This Sheet Pan Chicken Fra Diavolo is an easy, fuss-free meal that packs flavor! Succulent chicken thighs topped with melted burrata and served with tender broccolini, this meal is cozy, delicious AND can be on the table in less than 35 minutes!
Hey there girls and boys!
How was your weekend? I certainly hope it was glorious!
And, of course I hope it was filled with fabulous food… even if you ARE still on a New Year cleanse, diet or detox.
My weekend was a healthy balance of work and play. And since I don’t do diets, you can rest assured I also got my grub on.
I don’t have a whole heck of a lot to say today, so instead of rambling on endlessly, I’m going to skip the informalities and get right to recipe.
You’re welcome. Just don’t say I never gave you anything. 😉
Sheet Pan Chicken Fra Diavolo with Burrata & Broccolini
Or, Sheet Pan Chicken Brother Devil, if you want the Italian translation.
Otherwise known as sizzling and scrumptious, easy-peasy chicken thighs.
Succulent, juicy chicken thighs marinated and lovingly coated in a fiery red pepper and chili fra diavolo sauce. Topped with creamy, rich, melted burrata and served alongside tender-crisp broccolini.
A mix of savory and spicy, this chicken is straight up splendid.
This Chicken Fra Diavolo is also stupid easy. Seriously, it’s harder to pronounce the name of this recipe than it is to make this dinner.
If you can roughly chop some produce, operate a food processor and turn on an oven, then you can TOTALLY make this chicken.
Here’s how it all goes down:
Chop a bell pepper and some chilis all willy-nilly and toss them into a food processor. Smash a few cloves of garlic, peel ‘em and add them to the processor party. Throw in some spices, a bit of tomato paste and give it a buzz. Slowly stream in a bit of olive oil and process until thick and chunky. Boom. Marinade done.
Transfer about ¾ths of the marinade to a large Ziploc bag (reserve the rest for serving) and add the chicken. Place the chicken in the refrigerator and let it do its thing for at least 4 hours, or overnight for full on flavor.
Preheat the oven and line a baking sheet with aluminum foil for easy clean-up. Transfer the chicken to the baking sheet and bake for 10 minutes. Add the broccolini and continue to bake until the chicken is cooked and the broccolini is tender.
Remove the broccolini to a serving plate and switch the oven to broil. Top the chicken with a slice of two of burrata and broil until the cheese is melty.
Transfer the chicken to the serving plate with the broccolini, sprinkle with fresh parsley, a shake or two of crushed red pepper flakes and pat yourself on the back.
Dinner is served.
See, you GOT this. Easy weeknight (shoot, even weekend) dinner winning going on righ-cheer.
- I used boneless, skinless chicken thighs, but you can substitute chicken breasts if white meat is your thing.
- Broccolini is a hybrid of broccoli and kale, and to me it tastes a bit sweeter and tenderer than broccoli. If you’ve never had broccolini, I you should definitely try it! But, if you would like to substitute regular broccoli, feel free. Just make sure you cut it into florets, and add them to the sheet pan at the beginning (with the raw chicken thighs), because broccoli will take the full 20 minutes to roast. Since you won’t be breaking the cook time up into 2-10 minute intervals, just rotate the sheet pan halfway through cooking.
- The recipe below calls for 2 red jalapenos, or chilis, but you can substitute crushed red pepper flakes if that’s what you have on hand. Start with 1 teaspoon, and add more (up to 2 teaspoons) to taste.
- For a spicy marinade leave the seeds in the chilis, or use the full 2 teaspoons or crushed red pepper flakes.
- Marinating the chicken is a must! While you can get away with only marinating it for 4 hours, I urge you to marinate it over night! The longer, the better where this chicken is concerned.
- Broiling the chicken to melt the burrata at the end of cooking is optional, but highly recommended. Make sure you watch the cheese closely when you are broiling the chicken! The cheese can go from perfectly melted to burnt in a flash! It should only take a minute to two minutes to melt the cheese. However, you can just serve the chicken topped with thin slices of creamy burrata if desired (skipping the broiling process).
Sheet pan dinners don’t have to be boring! Make your next weeknight dinner cozy, delicious AND insanely easy with this Sheet Pan Chicken Fra Diavolo.
Until Thursday friends, cheers – to sheet pan dinners, easy to cook and even easier to clean up.
- 5-6 Boneless, Skinless Chicken Thighs (about 1 ½ pounds)
- 1 Pound Broccolini
- 4 ounces Burrata Cheese – sliced into 5-6 pieces
- Kosher Salt and Ground Black Pepper, to taste
- Fra Diavolo Marinade (yield – about 1 ½ cups):
- 1 Red Bell Pepper – seeded and roughly chopped
- 2 Red Jalapenos – partially seeded and roughly chopped*
- 6 Cloves of Garlic – smashed and peeled
- 1 TBS Tomato Paste
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ Lemon – juiced (about 1 TBS)
- ¼ Cup Extra Virgin Olive Oil, plus more for drizzling
- 1 TBS Flat Leaf Parsley, packed – finel chopped
- Optional Garnishes & Serving Suggestions: Fresh Parsley, Crushed Pepper Flakes, Vine Ripe Cherry Tomatoes, Crusty Bread
- Make the Fra Diavolo Marinade: In the bowl of a food processor add the bell peppers, jalapeno, garlic, tomato paste, onion powder, paprika, lemon juice, and ½ teaspoon salt. Process until chunky and sauce-like, about 1-2 minutes. With the processor running, slowly stream in the olive oil. Process until smooth. Stir in the parsley. Taste and adjust for seasoning with salt and pepper.
- Marinate the Chicken: Transfer ¾ths of the marinade (about 1 cup) to a large Ziploc bag or plastic container, reserving the rest for serving. Add the chicken thighs and turn to coat completely. Transfer to the refrigerator and let the chicken marinate for at least 4 hours, or up to overnight.
- Preheat oven to 425 degrees F and line a baking sheet with aluminum foil for easy clean up. Use tongs to transfer the chicken thighs to the prepared baking sheet, letting excess marinade drain off (Discard excess marinade). Season with salt and pepper.
- Bake the chicken for 10 minutes.
- Meanwhile: toss the broccolini with two tablespoons of oil, ¼ teaspoon of salt and a pinch of pepper.
- When the 10 minutes is up, add the broccolini to the pan. Continue to roast the chicken for 10-12 minutes or until the chicken has reached an internal temperature of 165 degrees F and the broccoli is tender.
- Remove the broccolini to a serving plate and switch the oven to (high) broil*. Top the chicken with burrata.
- Return the chicken to the oven and broil, watching very CAREFULLY, until cheese is melted, about 1-2 minutes.
- To serve: Transfer chicken to the serving plate with broccolini. Garnish with a few pinches of red pepper flakes and parsley and serve with remaining Fra Diavolo sauce on the side. Enjoy!
2. Broccolini is a hybrid of broccoli and kale, and to me it tastes a bit sweeter and tenderer than broccoli. If you’ve never had broccolini, I highly recommend you try it! But, if you would like to substitute regular broccoli, feel free. Just make sure you cut it into florets, and add them to the sheet pan at the beginning (with the raw chicken thighs), because broccoli will take the full 20 minutes to roast. Since you won’t be breaking the cook time up into 2-10 minute intervals, just rotate the sheet pan halfway through cooking.
3. The recipe below calls for 2 red jalapenos, or chilis, but you can substitute crushed red pepper flakes if that’s what you have on hand. Start with 1 teaspoon, and add more (up to 2 teaspoons) to taste.
4. For spicy marinade leave the seeds in the chilis, or use the full 2 teaspoons or crushed red pepper flakes.
5. Broiling the chicken to melt the burrata is optional, but recommended.
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