For a milder flavor, remove the seeds from the hot red pepper before chopping. You can also substitute with a pinch of red pepper flakes if you don't have a fresh pepper on hand. Adjust the amount of crushed red pepper flakes to your preference. Start with a smaller amount and add more to taste. Serve with crusty bread, pasta, or polenta to soak up the delicious sauce.
Chicken Fra Diavolo
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS42
Ignite your taste buds with this fiery Chicken Fra Diavolo! Succulent chicken thighs are braised in a vibrant, spicy tomato sauce infused with fresh herbs and white wine. This rustic Italian-inspired dish is perfect served with crusty bread to soak up every last drop of the delicious sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol200 mg
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Fiber2 g
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Protein38 g
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Saturated Fat8 g
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Sodium376 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C).
02
StepPat chicken thighs dry with paper towels and trim any excess skin. Season generously with salt and pepper on both sides.
03
StepIn a large, oven-safe skillet (cast iron works great), heat olive oil and butter over medium heat.
04
StepOnce the butter is melted and shimmering, add chicken thighs, skin-side down. Avoid overcrowding the pan; work in batches if necessary to ensure even browning. Sear for 3-5 minutes per side, until golden brown.
05
StepRemove chicken thighs from the skillet and set aside on a plate.
06
StepAdd chopped onion and hot red pepper to the skillet. Cook until the onion is softened and translucent, about 3 minutes.
07
StepAdd minced garlic, Italian seasoning, and crushed red pepper flakes. Cook until fragrant, about 30 seconds.
08
StepStir in white wine and tomato paste, scraping up any browned bits from the bottom of the pan. Cook for 3 minutes, allowing the wine to reduce slightly.
09
StepStir in crushed fire-roasted tomatoes and minced basil. Bring the sauce to a simmer and cook for 5 minutes, until slightly thickened.
10
StepNestle the browned chicken thighs back into the sauce, skin-side up. Pour any accumulated juices from the plate over the chicken.
11
StepTransfer the skillet to the preheated oven and bake for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of a chicken thigh registers 165°F (74°C).
12
StepRemove from oven and let rest for 5 minutes before serving.
13
StepGarnish with fresh parsley and additional basil leaves, if desired. Serve hot, sprinkled with freshly grated Parmesan cheese.
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Madalyn Okon
Jun 25, 2025The best chicken recipe I've tried in a long time. Will definitely make this again.
Deontae Bashirian
May 30, 2025I added a little more red pepper flakes for extra heat. So delicious!
Johnny Trantow
May 3, 2025I used chicken breasts instead of thighs and it worked perfectly. I just reduced the cooking time.
Roscoe Lebsack
Apr 19, 2025I made this last night and it was a huge hit! The sauce has just the right amount of kick.
Sheila Parisianharvey
Mar 25, 2025This recipe is amazing! The chicken was so tender and flavorful. My family loved it!
Eloisa Ullrich
Dec 12, 2024Absolutely fantastic! The sauce is incredible with crusty bread.
Tania Kovacek
Dec 6, 2024This is my new go-to chicken recipe. So easy and flavorful!
Lionel Wilderman
Dec 3, 2024Easy to follow and the results are restaurant-quality. Thank you for sharing!
Alisa Hodkiewicz
Nov 27, 2024I'm not a big fan of spicy food, so I used a mild pepper and it was still delicious!