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Chicken Puttanesca Recipe

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★★★★★

4.9 from 137 reviews

Chicken Puttanesca is a flavorful Italian dish featuring tender chicken pieces simmered in a savory sauce made with anchovies, garlic, tomatoes, olives, and capers. This recipe combines crispy seared chicken with a robustly seasoned tomato sauce, delivering a perfect balance of tangy, salty, and herby flavors, ideal for a comforting yet elegant meal.

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

Sauce

  • 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 pat the chicken pieces dry. Season well with kosher salt and black pepper on both sides, including underneath the skin to ensure flavor penetrates deeply.
  2. Sear the chicken: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add the chicken skin side down. Cook until the skin is crispy and golden, about 5-8 minutes. Flip the chicken and sear the other side until golden brown, approximately 5 minutes more.
  3. Season and rest the chicken: Transfer the seared chicken to a large tray, sprinkle with Italian seasoning, and pour the lemon juice over it. Set aside to marinate briefly while preparing the sauce.
  4. Start the sauce: Lower the heat to medium. If the skillet looks dry, add a bit more olive oil. Add the anchovy filets and cook for about 2 minutes, breaking them down as they melt into the oil to infuse the sauce with deep umami flavor.
  5. Finish the sauce: Add minced garlic and cook until fragrant—about 30 seconds. Stir in the whole peeled tomatoes, smashing them slightly, then add half of the sliced olives, half of the capers, dried oregano, and red pepper flakes if using. Bring the mixture to a simmer over medium heat.
  6. Cook the chicken in the sauce: Nestle the seasoned chicken pieces back into the skillet, spooning some sauce over the top. Cover the skillet partially with a lid or splatter guard, and simmer gently for 25-30 minutes until the chicken is fully cooked through and tender. Check doneness with a meat thermometer: the thickest part should reach 165°F (74°C).
  7. Serve: Garnish the dish with chopped parsley and the remaining olives and capers. Serve the Chicken Puttanesca hot alongside your choice of side such as crusty bread, pasta, or a fresh salad.

Notes

  • Using bone-in, skin-on chicken pieces helps keep the meat juicy and flavorful during cooking.
  • San Marzano tomatoes add a sweet and rich flavor; substitute with another high-quality plum tomato if unavailable.
  • If you prefer less heat, omit the red pepper flakes.
  • Letting the chicken rest with lemon juice and Italian seasoning adds brightness and extra flavor.
  • Adjust the cooking time depending on the size of the chicken pieces to ensure thorough cooking without dryness.

Keywords: Chicken Puttanesca, Italian chicken recipe, chicken with tomato sauce, chicken with olives and capers, savory chicken dish

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