Chicken Arrabbiata

This spicy dish features moist, pan-seared chicken in a fiery, savory tomato sauce. Traditionally served with pasta, arrabbiata sauce makes an excellent braising sauce for chicken!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword arrabbiata, one pan meal, spicy chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 230kcal

Author Robin Miller

Ingredients

1 pound boneless skinless chicken breasts tenders, or thighs
1 teaspoon Italian herb seasoning
Salt and freshly ground black pepper
2 tablespoons olive oil divided
2 to 4 teaspoons crushed red pepper flakes use 4 teaspoons for a spicier sauce, use 2 teaspoons for a milder sauce
1 small yellow onion finely diced
3-4 cloves garlic minced
15- ounce can diced tomatoes
3/4 cup chicken broth
Chopped or julienned fresh basil for serving

Instructions

Season both sides of the chicken with the Italian herb seasoning, salt, and black pepper. Let stand for 15 minutes, or refrigerate for up to 24 hours.
Heat 1 tablespoon of the oil a large, deep skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
Heat the remaining oil in the same pan over medium heat. Add the crushed red pepper flakes and cook for 1 minute, until fragrant, stirring frequently. Add the onion and cook for 3 to 5 minutes, until soft.
Add the garlic and cook for 30 seconds. Add the diced tomatoes and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for 5 minutes.
Return the chicken to the pan with any juices on the plate. Simmer for 10 to 15 more minutes, until the chicken is cooked through (165 degrees on a meat thermometer) and the sauce thickens.
Top with basil and serve.

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