Chicken Arrabbiata is a spicy Italian dish that brings bold flavor to the table. The word “arrabbiata” means “angry,” which refers to its kick from red pepper and garlic. This version amps up the taste with tender chicken and bright tomatoes, creating a balanced sauce that’s perfect for beginners and pros alike.
If you’re craving a hearty meal that checks all the boxes—simple, budget-friendly, and extra satisfying—this Chicken arrabiata recipe has you covered. Get ready for a fun cooking adventure that ends with a plate of saucy pasta and a big smile.
Why You’ll Love This Recipe
- Full of Flavor: The spicy red sauce blends diced tomatoes, crushed tomatoes, garlic, and chilli flakes for a satisfying punch.
- Beginner-Friendly: Each step is clear and quick. You don’t need fancy skills to get restaurant-quality results.
- Budget-Conscious: Basic pantry ingredients keep costs low. You can also adapt cuts of chicken to whatever’s on sale.
- Versatile Protein: Use bone-in chicken thighs for rich taste or swap in chicken breasts if you prefer lean meat.
- Crowd-Pleasing: This dish impresses adults and kids. You can adjust the heat level for those who want a milder bite.
Ingredients Needed
Below is a list of all you need to create a spicy, savory Arrabbiata sauce with chicken. Gather the following:
- Olive oil (2 tablespoons)
Adds a fruity note and helps brown the chicken. - Bone-in chicken thighs (6 pieces, about 2.5 lbs total)
Provides deeper flavor, though chicken breasts can work too. - Salt and pepper (pinch of each)
Seasons the meat and keeps flavors balanced. - All-purpose flour (1/3 cup)
Creates a light coating on the chicken that locks in juices and thickens the sauce. - Garlic (4 cloves, minced)
Delivers that classic Italian aroma and boosts the sauce’s kick. - Diced tomatoes (1 can, 15 oz)
Contributes a chunky texture and fresh tomato taste. - Crushed tomatoes (1 can, 15 oz)
Adds thickness and a rich tomato base for the sauce. - Dried basil (1/2 teaspoon)
Brings subtle herbal warmth that lifts the tomatoes. - Crushed red pepper (1/4 teaspoon or more to taste)
Gives the “angry” heat in Arrabbiata. Adjust if you like it mild or extra spicy. - Chicken broth (1/2 cup)
Thins the sauce slightly so it can simmer without drying out. - Fresh parsley (1 handful, optional, roughly chopped)
Sprinkled on top for a pop of color and earthy freshness. - Pasta for serving (12 oz)
Penne or spaghetti works well. Choose your favorite type.
Ingredient Notes
- Choosing the Chicken: Bone-in thighs lend a richer mouthfeel thanks to their higher fat. If you prefer chicken breasts, pound them to an even thickness for faster cooking.
- Tomato Products: Combining diced and crushed tomatoes lets you enjoy both texture and a smooth base. If you only have one type, feel free to use that.
- Spice Level: That “angry” flavor usually comes from chilli flakes. You can add less or more depending on your heat tolerance.
Substitution Ideas
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend for dredging.
- Vegetarian Variation: Try eggplant slices instead of chicken. Sauté them first, then build your arrabiata sauce around that hearty base.
- Different Herbs: If dried basil isn’t your style, dried oregano or thyme can step in.
- Pasta Choices: Penne is common, but spaghetti or fusilli are also popular. Whole-grain or gluten-free versions are okay too.
How to Make Chicken Arrabbiata Recipe
Follow these simple steps to serve a flavorful Italian chicken pasta dish in no time:
1. Lightly Coat the Chicken
Pat the chicken thighs dry with a paper towel. Sprinkle them with a pinch of salt and pepper. Place the flour in a shallow dish or plate. Press each thigh into the flour on both sides, shaking off the excess. This thin coating helps create a golden exterior and thickens the sauce later.
2. Heat the Pan and Brown the Chicken
Warm 2 tablespoons of olive oil in a wide skillet over medium heat. To test if the oil is ready, drop a tiny pinch of flour into it. If it sizzles, you’re good to go. Add the chicken thighs to the pan, taking care not to crowd them. Let them cook for about 5 to 7 minutes per side, or until they turn brown. If they stick at first, that’s normal. They usually release when the crust forms. Once browned, remove the thighs from the skillet and set them aside on a plate.
3. Sauté the Garlic
In the same skillet, keep a bit of the oil or drippings. Turn down the heat to medium-low. Add the minced garlic and stir it around for 1 to 2 minutes. You want it soft and fragrant, but not brown. Over-browned garlic can turn bitter.
4. Build the Arrabbiata Sauce
Pour in the can of diced tomatoes, the can of crushed tomatoes, dried basil, and crushed red pepper. Stir everything together. Slowly add the chicken broth, making sure you scrape any browned bits from the bottom of the pan. Those bits carry a ton of flavor.
5. Simmer the Chicken in Sauce
Return the browned chicken thighs to the pan. Spoon the sauce on top so they’re coated. Bring the mixture to a gentle simmer. Lower the heat if it bubbles too hard. Let the sauce simmer for about 30 minutes, flipping the chicken halfway through. This helps the chicken cook evenly. The sauce will reduce and thicken.
6. Cook Your Pasta
While the chicken simmers, boil your pasta in salted water according to package instructions. Drain the pasta, but save a small cup of the starchy cooking water in case you want to thin the sauce.
7. Finish and Serve
Check the chicken’s internal temperature if you’re unsure about doneness. It should reach 165°F. Spoon the chicken and sauce over your cooked pasta. If you like extra color, scatter fresh parsley on top.
Tip: If the sauce gets too thick, add a splash of the reserved pasta water or more broth. Taste for spice and salt, then adjust as desired.
Expert Tips for Success
Achieving the Perfect Texture
- Sear for Flavor: A good sear on the chicken gives you tasty brown bits in the skillet. Those bits amplify the sauce’s depth.
- Layer Seasonings: Season each step (chicken, sauce, pasta water) with salt. This ensures consistent flavor from start to finish.
Flavor Boosting Secrets
- Use Good Olive Oil: Since there aren’t many ingredients, a decent extra-virgin oil can elevate the overall taste.
- Add Olives or Basil: A handful of sliced black olives or fresh basil leaves can add a briny or herbal twist.
Common Mistakes to Avoid
- Skipping the Browning: Failing to brown the chicken can lead to a duller-tasting sauce.
- Overcooking the Garlic: Garlic burns quickly. Turn down the heat once the chicken is out, and stir gently.
- Boiling Instead of Simmering: High heat can cause the sauce to reduce too fast, leaving you with a dense texture that might burn.
How to Tell When It’s Perfectly Cooked
- Visual Cues: The sauce thickens enough to cling to your spoon. The chicken looks opaque and the juices run clear.
- Temperature Check: An instant-read thermometer should show 165°F in the thickest part of the thigh.
Ingredient Prep Tips
- Bashing Chicken Breasts: If you use breasts, place them between two sheets of parchment and tap them gently with a rolling pin. This helps them cook evenly.
- Chopping Garlic: Aim for fine mince. Big chunks can burn or stay raw in spots.
Serving and Storage Tips
- Serving Ideas: Spoon your chicken arrabiata over penne, spaghetti, or even fettuccine. Pair with a green salad or crusty bread to mop up extra sauce.
- Leftover Storage: Transfer cooled chicken and sauce into an airtight container. Store it in the fridge for up to 3 days.
- Reheating: Warm leftovers on the stove over low heat. Add a bit of water or chicken broth if the sauce seems dry.
- Freezing: Freeze the cooled chicken in sauce for up to 2 months. Thaw in the fridge overnight, then gently heat on the stove.
Helpful Notes
- Eggplant Twist: For a vegetarian version, sauté cubes of eggplant until golden, then build your arrabiata sauce around those.
- How to Make Arrabbiata Sauce Less Spicy: Scale back on crushed red pepper and add a splash of cream if you want a milder finish (though cream is not classic).
- Budget-Friendly Tip: Use bone-in chicken thighs. They tend to cost less than boneless breasts and deliver deeper taste.
- One-Skillet Wonder: This recipe mostly uses a single pan, making cleanup simple. Brown the chicken, make the sauce, simmer, and serve.
Conclusion
This Chicken arrabiata recipe combines bright tomatoes, spicy red pepper, and tender chicken into a dish that’s equal parts comforting and fiery. It’s easy enough for busy weeknights yet special enough for weekend gatherings. Plus, you can adapt it with olives, fresh basil, or extra veggies to fit your taste. Now it’s your turn to grab a skillet and create your own “angry birds” dinner.
If you try this recipe, leave a comment and a star rating below. Let others know how spicy you made it and any creative twists you discovered. Happy cooking!
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Chicken Arrabbiata
Equipment
- Skillet
- Pot
Ingredients
Chicken Prep
- 2 tbsp olive oil
- 6 bone-in chicken thighs about 2.5 lbs total
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup all-purpose flour
Arrabbiata Sauce
- 4 cloves garlic minced
- 15 oz diced tomatoes 1 can
- 15 oz crushed tomatoes 1 can
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper or more to taste
- 1/2 cup chicken broth
To Serve
- 1 handful fresh parsley roughly chopped, optional
- 12 oz pasta penne or spaghetti
Instructions
- Pat chicken thighs dry, season with salt and pepper. Dredge in flour and shake off excess.
- Heat olive oil in skillet over medium. Brown chicken for 5-7 minutes per side. Remove and set aside.
- Sauté garlic in the same skillet for 1-2 minutes until fragrant.
- Add diced and crushed tomatoes, basil, crushed red pepper. Stir and add chicken broth, scraping the pan.
- Return chicken to the pan. Simmer for 30 minutes, turning halfway through.
- Meanwhile, cook pasta according to package instructions. Drain and reserve some pasta water.
- Serve chicken and sauce over pasta. Top with parsley if desired.
Notes
- Calories: 728 kcal
- Fat: 34.3 g
- Protein: 52 g
- Carbohydrates: 50.3 g
- Fiber: 4.9 g
- Sodium: 967 mg
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FAQs
1. Can I Use Chicken Breasts Instead of Thighs?
Yes! Breasts are leaner, so consider pounding them to an even thickness for faster and more consistent cooking. Keep a closer eye on the temperature to avoid drying them out.
2. How Do I Make Chicken Arrabbiata on a Budget?
Bone-in thighs usually cost less and also add richer flavor. You can also use store-brand tomatoes and skip extra toppings like parsley if you need to cut costs.
3. How to Make Chicken Arrabbiata with Olives?
After the sauce simmers for about 10 minutes, stir in a handful of sliced black or Kalamata olives. Their salty taste blends nicely with the spicy tomato flavor.
4. Is Chicken Arrabbiata Healthy?
Arrabbiata sauce is mostly tomatoes, which are packed with vitamins. Bone-in chicken thighs bring healthy fats, but you can also trim the skin or switch to chicken breasts for fewer calories.
5. How Do You Make Arrabbiata Sauce Less Spicy?
Use less crushed red pepper or swap it for mild chili powder. A drizzle of cream (though not traditional) can soften the heat too.
6. What Makes This the Best Chicken Arrabbiata Recipe for Beginners?
The steps are broken down clearly, and there’s plenty of room to adjust spice or cooking time. You don’t need fancy tools, just a skillet, some fresh ingredients, and a desire for good food.
7. Can I Cook This Entire Dish in One Skillet?
Absolutely. Brown the chicken in the pan first, remove it, make your sauce, then return the chicken to the same skillet to simmer. One-skillet dinners save time and keep cleanup easy.
