This Puttanesca Chicken transforms the bold, briny Italian pasta sauce into a hearty one-pan dinner. It’s packed with tomatoes, olives, capers, and anchovies for a deeply satisfying meal. The quick, pantry-friendly approach delivers restaurant-worthy flavor with minimal fuss.
Nothing beats a great Puttanesca Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Puttanesca Chicken
- Bold flavor: Briny, garlicky, and tomato-rich with a pleasant kick.
- One-pan wonder: Sear and simmer in the same skillet for easy cleanup.
- Pantry-friendly & flexible: Uses olives, capers, and canned tomatoes; adapt heat or chicken cuts.
- Impressive yet simple: Tastes gourmet but comes together in under an hour.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 4–6 anchovy fillets, chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 (400 g) can crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp capers, rinsed
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Tools: Large oven-safe skillet, tongs, cutting board, chef’s knife
Notes: Don’t skip the anchovies—they melt into the sauce for savory depth. Bone-in, skin-on thighs stay moist and crisp.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are more forgiving and stay juicier during simmering, but you can use boneless, skinless breasts if you prefer—just reduce the cooking time by 5–7 minutes.
- Not a fan of anchovies? I get it—but they truly dissolve into the sauce, providing umami depth, not a fishy taste. If you must skip them, add a tablespoon of tomato paste for richness.
- What kind of olives work best? Kalamata olives bring a fruity, briny punch, but you can use Gaeta or even green olives in a pinch. Just make sure they’re pitted!
- Is your skillet oven-safe? If not, you can transfer everything to a baking dish before popping it in the oven. A cast-iron skillet works beautifully here.
How to Make Puttanesca Chicken
Step 1: Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels—this is key for getting that crispy, golden skin. Season both sides generously with salt and black pepper.
Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down. Sear without moving for 6–8 minutes, until the skin is deeply golden and releases easily from the pan. Flip and cook for another 2–3 minutes, then transfer to a plate. You’ll notice the rendered chicken fat in the pan—that’s flavor gold!
Step 3: Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 4–5 minutes, until softened and translucent. Stir in the minced garlic, chopped anchovies, and red pepper flakes. Cook for just 1 minute—until fragrant, being careful not to burn the garlic.
Step 4: Pour in the crushed tomatoes, then add the halved olives and rinsed capers. Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3–4 minutes until it thickens slightly and the flavors start to meld. Taste and adjust seasoning—remember, the olives and capers are salty, so go easy on added salt.
Step 5: Nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices. Spoon some of the sauce over the top, but keep the skin exposed so it stays crisp.
Step 6: Transfer the skillet to the preheated oven and bake for 18–20 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly and rich.
Step 7: Carefully remove the skillet from the oven—remember, the handle will be hot! Let the chicken rest in the sauce for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
Step 8: Just before serving, stir in most of the chopped fresh parsley, reserving a little for garnish. The bright, herbal note cuts through the richness of the sauce beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze in a sealed container up to 2 months; chicken texture may change slightly.
- Reviving: Reheat gently on stovetop with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread — Perfect for sopping up every last bit of that incredible sauce. You’ll want something sturdy to get into all the nooks and crannies.
- Simple arugula salad — Tossed with lemon vinaigrette, the peppery greens provide a fresh, crisp contrast to the rich, savory chicken.
- Creamy polenta — The soft, comforting texture is a dream with the bold puttanesca sauce, creating a wonderful balance on the plate.
Drinks
- Chianti or Sangiovese — These medium-bodied Italian reds have enough acidity to stand up to the tomatoes and briny notes without overpowering the dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus help cleanse the palate between each flavorful bite.
- Dry rosé — A chilled glass offers fruity notes and crispness that complement the saltiness of the olives and capers beautifully.
Something Sweet
- Lemon sorbet — Its bright, clean finish is the perfect palate-cleanser after such a robust and savory meal.
- Tiramisu — You can’t go wrong with this classic Italian dessert—the coffee and cocoa notes provide a lovely, indulgent ending.
- Panna cotta with berry compote — The creamy, delicate texture and sweet-tart berries offer a light yet satisfying conclusion.
Top Mistakes to Avoid
- Overcooking the chicken. Since thighs are forgiving, it’s harder to dry them out, but baking too long can still make the meat tough. Use a meat thermometer and pull at 165°F.
- Burning the garlic. Garlic cooks fast and turns bitter if burned. Add it after the onions have softened and keep the heat at medium.
- Adding extra salt too early. Olives and capers are naturally salty, so always taste the sauce before adding more salt at the end.
- Crowding the skillet when searing. If the pan is too packed, the chicken will steam instead of sear. Work in batches if needed for that perfect golden crust.
Expert Tips
Puttanesca Chicken
Make this easy Puttanesca Chicken recipe for a flavorful one-pan dinner with olives, capers, and tomatoes. Ready in under an hour. Try it tonight!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
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2 tbsp olive oil
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1 medium onion (finely chopped)
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4 garlic cloves (minced)
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4–6 anchovy fillets (chopped)
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1/2 tsp red pepper flakes (adjust to taste)
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1 can crushed tomatoes (400 g)
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1/2 cup pitted Kalamata olives (halved)
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2 tbsp capers (rinsed)
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1/4 cup fresh parsley (chopped)
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Salt and black pepper (to taste)
Instructions
-
Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels—this is key for getting that crispy, golden skin. Season both sides generously with salt and black pepper.01
-
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down. Sear without moving for 6–8 minutes, until the skin is deeply golden and releases easily from the pan. Flip and cook for another 2–3 minutes, then transfer to a plate. You’ll notice the rendered chicken fat in the pan—that’s flavor gold!02
-
Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 4–5 minutes, until softened and translucent. Stir in the minced garlic, chopped anchovies, and red pepper flakes. Cook for just 1 minute—until fragrant, being careful not to burn the garlic.03
-
Pour in the crushed tomatoes, then add the halved olives and rinsed capers. Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3–4 minutes until it thickens slightly and the flavors start to meld. Taste and adjust seasoning—remember, the olives and capers are salty, so go easy on added salt.04
-
Nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices. Spoon some of the sauce over the top, but keep the skin exposed so it stays crisp.05
-
Transfer the skillet to the preheated oven and bake for 18–20 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly and rich.06
-
Carefully remove the skillet from the oven—remember, the handle will be hot! Let the chicken rest in the sauce for 5 minutes. This allows the juices to redistribute, keeping the meat tender.07
-
Just before serving, stir in most of the chopped fresh parsley, reserving a little for garnish. The bright, herbal note cuts through the richness of the sauce beautifully.08
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