Chicken Arrabiata with Herb and Garlic Breadcrumbs
A flavorful dish featuring tender chicken in a spicy arrabiata sauce, topped with crunchy herb and garlic breadcrumbs.
Ingredients
Chicken and Sauce
- 4 pieces boneless, skinless chicken breasts
- 2 cups canned crushed tomatoes
- 3 tablespoons olive oil divided
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Breadcrumb Topping
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated cheese optional
Instructions
Preparation
- Season the chicken breasts with salt and black pepper on both sides.
Cooking Chicken
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts and cook for 5-7 minutes on each side or until cooked through and golden brown.
- Remove from the skillet and set aside.
Making the Sauce
- In the same skillet, lower the heat and add the minced garlic. Sauté for about a minute until fragrant.
- Add the crushed tomatoes, red pepper flakes, and oregano. Stir well and let it simmer for about 5 minutes.
Combining
- Return the cooked chicken to the skillet, covering it with the sauce.
- Allow it to simmer on low heat for an additional 10 minutes, allowing the flavors to meld together.
Preparing Breadcrumb Topping
- In a separate bowl, mix the breadcrumbs with the remaining olive oil, chopped parsley, and grated cheese (if using).
Finishing Up
- Preheat your oven broiler.
- Spoon the breadcrumb mixture on top of the chicken and sauce.
- Place the skillet under the broiler for about 3-5 minutes until the breadcrumbs are golden and crispy.
Serving
- Remove from the oven, let it cool slightly, and serve warm on a plate, garnished with additional parsley if desired.
Notes
Adjust the spiciness by controlling the amount of red pepper flakes. For added flavor, marinate chicken breasts before cooking. Watch the breadcrumbs while broiling as they can brown quickly. Gluten-free breadcrumbs can be used if desired.