Chicken Arrabiata Herb Topping

This chicken arrabiata recipe elevates a classic Italian pasta sauce into a protein-packed main dish. The tender chicken breasts simmer in a vibrant tomato sauce while crispy herb and garlic breadcrumbs add the perfect textural contrast for a restaurant-worthy meal that's surprisingly simple to make at home.

I first created this recipe when looking for ways to use my pantry staples during a busy week. It has since become one of my family's most requested dinners, especially when we want something that feels special without hours in the kitchen.

Ingredients

• Chicken breasts: Provides the protein foundation, look for even-sized pieces for consistent cooking
• Canned tomatoes: Form the base of the sauce, San Marzano variety offers the best flavor
• Garlic: Adds essential aromatics, use fresh cloves for the most vibrant flavor
• Chili flakes: Deliver the signature spiciness of arrabiata, adjust quantity to your heat preference
• Basil: Brings a classic Italian herbaceous note, fresh leaves provide the best flavor
• Panko breadcrumbs: Create the crispy topping, Japanese style produces the lightest texture
• Butter: Helps the breadcrumbs achieve golden perfection and adds richness
• Fresh parsley: Brightens the breadcrumb topping with color and flavor

Step-by-Step Instructions

Prepare the chicken:

Slice each chicken breast horizontally into two thinner cutlets to ensure quick and even cooking. Season generously with salt and freshly ground black pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place the chicken pieces in the pan without overcrowding and brown for 5 minutes on each side until golden. The chicken will finish cooking in the sauce later, so no need to cook through completely.

Create the arrabiata sauce:

Remove the browned chicken to a plate and reduce heat to medium. Add another tablespoon of olive oil to the same pan, retaining all those flavorful brown bits. Add minced garlic and cook for just 30 seconds until fragrant but not browned. Immediately pour in the canned tomatoes with their juices to prevent garlic from burning. Add basil, chili flakes and a generous pinch of salt. Bring the sauce to a gentle boil, then reduce to a simmer.

Simmer the chicken:

Return the browned chicken pieces to the simmering sauce, nestling them in so they're mostly submerged. Cover and cook for about 15 minutes, occasionally spooning sauce over any exposed parts. The sauce will gradually thicken and the chicken will finish cooking through. Taste the sauce and adjust seasoning, adding a pinch of sugar if needed to balance any acidity from the tomatoes.

Make the herbed breadcrumbs:

While the chicken simmers, prepare the breadcrumb topping. In a separate pan, melt butter over medium-low heat. Add minced garlic and cook for 30 seconds until fragrant. Add panko breadcrumbs and chopped parsley, stirring constantly until the breadcrumbs turn golden brown and crispy, about 3-4 minutes. Be careful not to burn them as they can darken quickly.

Serve immediately:

Transfer the chicken and sauce to a serving dish or individual plates. Generously sprinkle the garlic herb breadcrumbs over the top just before serving to maintain their delightful crunch. The contrast between the tender chicken, rich sauce and crispy topping creates a wonderful textural experience.

Pin it

This dish always reminds me of the first time I visited Italy and discovered that arrabiata sauce literally means angry sauce because of its spiciness. I love using the highest quality canned tomatoes I can find as they truly make a difference in the final flavor profile of this relatively simple dish.

Freezer-Friendly Tips

The chicken arrabiata base freezes beautifully without the breadcrumb topping. To freeze, allow the chicken and sauce to cool completely, then transfer to airtight containers or freezer bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until bubbling and chicken reaches 165°F. Make fresh breadcrumbs just before serving for the best texture.

Ingredient Substitutions

If you prefer dark meat, boneless chicken thighs work beautifully in this recipe and stay even more tender. Fresh tomatoes can replace canned during summer months, simply blanch, peel and chop about 8 medium tomatoes. For a dairy-free version, substitute olive oil for butter in the breadcrumbs. Red pepper flakes can be replaced with a single fresh chili pepper, finely chopped, or even a dash of cayenne pepper in a pinch.

Serving Suggestions

While this chicken arrabiata is hearty enough to stand alone, it pairs wonderfully with simple sides. Serve over al dente pasta like penne or linguine to capture the delicious sauce. A side of roasted vegetables such as zucchini, bell peppers, or eggplant complements the flavors beautifully. For a lighter option, place the chicken and sauce over a bed of baby spinach which will wilt slightly from the heat. Always have crusty Italian bread nearby to soak up every last bit of that irresistible sauce.

Pin it

Frequently Asked Questions

→ What type of chicken is best for Chicken Arrabiata?

Skinless, boneless chicken breasts are recommended for this dish as they cook quickly and remain tender. However, chicken thighs can also be used for a richer flavor.

→ Can I make it spicier?

Yes, you can increase the amount of dried chili flakes according to your spice tolerance, or add a touch of fresh chili for extra heat.

→ What can I serve with this dish?

Pair Chicken Arrabiata with fresh pasta, crusty bread, or a simple green salad for a well-rounded meal.

→ Can the breadcrumbs be made ahead of time?

Yes, the herb and garlic breadcrumbs can be prepared and stored in an airtight container for up to a day. Toast again lightly before serving to restore crispiness.

→ What if my tomato sauce is too acidic?

If the tomato sauce tastes too acidic, you can balance the flavors by adding a small amount of sugar—usually around 1 teaspoon.