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Chicken Puttanesca 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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/chicken-puttanesca-recipe/