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Spicy Chicken Arrabbiata

Spicy Chicken Arrabbiata with Parmesan-Roasted Cauliflower

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Because of the spicy chile peppers that lend their signature flavor, Italian arrabbiata sauce translates to “angry,” though our version of this classic will make you anything but. The slightly fiery sauce is slathered over crispy-skinned chicken thighs and served with a side of cheesy Parmesan-crusted cauliflower.
  • Spicy
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 730
  • Protein 79g
  • Total Carb 30g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower florets
    • 12 ounces
    • cauliflower florets
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • 14-ounce can chopped tomatoes
    • 1
    • 14-ounce can chopped tomatoes
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • chicken thighs
    • 4
    • chicken thighs
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • tomato paste
    • 1/2 tablespoon
    • tomato paste
  • red wine
    • 1/4 cup
    • red wine
  • garlic
    • 2 cloves
    • garlic
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • red onion
    • 1
    • red onion
  • parsley
    • 1/8 ounce
    • parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise into ¼-inch strips. Cut cauliflower to 1-inch wide florets, if needed. Peel onion, halve, and thinly slice. Mince garlic. On a baking sheet, toss cauliflower with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired, and arrange in a single layer. Set aside until Step 5.

  2. Sear Chicken Thighs

    Sear Chicken Thighs

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, 5 minutes. Flip and brown on opposite side, about 1 minute more. Transfer chicken to a plate skin-side up, leaving juices behind in pan and placing over medium heat.

  3. Sauté Vegetables

    Sauté Vegetables

    Add spice mix, crushed red pepper (you could use less, but a little heat is what makes this arrabbiata sauce!), onion, and ⅛ teaspoon salt to pan from chicken over medium. Cook, stirring, until onions are soft, about 5 minutes. Increase heat to medium high and add bell pepper, ⅛ teaspoon salt, and black pepper. Cook until bell pepper is lightly charred, 5-7 minutes. Stir in tomato paste and garlic until fragrant, 1 minute more.

  4. Finish Arrabbiata Sauce

    Finish Arrabbiata Sauce

    Add wine to pan with vegetables, still over medium-high heat. Cook, scraping up any brown bits from bottom, until liquid is reduced by half, about 30 seconds. Add chopped tomatoes and cook until sauce is slightly thickened, 4-5 minutes more. Season with ¼ teaspoon salt and black pepper, and remove pan from heat. Return chicken to pan skin-side up, nestling partway into sauce to preserve crispy skin on top.

  5. Roast Cauliflower and Chicken

    Roast Cauliflower and Chicken

    Transfer pan with chicken and baking sheet with cauliflower to oven together and roast until cauliflower is tender, about 12 minutes. (P.S. This is a great time to set the table!) Then, remove cauliflower from oven, leaving chicken. Sprinkle Parmesan over cauliflower, and toss to coat. Return to oven and continue roasting until cauliflower is golden and chicken is cooked through and no longer pink, 5-6 minutes more.

  6. Plate Chicken Arrabbiata

    Plate Chicken Arrabbiata

    While chicken and cauliflower finish roasting, roughly chop parsley leaves, discarding stems. Once roasted, transfer chicken arrabbiata to serving plates, spooning over any remaining sauce from pan. Divide Parmesan-roasted cauliflower between plates, garnish everything with parsley, and dig in!

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