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This saucy chicken arrabiata transforms an Italian favorite into a satisfying main course. Juicy chicken sits in a bold tomato bath while crunchy garlic breadcrumbs finish it off – making a restaurant-quality meal that's actually super easy to whip up in your kitchen.
I threw this dish together one hectic week while trying to use up stuff in my cupboards. Now my family asks for it all the time, especially when we want something that feels fancy without spending forever cooking.
What You'll Need
- Chicken breasts: They're your protein base – try to grab ones that are similar in size so they cook evenly
- Canned tomatoes: They create your sauce – splurge on San Marzano if you can
- Garlic: Brings amazing smell and taste – skip the jar stuff and go for real cloves
- Chili flakes: They give that kick arrabiata is known for – add more or less depending how spicy you like it
- Basil: Adds that Italian touch – fresh leaves work way better than dried
- Panko breadcrumbs: They make that awesome crunchy top – the Japanese kind are extra light
- Butter: Helps your breadcrumbs turn golden and adds a bit of luxury
- Fresh parsley: Makes your topping pop with color and fresh flavor
Cooking Guide
- Get your chicken ready:
- Cut each chicken breast sideways to make two thinner pieces so they'll cook faster. Season both sides well with salt and pepper. Heat up some olive oil in a big pan until it's hot but not smoking. Drop in the chicken without crowding the pan and cook about 5 minutes per side until golden. Don't worry about cooking them all the way through yet since they'll finish in the sauce.
- Make your sauce:
- Put the browned chicken aside and turn the heat down. Add a bit more olive oil to the same pan, keeping all those tasty brown bits. Toss in your minced garlic and cook for half a minute until it smells good but doesn't brown. Quickly pour in your tomatoes with juice so the garlic doesn't burn. Add your basil, chili flakes and some salt. Let it come to a light boil, then turn it down to simmer.
- Cook everything together:
- Put the chicken back in the bubbling sauce, pushing them down so they're mostly covered. Put a lid on and let cook about 15 minutes, sometimes spooning sauce over any parts sticking out. The sauce will get thicker while the chicken finishes cooking. Taste your sauce and add a tiny bit of sugar if it seems too tangy.
- Fix up your breadcrumbs:
- While that's happening, get your topping ready. In another pan, melt some butter over medium-low heat. Cook your minced garlic for 30 seconds until it smells good. Mix in panko breadcrumbs and chopped parsley, stirring all the time until they turn golden and crunchy, around 3-4 minutes. Watch them closely since they can burn fast.
- Dish it up:
- Move your chicken and sauce to a serving plate or individual dishes. Sprinkle lots of those garlicky breadcrumbs on top right before you eat to keep them crunchy. You'll love how the soft chicken, rich sauce and crispy topping work together.
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This meal always takes me back to my first trip to Italy when I learned arrabiata actually means angry sauce because it's got that kick to it. I always try to buy the best canned tomatoes I can find since they really do make this simple dish taste so much better.
Storing For Later
Your chicken arrabiata saves great without the breadcrumbs on top. Let everything cool down completely, then pack it into containers or freezer bags. Write the date on them and they'll keep up to 3 months in the freezer. When you want to eat it, let it thaw in the fridge overnight and warm it up on the stove or in the microwave until it's hot and bubbling and chicken hits 165°F. Make new breadcrumbs just before you eat for that perfect crunch.
Swap These Ingredients
If you like darker meat, boneless chicken thighs work even better and stay juicier. During summer, you can use fresh tomatoes instead of canned – just dunk about 8 medium ones in boiling water, peel and chop them up. If you can't have dairy, use olive oil instead of butter for the breadcrumbs. No red pepper flakes? Try one chopped fresh chili pepper or a little bit of cayenne powder instead.
What To Serve With It
This chicken arrabiata stands on its own, but tastes amazing with simple sides too. Try it over perfectly cooked penne or linguine to soak up all that sauce. It goes great with some roasted veggies like zucchini, bell peppers, or eggplant. For something lighter, put everything on a bed of baby spinach that'll wilt just enough from the heat. Don't forget some crusty Italian bread to mop up every drop of that yummy sauce.
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Frequently Asked Questions
- → What kind of chicken works best here?
Boneless, skinless chicken breasts are the easiest to cook and stay tender. You could also try chicken thighs if you want a richer taste.
- → How do I make it hotter?
To kick up the spice, add more chili flakes or throw in a fresh chili if you want extra heat.
- → What sides go well with this?
This pairs wonderfully with warm crusty bread, fresh pasta, or a simple green salad to round out the meal.
- → Can I prep breadcrumbs early?
Absolutely! You can make the garlic breadcrumb mix a day before and store it in a sealed container. Toast it lightly before serving to keep it crispy.
- → How do I fix sour tomato sauce?
If your sauce feels too sharp, stir in about a teaspoon of sugar to balance the flavor.