Chicken Arrabbiata

This traditional Italian chicken all’arrabbiata is a rustic one-pan dish with bold, spicy flavors—just like my nonna used to make on warm summer nights in central Italy.

For more Italian chicken recipes, check out chicken cacciatore, lemon chicken, chicken pizzaiola, and chicken piccata.

This spicy chicken all’arrabbiata is a traditional dish from central Italy, especially Umbria, where it’s sometimes simply called pollo in padella—chicken in a skillet. I had this a million times growing up, sitting at my nonna Lidia's table on summer nights, the whole family gathered on the terrace. The smell of rosemary and garlic sizzling in olive oil still brings me right back.

The heat comes from dried chilis or red pepper flakes, giving it that classic spicy Italian chicken flavor. The pickled cherry peppers are my addition—totally optional, but they add a nice kick. It’s a simple, rustic, and full-flavored dish—true to cucina povera, the humble peasant cooking of the region. We always served it with sautéed spinach or cicoria (wild chicory) and torta al testo, a no-yeast Umbrian flatbread perfect for soaking up the spicy tomato sauce. Don’t have torta al testo? A piece of crusty bread or even polenta does the trick.

If you're looking for a one-pan Italian chicken dinner that’s both easy and deeply satisfying, this chicken in tomato and chili sauce is for you. It's a weeknight-friendly version of the Umbrian chicken recipe I grew up with—hearty, bold, and packed with soul.

For quantities, see recipe card at the bottom of the page.

• Chicken thighs (bone-in, skin-on) → Boneless thighs will cook a bit faster and still stay juicy. Drumsticks are great too. Chicken breast can work if that's what you have, but be careful not to overcook it.
• Garlic cloves → Garlic paste works in a pinch (use about ½ teaspoon per clove).
• Pancetta → Unsmoked bacon adds a similar richness, especially if you trim it lean. Or prosciutto fat if you have that.
• Fresh rosemary → Use about 1 teaspoon dried rosemary if fresh isn’t available. You can also try fresh thyme or even sage for a slightly different herbal note.
• Red pepper flakes → Any dried chili flakes work. Calabrian chili paste adds an extra layer of richness. A small chopped fresh red chili (like bird’s eye or Fresno) brings a cleaner heat.
• Tomato purée (passata) → Crushed canned tomatoes give you a chunkier sauce, while whole peeled canned tomatoes can be mashed with a fork before use. If using jarred marinara or tomato sauce, reduce the added salt and vinegar since it may already be seasoned.
• Dry white wine → A splash of chicken broth or even water with a squeeze of lemon juice brings acidity and works well. No need for fancy wine here—just something dry.
• Salt & black pepper → Season with care, especially as the sauce reduces. Taste toward the end and adjust as needed.
• Water → Can be replaced with more wine or broth for extra flavor. Don’t skip the liquid—it helps thin the sauce for simmering.
• Pickled hot cherry peppers (optional) → These give a great vinegary heat. You can sub in mild banana peppers, jarred Calabrian chilies, or skip them altogether if you prefer a milder sauce.
• Vinegar → Red wine vinegar or white wine vinegar is what I usually use. Apple cider vinegar or lemon juice also do the job—just taste and adjust to balance the sauce.

Prep the aromatics – Finely chop 1 ounce pancetta (30 g), 2 garlic cloves, 2 rosemary sprigs, and ½ teaspoon red pepper flakes (1.5 g). You can also blend everything together if you prefer. Set aside.

Sear the chicken – Heat 3 tablespoons olive oil (45 ml) in a large skillet over medium-high heat.
Place 2 pounds chicken thighs and drumsticks (900 g) skin-side down in the skillet. Cook for about 4 minutes per side, seasoning both sides with salt and pepper, until nicely golden.
Stir in the chopped pancetta-garlic-rosemary mixture and let it sizzle for 30 seconds.

Deglaze and simmer – Pour in ½ cup white wine (120 ml) and scrape the bottom of the pan to release any brown bits. Let the wine simmer until it mostly evaporates, about 2–3 minutes.
Add 1½ cups tomato purée (375 g), ½ cup water (120 ml), and another pinch of salt and pepper. Stir to combine.

Cook the chicken – Cover and reduce the heat to low. Simmer gently for about 30 to 40 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F / 75°C).

Just before the chicken is done, stir in ½ cup pickled hot cherry peppers (50 g) (if using) and 2 tablespoons vinegar (30 ml). Simmer uncovered for a few more minutes to bring everything together. Garnish with chopped parsley (optional).

Serves well with...

• 🌿 Traditional Sides: Bitter greens like sautéed spinach or chicory, rustic Umbrian flatbread (torta al testo), and roasted potatoes with rosemary are the most classic pairings.
• 🫓 Bread & Grains: Crusty bread, polenta, or hearty grains like farro make perfect bases to soak up the spicy tomato sauce.
• 🥗 Fresh Salads: Light, peppery salads with arugula or tomato add freshness and balance to the rich, savory chicken.

• Chicken souvlaki
• Chicken scarpariello
• Chicken shawarma
• Chicken saltimbocca
• Chicken marsala
• Chicken gyros
• Greek chicken with lemon and orzo
• Honey harissa chicken

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