Chicken Riggies with Sausage and Peppers Recipe

If you haven’t tried it yet, let me introduce you to a total crowd-pleaser: Chicken Riggies with Sausage and Peppers Recipe. This dish combines tender, juicy chicken with spicy sausage, sweet peppers, and a rich, tangy sauce that’s just begging to be soaked up by some crusty bread or tossed with pasta. I absolutely love how this turns out because it’s got layers of flavor but somehow feels like the ultimate comforting home-cooked meal. Stick around—I’m going to walk you through every step so your Chicken Riggies come out perfect every single time.

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Ingredients You’ll Need

Every ingredient in this Chicken Riggies with Sausage and Peppers Recipe plays a role in building that perfect balance between savory, spicy, and tangy. When I first made it, I discovered that fresh herbs and good-quality sausage really take it to the next level. Here’s what you’ll want to grab from the store.

• Chicken thighs or drumsticks: Bone-in and skin-on for juicy, flavorful meat and crisp skin.
• Italian sausage: Whether you choose spicy or mild, chicken or pork, this adds richness and punch.
• White onion: Sliced to bring sweetness and a little body to the sauce.
• Yellow and red bell peppers: They add sweetness and great texture contrast.
• Cherry peppers: Adds a lovely heat and tang—don’t forget to reserve some of their juice for the sauce.
• Garlic: Minced fresh for aromatic depth that wakes up the whole dish.
• White wine: Use a dry variety to deglaze the pan and add acidity.
• Chicken broth: Keeps the sauce flavorful and moist without overpowering.
• Fresh herbs (parsley, rosemary, thyme): Aromatics that infuse the sauce with garden-fresh flavor.
• Lemon juice: Added at the end for a bright, fresh finish.
• Butter and olive oil: For that perfect sear and smooth sauce base.
• Salt and black pepper: To season and enhance all the flavors.

Variations

I love to personalize this Chicken Riggies with Sausage and Peppers Recipe depending on what’s in my fridge. You can keep it traditional or mix it up, and either way, it’s always delicious. Here are a few ideas I’ve played with over the years.

• Swap Sausages: I once tried it with spicy chorizo instead of Italian sausage and the smokiness gave it an exciting twist.
• Make it Creamy: Stir in a dollop of mascarpone or cream at the end for a richer sauce that my family adored.
• Vegetarian Version: Use hearty mushrooms or eggplant with extra peppers and skip the meat—still packs tons of flavor.
• Heat Level: Adjust the amount of cherry peppers or swap sweet for hot to control the spice—perfect for serving to kids or spicy food lovers.

How to Make Chicken Riggies with Sausage and Peppers Recipe

Step 1: Prepare and Season the Chicken

Start by preheating your oven to 350°F and positioning the rack in the center. Pat your chicken thighs dry—this is key to crispy skin later—then rub them generously with salt and black pepper all over. I like doing this early so the seasoning really sinks in while I prep everything else.

Step 2: Sear the Chicken Until Golden and Crispy

Heat olive oil in a large, oven-safe skillet over medium-high heat, then place the chicken skin-side down. Let it cook undisturbed for about 5 minutes until that skin is beautifully golden and crisp. Flip and cook for another 5 minutes. Don’t rush this—it’s the foundation of flavor and texture you’ll love. If your pan is small, you might need to do this in batches. Remove chicken and keep it safe on a plate while you cook the sausage.

Step 3: Brown the Sausage

Using the same pan, brown your sausage pieces on all sides until they get nice color and start rendering fat—this adds a ton of flavor to the sauce. Remove and set aside with the chicken. Don’t clean the pan; all those browned bits are pure gold for your sauce.

Step 4: Sauté the Veggies

Add butter to the pan and lower heat to medium. Toss in sliced onions and bell peppers, cooking for about 5 to 7 minutes until they soften and start to caramelize. Then stir in the minced garlic and chopped cherry peppers; cook another 1 to 2 minutes until everything smells fragrant and delicious.

Step 5: Deglaze and Build the Sauce

Pour in the white wine and use a wooden spoon to scrape up all those savory browned bits stuck to the bottom of your pan. Let it bubble and reduce by half—that concentrates those flavors beautifully. Next, add chicken broth and the reserved cherry pepper juice. Bring everything to a simmer.

Step 6: Add Herbs, Chicken, and Sausage, Then Bake

Gently nestle the sprigs of fresh parsley, rosemary, and thyme into the sauce—these will infuse it with freshness as it bakes. Place the chicken skin-side up and sausage back into the pan, arranging so the chicken skin rests above the sauce. Pop the skillet into your preheated oven and bake for 25 to 30 minutes, until the chicken’s internal temperature hits a safe 160-165°F. This way it stays juicy and tender without drying out.

Step 7: Finish with Lemon Juice and Serve

Once you pull the skillet from the oven, squeeze fresh lemon juice over the top for an uplifting brightness that cuts through the richness. I usually garnish with extra chopped parsley or thyme—it just adds a nice pop of color and freshness.

How to Serve Chicken Riggies with Sausage and Peppers Recipe

Garnishes

I always top my Chicken Riggies with freshly chopped parsley or thyme because it adds a bright herbal touch that balances the rich sauce. Sometimes I sprinkle a little grated Parmesan on top just before serving, which brings a salty nuttiness my family can’t resist.

Side Dishes

Since the sauce is so rich and saucy, my go-to side is a simple pasta like rigatoni or penne—the shapes hold the sauce so well. Crusty Italian bread is also perfect for mopping up the leftovers on the plate. For something lighter, a green salad dressed with lemon vinaigrette cuts through the richness nicely.

Creative Ways to Present

For company, I like to serve Chicken Riggies in a warm, rustic casserole dish right from the oven. Adding fresh herb sprigs on top makes it look extra inviting. Another fun idea is to toss everything with cooked pasta in the skillet before bringing it to the table, so it’s a one-pot pasta dinner that’s hearty and beautiful.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and store them in the fridge. This Chicken Riggies keeps really well for up to 4 days. The flavors actually deepen overnight, making it just as good—if not better—when reheated.

Freezing

If I have a big batch, I freeze portions in freezer-safe containers or bags. Just make sure to cool it completely before freezing. When you’re ready to eat, thaw overnight in the fridge. It freezes well without losing too much moisture or flavor.

Reheating

For the best texture, I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce is too thick. Microwaving works in a pinch, but stirring occasionally helps keep everything evenly warmed and tasty.

FAQs

Final Thoughts

This Chicken Riggies with Sausage and Peppers Recipe quickly became a staple in my kitchen because it’s just so satisfying and soulful. The ease of prepping everything in one dish, coupled with the layers of bright, spicy, and savory flavors, makes it a winner for weeknight dinners and casual gatherings. If you try it once, I’m pretty sure you’ll come back to it again and again—if you’re anything like me, your family will be asking for it regularly, too. So go ahead, give it a shot, and let me know how your batch turns out!

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