This Sheet Pan Chicken Fra Diavolo is an easy, fuss-free meal that packs flavor! Succulent chicken topped with melted burrata and served with tender broccoli (or broccolini), this meal is cozy, delicious AND can be on the table in less than 35 minutes!
*Updated*
This post was originally published in January 2017. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual story and written words below in this post remain the same.
Hey there girls and boys!
OUR LATEST VIDEOSHow 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.
#GimmeAllDatFood
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 easy-peasy chicken thighs doused in a sizzling, spicy and scrumptious sauce.
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 (or broccoli).
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.
What is fra diavolo sauce?
Fra diavolo is an Italian-American sauce generally used for pasta or seafood, but in this version we are using it for tender chicken thighs or breasts.
Most fra diavolo sauces are tomato-based and seasoned with red chili peppers for spice, however the term is also used for other sauces that include no tomato or use cayenne as a replacement for chili peppers.
The diavolo sauce recipe for this sheet pan chicken diavolo uses both tomato paste and chili peppers, as well as red bell pepper, garlic, lemon juice and pantry spices to create a sauce that is seriously flavorful AND doubles as a marinade!
How to pronounce fra diavolo?
Fra diavolo is literally translated as “Brother Devil”.
And, the phonetic spelling is fra-dià-vo-lo.
Step by step how to make chicken fra diavolo?
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 sheet pan 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.
Notes, Tips & Tricks for Sheet Pan Chicken Fra Diavolo recipe:
- I used boneless, skinless chicken thighs in these photos, however you can absolutely substitute chicken breasts if you prefer white meat! Check out the video below to see this chicken diavolo made with boneless, skinless chicken breasts!
- 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 fra diavolo 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.
XOXO
Cheyanne
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How to make Chicken Fra Diavolo recipe and Step-by-Step Video👇
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!
- 5-6 Boneless, Skinless Chicken Thighs (about 1 ½ pounds)
- 1 Pound Broccolini (Or Broccoli
- 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 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: Reserve 1/3 cup of the marinade and set aside for serving. Transfer the remaining marinade to a large Ziploc 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 15 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!
Recipe Video
- 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 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.
- 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.
- For spicy marinade leave the seeds in the chilis, or use the full 2 teaspoons or crushed red pepper flakes.
- Broiling the chicken to melt the burrata is optional, but recommended.
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I wish I could cook half as good as you, Chey. These baked marinated chicken thighs look so inviting with burrata and broccolini.
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!
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!
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!
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!!
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!
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!
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!
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!
#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
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!
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
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!
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!
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 🙂
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!
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
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 …
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
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:)
I am loving that sauce cuz we like all things spicy. What a great idea! That gooey cheese really takes it over the top!
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! 🙂
love the way you have presented the dish Chey! sounds great!
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!
Ooh, I love all of the jalapeño action going on in this marinade. Yum!
Love that this is easy but still looks so upscale. Pinned. Thanks.
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!
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!
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! 🙂
I’m loving sheet pan dinners right now and did you say, burrata? I’m in! Love the flavors going on here, Cheyanne!
That marinade looks to die for Cheyanne! So much flavor and I totally love sheet pan meals!!
I’ve pinned your dish, I know my husband will love it.
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!) 🙂
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!
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!
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
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!