomato sauce dish.
The classic uses jarred sweet and hot cherry peppers plus a splash of their brine. I use red drop peppers, which are sweeter and much milder, and like most recipes I add fresh bell peppers too.
Yes – add extra chicken thighs and a pinch of fennel seeds to get some of that sausage flavor.
You can brown the chicken and sausage up to a day ahead and keep them in the fridge. Cook the orzo just before serving, because it keeps soaking up liquid.
Not as the recipe is written. The drop peppers and sweet sausage keep it mild, but you can stir in some hot jarred peppers and a spicy sausage to dial up the heat!
Chicken and Orzo FTW!
Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
One Pot Chicken Scarpariello Orzo
Ingredients
- 4 large chicken thighs , bone-in and skin-on
- ½ tsp salt
- 1 tsp pul biber (Aleppo pepper flakes)
- ½ tsp black pepper
- 2 tbsp olive oil , or as needed
- 2 Italian sausages , sliced
- 1 large onion , diced
- 2 red bell peppers , sliced
- 3 cloves garlic , sliced or minced
- 1 cup (200g) orzo
- ⅓ cup (80ml) white wine , or extra stock
- ½ cup (75g) red drop peppers , whole or halved
- 3 tbsp pepper brine , or 1 tbsp red wine vinegar
- 2 cups (500ml) chicken stock , low sodium – see note 1
- 2 tbsp flat-leaf parsley , chopped
- salt and pepper , to taste
Instructions
- Preheat the oven to 350°F (180°C) and place a rack in the middle. Season the chicken with the salt, pepper and pul biber.4 large chicken thighs, ½ tsp salt, 1 tsp pul biber, ½ tsp black pepper
- Sear the chicken. Heat the olive oil in a large skillet and sear the chicken over medium-high heat. Place skin-side-down for 3-4 minutes or until the skin releases easily. Flip over and cook a couple more minutes then set aside.2 tbsp olive oil
- Brown the sausage. In the same pan, brown the sausage, then set aside with the chicken.2 Italian sausages
- Saute the vegetables. Add the onion and bell peppers to the pan, with a splash more oil if needed. Cook over medium-low heat, stirring frequently, until softened. Stir in the garlic and cook for 30 seconds.1 large onion, 2 red bell peppers, 3 cloves garlic
- Toast the orzo. Stir the orzo into the pan for a minute or two so it gets lightly toasted.1 cup (200g) orzo
- Deglaze. Pour in the white wine, scraping up all the browned bits from the bottom of the pan – that’s where a lot of the flavor is.⅓ cup (80ml) white wine
- Add the liquid. Stir in the stock, pepper brine and drop peppers. Put the sausage back in, then set the chicken on top, skin side up, with the skin above the liquid. Add any juices released by the chicken and sausage back in the pan.½ cup (75g) red drop peppers, 3 tbsp pepper brine, 2 cups (500ml) chicken stock
- Cook. Cover with a tight-fitting lid and transfer to the oven for 25–30 minutes. Take the lid off for the final five minutes of cooking.
- Rest and finish. Let the pan sit for a few minutes so the orzo soaks up the last of the liquid. Taste and adjust the seasoning if needed. Scatter over the herbs and red pepper flakes and serve.2 tbsp flat-leaf parsley, salt and pepper
Notes
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat: The orzo soaks up liquid as it sits, so add a splash of stock or water and reheat gently on the stovetop or in the microwave until hot all the way through.
- Freezing: You can freeze the dish without the orzo if you must. The orzo itself will become mushy when thawed so I would not recommend it.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Troubleshooting
| Problem | Why it happens | Fix |
|---|---|---|
| Orzo still firm but the pan is dry | Not enough liquid or the heat is too high | Add ¼ cup (60ml) hot stock at a time and keep cooking |
| Orzo sticking to the bottom | Not stirred enough, or a thin-bottomed pan | This should not be an issue if the dish is finished in the oven |
| Chicken skin went soft | Skin was covered by liquid, or the pan stayed covered | Keep the skin above the liquid, cook uncovered, and broil (grill) for 2–3 minutes at the end |
| Too salty | Salty brine plus sausage and stock all together | Use low-sodium stock, cut back the brine, and add salt only at the end |
| Too spicy | Hot jarred peppers or hot sausage | Use drop peppers and sweet sausage, and finish with a squeeze of lemon |
| Too sour | Too much brine | Add a knob of butter or a drizzle of honey at the end |
| Mushy orzo | Overcooked, or left sitting in the pan | Take it off the heat while it is still al dente – it softens as it rests |
