Print

Chicken Puttanesca Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

Chicken Puttanesca is a flavorful Italian-inspired dish featuring crispy seared chicken simmered in a tangy, savory puttanesca sauce made from anchovies, garlic, tomatoes, olives, capers, and herbs. This one-pan recipe delivers a balanced combination of robust Mediterranean flavors with tender, juicy chicken perfect for a comforting 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: Use paper towels to thoroughly pat the chicken pieces dry to ensure a crisp skin. Generously season both sides and underneath the skin with kosher salt and ground black pepper.
  2. Sear the chicken: Heat 3 tablespoons of extra virgin olive oil in a large nonstick skillet over medium-high heat. When the oil shimmers, place chicken skin side down. Cook undisturbed for 5-8 minutes until the skin is crispy and golden brown, then flip and cook for an additional 5 minutes on the other side.
  3. Season and rest the chicken: Transfer the seared chicken to a large tray. Sprinkle evenly with Italian seasoning and drizzle the fresh lemon juice over the chicken. Set aside to rest while preparing the sauce.
  4. Start the sauce: 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 dissolve the anchovies into the oil, infusing the base of the sauce.
  5. Finish the sauce: Add minced garlic and cook just until fragrant, about 30 seconds. Stir in the whole peeled tomatoes (crushing them with your spoon), half the kalamata olives, half the capers, dried oregano, and optional red pepper flakes. Bring the sauce to a simmer over medium heat.
  6. Cook the chicken in the sauce: Nestle the chicken pieces back into the skillet, spooning the sauce over them. Partially cover the skillet with a lid or splatter guard. Simmer gently until the chicken is fully cooked through and tender, about 25-30 minutes. Confirm doneness with an internal temperature of 165°F in the thickest parts.
  7. Serve: Garnish the dish with the remaining olives, capers, and chopped parsley. Serve hot, enjoying the bold, savory flavors of the puttanesca sauce with perfectly cooked chicken.

Notes

  • Ensure chicken is patted dry before seasoning for best crispy skin.
  • You can adjust red pepper flakes to control the spice level.
  • Use San Marzano tomatoes for authentic flavor, but any good quality canned tomatoes will work.
  • Check the internal temperature of the chicken to avoid under- or overcooking.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

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

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