Kitchen notes · a little help before you start
Chicken Arrabbiata
Chicken Arrabbiata brings together chicken thighs, tomato, and crushed tomatoes. Set a reminder for the turn or stir mentioned in the method. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Pasta
A few quick notes
1. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Set up the coating steps in order
Read the coating sequence and set its ingredients out in that order. Keep the preparation and cooking steps separate so you can finish each piece the same way.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: Season the chicken thighs with a pinch of salt and pepper, then dredge each piece in flour until they are lightly coated.
Tomato
Look at how this ingredient comes into the method: Add both cans of tomatoes with juices, basil, crushed red pepper, and chicken broth to the skillet.
Crushed tomatoes
Look at how this ingredient comes into the method: Add both cans of tomatoes with juices, basil, crushed red pepper, and chicken broth to the skillet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Arrabbiata
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve the chicken and sauce over cooked pasta and garnish with roughly chopped parsley. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Season the chicken thighs with a pinch of salt and pepper, then dredge each piece in flour until they are lightly coated.
Which little step is worth remembering?
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
What check should I look for as it cooks?
Keep this part of the method in view: After the chicken is removed from the skillet, add the minced garlic and sauté briefly (1-2 minutes, or just until the garlic is soft, but not brown).
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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