Dinner

Chicken Puttanesca Recipe

Name: Chicken Puttanesca Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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; 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

Byrami Hayes March 29, 2026March 29, 2026

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Introduction

Chicken Puttanesca is a flavorful dish that combines crispy chicken with a tangy, savory sauce made from tomatoes, olives, capers, and anchovies. This rustic Italian recipe is perfect for a comforting dinner that’s full of bold Mediterranean flavors.

A black cast iron pan filled with six pieces of golden-brown cooked chicken thighs in a rich, bright red tomato sauce. The sauce is smooth with small chunks and covers the chicken halfway up, pooling around the edges. Scattered on top are dark purple sliced olives, small green capers, and fresh green parsley leaves, adding texture and color contrast. The pan is set on a white marbled surface with a blue cloth visible in the upper background, and a small white bowl with dark olives can be seen blurred in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Use paper towels to pat the chicken pieces dry. Season well with kosher salt and black pepper on both sides, rubbing some under the skin as well.
Step 2: In a large nonstick skillet over medium-high heat, add 3 tablespoons of olive oil. When shimmering, add the chicken skin side down. Cook until the skin is crispy and golden brown, about 5–8 minutes. Flip and brown the other side for about 5 minutes more.
Step 3: Transfer the chicken to a large tray. Sprinkle with Italian seasoning and pour lemon juice over it. Set aside for now.
Step 4: Reduce heat to medium. If the skillet is dry, add a bit more olive oil. Add anchovy filets and cook for about 2 minutes, mashing them into the oil to infuse flavor.
Step 5: Add minced garlic and cook until fragrant, about 30 seconds. Add tomatoes, half the olives, half the capers, dried oregano, and red pepper flakes if using. Bring to a simmer over medium heat.
Step 6: Nestle the chicken pieces back into the sauce. Spoon sauce over the chicken, cover partially, and cook until fully cooked and tender, about 25–30 minutes. Ensure the thickest part reaches 165°F.
Step 7: Garnish with chopped parsley, and the remaining olives and capers. Serve warm.

Tips & Variations

For extra crisp skin, pat the chicken thoroughly dry before seasoning and searing.
If anchovies are not available, a splash of Worcestershire sauce can add a similar umami depth.
Add some chopped fresh basil or oregano at the end for a brighter herb flavor.

Storage

Store leftover Chicken Puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken after refrigerating; add a splash of water or broth when reheating if needed.

How to Serve

A black cast iron pan filled with six cooked chicken thighs arranged in one layer, covered with rich red tomato sauce, sprinkled with chopped fresh green herbs, whole capers, and sliced black olives, resting on a white marbled surface with blue patterned tiles. The chicken has a golden-brown crust, partially covered by the sauce, and the whole dish looks fresh and colorful. Photo taken with an iphone --ar 4:5 --v 7

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. Monitor closely to avoid overcooking.

Is it necessary to use anchovies?

Anchovies add a distinctive umami flavor essential to puttanesca sauce, but if you’re not a fan, you can omit them or substitute with a small amount of fish sauce or Worcestershire sauce.