Chicken Arrabbiata is a one-skillet braise of bone-in chicken thighs in a spicy tomato sauce made with crushed red pepper, garlic, and fresh herbs. The chicken simmers for 30 minutes to absorb the bold flavors of the arrabbiata sauce.
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Season the chicken thighs with a pinch of salt and pepper, then dredge each piece in flour until they are lightly coated.
Heat the olive oil in a large skillet over medium heat. When the oil is hot (it will sizzle if a pinch of flour is dropped into the oil), add the chicken. Brown the chicken on both sides (5-7 minutes each side), then remove the chicken from the skillet. While the chicken is browning, mince the garlic.
After the chicken is removed from the skillet, add the minced garlic and sauté briefly (1-2 minutes, or just until the garlic is soft, but not brown). Add both cans of tomatoes with juices, basil, crushed red pepper, and chicken broth to the skillet. Stir to combine.
Return the chicken to the skillet with the sauce, and spoon some sauce over top of each piece. Allow the sauce to come up to a simmer. Simmer the chicken in the sauce for 30 minutes, turning the chicken over half way through to make sure both sides receive adequate heat.
Serve the chicken and sauce over cooked pasta and garnish with roughly chopped parsley.
Refrigerate finished dish in an airtight container up to 3 days. Reheat gently in a skillet over medium-low heat, stirring occasionally, until warmed through.
Yes, but reduce the simmering time to 15–20 minutes to prevent drying out. Bone-in thighs stay juicier during the 30-minute simmer.
Medium spicy from 1/4 tsp crushed red pepper. Reduce to 1/8 tsp for mild heat or increase to 1/2 tsp for very spicy.
Yes. Refrigerate the finished dish up to 3 days. Reheat gently in a skillet or pot over medium-low heat, stirring occasionally, until warmed through.
Any shape works; penne, rigatoni, or spaghetti are traditional. Use 12 oz. dried pasta cooked separately and tossed with the sauce before serving.
Skipping it will reduce browning and slightly thinner sauce, but the dish still works. The flour helps brown the chicken and thickens the sauce.
