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This spicy chicken dish transforms traditional Italian sauce into a hearty main course. Juicy chicken soaks up a punchy tomato blend while buttery garlic breadcrumbs add a satisfying crunch, making a restaurant-quality meal that comes together with minimal fuss in your own kitchen.
I came up with this dish when trying to empty my cupboards during a hectic week. It's now become a top favorite that my family asks for constantly, particularly when we want something special without spending forever cooking.
What You'll Need
- Chicken breasts: They're your protein base, try to find ones that are similar sizes so they cook evenly
- Canned tomatoes: They create your sauce foundation, grab San Marzano if you can for better taste
- Garlic: Gives that must-have flavor kick, stick with fresh instead of pre-minced
- Chili flakes: They bring the heat that makes this dish pop, add more or less based on what you like
- Basil: Adds that Italian garden touch, fresh leaves make all the difference
- Panko breadcrumbs: They form your crunchy topping, the Japanese variety stays lighter
- Butter: Helps your breadcrumbs turn beautifully golden and adds some luxury
- Fresh parsley: Gives your breadcrumb mixture a pop of color and fresh taste
Making Your Dish
- Get your chicken ready:
- Cut each breast sideways to make two thinner pieces for faster cooking. Add plenty of salt and black pepper on both sides. Pour olive oil into a big pan over medium-high heat until it shimmers. Cook the chicken for 5 minutes per side until golden brown. Don't worry about cooking them all the way through since they'll finish in the sauce.
- Make your sauce:
- Take out the chicken and turn down the heat to medium. Add another spoonful of olive oil to the same pan, keeping all those tasty browned bits. Toss in your chopped garlic and cook for just half a minute until you can smell it. Quickly pour in your tomatoes with all their juice so the garlic doesn't burn. Add your basil, chili flakes and some salt. Let it come to a light boil, then turn down to a gentle simmer.
- Let chicken finish cooking:
- Put your browned chicken back into the sauce, tucking pieces down so they're mostly covered. Put a lid on and cook about 15 minutes, sometimes spooning sauce over any parts sticking out. The sauce will get thicker as the chicken finishes cooking. Try the sauce and add more salt or a tiny bit of sugar if it tastes too acidic.
- Fix up your breadcrumbs:
- While waiting on the chicken, start the topping. Melt butter in another pan over medium-low heat. Cook chopped garlic for 30 seconds until fragrant. Add your breadcrumbs and parsley, stirring all the time until they turn golden and crunchy, about 3-4 minutes. Watch carefully since they burn fast.
- Get it on the table:
- Put the chicken and sauce on a serving dish or individual plates. Scatter the garlic breadcrumbs on top right before you eat to keep them nice and crispy. You'll love how the soft chicken, rich sauce and crunchy topping work together.
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This meal always takes me back to my first trip to Italy when I learned that arrabiata literally means angry sauce because it's so spicy. I always try to get the best quality canned tomatoes I can find since they really change how good this simple dish turns out.
Storing For Later
You can freeze the chicken and sauce nicely but leave off the breadcrumb topping. Just let everything cool down completely before putting it in sealed containers or freezer bags. Write the date on them and they'll keep for up to 3 months. Thaw in your fridge overnight and warm up slowly on the stove or in your microwave until it's hot and bubbly with chicken reaching 165°F. Make fresh breadcrumbs just before you eat for the best crunch.
Swap These Ingredients
If you like darker meat better, boneless chicken thighs work great in this dish and stay juicier. During summer, you can use fresh tomatoes instead of canned by quickly boiling, peeling and chopping about 8 medium ones. Need to skip dairy? Just use olive oil instead of butter for the breadcrumbs. Out of red pepper flakes? Try one finely chopped fresh chili pepper or even a small sprinkle of cayenne in a pinch.
What To Serve With It
This chicken dish is filling enough on its own, but goes really well with simple sides. Try it over just-cooked pasta like penne or linguine to soak up all that sauce. A side of oven-roasted veggies such as zucchini, colorful peppers, or eggplant matches the flavors perfectly. Want something lighter? Put the chicken and sauce over some fresh baby spinach that'll wilt slightly from the warmth. And don't forget some crusty bread nearby to mop up every last drop of that amazing sauce.
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Frequently Asked Questions
- → Which chicken works best for this dish?
Boneless, skinless breasts are ideal since they cook fast and stay moist. For extra flavor, thighs are another option to try.
- → How can I add more spice?
Boost the heat by adding extra dried chili flakes or try incorporating fresh chilies for a bolder kick.
- → What sides go with this meal?
This pairs wonderfully with fresh pasta, crusty bread, or a light side salad for a complete plate.
- → Can breadcrumbs be prepped ahead?
Yes! Make the topping in advance, store it in an airtight container, and give it a quick toast before serving to bring back crunchiness.
- → How do I fix an acidic tomato sauce?
If the sauce feels too tart, you can mellow it by stirring in a pinch of sugar (about a teaspoon).