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)

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.

Ingredients

Units Scale

Chicken

3 pounds chicken thighs, trimmed of excess fat
2 teaspoons dried oregano
Salt and pepper, to taste

Sauté & Sauce Base

1/4 cup olive oil, divided
3 large long hot peppers, seeded and chopped
12 cloves garlic, chopped

Tomato & Wine Sauce

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)

Finishing Touches

3 tablespoons parsley, minced
Grated cheese, for serving (optional)
Crusty bread, for serving (optional)

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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.

Nutrition

Serving Size: 1/6 of recipe (approx. 1 chicken thigh with sauce)
Calories: 410
Sugar: 6g
Sodium: 830mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 35g
Cholesterol: 140mg