Dinner

Chicken Arrabbiata Stew with Parmesan Dumplings Recipe

ByJack Voss November 11, 2025November 11, 2025

Introduction

This Chicken Arrabbiata Stew with Parmesan Dumplings is a comforting dish packed with bold, spicy flavors and tender chicken. The hearty stew is topped with golden, cheesy dumplings that soak up the rich sauce perfectly. It’s a satisfying meal that’s perfect for cozy evenings.

An oval white baking dish filled with a tomato-based sauce on the bottom, deep red in color and slightly thick. On top of the sauce are eight golden-brown biscuit-like dough rounds arranged in a circle around the edge, with a few more in the center. The dough pieces have a rough, slightly crumbly texture with crispy golden tops, some with toasted spots, and are sprinkled with chopped green herbs all over. The dish rests on a wooden surface that is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 onion, thinly sliced
8 skinless and boneless chicken thighs, halved
2 large garlic cloves, crushed
1–1½ tsp chilli flakes
4 tbsp sun-dried tomato pesto
250ml chicken stock
2 x 400g cans chopped tomatoes
5 thyme sprigs, tied
2 tsp sugar
½ small bunch of parsley, finely chopped
80g cold unsalted butter, cubed
150g self-raising flour
80g parmesan, grated
50–60ml milk

Instructions

Step 1: Heat the olive oil in a large shallow casserole dish over low-medium heat. Fry the sliced onion for about 7 minutes, until soft and translucent.
Step 2: Increase the heat slightly, add the chicken thighs and cook for 5 minutes until they start to brown around the edges.
Step 3: Add the crushed garlic and chilli flakes, frying for 1 minute until fragrant.
Step 4: Stir in the sun-dried tomato pesto, then pour in the chicken stock and chopped tomatoes. Add the tied thyme sprigs, sugar, and season with salt and pepper.
Step 5: Reduce heat to low, cover with a lid, and let the stew simmer gently for 40 minutes. Remove the thyme sprigs and adjust seasoning as needed.
Step 6: Preheat the oven to 200°C (180°C fan/gas mark 6). To make the dumplings, place the butter and flour in a bowl with ½ tsp fine salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Step 7: Mix in 50g of the grated parmesan. Pour in 50ml of milk and quickly combine with a knife until a soft dough forms. Add a little more milk if the dough feels too dry.
Step 8: Bring the dough together briefly on a clean surface and divide it into eight equal balls.
Step 9: Spoon the dumplings over the stew, then sprinkle the remaining parmesan on top.
Step 10: Bake uncovered in the preheated oven for 25 minutes, or until the dumplings have doubled in size and turned golden brown.
Step 11: Finish by scattering the chopped parsley over the stew and serve hot.

Tips & Variations

Make it veggie by replacing the chicken with chunks of aubergine. Fry the aubergine for 7 minutes instead of 5, simmer the sauce for 5 minutes to reduce excess liquid, and use vegetarian Italian-style cheese or strong cheddar instead of parmesan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in a microwave until piping hot. The dumplings may soften after refrigeration but will still taste delicious.

How to Serve

A white oval baking dish filled with a baked dish showing two layers: the bottom layer is thick red tomato sauce with melted cheese bubbling on top, and the upper layer consists of ten golden brown biscuit-like dumplings evenly spaced around the dish, each sprinkled with chopped green herbs. The texture of the dumplings is slightly crispy and fluffy, with some areas darker from baking. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain more tender and flavorful after slow cooking. If using breasts, check doneness carefully as they can dry out faster.