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Chicken Strips Arrabbiata with Cherry Tomatoes
Recipe

Chicken Strips Arrabbiata with Cherry Tomatoes

Quick & Easy

One-pan chicken strips quickly seared and tossed in a spicy blistered cherry tomato sauce with garlic and chili flakes.

Why smarter

One-pan method with minimal cutting (only garlic). Chicken strips sear in about 6–7 minutes total, cherry tomatoes blister into a quick sauce in about 5–6 minutes, making 17 minutes realistic including prep and plating.

Chef tip

For a faster sauce, press a few tomatoes against the pan with a spoon as they soften—instant rustic arrabbiata texture. Shortcut: Use pre-cut chicken strips to keep prep minimal.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 300 g chicken strips 300.000 g chicken strips
2 250 g cherry tomatoes 250.000 g cherry tomatoes
3 2 cloves garlic 2.000 cloves garlic
4 1 tsp chili flakes 1.000 tsp chili flakes

Method

  1. Rinse cherry tomatoes. Peel and thinly slice garlic.
  2. Heat a large pan over medium-high heat with a little oil. Sear chicken strips with salt and pepper for 4–5 minutes, turning, until browned but not fully cooked through.
  3. Push chicken to one side. Add garlic and chili flakes to the empty side; stir 20–30 seconds until fragrant.
  4. Add cherry tomatoes and a pinch of salt. Cook 5–6 minutes, shaking the pan, until tomatoes burst and turn saucy.
  5. Toss everything together and cook 1–2 minutes until chicken is cooked through and coated. Taste and adjust salt and chili.