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Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

overhead image of chicken scarpariello with crispy potatoes on a plate with white wine on the side.

What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes

Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.

Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.

Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.

Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.

chicken scarpariello in a skillet with fresh parsley on top

Tips and Tricks

  • Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
  • Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
  • Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
sauce being poured over chicken scarpariello on a plate.

Adjust This Recipe To Your Dietary Needs

Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.

Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!

Chicken Scarpariello with Crispy Rosemary Potatoes

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

Ingredients

  • For the crispy potatoes:
  • 1 pound baby potatoes

  • 2 tablespoons avocado oil

  • salt and black pepper, to taste

  • 1 sprig fresh rosemary, leaves removed from stem

  • For the chicken scarpariello:
  • 8 chicken thighs

  • salt and black pepper, to taste

  • 3 tablespoons olive oil

  • 4 hot or sweet Italian sausage links

  • 1 large yellow onion, chopped

  • 1/2 red bell pepper, chopped

  • 8 garlic cloves, minced

  • 2 sprigs fresh rosemary

  • 1/2 cup pickled peppadew peppers, drained

  • 1 cup dry white wine

  • 1 cup chicken stock

  • 1 lemon, juiced

  • fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
  • Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
  • Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
  • Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
  • Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
  • Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.

Recipe Video

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This easy one pan breakfast recipe has everything you need to start your day off right! Savory bacon, crispy potatoes, and fluffy scrambled eggs are all cooked in the same pan. Whip this one pan breakfast up on mornings when you need something quick, yet satisfying and delicious!

All ingredients for one pan breakfast arranged on a plate with a cup of coffee on the side.

I’ve been making this exact breakfast for my boyfriend and I for a couple of months now. Well actually, I started with only cooking the eggs and bacon in the same pan while the potatoes baked in the oven. Then one day, I was short on time (and energy) so I decided to try cooking the potatoes in the same pan too. And voila! The world’s easiest/best one pan breakfast was born.

I actually have no good reason as to why I haven’t shared this breakfast hack earlier. It just became such a common part of my cooking routine that I failed to realize it was worth sharing. Which is crazy because it is by far one of the smartest, if not THE smartest recipe I’ve ever created. The entire breakfast-making process could literally not get any more efficient than this. I promise this one pan breakfast will change your breakfast game forever! Just like it changed mine.

What You Need To Make This One Pan Breakfast

Bacon – Ahhh beautiful, beautiful bacon – I just love you. No breakfast is complete without bacon or sausage. In my opinion, bacon reigns supreme, though sausage is OK too. Though the main reason I’d recommend you stick to bacon in this recipe, is because the fat rendered from the bacon will become the “cooking oil” we use for the rest of the recipe. If you find that your bacon renders too much fat, simply remove some from the pan before cooking the rest of your one pan breakfast.

Baby Potatoes – Any kind of white potato will work here. My recommendation is baby potatoes for their creamy, almost buttery interior. When pan-fried in this recipe, the outside gets deliciously crispy while the inside stays pleasantly soft. If you opt for using a different kind of white potato in this recipe, just make sure that it is chopped into similarly sized pieces.

Eggs – Another breakfast staple, eggs are the last item cooked for this one pan breakfast. I scrambled my eggs in this recipe, though you can cook your eggs however you’d like. I can image that fried eggs would also taste and work great here! However, if you do choose to scramble your eggs, do not forget to lower the heat of your pan, as scrambled eggs require a much lower temperature to cook.

Delicious Additions

Below are a few ideas of what you can serve with this one pan breakfast…

  • Avocado
  • Gluten-Free Toast
  • Fresh Fruit
  • Arugula/Lettuce
  • Fresh Tomatoes
  • Crunchy Carrots
  • Sweet Peppers
  • Fresh Herbs
  • Dairy-Free (or regular) Cheese
  • & Coffee (DUH!)

Tips and Tricks for This One Pan Breakfast

  • Choose a pan large enough to fit all potatoes in a single layer. If you overcrowd the potatoes in the pan, they’ll have less contact with the pan resulting in less crispy potatoes!
  • If you find that your bacon rendered a little too much fat, feel free to remove some bacon fat from the pan before cooking the potatoes! And if cooking this one pan breakfast in bacon fat isn’t your thing, simply remove all of the fat and use avocado oil instead.
  • Add as much salt, pepper, or any other spices you’d like! A dash of garlic powder and/or smoked paprika over the crispy potatoes is delicious.

One Pan Breakfast

5 from 1 vote
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

This easy one pan breakfast recipe has everything you need to start your day off right! Savory bacon, crispy potatoes, and fluffy scrambled eggs are all cooked in the same pan. Whip this one pan breakfast up on mornings when you need something quick, yet satisfying and delicious!

Ingredients

  • 4 bacon slices

  • 1/2 pound baby potatoes, quartered

  • 6 eggs, whisked

  • salt and pepper, to taste

Directions

  • Cook bacon in a large pan over medium heat for 4-5 minutes per side, then set aside on a paper towel-lined plate.
  • Increase the heat to medium-high and add in the potatoes in a single layer, sprinkle with salt and pepper, cover with a lid and cook undisturbed for 5-8 minutes.
  • Flip potatoes, cover again and cook undisturbed for 10 minutes, or until crispy. Remove potatoes from the pan, then reduce the heat to medium-low.
  • Pour in the whisked eggs, season with salt and pepper, and cook for 4-5 minutes sturring frequently. Serve eggs with bacon, potatoes, and whatever else you’d like!

Recipe Video

Notes

  • If you’re concerned about the bacon and potatoes getting cold while the eggs cook, I’d recommend leaving them in the oven on warm. Though I found that the eggs cook so quickly, the bacon and potatoes are still at an ideal temperate when served.

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