Chicken Fra Diavolo Recipe

Spicy Roasted Chicken Thighs with Tomato and Basil

This vibrant, full-flavored dish combines tender chicken thighs with a zesty tomato sauce, fragrant herbs, and a touch of heat. Perfect for a cozy dinner, this recipe yields 6 generous servings.

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 6 skin-on, bone-in chicken thighs
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 1 hot red pepper, chopped
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon crushed red pepper flakes, or to taste
• 1/2 cup white wine (such as Pinot Grigio)
• 1 tablespoon tomato paste
• 1 (14.5 ounce) can crushed fire-roasted tomatoes
• 1 tablespoon minced fresh basil, plus extra for garnish
• 1 tablespoon fresh parsley, minced
• 2 tablespoons shredded Parmesan cheese, or to taste

Directions

1. Preheat your oven to 375F (190C).
2. Pat chicken thighs dry and trim excess skin and fat. Season generously with salt and pepper on both sides.
3. In a large, oven-safe skillet, heat olive oil and butter over medium heat. Once the butter is bubbling, add chicken thighs in a single layer, leaving space between each. Brown for 3-5 minutes per side. Work in batches if needed. Remove browned chicken to a plate and keep warm.
4. Using the same skillet, add chopped onion and hot red pepper. Saut until onions soften, about 3 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds until fragrant.
5. Pour in the white wine and stir, then add tomato paste. Cook for about 3 minutes until slightly thickened.
6. Add the crushed tomatoes and minced basil. Simmer for 5 minutes, allowing the sauce to thicken slightly.
7. Nestle the browned chicken thighs into the sauce, skin side up, along with any accumulated juices.
8. Transfer the skillet to the preheated oven and bake until the internal temperature of the chicken reaches 165F (74C).
9. Remove from oven, sprinkle with parsley, garnish with extra basil leaves, and top with Parmesan cheese to taste. Serve warm.

Cook's Tips

• Use food-safe gloves when handling hot peppers to avoid irritation, and avoid touching your eyes.
• For a milder flavor, remove seeds and membranes from the peppers. Add extra for more heat.

Nutrition Facts (per serving)

• Calories: 413
• Total Fat: 26g (33% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 200mg (67% DV)
• Sodium: 376mg (16% DV)
• Total Carbohydrate: 7g (3% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 4g
• Protein: 38g (75% DV)
• Vitamin C: 44mg (49% DV)
• Calcium: 80mg (6% DV)
• Iron: 3mg (14% DV)
• Potassium: 637mg (14% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.