Chicken Puttanesca
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
4708 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Puttanesca
Description
Chicken Puttanesca begins with seasoning chicken pieces and searing them skin-side down in olive oil until the skin crisps and browns deeply, locking in moisture. After resting with Italian seasoning and lemon juice, the skillet is used to cook anchovy filets until they dissolve, infusing the oil. Garlic is then sautéed before adding the canned whole peeled San Marzano tomatoes, sliced kalamata olives, capers, dried oregano, and optional red pepper flakes. The sauce simmers and thickens before returning the chicken to finish cooking in the rich, flavorful mixture.
The sauce combines salty anchovies, briny olives and capers, aromatic oregano, and garlic with the bright acidity from lemon juice and tomatoes, complementing the crispy, savory chicken skin. This dish has a pleasant balance of bold flavors and tender textures.
Serving this chicken with a simple side can absorb the vibrant sauce, making it suitable for a Mediterranean-inspired meal. Browning chicken in batches ensures even crispness without overcrowding the pan.
Ingredients
- 3 pounds chicken I used 4 thighs and 4 drumsticks, bone-in, skin-on pieces
- kosher salt
- black pepper ground
- extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 lemon juiced
- 1/4 cup extra virgin olive oil
- 4-8 anchovy filets
- 5 garlic minced, large cloves
- 1 San Marzano Tomatoes whole peeled, 28 ounce can
- 1/2 cup kalamata olives sliced, pitted
- 3 tablespoons capers drained
- 2 teaspoons oregano dried
- 1 teaspoon red pepper flakes optional
- 1/2 cup parsley for garnish, chopped leaves
Instructions
- Season the chicken: Use paper towels to pat the chicken pieces dry. Season well with kosher salt and black pepper on both sides. Rub some salt and pepper underneath the skin as well.
- Sear the chicken: In a large nonstick skillet set over medium-high heat, add 3 tablespoons of olive oil. Once the oil begins to shimmer, add the chicken, skin side down. Cook until the skin is crispy and golden brown, about 5-8 minutes. Flip and cook until the second side is golden brown as well, about 5 minutes more.
- Season and rest the chicken: Transfer the chicken to a large tray and sprinkle with Italian seasoning. Pour the lemon juice over the chicken. Set it aside for now.
- Start the sauce: Turn the heat to medium. If the skillet is dry, add a little more olive oil. Add the anchovy filets. Cook for about 2 minutes or so, pushing the anchovies around the skillet. They will kind of melt into the oil and infuse it with flavor.
- Finish the sauce: Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, half of the olives, half of the capers, and the dried oregano and red pepper flakes (if using). Bring the sauce to a simmer over medium heat.
- Cook the chicken in the sauce: Add the chicken back into the skillet, nestling it in the sauce. Spoon a bit of the sauce over the chicken. Cover part way, either with a lid or a splatter guard. Cook until the chicken is fully cooked and tender, about 25-30 minutes, depending on how large the pieces are. A thermometer in the thickest part of the chicken should read 165°F.
- Serve: Garnish with the parsley and the remaining olives and capers and serve.
Notes
- To achieve crispy skin, avoid crowding the pan; brown chicken in batches if necessary.
- Cook the chicken skin-side down until it naturally releases from the pan and turns deep golden brown, about 5-8 minutes.
- The rich Mediterranean sauce pairs well with simple side dishes like crusty bread, pasta, or roasted vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4708 kcal
% Daily Value*
| Calories | 470.8kcal | 24% |
| Carbohydrates | 9.6g | 3% |
| Protein | 31.3g | 63% |
| Fat | 34.6g | 53% |
| Saturated Fat | 8.2g | 41% |
| Polyunsaturated Fat | 6.3g | 37% |
| Monounsaturated Fat | 17.6g | 88% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 117.9mg | 39% |
| Sodium | 690.7mg | 29% |
| Potassium | 642.8mg | 14% |
| Fiber | 3.1g | 12% |
| Sugar | 3.8g | 8% |
| Vitamin A | 962.7IU | 19% |
| Vitamin C | 31.9mg | 35% |
| Calcium | 104.9mg | 10% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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