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
- Preheat oven to 400 degrees Fahrenheit. Sprinkle salt all over the chicken.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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.