Chicken Arrabbiata
This Chicken Arrabbiata combines juicy chicken thighs with a spicy, garlicky tomato sauce. Simple to prepare, budget-friendly, and perfect over pasta for a satisfying Italian-inspired meal any night.
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
For less heat, reduce red pepper flakes or add a splash of cream. Bone-in thighs are affordable and flavorful, but chicken breasts can be used instead. Freeze leftovers for up to 2 months.
Nutrition Information (per serving):
- Calories: 728 kcal
- Fat: 34.3 g
- Protein: 52 g
- Carbohydrates: 50.3 g
- Fiber: 4.9 g
- Sodium: 967 mg