If you’re looking for a dish that packs a punch of flavor, comfort, and a little Italian-American soul, you’ve got to try this Chicken Riggies with Sausage and Peppers Recipe. Trust me, I first made this for a weekend family dinner and everyone went crazy for it—juicy chicken, spicy sausage, and vibrant peppers all in a rich, tangy sauce that’s perfect over rigatoni or your favorite pasta. It’s one of those recipes that feels fancy but comes together without stress, so stick around and I’ll share all my best tips for nailing it every single time.
Why You’ll Love This Recipe
- Bold, Balanced Flavors: The combination of spicy Italian sausage and tart cherry peppers with fresh herbs creates a sauce that wakes up your taste buds.
- Juicy, Crispy Chicken: Cooking the chicken skin-side down first locks in moisture and gives you that irresistibly crispy skin everyone raves about.
- Simple Ingredients, Big Impact: You probably already have most of these in your pantry, but together they make something special and restaurant-worthy.
- Perfect for Crowd-Pleasing: It’s hearty and flavorful enough to serve to guests but easy enough for a weeknight meal.
Ingredients You’ll Need
The magic of this Chicken Riggies with Sausage and Peppers Recipe really lies in the quality and balance of the ingredients. Fresh herbs and peppers shine alongside protein-packed chicken and sausage, so I always recommend using fresh parsley, thyme, and good-quality sausage. If you’re shopping, look for colorful bell peppers and cherry peppers with some juice—they add a wonderful heat and tang.
- Chicken thighs or drumsticks: Bone-in, skin-on works best for moist, flavorful chicken with crispy skin.
- Italian sausage: Choose chicken or pork, hot or mild depending on your spice preference; homemade or high-quality store-bought both work.
- Bell peppers (yellow and red): Fresh and sweet, they soften nicely and add color and crunch.
- Cherry peppers (hot or sweet): This is where the dish gets some heat and tang, so don’t skip the juice that comes with them.
- White onion: Adds sweetness and depth once sautéed.
- Garlic: Fresh minced garlic gives that signature aromatic punch.
- Chicken broth: Low sodium lets you control the saltiness while adding richness to the sauce.
- Dry white wine: Helps deglaze the pan and brings a subtle acidity that balances the dish beautifully.
- Butter: For sautéing the veggies and enhancing flavor and texture.
- Fresh herbs (parsley, rosemary, thyme): These provide brightness and a lovely fresh aroma.
- Lemon juice: A squeeze at the end lifts and freshens all the cooked flavors.
- Olive oil, salt, and black pepper: Basics for seasoning and cooking.
Variations
One of the things I love about this Chicken Riggies with Sausage and Peppers Recipe is how adaptable it is. Over time, I’ve tweaked the spice level and added extras depending on what I had at home or what the family was craving. Feel free to experiment—you’ll find your perfect version!
- Mild Version: Swap out hot sausage and cherry peppers for mild ones if your family prefers less heat — it’s still delicious and full of flavor.
- Vegetable Boost: I sometimes add mushrooms or zucchini slices for extra veggies and texture without overwhelming the sauce.
- Herb Substitutions: If you don’t have fresh rosemary or thyme, dried versions work fine—just add them earlier so they soften into the sauce.
- Different Protein: You can try boneless chicken breasts, but watch cooking time carefully—they can dry out if overbaked.
How to Make Chicken Riggies with Sausage and Peppers Recipe
Step 1: Prep and Season Your Chicken
First things first: preheat your oven to 350°F and adjust the oven rack to the center. I like to pat my chicken thighs dry really well with paper towels—this step is a game-changer for getting crispy skin. Then season both sides generously with salt and pepper. It’s simple, but those flavors stick with you through every bite.
Step 2: Brown the Chicken to Perfection
Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and resist the urge to move it around—let it cook undisturbed for about 5 minutes until that skin turns golden and crisp. Flip and brown the other side for another 5 minutes. Do this in batches if your pan can’t hold it all at once. Transfer the chicken to a plate but don’t worry about cleaning the pan—that flavor is gold.
Step 3: Brown the Sausage
Using the same pan, add the Italian sausage and brown it on all sides. This step adds depth to your sauce with all those browned bits stuck to the skillet—seriously, don’t skip it. Once browned, remove the sausage and set aside with the chicken.
Step 4: Sauté Your Veggies
Lower the heat to medium and add butter to the pan; this adds a bit of richness. Toss in the onion and bell peppers and cook until they’re softened, about 5 to 7 minutes. Then stir in the minced garlic and chopped cherry peppers (with some of their juice) for 1-2 minutes until everything smells amazing.
Step 5: Deglaze and Build Your Sauce
Pour in the dry white wine and use a wooden spoon to scrape up all those savory browned bits on the pan’s bottom. Let the wine reduce by half to concentrate the flavor, then add chicken broth and the reserved cherry pepper juice. Bring it all to a simmer—this is the heart of your sauce.
Step 6: Add Herbs, Chicken, and Sausage, Bake
Carefully nestle sprigs of fresh parsley, rosemary, and thyme into the simmering broth, pushing them gently down to infuse flavor. Now add the chicken (skin-side up to keep it crispy) and sausage back to the skillet. The chicken should sit slightly above the broth so the skin stays dry and crisp. Slide the pan into the oven and bake for 25 to 30 minutes, or until the chicken’s internal temp reads 160-165°F on a thermometer.
Step 7: Finishing Touches
Once out of the oven, squeeze fresh lemon juice over the chicken for a bright pop of flavor that ties everything together. If you want, sprinkle some minced parsley or thyme on top for a fresh, pretty finish.
Pro Tips for Making Chicken Riggies with Sausage and Peppers Recipe
- Pat Dry for Crispy Skin: Don’t skip drying the chicken before seasoning—moisture is the enemy of crispiness.
- Use a Thermometer: I always use a digital thermometer to nail the perfect doneness and avoid drying out the chicken.
- Reserve Cherry Pepper Juice: That little bit of juice amps up the sauce’s flavor with a delicate heat and tang—make sure you add it in step 4.
- Keep Chicken Skin Above Sauce: When baking, arrange the chicken so the skin isn’t submerged to maintain crispness.
How to Serve Chicken Riggies with Sausage and Peppers Recipe
Garnishes
I love topping this dish with freshly chopped parsley or thyme because it adds a bright, herbal note and makes the colors pop. Sometimes I add a few shaved Parmesan flakes on top, especially if serving it over pasta—it feels like a little extra indulgence.
Side Dishes
My go-to sides with Chicken Riggies with Sausage and Peppers Recipe are rigatoni or penne pasta to soak up that amazing sauce, plus a simple green salad dressed with lemon vinaigrette to contrast the richness. Garlic bread or a crusty Italian loaf also works wonderfully for sopping up every last bit.
Creative Ways to Present
For special occasions, I sometimes serve this dish family-style right in the skillet at the table, surrounded by bowls of pasta and sides—makes it feel cozy and interactive. Another fun idea is plating individual portions on a bed of creamy polenta instead of pasta, which adds a silky texture and a bit of rustic elegance.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I like to separate the chicken from the sauce and peppers if I can—it makes reheating easier and keeps the chicken skin from getting too soggy.
Freezing
I’ve frozen this dish a few times with great results. Just cool it completely, portion it out, and freeze in airtight containers. Thaw overnight in the fridge before reheating. The flavors actually deepen after freezing, but the chicken skin won’t stay crispy.
Reheating
To reheat, I usually warm the sauce and peppers in a skillet over medium heat, then add the chicken pieces on top and cover with a lid to keep the moisture in. This helps keep the chicken juicy even if the skin loses some crispness. Avoid microwaving if you want the best texture.
FAQs
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Can I use boneless chicken for Chicken Riggies with Sausage and Peppers Recipe?
Absolutely, you can substitute boneless chicken thighs or breasts, but keep in mind the cooking time will be shorter. Boneless breasts cook quickly and can dry out, so watch them closely and test for doneness early. Bone-in skin-on chicken adds extra flavor and moisture, which is why I prefer it.
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How spicy is this dish and can I adjust it?
The heat level depends mostly on the type of Italian sausage and cherry peppers you use. You can go mild or hot depending on your preference, and even adjust the quantity of cherry peppers and their juice. I like a balanced spicy tang, but feel free to tone it down or up.
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Can I make this recipe without wine?
If you prefer not to use wine, you can substitute it with additional chicken broth and a splash of lemon juice to mimic the acidity and depth it provides. The dish will still be delicious but might lack a bit of the complexity that wine contributes.
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What pasta goes best with Chicken Riggies with Sausage and Peppers?
Traditional rigatoni or penne pasta works fantastic since their tube-like shapes catch the sauce perfectly. I also enjoy it with fusilli or cavatappi for their little twists. Basically, choose a pasta that holds sauce well for the best eating experience.
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Is this recipe freezer-friendly?
Yes! This Chicken Riggies with Sausage and Peppers Recipe freezes well once cooled. Just portion it into freezer-safe containers and thaw overnight when ready to use. Reheat gently on the stove to preserve flavors.
Final Thoughts
I absolutely love how this Chicken Riggies with Sausage and Peppers Recipe combines bold, comforting flavors with crispy, juicy chicken. It’s one of those dishes that feels like a warm hug from the inside, perfect for family dinners or impressing guests without stress. Once you try it, I’m confident you’ll want to keep it in your dinner rotation like I did. So go ahead, gather your ingredients, and give it a whirl—you’re going to love every bite, I promise!
Print
Chicken Riggies with Sausage and Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Riggies recipe features tender chicken thighs and flavorful Italian sausage simmered with peppers, garlic, and cherry peppers in a luscious white wine and herb sauce, then baked to perfection. It’s a comforting and hearty Italian-American dish bursting with savory aromas and balanced with a fresh squeeze of lemon juice.
Ingredients
Chicken and Meat
- 2 pound bone-in skin-on chicken thighs or drumsticks (4–6 large chicken thighs)
- 1 pound Italian sausage, chicken or pork, hot or mild (about 4–5 links)
Vegetables and Aromatics
- 1 white onion, sliced
- 1 yellow bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 3 cloves garlic, minced
- ½ cup chopped cherry peppers, hot or sweet, with ¼ cup of juice reserved
Liquids and Fats
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- 1 lemon, juiced
Herbs and Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 sprigs fresh parsley
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Instructions
- Preheat and Season: Adjust your oven rack to the center position and preheat oven to 350°F (175°C). Pat chicken thighs dry with paper towels, then season generously with salt and pepper on both sides to enhance flavor and promote crisping.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side-down and cook about 5 minutes per side until skin is golden and crispy. Remove chicken and set aside. Brown chicken in batches if necessary to avoid overcrowding.
- Brown Sausage: In the same skillet, brown the sausage links on all sides until cooked through and caramelized. Remove and set aside.
- Sauté Vegetables: Over medium heat in the same pan, add butter then cook the sliced onion and bell peppers until softened, about 5–7 minutes. Add minced garlic and cherry peppers, cooking 1–2 minutes until fragrant.
- Deglaze and Build Sauce: Pour in white wine and scrape the pan bottom to loosen browned bits. Let wine reduce by half, then stir in chicken broth and the reserved cherry pepper juice, building a flavorful sauce base.
- Add Herbs and Combine: Bring the sauce to a simmer and nestle sprigs of parsley, rosemary, and thyme into the broth. Return the chicken, skin-side up, and sausage to the skillet, arranging the chicken so skin stays above the liquid.
- Bake: Transfer skillet to oven and bake for 25–30 minutes, or until chicken reaches an internal temperature of 160–165°F when checked with a digital thermometer, ensuring it’s safely cooked yet juicy.
- Finish and Serve: Remove skillet from oven and drizzle fresh lemon juice over the chicken to brighten flavors. Garnish with freshly minced parsley or thyme if desired before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Use bone-in skin-on chicken for the best flavor and juiciness.
- To reduce spiciness, choose sweet cherry peppers or omit the reserved juice.
- Make sure to use an oven-safe skillet to easily transfer from stovetop to oven.
- Internal chicken temperature should be checked with a meat thermometer for safety.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh with sausage and sauce)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
