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Chicken Puttanesca Recipe

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★★★★★

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.

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 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

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