Chicken Arrabiata

This Chicken Arrabiata is made with bone-in chicken, onions, artichokes, Arrabiata sauce, and simmered into perfection. 

With this recipe, we used a dutch oven but you can use a deep pan as long as it has a cover. When you cook chicken in a covered pan for a long period of time, it almost falls off the bone. Now to mention the combination of the spicy tomato sauce is to die for.

If you love this recipe, feel free to try my Harissa Honey Chicken or my Gochujang Chicken wings.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Chicken Arrabiata
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Whole chicken or chicken thighs
• Onion
• Canned artichokes
• Arrabiata sauce
• Crushed rosemary
• Bay leaves
• Olive oil
• Parsley

See recipe card for quantities.

Instructions

We will start by caramelizing the sliced onion, until soft, about 5-7 minutes. Set the onion aside.

In the same pan, put 1 tablespoon of olive oil and then place the chicken and brown for 8 minutes. Flip over to the other side to brown for another 8 minutes. If the pan doesn’t all fit the chicken, you may need to do it in batches. Set the chicken aside. 

Right before the chicken is done browning, sprinkle the crushed rosemary, two bay leaves, salt and pepper. 

Add the artichokes and return the caramelized onions. Pour in the Arrabiatta sauce and cover for about one hour, until the chicken is tender. Check occasionally and stir.

Garnish with Parsley!

Substitutions

Arrabiata Sauce: The Arrabiatta sauce can be store bought or homemade.

Chicken: For best flavor, make sure to buy BONE-IN chicken thighs. The bone will give the sauce so much flavor and makes the chicken extra juicy. 

Onion: You can use any type of onion, although I used yellow onion for this. You can use white onion or red onion. 

Artichokes: If you are feeling adventurous, you can steam the artichokes yourself and use the inside. I opted to buy store bought artichoke hearts and using that instead. 

Pasta: The dish is delicious as it, but if you would like to serve it on some pasta, you can use spaghetti, penne or linguini. 

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - add parmesan cheese
• Kid friendly - serve on pasta

Check out this Chicken and Shrimp Fajita recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure the chicken is cooked all the way through by using a meat thermometer and seeing it reaches 165°F.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.