Description
This Chicken Puttanesca recipe features crispy seared chicken pieces simmered in a robust Mediterranean sauce made from anchovies, garlic, tomatoes, olives, and capers. Infused with Italian herbs and a hint of lemon, it’s a flavorful one-pan dish perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
Chicken
- 3 pounds bone-in, skin-on chicken pieces (4 thighs and 4 drumsticks)
- Kosher salt, to taste
- Ground black pepper, to taste
- 3 tablespoons extra virgin olive oil (for searing)
- 1 teaspoon Italian seasoning
- 1 lemon, juiced
Sauce
- 1/4 cup extra virgin olive oil
- 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 (divided)
- 3 tablespoons drained capers (divided)
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes, optional
- 1/2 cup chopped parsley leaves, for garnish
Instructions
- Season the chicken: Pat the chicken pieces dry with paper towels. Generously season both sides and underneath the skin with kosher salt and ground black pepper.
- Sear the chicken: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken skin side down and cook until the skin is crispy and golden, about 5-8 minutes. Flip and brown the other side for about 5 minutes.
- Season and rest the chicken: Transfer the seared chicken to a large tray. Sprinkle evenly with Italian seasoning and pour the lemon juice over the pieces. Set aside temporarily.
- Start the sauce: Reduce heat to medium. Add more olive oil to the skillet if dry. Add anchovy filets and cook for about 2 minutes, breaking them up and allowing them to dissolve into the oil to flavor the pan.
- Finish the sauce: Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Stir in the whole peeled tomatoes (crushing them slightly), half the sliced olives, half the capers, dried oregano, and red pepper flakes if using. Bring to a simmer.
- Cook the chicken in the sauce: Nestle the chicken pieces into the simmering sauce. Spoon sauce over the chicken, then cover partially with a lid or splatter guard. Cook on medium-low heat until the chicken is fully cooked and tender, about 25-30 minutes, or until an internal thermometer reads 165°F.
- Serve: Garnish with chopped parsley, remaining olives, and capers. Serve hot.
Notes
- If using a smaller skillet, brown chicken in batches to avoid overcrowding and ensure crispy skin.
- Allow chicken to sit skin-side down in the skillet until it naturally releases and achieves a deep golden brown—this usually takes 5-8 minutes and is key for great texture.
- Using San Marzano tomatoes enhances the sauce’s rich flavor authentically.
- Adjust red pepper flakes to your preferred spice level or omit if desired.
- Serve with crusty bread, pasta, or a side of roasted vegetables for a complete meal.
