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A pan of Italian Chicken Puttanesca

Chicken Puttanesca

Byron
Chicken puttanesca is a flavorful Italian-inspired dish that takes the classic puttanesca sauce and gives it a hearty twist. Tender chicken thighs are seared until golden, then simmered in a rich tomato sauce with garlic, olives, capers, anchovies, and herbs. The result is chicken puttanesca that’s savory, tangy, and perfectly balanced with a touch of heat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Chicken, dinner, Main Course
Cuisine Italian, Mediterranean
Servings 6 Main
Calories 355 kcal

Equipment

  • Ceramic Garlic Grater Plate
  • Chef Knife
  • Cooking tongs
  • Wooden Cutting Board
  • Meat thermometer
  • Lemon Juicer
  • 12-Inch Stainless Steel Frying Pan
  • Wooden spatula

Ingredients
  

  • 4-6 bone-in chicken thighs
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano or Italian seasoning
  • Extra Virgin Olive Oil
  • 1 lemon juiced
  • 4-8 anchovy fillets in olive oil see notes below on what anchovies to use
  • 5-6 garlic cloves minced
  • 1 28-ounce can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them)
  • ½ cup pitted black Olives Kalamata or similar
  • 2 Tbsp Capers drained
  • 2 tsp dried oregano organic
  • ½ cup fresh parsley leaves or basil, for garnish
  • Salt and Pepper to taste
  • White wine optional
  • 1 tsp Chili pepper flakes optional

Instructions
 

Step 1 - Prepare the chicken

  • Season the chicken on all sides with garlic powder, salt, pepper and a little olive oil.
    4-6 bone-in chicken thighs, 1 tsp Garlic Powder, 1 tsp Dried Oregano or Italian seasoning, Extra Virgin Olive Oil, Salt and Pepper

Step 2 - Sear Chicken thighs

  • Heat a splash of olive oil in a large skillet over medium-high heat.
    Extra Virgin Olive Oil
  • Sear chicken for 5 minutes per side or until golden (it doesn’t need to be fully cooked yet). Remove and set aside.
    4-6 bone-in chicken thighs

Step 3 - Make the Puttanesca sauce

  • In the same pan on medium heat, deglaze the pan with a little white wine.
    White wine
  • Add the garlic and cook for 2 minutes or until fragrant, then add the olives, capers and anchovies. If using chili flakes, add them now and stir through
    4-8 anchovy fillets in olive oil, 5-6 garlic cloves, ½ cup pitted black Olives, 2 Tbsp Capers
  • Use a wooden spatula to break apart the anchovies and then stir into the other ingredients.
  • Add the whole tomatoes (and juice) and 1 tsp of oregano. Break the tomatoes apart with a spatula and stir through.
    1 28-ounce can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them), 2 tsp dried oregano, 1 tsp Chili pepper flakes
  • Bring to a simmer and cook for around 20 minutes.

Step 4 - Simmer chicken

  • Return the chicken to the pan and spoon some sauce over the top of each chicken thigh.
  • Add a squeeze of fresh ñemon juice.
    1 lemon
  • Reduce heat to medium-low and cook for another 10–15 minutes, until chicken is cooked through.
  • Use a meat thermometer to ensure the internal temp has reached 165°F / 74°C.

Step 5 - Garnish & serve

  • garnish with some fresh chopped parsley or a little basil.
    ½ cup fresh parsley leaves
  • Serve hot straight from the pan alongside some pasta, rice, or crusty bread to soak up the delicious sauce.
Keyword 1 Hour recipe, capers, Chicken, Chicken thighs, Dinner, italian, Italian chicken, kalamata olives, olives, one pan, one pan chicken, san marzano tomatoes, Tomatoes, weeknight dinner