Name: Chicken Puttanesca Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 5 or 6 chicken thighs (bone-in and skin-on); 1 teaspoon sea salt, divided; ½ teaspoon ground black pepper, divided; 1 tablespoon extra-virgin olive oil; 1 can San Marzano-style tomatoes (28-ounce); 2 shallots, thinly sliced; 4 cloves garlic, minced; ¼ teaspoon dried oregano; 1 pinch red pepper flakes; 2 tablespoons non-pareil capers; ⅓ cup Kalamata olives, pitted and roughly chopped; ⅓ cup Castelvetrano olives, pitted and halved or roughly chopped; 4 to 6 anchovy filets, minced; Fresh parsley, chopped (for garnish)

Jump to Recipe· 4.4 from 73 reviews

If you love bold, briny flavors that dance on your tongue while still feeling like a cozy home-cooked meal, then you absolutely have to try this Chicken Puttanesca Recipe. It brings together tender, juicy chicken thighs simmered in a vibrant sauce bursting with olives, capers, garlic, and anchovies for a punch of savory, slightly salty goodness. This recipe is like a warm Italian hug on a plate — rustic, comforting, and so satisfying that every bite feels like a celebration. Whether you’re cooking for family or impressing friends, this Chicken Puttanesca Recipe is destined to become a favorite in your kitchen.

Ingredients You’ll Need

The image shows an overhead view of raw chicken thighs placed on crumpled brown parchment paper on a white tray at the bottom right. Above and to the left is a white scalloped bowl filled with bright red whole peeled tomatoes in sauce. Two small glass bowls with green and dark purple olives are placed above the tomatoes. A clear glass bottle with light yellow olive oil is near the olives on a white marbled surface. Fresh shallots and a whole garlic bulb lie near the chicken, while small bowls with dried red chili flakes, anchovies, dried herbs, and capers are scattered around, each adding different textures and earthy tones to the setup. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to nailing this dish. Each one adds layers of flavor, texture, and color — resulting in a sauce that’s complex but approachable, with chicken so tender it falls off the bone.

5 or 6 chicken thighs (bone-in and skin-on): The bone and skin keep the chicken juicy and add unbeatable flavor and texture.
1 teaspoon sea salt: Enhances all the other flavors without overpowering.
½ teaspoon ground black pepper: Gives a subtle warmth and depth to the dish.
1 tablespoon extra-virgin olive oil: For browning the chicken and building the sauce’s base.
1 can San Marzano-style tomatoes (28-ounce): These tomatoes are sweet and less acidic, making the sauce rich and smooth.
2 shallots (thinly sliced): Offer a gentle, sweet onion flavor that softens as it cooks.
4 cloves garlic (minced): Vital for that aromatic punch that flavors the sauce deeply.
¼ teaspoon dried oregano: Adds an earthy, herbaceous note that balances the briny ingredients.
1 pinch red pepper flakes: Just enough heat to wake up your taste buds without stealing the spotlight.
2 tablespoons non-pareil capers: Small but mighty, their tangy pop livens the sauce beautifully.
⅓ cup kalamata olives (pitted and roughly chopped): These bring a fruity saltiness and texture contrast.
⅓ cup Castelvetrano olives (pitted and halved or roughly chopped): Milder and buttery, they complement the kalamatas perfectly.
4 to 6 anchovy filets (minced): Don’t be scared of these; they dissolve into the sauce adding an umami depth you won’t forget.
Fresh parsley (chopped): For a fresh and slightly peppery finish to brighten the dish.

How to Make Chicken Puttanesca Recipe

Step 1: Pat and Season the Chicken

Start by patting the chicken thighs dry with paper towels. This little step ensures the skin crisps up beautifully when cooked. Season both sides evenly with half a teaspoon of salt and a quarter teaspoon of black pepper — simple seasoning that lets all the other ingredients shine later.

Step 2: Brown the Chicken

Heat the olive oil in a large skillet over medium heat until it shimmers — that’s your cue to add the chicken skin-side down. Let it cook undisturbed for 5 to 7 minutes until the skin turns a deep, golden brown and becomes crisp. Flip the chicken and cook the other side for 4 to 5 minutes, then transfer the thighs to a plate but leave all the flavorful rendered fat in the skillet.

Step 3: Prepare the Puttanesca Sauce

Open your canned San Marzano tomatoes and crush them gently in a bowl with your hands — this adds a rustic texture perfect for the sauce. Now, add the sliced shallots to the skillet and sauté them for 2 to 3 minutes until softened and fragrant. Stir in minced garlic, oregano, red pepper flakes, and minced anchovies, cooking for another 1 to 2 minutes; the anchovies will melt into the sauce, bringing an incredible savory dimension.

Step 4: Simmer the Sauce

Pour in the crushed tomatoes along with the remaining salt and pepper. Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly and all those layered flavors to marry beautifully. Then stir in the capers and both types of olives — this mix of briny bursts brings the puttanesca character to life.

Step 5: Add the Chicken Back In and Cook Through

Nestle the browned chicken thighs back into the sauce skin-side up. Turn the heat down to maintain a gentle simmer, spooning some sauce over the chicken occasionally. Cook uncovered for 15 to 20 minutes until the chicken is tender and completely cooked through. Give it a taste and adjust seasoning if needed — sometimes a bit more salt or pepper is just right.

How to Serve Chicken Puttanesca Recipe

The dish has three main layers on a white plate set on a white marbled surface. The bottom layer is creamy and smooth yellow polenta spread evenly in a round shape with a slightly rough texture around the edges. The middle layer is thick, chunky red tomato sauce with mixed vegetables like green olives and onions, covering most of the polenta in the center. On top, there is a round, pan-cooked golden-brown patty sprinkled with small green herbs. A fork and a knife with wooden handles rest on the right side of the plate. In the background, there are slices of rustic bread and a glass of light golden drink, with a chunk of cheese on a small white plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your Chicken Puttanesca Recipe with a generous sprinkle of freshly chopped parsley. The bright, herbaceous note contrasts beautifully with the rich, briny sauce and adds a pop of vibrant green color that’s as pleasing to the eye as it is to the palate.

Side Dishes

This dish pairs wonderfully with a variety of sides. Creamy polenta or buttery mashed potatoes soak up the luscious sauce perfectly. Garlic bread is a classic choice for mopping up every last bit, while a simple green salad with lemon vinaigrette provides a refreshing balance.

Creative Ways to Present

For a fun twist, serve the chicken over a bed of al dente pasta like linguine or spaghetti to create a hearty one-pan meal. You could also plate individual servings in shallow bowls, spooning extra sauce over the top and adding a lemon wedge on the side to brighten the flavors further.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Chicken Puttanesca Recipe to an airtight container. Stored in the fridge, it will keep well for up to 3 days. The flavors actually deepen as it sits, making for even tastier leftovers.

Freezing

This recipe freezes beautifully if you want to save some for later. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

Reheat gently on the stove over low to medium heat, spooning some extra water or broth if the sauce has thickened too much. Avoid microwaving if possible to keep the chicken juicy and the sauce from separating. A low, slow heat brings everything back to life like fresh.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken thighs are ideal because they stay juicy and tender with the longer cooking time, but boneless, skin-on breasts can work. Just watch the cooking time closely to avoid drying out the meat.

What if I don’t have anchovies? Can I skip them?

Anchovies add a unique savory depth that’s hard to replicate, but if they’re off-limits, you can try a splash of Worcestershire sauce or a teaspoon of soy sauce for a bit of umami. The dish will still be delicious, just a touch different.

Are there vegetarian versions of this recipe?

You can make a vegetarian spin by skipping the chicken and anchovies, substituting the chicken with hearty vegetables like eggplant or mushrooms, and using olives and capers for that signature puttanesca flavor punch.

Can I use fresh tomatoes instead of canned?

You can if you prefer! Use about 2 pounds of ripe tomatoes, peeled, seeded, and chopped. Keep in mind fresh tomatoes may result in a lighter sauce, so adjust simmering time accordingly to thicken it.

How spicy is this Chicken Puttanesca Recipe?

The red pepper flakes add a gentle heat that complements the other flavors without overwhelming. If you’re sensitive to spice, start with less or omit them and add at the table if desired.

Final Thoughts

There you have it — a Chicken Puttanesca Recipe that is full of personality, packed with rich Mediterranean flavors, and surprisingly simple to pull off. It’s the kind of dish that feels fancy but comes together with humble ingredients you likely already love. Trust me, once you make this recipe, it will find a permanent spot in your dinner rotation because it offers that perfect balance of comfort and sophistication. Go on, give it a try — your taste buds will thank you!

Chicken Puttanesca Recipe

Ingredients You’ll Need