• Home
  • About
  • Recipe Index
  • Contact & Work With Me
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Easy Chicken Fra Diavolo

Published February 25, 2018. Last Updated May 12, 2020 by Cheyanne

Jump to Recipe  ↓ Print Recipe  ❒

1292shares
  • Facebook
  • Twitter

This Easy Chicken Fra Diavolo is made on one sheet pan and can be on the table in 35 minutes or less! Succulent chicken is topped with creamy burrata and served with tender broccoli (or broccolini)! It’s an simple, fuss-free meal that packs tons of delicious flavor!Overhead shot of a Sheet Pan topped with Broccoli and Chicken Fra Diavolo on a gray surface with forks, fresh parsley, a small bowl of diavolo sauce and vine ripe tomatoes surrounding the pan.

Updated: This post was originally published in January 2017. I edited the photos and added a recipe video to show you how easy this chicken diavolo is to make! However, the actual story and written words below in this post remain the same.

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, New You‘ 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 ate my fair share of delicious food.

Anyways, I’ll stop rambling and get right to the recipe. You’re welcome. Just don’t say I never gave you anything. 😉

Overhead shot of a food processor bowl filled with the ingredients needed to make fra diavolo sauce for Sheet Pan Broccoli Chicken Fra Diavolo.

Quick Navigation - Table of Contents

  • Chicken Fra Diavolo
    • How to pronounce fra diavolo?
    • What is diavolo sauce?
    • Chicken diavolo ingredients:
    • Is fra diavolo spicy?
    • Can I use chicken breasts or thighs?
    • What to serve with spicy chicken diavolo?
    • How to make chicken fra diavolo?
    • Tips for the best Chicken Fra Diavolo recipe:
  • Chicken Fra Diavolo
    • Equipment
    • Ingredients
      • Fra Diavolo Marinade: (yield – about 1 ½ cups)
      • Optional Garnishes & Serving Suggestions: Fresh Parsley, Crushed Pepper Flakes, Vine Ripe Cherry Tomatoes, Crusty Bread
    • Instructions
    • Video
    • Notes
    • Nutrition
    • You Might Also Like…

Chicken Fra Diavolo

Also known as, easy-peasy baked chicken smothered and covered in a sizzling, scrumptiously spicy sauce.

Succulent, juicy chicken thighs are 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 (or broccoli).

This chicken is a lively mix of savory and spicy flavors, and it’s straight up splendid in taste.

Plus, is also stupid easy. Seriously! It’s actually harder to pronounce the name of the recipe than it is to make this for dinner. If you can roughly chop some produce, operate a food processor and turn on an oven, then you can totally make this chicken!

Overhead shot of the chicken marinating in fra diavolo sauce in a large zip-closure bag, which is the second step to making Sheet Pan Broccoli Chicken Fra Diavolo.

How to pronounce fra diavolo?

Fra diavolo is Italian for “Brother Devil“. The phonetic spelling is fra-dià-vo-lo.

What is diavolo sauce?

Fra diavolo is a spicy Italian-American sauce typically used for pasta or seafood. However, in this version we are using it for tender baked chicken thighs or breasts.

Most versions of diavolo sauce are tomato-based and seasoned with red chili peppers for spice. But, the term is also used for other sauces that include no tomato or use other forms of pepper, such as cayenne.

This diavolo sauce recipe uses both tomato paste and chili peppers, as well as other flavoring ingredients to create a sauce that is intensely flavorful and also doubles as a marinade!

Chicken diavolo ingredients:

  • Chicken: breasts or thighs
  • Red Bell Pepper
  • Red Jalapeno Chili Peppers
  • Garlic
  • Tomato Paste
  • Freshly Squeezed Lemon Juice
  • Pantry Spices: onion powder and smoked paprika
  • Fresh Parsley

Is fra diavolo spicy?

Diavolo sauce can range from very mildly spicy to fiery hot. This diavolo is moderately spicy, however the heat level can easily be adjusted to taste!

To customize the spice level:

  • To increase heat: Leave the seeds and ribs in the chili pepper. Use more chili peppers or add crushed red pepper flakes.
  • To decrease heat: Remove all seeds and ribs from the chili pepper. Cut the amount of chili pepper in half or only use a pinch of crushed red pepper flakes.

Angled, up-close photo of baked diavolo chicken thigh topped with a dollop of burrata cheese and surrounded by cooked broccoli.

Can I use chicken breasts or thighs?

Dark chicken meat is the most succulent and tender. As a result, chicken thighs will yield the most flavorful diavolo recipe. However, you can absolutely use chicken breasts if that is what you have on hand, or if you simply prefer white meat!

What to serve with spicy chicken diavolo?

This chicken fra diavolo goes well with pretty much any side dish! However, keep in mind this chicken is slightly spicy. I suggest pairing it with a mild or fresh, crisp side to balance the flavors and compliment the textures!

  • Fresh salad: Crisp greens will provide a delicious and cooling compliment to this fiery dish!
  • Soup: Any lighter Italian soup would pair well!
  • Crusty Bread: Toasted Artisan bread is a must for sopping up the sauce!
  • Pasta: Diavolo is commonly served with pasta. Soft, delicate noodles perfectly balance the spicy flavors!
  • Veggie noodles: If you are looking to lighten things up, vegetable noodles are a delicious option!
  • Sauteed peppers and onions: Tender, crisp sweet bell peppers and mild onions are a wonderful combination!

45 degree angle shot of a Sheet Pan topped with Broccoli and Chicken Fra Diavolo, with the focus on one single chicken thigh and a small bowl of diavolo sauce and tomatoes blurred in the background.

How to make chicken fra diavolo?

This chicken diavolo is incredibly simple to prepare! And, you can easily to customize the level of spicy heat to your specific taste!

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

  1. 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 salt. Process until chunky. With the processor running, slowly stream in the olive oil. Process until smooth. Stir in the parsley. Set aside.
  2. Marinate the Chicken: Reserve 1/3 cup of the marinade and set aside for serving.  Transfer the remaining marinade to a large resealable bag or bowl.  Add the chicken and turn to coat. Transfer to the refrigerator and marinate for at least 4 hours, or up to overnight.
  3. Preheat oven to 425 degrees F. 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.
  4. Bake the chicken for 10 minutes.
  5. Meanwhile: Place broccoli in a bowl and toss with oil. Season with salt and pepper.
  6. When the 10 minutes is up, add the broccoli to the pan. Continue to cook the chicken for 10 minutes. Remove from oven.
  7. Remove broccoli and add cheese: Remove the broccoli from the pan and transfer to a serving plate. Switch the oven to (high) broil. Add burrata to the top of the chicken thighs.
  8. Return the chicken to the oven. Broil for 2 minutes, or until cheese is melted and the chicken is cooked through.
  9. To serve: Transfer chicken to the serving plate with broccolini. Serve with remaining sauce on the side. Enjoy!

See, you’ve totally got this! Easy weeknight (or even weekend) chicken dinner winner going on right here!

How to make diavolo step by step photos:

Overhead photo collage of how to make chicken diavolo step by step with written instructions on each step.

Tips for the best Chicken Fra Diavolo recipe:

  1. Chicken breasts or thighs: You can use either boneless, skinless chicken thighs or chicken breasts in this recipe.
  2. Broccoli: Broccolini is a hybrid of broccoli and kale. It is slightly sweeter and more tender than broccoli. It pairs perfectly with the spicy sauce! You can use either broccolini or broccoli. If using regular broccoli, cut it into florets and add them to the sheet pan at the very beginning of baking (along with the raw, marinated chicken). Regular broccoli takes longer than broccolini to roast.
  3. Jalapenos: The recipe below calls for 2 red jalapenos, or chilis. However, 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. Spice level: For a spicy marinade leave the seeds and ribs in the chilis, or use the full 2 teaspoons or crushed red pepper flakes.
  5. Marinating time: Marinating the chicken is a must! While you can get away with only marinating it for 4 hours, I urge you to marinate it overnight for the most flavor!
  6. Melty cheese: 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 burned 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 and skip the broiling process all together.

Straight on shot of a Sheet Pan topped with Broccoli and Chicken Fra Diavolo, with the focus on one single chicken thigh and a small bowl of diavolo sauce and tomatoes blurred in the background.

Sheet pan dinners don’t have to be boring! Make your next weeknight dinner cozy, delicious AND insanely easy with this Baked Chicken Fra Diavolo.

Until Thursday friends, cheers – to sheet pan dinners, easy to cook and even easier to clean up.

XOXO

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

45 degree angle shot of a Sheet Pan topped with Broccoli and Chicken Fra Diavolo, with the focus on one single chicken thigh that has been cut in half.

More easy dark meat chicken recipes you will love:

Balsamic Fig Glazed Chicken

Honey Balsamic Chicken Thighs

Cranberry Chicken and Rice

 

How to make Chicken Fra Diavolo recipe and Step-by-Step Video👇

Overhead, landscape shot of a Sheet Pan topped with Broccoli and Chicken Fra Diavolo on a gray surface with fresh parsley, a small bowl of diavolo sauce and vine ripe tomatoes surrounding the pan.
Print Recipe
5 from 11 votes

Chicken Fra Diavolo

This Easy Chicken Fra Diavolo is made on one sheet pan and can be on the table in 35 minutes or less! Succulent chicken is topped with creamy burrata and served with tender broccoli (or broccolini)! It's an simple, fuss-free meal that packs tons of delicious flavor!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: entree, Main Course
Cuisine: American, Italian
Keyword: broccoli, Burrata, chicken, diavolo, Easy, one pan, sheet pan
Servings: 6
Calories: 282kcal
Author: Cheyanne Holzworth

Equipment

  • Food Processor
  • Large Bowl or Resealable Bag (for marinating)

Ingredients

  • 5-6 Boneless, Skinless Chicken Thighs (about 1 ½ pounds)
  • 1 Pound Broccoli or 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 (SEE NOTES)
  • 6 Cloves Garlic – smashed and peeled
  • 1 TBS Tomato Paste
  • 1 tsp EACH: Onion Powder & Smoked Paprika
  • ½ Lemon – juiced (about 1 TBS)
  • ¼ Cup Extra Virgin Olive Oil - plus more for drizzling
  • 1 TBS Flat Leaf Parsley - packed & finely chopped

Optional Garnishes & Serving Suggestions: Fresh Parsley, Crushed Pepper Flakes, Vine Ripe Cherry Tomatoes, Crusty Bread

    Instructions

    • 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: Reserve 1/3 cup of the marinade and set aside for serving.  Transfer the remaining marinade to a large resealable bag or plastic container.  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 is almost done cooking 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, for 2 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the cheese is melted.
    • 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!

    Video

    Notes

    1. Chicken: I used boneless, skinless chicken thighs, but you can substitute chicken breasts if white meat is your thing.
    2. Broccoli: 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 25 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. Jalapenos: The recipe below calls for 1-2 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.  If using jalapenos, use 1 jalapeno for a more mild diavolo and 2 for a spicier sauce.
    4. Fra Diavolo Marinade: 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.
    Nutritional information is an approximation based upon 6 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

    Nutrition

    Calories: 282kcal | Carbohydrates: 8g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 213mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1825IU | Vitamin C: 82.3mg | Calcium: 170mg | Iron: 1.8mg

    ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Please do not publish this recipe, instead link directly back to this post.

    Sheet Pan Chicken Fra Diavolo with Burrata & Broccolini
    1292shares
    • Facebook
    • Twitter

    You Might Also Like...

    • Sheet Pan Harissa Chicken with Onions & Potatoes
    • Overhead shot of Skillet Honey Pomegranate Chicken Thighs in a cast iron skillet garnished with lemon wedges and pomegranate arils with a light neutral linen under the skillet.
      Skillet Honey Pomegranate Chicken Thighs
    • Overhead, landscape shot of Sheet Pan Garlic & Lemon Shrimp with Asparagus and Fingerling Potatoes garnished with lemon slices and parsley with a purple linen, forks, and small ramekin of tzatziki hummus surrounding the pan.
      Sheet Pan Garlic & Lemon Shrimp, Asparagus & Fingerling Potatoes
    • Overhead shot of Baked Curried Chicken & Spaghetti Squash in a neutral colored serving bowl with a blue linen underneath the bowl and a ramekin of pumpkin seeds and lemon wedges surrounding the bowl.
      Baked Curried Chicken & Spaghetti Squash

    Stay up to date

    Subscribe to receive FREE New Recipe Updates:

    « Easy Stacked Enchilada Suizas Bake [recipe video]
    Crab Cake Deviled Eggs [recipe video] »

    Comments

    1. Mary says

      February 28, 2018 at 10:58 pm

      5 stars
      I’ve never heard of chicken Fra Diavolo but now I need it in my life! That is one sexy sauce and it looks crazy easy to make. I bet it would be delicious on fish also. Oh, I love roasted broccoli, omg is that cheese?? Yes yes Yes yes yes!

      Reply
    2. Shashi at SavorySpin says

      February 27, 2018 at 9:32 am

      5 stars
      I am so glad you reposted this one! Cheyanne – that video! Fantastic video – and I had no idea what fra diavolo sauce was up until today – it’s so tasty sounding and perfect pairing with chicken thighs! Happy Tuesday, firned! Hoping this week is wonderful for you! xoxo

      Reply
    3. Mary Ann | The Beach House Kitchen says

      February 26, 2018 at 12:18 pm

      5 stars
      Totally loved this one the first time around Chey! Tom and I love Fra Diavolo dishes and add some burrata and it’s game over! Soooo good! Have an awesome week!

      Reply
    4. Kelsie | the itsy-bitsy kitchen says

      February 26, 2018 at 10:17 am

      You are the burrata queen, Chey! You know I’m obsessed with the stuff and now I’m totally craving this for dinner. I love anything with a kick to it too, so I know this is right up my alley! Have a great week, girlie!

      Reply
    5. karrie @ Tasty Ever After says

      January 27, 2017 at 9:48 pm

      Shrimp fra diavolo is one of my all time fav dishes so I’m loving your chicken one. Especially since it has has burrata in it! I could put that creamy dreamy cheese on everything. So dang good. Pinning and making soon (J’s gonna love it too!) 🙂

      Reply
    6. Karen (Back Road Journal) says

      January 26, 2017 at 4:11 pm

      I’ve pinned your dish, I know my husband will love it.

      Reply
    7. [email protected] says

      January 25, 2017 at 6:47 pm

      That marinade looks to die for Cheyanne! So much flavor and I totally love sheet pan meals!!

      Reply
    8. Marissa says

      January 25, 2017 at 6:28 pm

      5 stars
      I’m loving sheet pan dinners right now and did you say, burrata? I’m in! Love the flavors going on here, Cheyanne!

      Reply
    9. Keri @ Fashionable Foods says

      January 25, 2017 at 12:34 pm

      Fra Diavolo is one of my absolute favorite Italian dishes! The fact that you combined it with chicken thighs, burrata and broccolini has me DROOLING. Gotta have this ASAP! Great sheet pan dinner, Cheyanne… pinned! 🙂

      Reply
    10. Kevin | Keviniscooking says

      January 25, 2017 at 11:52 am

      This looks outstanding and packed with all sorts of deliciousness! Spicy action from the jalapenos and that burrata to cool things off. Love the one pan meal here. Pinned and on my list. Really. Wow!

      Reply
    11. Adina says

      January 25, 2017 at 5:27 am

      I love sheet pan meals, especially those including chicken thighs. And I make them really often, because whenever I ask my daughter what she would like to eat, 80% of the times she would say baked chicken legs. So I need lots of recipes from keeping the baked chicken legs from becoming boring. 🙂 Your pictures are so beautiful!

      Reply
    12. [email protected] says

      January 24, 2017 at 4:04 pm

      Love that this is easy but still looks so upscale. Pinned. Thanks.

      Reply
    13. Amanda says

      January 24, 2017 at 2:29 pm

      Ooh, I love all of the jalapeño action going on in this marinade. Yum!

      Reply
    14. Karly says

      January 24, 2017 at 1:28 pm

      I’ll be honest, when I first clicked on this post I had no idea what I was getting myself into. Now I’m completely and totally obsessing over this perfect dinner. Cannot WAIT to try this!

      Reply
    15. [email protected] says

      January 24, 2017 at 12:44 pm

      love the way you have presented the dish Chey! sounds great!

      Reply
    16. Kathy @ Beyond the Chicken Coop says

      January 24, 2017 at 7:55 am

      5 stars
      Easy is what I need! I love having great meals that are fast and easy. The weeknights just get too crazy busy. This marinade looks amazing! This dish is going on the menu! 🙂

      Reply
    17. Karen @ Seasonal Cravings says

      January 24, 2017 at 5:54 am

      I am loving that sauce cuz we like all things spicy. What a great idea! That gooey cheese really takes it over the top!

      Reply
    18. Ben Maclain says

      January 24, 2017 at 5:52 am

      5 stars
      Chey, this is outrageous! 14 ingredients instead of 10 or less. I’ve counted. And you know, it’s quite hard at 6 a.m. to me. I’m going to complain about you not keeping your resolution! Do you know by any chance where can file my complain?:) Also, this recipe sounds (and looks) outrageously delicious. There’s a deal – if you send me a container of this chicken, I might consider not filing a complaint:)

      Reply
    19. Demeter | Beaming Baker says

      January 24, 2017 at 2:32 am

      5 stars
      Woot woot to gettin’ your grub on! 😉 I’m giving ya all the food and then some! Of course you totally worked this weekend! By “healthy balance” I hope you mean that you didn’t work at all. Ahem. 😉 This recipe looks amazing, Chey! Ya know, I’ve been so intrigued about sheet pan recipes–and if there’s one person who can totally nail it, it’s you! (Oh, and make it look like an actual painting that belongs in the Louvre). Hope you have an awesome week my dear! Muah! xoxoxoxo

      Reply
    20. mira says

      January 24, 2017 at 12:00 am

      Such a gorgeous and creative dish! Just got chicken thighs and will definitely try it! No diets for me either, I can’t follow them …

      Reply
    21. allie says

      January 23, 2017 at 10:28 pm

      Hi Cheyanne – What a great sheet pan dinner my friend. You got my number here. Love the homemade marinade. And anything chicken thighs is WONDERFUL. They are so tender and flavorful and I like their size and price! This is a super meal for a busy mama like me, and thankfully all my kids (well, not Hudson)…ALMOST all my kids love broccolini. Thanks for a great new recipe my friend, hope life is treating you well…we are just receiving a storm that has come up the coast from your neck of the woods…we are getting snow and ice, but mostly ice. So I’m really hoping we don’t lose power with downed branches. You know how that goes. Have a great week! XOXO

      Reply
    22. Mary Ann | The Beach House Kitchen says

      January 23, 2017 at 9:49 pm

      Shrimp Fra Diavolo is one of our favorite meals Chey, so I know we’re going to love this chicken version! Great idea to add the burrata, one of my faves too. Sounds like a delicious way to spice up my week. Can’t wait to try!

      Reply
    23. Jennifer @ Seasons and Suppers says

      January 23, 2017 at 8:11 pm

      Love everything about this sheet pan dinner, from the spicy chicken to the burrata and the bright broccolini. And of course, stupid easy is just what I’m needing 🙂

      Reply
    24. Shelby @ Go Eat and Repeat says

      January 23, 2017 at 1:37 pm

      I’m pretty sure my heart is made of burrata cheese. I absolutely cannot get enough of it. It is so creamy and decadent I would just eat it plain. Add it on chicken and it’s even better!

      Reply
    25. marcie says

      January 23, 2017 at 1:18 pm

      Did you say burrata? Count me in! That’s one of my most guilty pleasures, and this dish looks insanely elegant yet easy! My family would be so into this and I can’t wait to try it!

      Reply
    26. [email protected] says

      January 23, 2017 at 12:42 pm

      5 stars
      Burrata? Broccolini? Chicken thighs? Fra Diavolo? I think I could make a song out of these delicious words! Thanks for sharing a sheet pan meal that’s not only ready in no time but positively scrumptious!! Cheers! xo

      Reply
    27. heather (delicious not gorgeous) says

      January 23, 2017 at 12:00 pm

      this marinade sounds delicious!! i can imagine doubling it and serving it with pasta and veggies (: and love that you used chicken thighs; they’re so much more forgiving than breasts!

      Reply
    28. Mary says

      January 23, 2017 at 11:58 am

      5 stars
      #gimmealldatfood BEST HASHTAG EVER!!!!! I love your endless rambling keep it coming, Cheyanne. You are making me dust off my food processor, which has been collecting dust since I moved to my new apartment eight months ago. This marinade looks divine; I’ll let you know who it turns out since I’ll be making it with some seafood instead of chicken. MMMMMMMMM wish I were eating your broccolini right now

      Reply
    29. Geraldine | Green Valley Kitchen says

      January 23, 2017 at 11:30 am

      The marinade is awesome, Cheyanne – I could eat it with a spoon. Sooo good. And I’ll take all the broccolini you have – it’s one of my favorites to make. Roasting veggies gives them so much flavor – love it! Hope you have a great week!

      Reply
    30. Gaila says

      January 23, 2017 at 9:30 am

      5 stars
      Hey Chey!! good morning to ya! I loved that you used chicken thighs, they are so flavorful! I am a fan of burrata and love broccolini! so I could definitely cook up these beauties for on super fast and easy dinner this week! Cheers!

      Reply
    31. Rachelle @ Beer Girl Cooks says

      January 23, 2017 at 8:30 am

      I’m all in for an easy sheet pan dinner at the end of a busy day. This chicken looks so good with that burrata and I would so rather have thighs than white meat! Happy Monday, Chey! Pinned!

      Reply
    32. Gayle @ Pumpkin 'N Spice says

      January 23, 2017 at 7:58 am

      Happy Monday, Cheyanne! Hope you had a great weekend. I don’t do diets either, so I’m just plugging along like normal, but trying to eat a little healthier. This chicken is calling my name! I am the biggest burrata fan, so I’m loving that you used it on this chicken! And broccolini, yes please! Looks SO good! Pinned, of course! Hope your Monday is off to a good start!

      Reply
    33. Dawn @ Girl Heart Food says

      January 23, 2017 at 7:57 am

      We had a bunch of snow this weekend so it was a great excuse to stay inside, cook and eat! Twist my arm, lol 😀 Sheet pan dinners are my jam and I love anything with spice so this is totally calling my name. Plus, burrata? Extra for me please! That stuff is dangerously good! Pinned! Have a wonderful week, girlie!!

      Reply
    34. Kate @ Framed Cooks says

      January 23, 2017 at 7:22 am

      Good morning! We are definitely still on our January Whole 30 detox, and my humble chicken sheet pan dinner that we have been having weekly hangs its head in shame next to this chicken sheet pan GLORIOUSNESS! As soon as February hits we are trading mine in for yours because burrata….YUM!! Have a delicious Monday, my friend – I’m going off to pin this loveliness!

      Reply
    35. Kathryn @ Family Food on the Table says

      January 23, 2017 at 6:08 am

      5 stars
      You know I love an easy dinner and you know I”m all about some spice, so this is right up my alley! Those chicken thighs look so packed with flavor and then that gooey cheese on top?! Also, broccolini is one of our favorite veggies, so this is definitely going on the menu soon. Pinned! Have a wonderful week!

      Reply
    36. Vivian | stayaliveandcooking says

      January 23, 2017 at 5:30 am

      I am LOVING those sheet pan dinners Cheyanne! Adding burrata on top of the chicken? Genius! I’m a big fan of roasted broccoli (or any roasted veg, you know me) so I sure as hell have gotta try this one. Enjoy your week!

      Reply
    37. [email protected]'s Recipes says

      January 23, 2017 at 4:05 am

      I wish I could cook half as good as you, Chey. These baked marinated chicken thighs look so inviting with burrata and broccolini.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    About me

    Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

    Stay up to date

    Subscribe to receive FREE New Recipe Updates:

    Connect

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Search For Recipes:

    What’s in Season Now – Citrus

    Overhead, landscape photo of Baked Camembert Cheese topped with burst Cranberries; with crackers and red grapes next to the cheese.

    Easy Baked Camembert Recipe

    Overhead landscape photo of a dozen Cake Mix Lemon Crinkle Cookies topped with powdered sugar haphazardly arranged on a white wooden board, with fresh halves of lemon scattered around the cookies.

    Easy Lemon Crinkle Cookies

    Overhead, landscape shot of Vegetable Couscous with Lemon Basil Pesto with a teal linen, bowl of almonds, lemon wedge, basil leaves, and serving spoons surrounding the bowl.

    Easy Vegetable Couscous recipe

    Straight on shot of Glazed Jumbo Lemon Crumb Muffins on a wooden board with spring flowers and lemon halves in the background and the focus of the shot on one individual muffin.

    Lemon Crumb Muffins

    More Citrus Recipes

    Comfort Food

    Overhead, close-up photo of double chocolate muffins in a muffin baking pan.

    Double Chocolate Muffins (Easy Recipe!)

    Overhead photo of Slow Cooker Short Rib Ragu Bolognese over papparelle pasta in a neutral colored serving bowl with slices of toasted baguette, fresh basil leaves, a ramekin of grated parmesan cheese and a pale blue linen arranged around the bowl.

    Ragu Bolognese (Easy Slow Cooker Recipe)

    Overhead photo of Shrimp & Crab Seafood Bisque garnished with snipped chives in a white soup bowl with a ramekin of fresh cracked pepper and a small pitcher of cream next to the bowl.

    Shrimp & Crab Seafood Bisque

    Overhead landscape photo of Vegetarian Bean Chili garnished with shredded cheese, diced tomatoes, scallions, lime wedges and a dollop of sour cream in a white bowl; with a pale neutral colored napkin and ramekins of oyster crackers and sliced scallions next to the bowl.

    Vegetarian 3 Bean Chili Recipe

    See more Comfort Food

    No Spoon Necessary As Seen In

    Get the Latest Recipes Straight to your Inbox

    Copyright © 2021 | Privacy Policy

    Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in