Chicken Puttanesca Recipe

Introduction

Chicken Puttanesca is a deliciously bold and savory dish featuring tender chicken simmered in a vibrant sauce of tomatoes, olives, capers, and anchovies. This recipe combines classic Mediterranean flavors for a satisfying and easy weeknight 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
• 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 generously with kosher salt and black pepper on both sides, including under the skin.
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 crispy and golden, about 5-8 minutes. Flip and cook the other side until golden, about 5 minutes more.
3. Step 3: Transfer the chicken to a tray. Sprinkle with Italian seasoning and pour the lemon juice over the top. Set aside.
4. Step 4: Reduce heat to medium. If the skillet is dry, add a little more olive oil. Add the anchovy filets and cook for about 2 minutes, stirring to melt them into the oil and release their flavor.
5. Step 5: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the 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 back into the sauce. Spoon some sauce over the pieces. Partially cover with a lid or splatter guard. Simmer until the chicken is cooked through and tender, about 25-30 minutes. Use a thermometer to check; the internal temperature should reach 165°F.
7. Step 7: Garnish with the chopped parsley and the remaining olives and capers. Serve warm.

Tips & Variations

• For extra flavor, marinate the chicken with lemon juice and Italian seasoning for 30 minutes before cooking.
• Use boneless chicken thighs for a quicker cooking time.
• Add a splash of white wine to the sauce for extra depth.
• Serve over pasta, rice, or crusty bread to soak up the flavorful sauce.

Storage

Store leftover Chicken Puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain moisture and flavor. Avoid microwaving for best texture.

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 adjust the cooking time accordingly as they will cook faster than bone-in pieces.

What if I don’t have anchovies?

Anchovies add a unique umami flavor, but if unavailable, you can substitute with a teaspoon of anchovy paste or omit them entirely; the dish will still be tasty.

Chicken Puttanesca Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

Chicken Puttanesca is a flavorful Italian-inspired dish featuring crispy seared chicken simmered in a savory puttanesca sauce made with anchovies, garlic, San Marzano tomatoes, kalamata olives, capers, and herbs. This hearty and aromatic meal combines the bold flavors of the Mediterranean with tender chicken pieces, perfect for a comforting family dinner.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 4-6 1x
• Category: Stovetop
• 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 parsley leaves, for garnish

Instructions

1. Season the chicken: Pat the chicken pieces dry with paper towels. Generously season both sides, including under the skin, with kosher salt and ground black pepper to maximize flavor penetration.
2. Sear the chicken: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. When shimmering, add the chicken skin-side down. Cook for 5-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for another 5 minutes until browned.
3. Season and rest the chicken: Transfer the seared chicken to a large tray. Sprinkle evenly with Italian seasoning and drizzle lemon juice over the pieces. Set aside to rest while preparing the sauce.
4. Start the sauce: Lower the heat to medium. If the skillet is dry, add a bit more olive oil. Add anchovy filets to the skillet and cook for about 2 minutes, stirring to break them down and dissolve them into the oil, infusing it with their savory flavor.
5. Finish the sauce: Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the whole peeled San Marzano tomatoes, breaking them up gently with a spoon. 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 simmer over medium heat.
6. Cook the chicken in the sauce: Nestle the chicken pieces back into the simmering sauce, spooning sauce over the tops. Cover partially with a lid or splatter guard and simmer for 25-30 minutes until the chicken is cooked through and tender. Ensure internal temperature reaches 165°F using a thermometer.
7. Serve: Garnish the finished dish with chopped parsley, remaining olives, and capers. Serve hot and enjoy a robust, Mediterranean-inspired meal.

Notes

• For best flavor, use San Marzano tomatoes as they provide a sweeter tomato taste perfect for puttanesca sauce.
• Adjust red pepper flakes to control the spiciness according to your preference.
• Bone-in, skin-on chicken pieces ensure juiciness and crispy texture; you can substitute with boneless if desired but adjust cooking times accordingly.
• Resting chicken after searing before adding to sauce helps it absorb seasoning and lemon juice flavors better.
• Use a splatter guard when simmering to reduce mess but allow steam to escape.

Keywords: Chicken Puttanesca, Italian chicken recipe, puttanesca sauce, Mediterranean chicken, chicken with olives and capers