Chicken Puttanesca Recipe

Introduction

Chicken Puttanesca is a vibrant and flavorful dish that combines tender chicken with a savory sauce of tomatoes, olives, capers, and anchovies. This recipe offers a perfect blend of salty, tangy, and spicy notes that make for a comforting yet exciting meal.

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (about 4 thighs and 4 drumsticks)
• Kosher salt
• Ground black pepper
• Extra virgin olive oil, divided
• 1 teaspoon Italian seasoning
• 1 lemon, juiced
• 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 underneath the skin generously with kosher salt and black pepper.
2. Step 2: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering. Place chicken skin side down and cook until the skin is crispy and golden, about 5-8 minutes. Flip and cook the other side for 5 minutes until golden.
3. Step 3: Transfer the chicken to a tray, sprinkle with Italian seasoning, and drizzle the lemon juice over the pieces. Set aside.
4. Step 4: Lower the heat to medium. If the skillet looks dry, add a bit more olive oil. Add anchovy filets and cook for about 2 minutes, stirring to melt them into the oil and infuse flavor.
5. Step 5: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, half of the sliced olives, half of the capers, dried oregano, and red pepper flakes if using. Bring the sauce to a simmer.
6. Step 6: Nestle the chicken pieces back into the sauce, spooning some sauce over them. Partially cover the skillet with a lid or splatter guard and cook until chicken is cooked through and tender, about 25-30 minutes. The internal temperature should reach 165°F.
7. Step 7: Garnish with chopped parsley and the remaining olives and capers before serving.

Tips & Variations

• For extra depth, use San Marzano tomatoes for a sweeter, richer sauce.
• Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
• Swap chicken pieces for boneless thighs if you want shorter cooking time, but be careful not to overcook.
• Add a splash of white wine to the sauce for additional acidity and complexity.

Storage

Store leftover Chicken Puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on low heat or in the microwave until warmed through to keep the chicken tender and the sauce flavorful.

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, though cooking times will be shorter. Monitor closely to avoid overcooking and drying out the chicken.

What can I substitute for anchovies?

If you prefer not to use anchovies, you can omit them or replace them with a splash of Worcestershire sauce for a similar umami flavor, though the taste will be slightly different.

Chicken Puttanesca Recipe

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★★★★★

4.8 from 70 reviews

Chicken Puttanesca is a flavorful Italian-inspired dish featuring crispy seared chicken simmered in a tangy and savory tomato sauce infused with anchovies, olives, capers, garlic, and herbs. This hearty one-pan meal delivers a perfect balance of bold Mediterranean flavors and tender, juicy chicken.

• Author: Isabella
• 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)
• Kosher salt, to taste
• Ground black pepper, to taste
• Extra virgin olive oil, for searing
• 1 teaspoon Italian seasoning
• 1 lemon, juiced

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 parsley leaves (for garnish)

Instructions

1. Season the chicken: Pat the chicken pieces dry using paper towels. Generously season both sides, including under the skin, with kosher salt and ground black pepper to ensure deep flavor infusion.
2. Sear the chicken: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. When the oil shimmers, place the chicken skin side down. Cook undisturbed until the skin is crispy and golden brown, about 5-8 minutes. Flip and cook the other side until golden, about 5 more minutes.
3. Season and rest the chicken: Transfer the browned chicken to a large tray. Sprinkle evenly with Italian seasoning and pour fresh lemon juice over the top. Set aside to marinate briefly while preparing the sauce.
4. Start the sauce: Reduce heat to medium. If the skillet is dry, add a bit more olive oil. Add the anchovy filets and cook for about 2 minutes, stirring and mashing them slightly so they dissolve into the oil, infusing it with savory umami flavor.
5. Finish the sauce: Add minced garlic and cook just until fragrant, about 30 seconds. Pour in the canned tomatoes, crushing them slightly. Stir in half of the sliced olives, half the capers, dried oregano, and red pepper flakes if using. Bring the sauce to a gentle simmer over medium heat.
6. Cook the chicken in the sauce: Nestle the seared chicken pieces into the simmering sauce skin side up. Spoon some sauce over the chicken. Partially cover the skillet with a lid or splatter guard and cook until the chicken is fully cooked and tender, about 25-30 minutes. Confirm doneness with a thermometer; the internal temperature should reach 165°F (74°C).
7. Serve: Garnish the dish with the chopped parsley and scatter the remaining olives and capers over the top before serving hot, allowing the vibrant flavors to shine.

Notes

• Use bone-in, skin-on chicken for optimal flavor and moisture retention.
• Patting the chicken dry before seasoning helps achieve crispy skin.
• Adjust red pepper flakes to your preferred spice level or omit for milder flavors.
• San Marzano tomatoes add authentic sweetness and richness; canned plum tomatoes can be a substitute if unavailable.
• Make sure the chicken is cooked to a safe internal temperature of 165°F for food safety.
• Leftovers keep well refrigerated for 2-3 days and reheat beautifully.

Keywords: Chicken Puttanesca, Italian chicken recipe, seared chicken, Mediterranean chicken, tomato sauce, anchovies, olives, capers