This Chicken Arrabiata brings together tender, juicy chicken with a rich, spicy tomato sauce, topped with a delightful layer of herb and garlic breadcrumbs. With a perfect balance of heat, savory herbs, and a satisfying crunch, this dish is an upgrade to your classic Italian-inspired dinner. It’s simple yet full of flavor, making it a favorite for busy weeknights or a cozy weekend meal.
Whenever I make this Chicken Arrabiata, it’s like a celebration in our house! The aroma of garlic, fresh basil, and tomatoes simmering away instantly makes everyone’s mouths water. My husband loves the spice level, and our kids enjoy the crispy breadcrumbs on top (which they sometimes eat straight from the pan). This dish has quickly become one of our go-to recipes for family nights, and we love that it feels both hearty and wholesome. Plus, those herb and garlic breadcrumbs are just irresistible!
Why This Spicy Chicken Arrabiata Stands Out
- Spicy and Flavorful: The arrabiata sauce has just the right amount of heat, balanced with basil and garlic for a full-bodied taste.
- Perfectly Tender Chicken: Thinly sliced chicken breasts cook up tender and juicy, absorbing the rich tomato flavors.
- Crispy, Herby Topping: Herb and garlic breadcrumbs bring a deliciously crunchy texture and fresh parsley flavor.
- Easy Weeknight Dinner: Simple steps and quick cooking time make this an ideal option for a flavorful weeknight meal.
Ingredients
- 30 ml (2 tbsp) olive oil, divided
- 4 skinless, boneless chicken breasts (about 600 g / 1.3 lb)
- Salt and freshly ground black pepper, to taste
- 4 garlic cloves, minced (about 12 g / 0.4 oz)
- 800 g (28 oz) canned chopped tomatoes, with juices
- 1/2 tsp dried chili flakes, or adjust to taste
- 4-5 fresh basil leaves, or 1/2 tsp dried basil
- 1 tsp sugar (optional, to reduce acidity)
- 60 g (1/2 cup) Panko breadcrumbs
- 15 g (1 tbsp) butter
- 1 tbsp fresh parsley, finely chopped
- 1 garlic clove, minced (about 3 g / 0.1 oz)
Directions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner pieces. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side, or until golden brown. Remove from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour in the canned tomatoes with their juices, basil leaves, and chili flakes. Stir and bring to a boil, then reduce the heat to medium.
- Simmer with Chicken: Return the browned chicken to the skillet, nestling it into the tomato sauce. Let it simmer for 15 minutes, allowing the sauce to thicken and the chicken to absorb the flavors. Taste and adjust seasoning with salt as needed, and add a pinch of sugar if the sauce tastes too acidic.
- Prepare the Breadcrumbs: In a separate small frying pan, melt the butter over low heat. Add the additional minced garlic and cook for 30 seconds until fragrant. Stir in the breadcrumbs and chopped parsley, and cook until the breadcrumbs are golden and crisp, about 2-3 minutes.
- Serve: Serve the chicken hot, topped with a generous sprinkle of the crispy herb and garlic breadcrumbs. Enjoy the mix of spicy, savory, and crunchy textures in every bite!
Notes:
- Spice Level: Feel free to adjust the chili flakes to your preference.
- Breadcrumbs: Add the breadcrumbs just before serving to keep them crunchy.
- Serving Suggestions: This dish pairs wonderfully with pasta, a side salad, or crusty bread to soak up the sauce.
