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Skillet Chicken Puttanesca Recipe

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4.3 from 10 reviews

This skillet chicken puttanesca recipe features juicy, skin-on bone-in chicken thighs cooked to perfection in a vibrant, umami-rich tomato sauce with garlic, anchovies, olives, and capers. Ready in just 30 minutes, this gluten-free dish delivers a restaurant-quality meal full of bold Mediterranean flavors.

  • Total Time: 30 minutes
  • Yield: 4 to 5 servings

Ingredients

Chicken

  • 1 1/2 to 2 lbs skin on bone-in chicken thighs
  • 1/4 – 1/2 teaspoon kosher salt
  • 1/4 – 1/2 teaspoon black pepper
  • 1–2 Tablespoons DeLallo Extra Virgin Olive Oil

Sauce

  • 3–4 cloves garlic, minced
  • 4 to 5 DeLallo Anchovy Fillets, chopped or 3 teaspoons anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 1 (28-ounce) can DeLallo Whole San Marzano Style Tomatoes, crushed
  • 3 Tablespoons DeLallo Nonpareil Capers, divided
  • 1/2 cup DeLallo Jumbo Seasoned Pitted Kalamata Olives or green olives, sliced

Garnish

  • Chopped Italian parsley
  • Whole Kalamata olives
  • Cracked black pepper

Instructions

  1. Season the chicken: Pat the chicken thighs dry with paper towels to remove moisture, then generously season both sides with kosher salt and black pepper to enhance flavor and help achieve a crispy skin.
  2. Brown the chicken: Heat the olive oil in a large cast iron or non-stick skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down without moving them to develop a golden-brown crust. Cook for 4 to 5 minutes, then flip and cook another 4 to 5 minutes. Remove the chicken and set aside.
  3. Sauté aromatics and anchovies: In the same skillet, add minced garlic, chopped anchovy fillets or anchovy paste, and crushed red pepper flakes. Cook, stirring occasionally, until the garlic is fragrant and anchovies dissolve into the oil, about 2 minutes.
  4. Add tomato paste and oregano: Stir the tomato paste and dried oregano into the garlic mixture, cooking for another minute to deepen the flavors.
  5. Add tomatoes: Pour in the crushed San Marzano tomatoes, stirring to incorporate with the tomato paste and aromatics, creating a rich sauce base.
  6. Combine olives, capers, and chicken: Add 2 tablespoons of capers and the sliced Kalamata olives to the sauce, then nestle the browned chicken thighs back into the pan. Partially cover the skillet and simmer gently for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
  7. Adjust seasoning and garnish: Taste the sauce and adjust salt or pepper if needed. Sprinkle the remaining 1 tablespoon of capers on top. Remove from heat and garnish with chopped Italian parsley, whole Kalamata olives, and a crack of black pepper before serving.
  8. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the cooled chicken and sauce for up to 3 months. For meal prep, the sauce can be made up to 2 days in advance.

Notes

  • Substitution: Boneless skinless chicken thighs can be substituted but require shorter cooking time.
  • Anchovy substitutes: Use miso paste, fish sauce, or extra salt if anchovies are not available.
  • Storage: Sauce can be made ahead and stored refrigerated for up to 2 days; freeze cooked chicken and sauce up to 3 months.
  • Use a cast iron or heavy-bottomed skillet for best browning results.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

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