Can I use boneless, skinless chicken instead of thighs?

Absolutely! Boneless thighs or even chicken breast can work—just reduce baking time since they’ll cook through faster. Keep an eye on moisture; boneless cuts dry out more easily.

Is this dish really hot? How can I control the spice?

You are in the driver’s seat! If you’re wary of heat, use mild peppers and skip the red pepper flakes. Add them only after tasting the sauce so you can control the fire level precisely.

Can I make Chicken Fra Diavolo ahead of time?

Definitely. This dish reheats wonderfully, and the flavors intensify overnight. Make it a day ahead, cool, and refrigerate. Just reheat gently and serve as usual.

What can I substitute for the white wine?

If you want to skip alcohol, simply use chicken broth with a tablespoon of extra lemon juice for acidity. It’ll still have great depth of flavor.

Chicken Fra Diavolo Recipe

Name: Chicken Fra Diavolo Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 3 pounds chicken thighs, trimmed of excess fat; 2 teaspoons dried oregano; Salt and pepper, to taste; 1/4 cup olive oil, divided; 3 large long hot peppers, seeded and chopped; 12 cloves garlic, chopped; 1 (28-ounce) can plum tomatoes, hand crushed or blender pulsed; 3 ounces tomato paste; 1/2 cup dry white wine; 1 tablespoon lemon juice; 1 teaspoon crushed hot red pepper flakes (optional, to taste); 3 tablespoons parsley, minced; Grated cheese, for serving (optional); Crusty bread, for serving (optional)

If you love bold, spicy flavors and crave hearty, satisfying dinners that don’t require hours in the kitchen, Chicken Fra Diavolo is about to become your new go-to. This Italian-American classic marries tender, crispy-skinned chicken thighs with a luscious, robust tomato sauce brimming with garlic, hot peppers, white wine, and just the right kick of heat. You end up with juicy chicken nestled in a fiery, tangy, garlicky sauce—perfect for busy weeknights when you want tons of flavor without fuss. Mop up every drop with crusty bread or serve it over pasta for pure comfort on a plate!

Why You’ll Love This Recipe

Spicy and Savory: Each bite is packed with layers of heat and deep tomato richness. If you love a little fire, this one’s for you.
Weeknight-Friendly: This entire recipe comes together in just over an hour—and hands-on time is much less, thanks to oven finishing.
Totally Satisfying: The chicken turns out meltingly tender, with a crisp golden crust and saucy flavor in every forkful.
Simple Pantry Ingredients: Just a few fresh items and a handful of pantry staples create something unforgettable.

Ingredients You’ll Need

Don’t worry about special shopping trips; everything here is easy to find, but each ingredient counts for big flavor. Here’s what you’ll need, and why:

Chicken Thighs: These stay super juicy and flavorful; dark meat is ideal for baking in bold, spicy sauces.
Dried Oregano: Gives the chicken a classic Italian aroma right from the start.
Salt and Pepper: Essential for seasoning the chicken and balancing the sauce.
Olive Oil: For searing the chicken and sautéing veggies—don’t skimp on the good stuff for best results.
Plum Tomatoes (canned): Hand-crushed for a rustic, saucy texture with sweet, rich tomato flavor.
Tomato Paste: Intensifies and concentrates the tomato profile, making the sauce luxuriously thick.
Long Hot Peppers: Bring subtle heat and earthiness. If you prefer less heat, swap for bell peppers or mild Anaheim peppers.
Garlic: Lots of it! The backbone of the sauce, giving every bite depth and warmth.
Dry White Wine: Adds acidity, fragrance, and helps deglaze the pan for extra flavor.
Lemon Juice: Brightens up the entire dish, balancing out the heat and richness.
Crushed Hot Red Pepper Flakes: For those who like it devilishly spicy—add to taste after tasting your fresh peppers.
Parsley: For a fresh, herbal finish at the end.

Tip: Grab a sturdy oven-safe pan (like cast iron) so you can sear and bake in the same dish—less clean-up!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ready to shake things up? Try these:

Milder Version: Use sweet bell peppers instead of long hot peppers and skip the pepper flakes.
Seafood Swap: Substitute chicken with shrimp for a spicy Fra Diavolo seafood twist. Shrimp cooks quickly, so just nestle them in the sauce before the last 10 minutes of baking.
Herbaceous Touch: Add some fresh basil or thyme with the parsley for extra layers of flavor.
Veggie Boost: Toss in sliced zucchini, mushrooms, or spinach after searing the chicken for extra nutrition.

How to Make Chicken Fra Diavolo

Let’s break down each step so you have dinner on the table, stress-free:

Step 1: Prep and Sear

Preheat your oven to 375°F and set a rack to the middle position. Pat those chicken thighs really dry—this is crucial for getting golden, crispy skin. Sprinkle the chicken all over with oregano, salt, and pepper.
Heat a large oven-safe pan over medium heat and add half the olive oil. Sear the chicken skin-side down first for about 6 minutes, then flip and cook another 3 minutes. Do this in batches—crowding the pan steams the chicken and you want that crisp!

Step 2: Build the Sauce

Set the chicken aside, then add the remaining olive oil and your chopped peppers to the pan. Cook on medium-low until soft, about 5 minutes, then slide in the garlic and cook another couple of minutes until fragrant and golden.
Taste the peppers—if they’re too mild, now’s when you sprinkle in the red pepper flakes. Like it blazing hot? Add a little more. Prefer it gentle? Move on.

Step 3: Layer in Tomato Goodness

Add the tomato paste and stir for 5 minutes for a deep, concentrated base. Pour in the white wine and crank the heat to medium-high. Scrape up all those flavorful browned bits from the bottom—that’s pure gold! After 2 minutes, add the crushed tomatoes and lemon juice, and simmer for 5 minutes to let the flavors marry and the sauce thicken.

Step 4: Bake to Perfection

Nestle the chicken thighs back into the pan, skin side up, making sure they’re bathed in sauce. Slide the whole pan into the oven and bake for 30 minutes, or until the chicken is fully cooked (175°F inside—juicy, not dry).

Step 5: Finish and Serve

Pull out the pan, taste the sauce, and adjust for salt, pepper, or more heat if desired. Sprinkle with generous minced parsley. Serve hot with grated cheese (Parmigiano, please) and plenty of crusty bread.

Don’t forget to spoon that garlicky, spicy sauce over everything—you don’t want to waste a drop!

Pro Tips for Making the Recipe

Dry the Chicken: Moisture is the enemy of crisp skin; use plenty of paper towels.
Don’t Rush the Sear: Let that skin really brown—it infuses the final sauce with tons of flavor.
Customize the Heat: Always taste your fresh peppers before adding the flakes; you can make it as fiery or mild as you like.
Deglaze Like a Pro: Don’t let any fond stick to your pan—wine helps release all those savory bits.
Rest the Chicken Briefly: After baking, let it sit a few minutes so juices redistribute.

How to Serve

There are so many wonderful ways to enjoy Chicken Fra Diavolo:

With Bread

Crusty rustic bread or a warm baguette is practically required for soaking up the spicy tomato sauce.

Over Pasta

Serve chicken and that luscious sauce over spaghetti or linguine for a complete meal.

With Greens

Pair with a crisp green salad dressed simply in olive oil and lemon—great to balance the richness.

For the Table

Sprinkle with fresh parsley, finish with grated Parmigiano-Reggiano, and maybe offer extra chili flakes on the side for the heat-lovers.

Make Ahead and Storage

Storing Leftovers

Transfer cooled chicken and sauce to an airtight container—it’ll keep beautifully in the fridge for up to 4 days. The flavors actually deepen overnight!

Freezing

This dish freezes well. Seal in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Warm gently on the stovetop or in the oven at 350°F until hot all the way through. If the sauce thickens too much, add a splash of chicken broth or water to loosen.

Leftovers also make an incredible sandwich filling or topping for cooked grains!

FAQs

Can I use boneless, skinless chicken instead of thighs?

Absolutely! Boneless thighs or even chicken breast can work—just reduce baking time since they’ll cook through faster. Keep an eye on moisture; boneless cuts dry out more easily.
Is this dish really hot? How can I control the spice?

You are in the driver’s seat! If you’re wary of heat, use mild peppers and skip the red pepper flakes. Add them only after tasting the sauce so you can control the fire level precisely.
Can I make Chicken Fra Diavolo ahead of time?

Definitely. This dish reheats wonderfully, and the flavors intensify overnight. Make it a day ahead, cool, and refrigerate. Just reheat gently and serve as usual.
What can I substitute for the white wine?

If you want to skip alcohol, simply use chicken broth with a tablespoon of extra lemon juice for acidity. It’ll still have great depth of flavor.

Final Thoughts

Chicken Fra Diavolo is a weeknight dinner that feels like a restaurant treat but requires minimal effort. The spicy-tangy tomato sauce, tender roasted chicken, and punchy garlic and herbs make every bite memorable. Don’t be afraid to tweak the heat for your taste and get creative with how you serve it. Gather your ingredients, invite your appetite, and get ready to enjoy a classic brought to life in your own kitchen!

Chicken Fra Diavolo Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Baking
Cuisine: Italian-American
Diet: Halal

Print Recipe

Description

Chicken Fra Diavolo is a flavorful Italian-American main course featuring juicy chicken thighs simmered in a spicy, garlicky tomato sauce with peppers, herbs, and a splash of white wine. Perfectly balanced with a bold kick of heat, this oven-finished dish is ideal for those who love robust flavors and hearty, home-cooked meals.

Instructions

Preheat Oven – Preheat your oven to 375°F and position the rack in the middle of the oven.
Season and Sear Chicken – Pat the chicken thighs very dry with paper towels. Season thoroughly on all sides with dried oregano, salt, and pepper. Heat a large oven-safe pan over medium heat and add 2 tablespoons of olive oil. Sear the chicken thighs skin-side down for 6 minutes until golden, then flip and cook for an additional 3 minutes. Work in batches to avoid crowding. When done, transfer chicken to a plate and set aside.
Cook Peppers and Garlic – Lower the heat to medium-low and pour in the remaining olive oil. Add the chopped long hot peppers and sauté for about 5 minutes or until soft. Stir in the chopped garlic and cook for several more minutes until golden and fragrant.
Add Spice – Taste the peppers to test their heat. If additional spice is desired, add the red pepper flakes to taste. If already spicy enough, omit this step.
Build Sauce Base – Stir the tomato paste into the pan and cook for 5 minutes, stirring frequently, until it darkens. Increase the heat to medium-high, then add the white wine, using a wooden spoon to scrape any brown bits from the bottom of the pan. After 2 minutes, add the hand-crushed plum tomatoes and lemon juice. Stir well, bring to a simmer, and cook for another 5 minutes to thicken slightly.
Combine and Bake – Nestle the chicken thighs, skin-side up, into the sauce. Transfer the pan to the oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 175°F and is cooked through.
Finish and Serve – Remove the chicken from the oven. Taste the sauce and adjust seasoning with more salt and pepper if needed. Stir in the minced parsley. Serve hot with grated cheese and crusty bread for dipping into the spicy sauce. Enjoy!

Notes

Use red pepper flakes based on your desired spice level or omit entirely if your peppers are very hot.
Chicken thighs with skin-on and bone-in yield the juiciest, most flavorful result.
Use an oven-safe pan to avoid transferring dishes mid-way.
The sauce pairs excellently with pasta or rice if bread is not preferred.
Leftovers reheat well and taste even better the next day.