Chicken Puttanesca Recipe

Introduction

Chicken Puttanesca is a flavorful and hearty Italian-inspired dish featuring crispy chicken simmered in a savory sauce of tomatoes, olives, capers, and anchovies. It’s a perfect weeknight meal that brings bold Mediterranean flavors to your table with minimal fuss.

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (4 thighs and 4 drumsticks recommended)
• Kosher salt
• Ground black pepper
• Extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• 4-8 anchovy filets
• 5 large garlic cloves, minced
• 1 (28-ounce) can whole peeled San Marzano tomatoes
• 1/2 cup pitted kalamata olives, sliced
• 3 tablespoons drained capers
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup chopped parsley leaves (for garnish)

Instructions

1. Step 1: Pat the chicken pieces dry with paper towels. Season both sides and under the skin with kosher salt and black pepper.
2. Step 2: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add the chicken skin-side down. Cook until the skin is golden and crispy, about 5-8 minutes. Flip and cook the other side for about 5 more minutes until golden.
3. Step 3: Transfer the chicken to a tray. Sprinkle with Italian seasoning and pour the lemon juice over the pieces. Set aside.
4. Step 4: Reduce heat to medium. If the skillet is dry, add a bit more olive oil. Add anchovy filets and cook, stirring, for about 2 minutes until they start to melt into the oil and flavor it.
5. Step 5: Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Stir in the canned tomatoes, half of the olives, half of the capers, dried oregano, and red pepper flakes if using. Bring to a simmer.
6. Step 6: Nestle the chicken pieces back into the sauce. Spoon the sauce over the chicken. Partially cover the pan with a lid or splatter guard and simmer gently for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and is tender.
7. Step 7: Garnish the finished dish with chopped parsley, the remaining olives, and capers. Serve warm.

Tips & Variations

• For extra depth, use San Marzano tomatoes as they provide a sweeter, less acidic flavor.
• If anchovies are not your favorite, reduce the amount or substitute with a splash of Worcestershire sauce for umami.
• Serve this dish over pasta, rice, or with crusty bread to soak up the delicious sauce.
• Add fresh basil or a splash of red wine to the sauce for a different aromatic twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat until heated through, or microwave in short bursts stirring occasionally to retain moisture. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but cooking times will be shorter. Be careful not to overcook to keep the chicken moist.

What if I don’t have anchovies?

Anchovies add a savory, umami flavor to the sauce. If you don’t have them, you can omit or replace with a small amount of fish sauce or a splash of Worcestershire sauce for a similar depth.

Chicken Puttanesca Recipe

Print Recipe

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4.7 from 131 reviews

Chicken Puttanesca is a flavorful Italian-inspired dish featuring crispy seared chicken pieces simmered in a robust puttanesca sauce made with anchovies, garlic, San Marzano tomatoes, kalamata olives, capers, and aromatic herbs. This one-pan recipe combines crispy skin chicken with a savory, tangy sauce, perfect for a satisfying dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 3 pounds bone-in, skin-on chicken pieces (4 thighs and 4 drumsticks recommended)
• Kosher salt, to taste
• Ground black pepper, to taste
• 3 tablespoons extra virgin olive oil (for searing)
• 1 teaspoon Italian seasoning
• 1 lemon, juiced

Puttanesca Sauce

• 1/4 cup extra virgin olive oil
• 4–8 anchovy filets
• 5 large garlic cloves, minced
• 1 (28-ounce) can whole peeled San Marzano tomatoes
• 1/2 cup pitted kalamata olives, sliced
• 3 tablespoons drained capers
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup chopped fresh parsley leaves (for garnish)

Instructions

1. Season the chicken: Use paper towels to pat the chicken pieces dry thoroughly. Season both sides as well as under the skin generously with kosher salt and ground black pepper to enhance the flavor of the meat.
2. Sear the chicken: Heat 3 tablespoons of extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook for 5-8 minutes until the skin turns crispy and golden brown. Flip and cook the other side for about 5 more minutes until browned.
3. Season and rest the chicken: Transfer the seared chicken onto a large tray. Sprinkle with Italian seasoning and drizzle the fresh lemon juice over the pieces. Set aside temporarily to let the flavors meld.
4. Start the sauce: Reduce the heat to medium. If the skillet looks dry, add some olive oil. Add the anchovy filets and cook for approximately 2 minutes, mashing them around to dissolve into the oil, infusing the sauce base with deep umami flavor.
5. Finish the sauce: Add the minced garlic and cook just until fragrant, about 30 seconds. Then pour in the canned whole peeled San Marzano tomatoes. Stir in half of the sliced kalamata olives, half of the capers, dried oregano, and red pepper flakes if using. Bring the sauce to a gentle simmer.
6. Cook the chicken in the sauce: Nestle the chicken pieces back into the skillet with the sauce, spooning some sauce over the top. Partially cover the skillet with a lid or splatter guard and simmer gently for 25-30 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F.
7. Serve: Garnish the dish with chopped fresh parsley along with the remaining olives and capers. Serve hot for a delicious and satisfying meal.

Notes

• Using bone-in, skin-on chicken pieces enhances flavor and keeps the meat juicy.
• San Marzano tomatoes provide a richer, authentic taste to the puttanesca sauce.
• Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
• Partial covering while simmering helps the sauce thicken while ensuring the chicken cooks evenly without drying out.
• Be sure to use a meat thermometer to verify safe internal temperature of chicken at 165°F.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.

Keywords: Chicken Puttanesca, Italian chicken recipe, puttanesca sauce, seared chicken, bone-in chicken, Mediterranean chicken dish