Looking for a dish that’s packed with bold flavors, easy to make, and perfect for a hearty meal? Chicken Scarpariello is a must-try. This Italian-American favorite brings together juicy chicken, savory sausage, and a delicious Marsala-infused sauce.
And the best part? You can make it effortlessly using your instant pot, cutting down on cooking time while keeping all the rich, authentic flavors intact.
Why You’ll Love This Dish
Chicken Scarpariello is a perfect balance of savory, tangy, and slightly sweet flavors. The combination of chicken thighs, Italian sausage, mushrooms, and roasted red peppers creates an irresistible meal that feels like a restaurant-quality dish made right in your own kitchen.
Cooking it in an instant pot ensures the chicken stays tender while allowing the flavors to meld beautifully in just a fraction of the time.
The Magic of Cooking with an Instant Pot
Traditional Chicken Scarpariello requires slow simmering to develop its deep, rich flavors. But with the power of an instant pot, you can achieve the same incredible taste in under an hour.
The sauté function allows you to brown the chicken and sausage, enhancing their texture and flavor. The pressure cooking step locks in moisture, making the meat incredibly juicy.
And finally, a quick simmer at the end thickens the sauce to perfection.
Perfect Pairings & Serving Ideas
This dish is incredibly versatile and pairs beautifully with various sides. Here are some serving suggestions to make your meal even more satisfying:
- Over pasta: Serve the chicken and sausage with linguine, fettuccine, or angel hair to soak up the flavorful sauce.
- With crusty bread: A warm loaf of Italian bread is perfect for scooping up every last bit of the delicious Marsala sauce.
- On its own: For a low-carb option, enjoy Chicken Scarpariello with a side of roasted vegetables or a fresh green salad.
- With mashed potatoes: The creamy texture of mashed potatoes balances out the bold flavors of the dish.
Tips for Success
- Sear the meat properly: Browning the chicken and sausage before pressure cooking adds depth to the dish. Use the sauté function on your instant pot to get a nice golden crust.
- Deglaze the pot: After browning, pour in the Marsala wine and scrape up any browned bits from the bottom. This step ensures you don’t get a burn warning and enhances the sauce’s richness.
- Use quality ingredients: Since this recipe has simple components, high-quality chicken, sausage, and wine make a big difference.
- Adjust the sauce thickness: If you prefer a thicker sauce, let it simmer a bit longer after adding the cornstarch slurry.
Variations & Customizations
Want to make this dish your own? Try these easy tweaks:
- Make it spicier: Use hot Italian sausage or add red pepper flakes for an extra kick.
- Go gluten-free: Simply swap the flour (if used) for cornstarch or arrowroot powder to keep the sauce thick and smooth.
- Add more veggies: Bell peppers, zucchini, or spinach can add extra nutrients and color.
- Use bone-in chicken: If you prefer more flavor, swap boneless chicken thighs for bone-in pieces. Just adjust the cooking time slightly.
If you love instant pot recipes that bring out bold flavors while keeping things simple, this Chicken Scarpariello is a winner. It’s comforting, hearty, and packed with Italian-inspired goodness.
Instant Pot Chicken Scarpariello Recipe
Ingredients
- ¼ cup extra-virgin olive oil
- 3 pounds boneless or bone-in, skinless chicken thighs
- 4 tablespoons ½ stick salted butter
- 1 large Vidalia (sweet) onion diced
- 1 pound baby bella mushrooms sliced
- 6 cloves garlic minced
- 1 pound sweet or hot Italian sausage casings removed and sliced into ½-inch-thick pieces
- ¾ cup dry Marsala wine
Seasoning & Sauce:
- ¼ cup chicken broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoned salt
- 2½ tablespoons cornstarch
- ¼ cup heavy cream or half-and-half
- 1 12-ounce jar roasted red peppers, drained and sliced into ¼-inch strips
- ½ cup grated Parmesan cheese
Instructions
- Sauté the Chicken: Set the Instant Pot to Sauté (High/More setting) and heat the olive oil for about 3 minutes. In batches, sear the chicken for 30 seconds per side, moving it constantly to prevent sticking. Remove and set aside.
- Cook the Vegetables: Add the butter and onions, scraping up any browned bits from the bottom. Stir in mushrooms and garlic, sautéing for about 3 minutes until softened.
- Brown the Sausage: Add the sliced sausage and cook for 2 minutes, stirring occasionally.
- Deglaze with Marsala Wine: Pour in the Marsala wine, bringing it to a simmer while scraping up any browned bits. Stir in chicken broth, rosemary, thyme, Italian seasoning, and seasoned salt. Place the chicken back into the pot on top of the mixture.
- Pressure Cook: Secure the lid, set the valve to Sealing, and select Pressure Cook (High) for 6 minutes. Once done, quick release the pressure and transfer the chicken to a serving dish to rest.
- Prepare the Slurry & Add Peppers: In a small bowl, mix cornstarch with 2½ tablespoons of cold water to make a slurry. Stir in roasted red peppers and heavy cream to the pot.
- Finish the Sauce: Select Sauté (High/More setting) again, and once the liquid starts to bubble, add the cornstarch slurry and Parmesan cheese. Stir well, simmering for 30 seconds. Turn off the pot and let the sauce sit for 5 minutes to thicken.
- Serve & Enjoy: Pour the sauce over the chicken and serve over linguine, fettuccine, or capellini for a complete meal.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.