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Chicken Puttanesca Recipe

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4.4 from 73 reviews

Chicken Puttanesca is a vibrant and flavorful Italian-inspired dish featuring crispy seared chicken thighs simmered in a savory sauce of San Marzano tomatoes, olives, capers, anchovies, garlic, and red pepper flakes. This one-pan meal balances tangy, briny flavors with tender, juicy chicken for an easy yet impressive dinner that delivers bold Mediterranean taste in under an hour.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken

  • 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

Puttanesca Sauce

  • 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)

Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with ½ teaspoon sea salt and ¼ teaspoon black pepper to enhance the flavor.
  2. Heat the Pan: In a large skillet, warm 1 tablespoon of extra-virgin olive oil over medium heat until the oil shimmers and is hot.
  3. Brown the Chicken: Place the chicken thighs skin-side down in the skillet. Cook undisturbed for 5 to 7 minutes until the skin is deeply browned and crisp.
  4. Flip the Chicken: Turn the chicken thighs over and cook for an additional 4 to 5 minutes on the other side to develop more color.
  5. Transfer the Chicken: Remove the chicken from the skillet and set it aside on a plate, leaving the rendered fat in the pan for flavoring the sauce.
  6. Prepare the Tomatoes: Empty the canned San Marzano tomatoes into a bowl and crush them by hand into small pieces. Set aside for use in the sauce.
  7. Sauté Shallots: Add the thinly sliced shallots to the skillet with the chicken fat and sauté for 2 to 3 minutes until softened and fragrant.
  8. Add Aromatics: Stir in minced garlic, dried oregano, red pepper flakes, and minced anchovies. Cook for 1 to 2 minutes to allow the flavors to meld and anchovies to dissolve.
  9. Add Tomatoes and Seasoning: Pour in the crushed tomatoes along with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine.
  10. Simmer the Sauce: Allow the sauce to simmer for about 5 minutes until it slightly thickens, concentrating the flavors.
  11. Add Capers and Olives: Stir in non-pareil capers, Kalamata olives, and Castelvetrano olives, distributing the briny components throughout the sauce.
  12. Return Chicken to Sauce: Nestle the browned chicken thighs back into the skillet, placing them skin-side up so the skin stays crisp.
  13. Simmer Together: Reduce heat to maintain a gentle simmer. Spoon sauce over the chicken occasionally and cook uncovered for 15 to 20 minutes until the chicken is tender and fully cooked through (internal temperature of 165°F or 74°C).
  14. Adjust Seasoning: Taste the sauce and chicken; adjust salt and pepper if needed to balance flavors.
  15. Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a fresh herbal note. Serve immediately while hot.

Notes

  • Use bone-in, skin-on thighs for maximum flavor and moisture retention. You can substitute with bone-in chicken breasts if preferred.
  • San Marzano tomatoes are recommended for their sweet, rich flavor, but any good quality peeled canned tomatoes will work.
  • If you prefer less heat, reduce or omit the red pepper flakes.
  • The anchovies dissolve and add umami without a strong fishy taste; omit only if allergic or strictly vegetarian.
  • This dish pairs well with crusty bread, polenta, or pasta to soak up the delicious sauce.
  • For extra crispiness, you can broil the chicken skin briefly before serving.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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