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.
Course: entree, Main Course
Cuisine: American, Italian
Keyword: broccoli, Burrata, chicken, diavolo, Easy, one pan, sheet pan
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!
Chicken: I used boneless, skinless chicken thighs, but you can substitute chicken breasts if white meat is your thing.
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.
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.
Fra Diavolo Marinade: 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.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.