If you love a meal that’s bursting with robust Mediterranean flavors, then Chicken Puttanesca is the dish for you. This recipe features tender, juicy chicken thighs simmered in a zesty tomato sauce packed with briny olives, capers, and anchovies. Whether you’re looking for a weeknight dinner or an impressive dish for guests, Chicken Puttanesca is a flavorful, one-pan wonder that will leave everyone craving more!
The first time I made Chicken Puttanesca, I was captivated by its bold flavors. The combination of anchovies, olives, and capers brings a wonderful savory depth to the sauce, while the crispy, golden skin of the chicken adds the perfect texture. I made this dish for a dinner party, and it was an instant hit. Every bite was rich, tangy, and satisfying – a true testament to the magic of Italian cooking. Now, it’s my go-to recipe when I want to impress guests without spending hours in the kitchen!
Why You’ll Love Chicken Puttanesca:
- Bold Mediterranean Flavors: The briny olives and capers, paired with savory anchovies, give the dish its signature taste.
- Crispy, Juicy Chicken: The bone-in, skin-on chicken thighs stay tender and juicy as they simmer in the flavorful sauce.
- One-Pan Wonder: This recipe comes together in one skillet, making both cooking and clean-up a breeze.
- Impressive yet Easy: Perfect for a weeknight dinner or a dinner party, this dish feels elevated but is simple to prepare.
Ingredients:
- 4 to 6 (about 1½ pounds/680g) Bone-in, Skin-on Chicken Thighs
- Salt and Freshly Ground Black Pepper, to taste
- 2 tablespoons (30ml) Vegetable Oil
- 1 small Yellow Onion, thinly sliced (about 150g)
- 4 Garlic Cloves, minced (about 15g)
- 5 Anchovies, finely chopped (about 20g)
- ½ teaspoon (1g) Red Pepper Flakes
- 2 tablespoons (30g) Tomato Paste
- 1 can (28 oz/800g) Crushed Tomatoes
- ½ cup (100g) Pitted Green Olives, halved
- 2 tablespoons (20g) Capers, rinsed
- Chopped Fresh Parsley, for garnish
Directions:
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper on both sides.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large, deep skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and sear for about 5 minutes, until the skin turns golden and crispy. Flip the chicken and cook for another 4-5 minutes to brown the other side. Remove the chicken from the skillet and set aside on a plate.
- Cook the Aromatics: In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional 10 seconds until fragrant. Stir in the anchovies and red pepper flakes, cooking for 2 more minutes until the anchovies dissolve into the mixture.
- Create the Sauce: Stir in 2 tablespoons of tomato paste, making sure it dissolves and coats the onions. Then, pour in the crushed tomatoes and stir, scraping up any browned bits from the bottom of the skillet to add extra flavor. Add the green olives and capers, and mix everything together.
- Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat and let everything simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 75°C). If the sauce thickens too much, add a couple of tablespoons of chicken broth or water to keep it saucy.
- Serve and Garnish: Once the chicken is fully cooked, remove from heat and garnish with freshly chopped parsley. Serve the chicken thighs with plenty of the puttanesca sauce spooned over the top.
Notes:
- Anchovy Substitution: If you’re not an anchovy fan, you can omit them, though they add a deep umami flavor that elevates the dish.
- Side Suggestions: Serve with pasta, crusty bread, or mashed potatoes to soak up the delicious sauce.
- Olive Variety: You can use a mix of green and black olives for added variety.
