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, plus 1/4 cup for sauce; 1 teaspoon Italian seasoning; 1 lemon, juiced; 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

Introduction

Chicken Puttanesca is a vibrant and savory Italian dish that brings bold flavors together in one skillet. Tender chicken is simmered in a tangy sauce of tomatoes, olives, capers, and anchovies, creating a perfect balance of salty and zesty notes. It’s an impressive yet simple meal to make any night of the week.

This image shows a black cast iron pan filled with six pieces of golden-brown cooked chicken partially submerged in a rich, thick red tomato sauce. The surface is topped with scattered sliced dark purple-black olives, small green capers, and fresh, bright green parsley leaves. The pan rests on a white marbled texture surface with a small glimpse of white and blue patterned tiles underneath. The chicken pieces have a slightly crispy texture on top, and the sauce looks smooth and vibrant, covering most of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds bone-in, skin-on chicken pieces (such as 4 thighs and 4 drumsticks)

Kosher salt

Ground black pepper

Extra virgin olive oil, divided

1 teaspoon Italian seasoning

1 lemon, juiced

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: Pat the chicken pieces dry with paper towels. Season both sides and underneath the skin generously with kosher salt and black pepper.

Step 2: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the chicken skin side down and cook until the skin is crispy and golden brown, about 5-8 minutes. Flip and brown the other side for about 5 minutes.

Step 3: Transfer the chicken to a tray. Sprinkle with Italian seasoning and pour lemon juice over the top. Set aside for now.

Step 4: Reduce heat to medium. If the skillet is dry, add a bit more olive oil. Add the anchovy filets and cook for about 2 minutes, stirring to melt them into the oil and release their flavor.

Step 5: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, half of the olives, half of the capers, dried oregano, and red pepper flakes if using. Bring to a simmer.

Step 6: Nestle the chicken pieces into the sauce and spoon some sauce over them. Partially cover the skillet with a lid or splatter guard. Simmer gently until the chicken is cooked through and tender, about 25-30 minutes. The internal temperature should reach 165°F.

Step 7: Garnish with chopped parsley and scatter the remaining olives and capers over the dish. Serve warm.

Tips & Variations

For extra depth, add a splash of dry white wine or a teaspoon of balsamic vinegar to the sauce before simmering.

Substitute green olives if you prefer a milder olive flavor.

Remove anchovies completely for a milder version, though they do add an authentic umami kick.

Use boneless chicken thighs for quicker cooking, adjusting the time accordingly.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, boneless chicken breasts can be used, but they will cook faster and can dry out if overcooked. Adjust cooking time and monitor carefully to keep them tender.

Is anchovy paste a good substitute for anchovy filets?

Absolutely. You can use about 1 teaspoon of anchovy paste in place of the filets. Add it when cooking the garlic to distribute the flavor evenly.