Savor the bold flavors of the Mediterranean with delicious chicken puttanesca.
This rustic Italian dish pairs succulent chicken thighs with a vibrant, flavorful sauce.
You’ll love the bold ingredients – olives, capers, anchovies, tomatoes, etc. – and the tender chicken. Making it in a single pan means less cleanup, too!
Pair it with a glass of crisp wine, some crusty bread, or creamy polenta, and it’ll be a hit every time.
Why You’ll Love This Chicken Puttanesca
Authentic Culinary Experience: You may not be in Italy, but this dish will make you think you are! It’s full of rich, bold Mediterranean flavors and is a true culinary delight.
Simple Yet Sophisticated: Chicken puttanesca has a gourmet appearance and a nuanced, complex taste. The recipe, though, is surprisingly easy to follow.
Versatile Pairing Options: This dish pairs beautifully with a variety of sides. Serve it over polenta or pasta or with rice or a green salad on the side. You can easily customize the meal by swapping out the sides.
One-Pan Wonder: This entire meal can be assembled in a single skillet or Dutch oven. This minimizes cleanup time and maximizes the good stuff.
Ingredients
- Bone-In, Skin-On Chicken Thighs: Thighs provide the richest flavor and most tender meat. Especially after simmering in the sauce. But feel free to use bone-in breasts or even legs if you prefer.
- Extra-Virgin Olive Oil: Adds a fruity, robust base for sautéing and building the sauce.
- Anchovy Filets: These will literally melt into the oil. They’ll provide a deep, savory umami flavor that’s just out of this world.
- Garlic: When looking for fragrant aromatics, garlic is always the way to go.
- Dry White Wine: For deglazing the pan. You can use chicken broth if you don’t like wine.
- San Marzano Tomatoes: I’m usually not so specific regarding brands and varieties. But this recipe needs San Marzano tomatoes. They’re known for their sweetness and low acidity and will make the most flavorful sauce possible.
- Kalamata Olives: Again, this specific olive variety is the best for this recipe. They’re briny, tangy, and delicious, and contrast nicely with the tomatoes.
- Capers: For an extra salty finish.
- Seasonings: I use a blend of Italian seasoning, red pepper flakes, dried oregano, salt, and black pepper. They add heat, earthiness, and authentic Italian flavor.
- Fresh Parsley & Lemon Wedges: For serving. They lighten, brighten, and freshen up the entire dish.
How to Make Chicken Puttanesca
This isn’t your run-of-the-mill chicken dinner.
It’s the kind of meal that demands you slow down, pour a glass of crisp white wine, and savor every forkful.
The olives and capers add this delightful punch that keeps you coming back for more, while the tender chicken practically falls off the bone.
But believe it or not, you can have it on the table in under an hour.
1. COOK. Pat the chicken dry and season both sides with salt and pepper. Sear in a large, deep skillet (or Dutch oven) for about 5 minutes per side. Transfer to a plate when done.
2. SAUTÉ. Cook the anchovies until melted, then stir in the garlic, red pepper flakes, and tomato paste. Cook, stirring constantly, for 1 to 2 minutes.
3. DEGLAZE. Pour the white wine into the pan and scrape up any browned bits from the sides and bottom. Simmer for 2 to 3 minutes or until the wine reduces by half.
4. SIMMER. Add the crushed tomatoes, olives, capers, Italian seasoning, and oregano. Bring to a simmer then add the chicken to the pot. Cover and cook for 25 to 30 minutes.
5. THICKEN. Remove the lid and cook for another 5 to 10 minutes until the sauce thickens. Adjust the seasoning as needed.
6. SERVE. Sprinkle fresh parsley over the top and serve hot. Enjoy with lemon wedges on the side.
Tips for the Best Chicken Puttanesca
What I love most about this dish is how it transforms my dining table into a little slice of Italy.
No passport required – just a hungry appetite and maybe a good playlist of Italian classics in the background.
And since I make it so often, here are a few top tips I’ve picked up along the way:
- Dry the chicken. Remember to pat it dry with paper towels before seasoning it. If it’s too damp, the seasonings won’t stick as well, and it’ll steam instead of browning.
- Don’t overcook. You’ll add the chicken back to the pan with the sauce later. So don’t overcook it the first time around.
- Use high-quality tomatoes. I prefer the Cento brand. You can use another brand. Just be sure the tomatoes taste fantastic. They’re the base for the sauce, so if they don’t taste good, neither will it.
- Don’t like anchovies? Add them anyway! Seriously! Normally, I recommend leaving out any ingredients you don’t enjoy, but anchovies are central to this dish. They melt into the sauce to give it a rich, bold, umami flavor. You’ll really miss them if you leave them out. They won’t make the dish taste fishy, I promise.
- Generously garnish. Parsley and a spritz of lemon juice are fine, but don’t stop there. I also like to top chicken puttanesca with parmesan, red pepper flakes, and a bit of lemon zest.
- Try variations. You can add other ingredients to the sauce, such as artichoke hearts or sun-dried tomatoes. For a more complex flavor, try a mix of green and Kalamata olives.
How to Store
Fair warning: this puttanesca might ruin you for all other chicken dishes. But trust me, it’s totally worth it.
And yes, you can store or freeze leftovers to enjoy later. Here’s how:
To Store: Place the cooled leftovers in an airtight container. Be sure to cover the chicken completely in the sauce to prevent it from drying out. Refrigerate the leftovers for 3 to 4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe bag or container. Submerge the chicken in the sauce, and remove as much air from bags as possible. Freeze for up to 3 months.
To Reheat: Let frozen leftovers thaw in the fridge overnight. Then, reheat chilled leftovers in a covered skillet over medium-low heat. You can also microwave smaller portions in 30-second intervals until warm. Stir between each 30-second cycle.
More Hearty Chicken Dinners You’ll Love
Monterey Chicken
Crockpot Sweet and Sour Chicken
Tandoori Chicken Wings
Chicken Tikka Masala
Chicken Puttanesca
4
servings5
minutes45
minutes445
kcalOne-pot chicken puttanesca is a flavor powerhouse loaded with garlic, anchovies, and capers. One bite will transport you to a cozy trattoria on the Amalfi Coast.
Ingredients
4 bone-in, skin-on chicken thighs
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 anchovy filets, minced
4 cloves garlic, minced
1/2-1 red pepper flakes, to taste
1 tablespoon tomato paste
1/3 cup dry white wine (or chicken broth)
1 (28 ounce) can San Marzano tomatoes, crushed by hand
1/2 cup Kalamata olives, pitted and halved
2 tablespoons capers, drained
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
lemon wedges, for serving
Instructions
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-6 minutes. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add 1 tablespoon of olive oil and the minced anchovies. Cook and stir for 2 minutes, until the anchovies have melted into the oil.
- Add the garlic, red pepper flakes, and tomato paste and cook, stirring constantly, until fragrant, about 2 minutes.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half, about 2-3 minutes.
- Add the crushed tomatoes, olives, capers, Italian seasoning, and dried oregano to the pan. Stir to combine and bring the sauce to a simmer.
- Return the chicken thighs to the pan, nestling them into the sauce, skin-side up. Cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender. (The internal temperature should reach 165 degrees Fahrenheit.)
- Remove the lid and continue cooking for another 5-10 minutes. This will allow the sauce to thicken slightly and the chicken skin to crisp up. Taste the sauce and adjust with salt and pepper if needed.
- Sprinkle fresh parsley over the dish and serve hot with lemon wedges on the side. Enjoy!
Notes
- Dry the chicken thoroughly before cooking it to ensure it browns.
- Use high-quality tomatoes, and don’t leave out the anchovies, even if you aren’t a fan.
- Garnish with parsley, parmesan, lemon juice, and lemon zest if desired. Extra red pepper flakes are also nice.
