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4.9 from 60 votes

Chicken Puttanesca Recipe

This easy and delicious chicken puttanesca is made with crispy-skinned chicken thighs oven roasted in a simmering skillet of puttanesca sauce. It only takes 15 minutes of active time and makes a complete meal when served with crusty bread.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 393 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • ¾ teaspoon coarse kosher salt
  • 6 large bone-in chicken thighs about 3 pounds
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic finely chopped
  • 5 fillets anchovies finely chopped
  • ¼ teaspoon crushed red pepper flakes or to taste
  • 28 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons sugar optional
  • 1 teaspoon dried oregano
  • ½ cup pitted Italian olives roughly chopped
  • 2 tablespoons drained jarred capers
  • 1 tablespoon chopped fresh basil, parsley, or oregano to serve

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees Fahrenheit. Sprinkle salt all over the chicken.
  2. Heat the oil in a large, oven-proof skillet, preferably cast iron, over high heat until shimmering but not smoking. Add the chicken skin-side down and cook until the skin is browned, 5 to 6 minutes. With a thin spatula, flip the chicken over and cook on the other side until browned, about 5 minutes more. Transfer the chicken to a plate; it will continue cooking in a later step.
  3. If the skillet is smoking, remove it from the heat until it stops smoking. Reduce heat to medium, and add in the garlic, anchovy, and red pepper flake, stirring constantly. Cook until the garlic starts to brown, about 30 seconds.
  4. Add the tomatoes (use caution as they may splatter), tomato paste, sugar, dried oregano, olives, and capers and cook, stirring to scrape up any browned bits from the bottom of the skillet.
  5. Nestle the chicken into the sauce in the skillet, skin side up. Transfer the skillet to the oven and cook until the chicken is very tender and the skin is crispy and browned. An instant thermometer should read at least 165 degrees Fahrenheit when inserted into the thighs without touching the bone, 30 to 35 minutes. Serve sprinkled with basil, parsley, or oregano.

Notes

  • Tips For Leftovers
  • Spoon the sauce over the chicken in a resealable storage container. Chill and then seal. To reheat the bone-in thighs, microwave them in the sauce on 50% power for about 4 minutes or until steaming hot. The skin will no longer be crispy, so it can be discarded. Spoon the sauce over the chicken.
  • Alternatively, you can pick the meat from the bone and mix it into the leftover sauce. Store refrigerated in a resealable container. Enjoy within four days. Microwave, covered until steaming hot, or you can simmer it on the stovetop in a small saucepan. Serve it tossed with pasta!

Nutrition Information

Serving 1 chicken thigh + ¾ cup of the sauce Calories 393kcal (20%) Carbohydrates 9g (3%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 144mg (48%) Sodium 886mg (37%) Potassium 624mg (18%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 399IU (8%) Vitamin C 14mg (16%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 393

% Daily Value*

Serving 1 chicken thigh + ¾ cup of the sauce
Calories 393kcal 20%
Carbohydrates 9g 3%
Protein 26g 52%
Fat 28g 43%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 144mg 48%
Sodium 886mg 37%
Potassium 624mg 13%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 399IU 8%
Vitamin C 14mg 16%
Calcium 69mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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