Chicken Puttanesca Recipe

No ratings yet

This Neapolitan chicken puttanesca is a one-pan Italian classic with juicy, bone-in, skin-on chicken thighs simmered in a tangy tomato, olive, and caper sauce. Perfect for a quick weeknight dinner, it’s low-carb, keto-friendly, and full of savory flavor!

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Main Course

Cuisine: Italian

Servings: people

Calories: 524kcal

Author: Becky Hardin

Equipment

Oven-Safe Skillet

Ingredients

3 pounds bone-in, skin-on chicken thighs *
kosher salt to taste
2 tablespoons olive oil
6 cloves garlic thinly sliced
4 anchovy fillets or 2 teaspoons anchovy paste**
½ teaspoon crushed red pepper flakes more if you like it spicy
2 tablespoons tomato paste
1 cup kalamata olives pitted
14.5 ounces diced tomatoes 1 can
2 tablespoons capers drained
2 bay leaves
¼ cup low-sodium chicken broth or water

Instructions

Preheat the oven to 350°F.
Pat the chicken dry and season lightly with salt on all sides.
3 pounds bone-in, skin-on chicken thighs, kosher salt
Heat the olive oil in a large skillet over medium heat. Add in the chicken, skin side down, and cook without moving until the skin is golden, about 5-7 minutes. Flip and cook on the second side until browned, about 5 minutes. Remove from the skillet and set aside.
2 tablespoons olive oil
To the skillet, add the garlic and anchovies. Cook, stirring and smashing up the anchovy fillets/paste until the garlic is fragrant, about 1-2 minutes.
6 cloves garlic, 4 anchovy fillets
Stir in the red pepper flakes and tomato paste. Cook and stir until the tomato paste is mostly incorporated into the oil.
½ teaspoon crushed red pepper flakes, 2 tablespoons tomato paste
Add in the kalamata olives, diced tomatoes with their juices, capers, bay leaves, and chicken broth. Stir to combine.
1 cup kalamata olives, 14.5 ounces diced tomatoes, 2 tablespoons capers, 2 bay leaves, ¼ cup low-sodium chicken broth
Bring to a simmer and nestle the chicken into the sauce. Spoon a little over each piece of chicken.
Transfer to the oven and cook for 25-30 minutes or until the chicken is very tender and cooked through. Serve with spoonfuls of the sauce over the top.

Notes

*You can also use bone-in, skin-on drumsticks in this recipe if you prefer.

**If you don't like or can't find anchovies, you can omit them entirely or use 2 teaspoons of fish sauce or 1 tablespoon of miso paste for a similar flavor.

Tips:

I recommend bringing your chicken thighs to room temperature for about 30 minutes before searing them. This will help them cook more evenly.
Make sure not to overcrowd the skillet when searing, or the chicken will steam instead of brown. Do it in batches if needed.
If the chicken skin is sticking to the pan, give it a few more minutes to cook before trying to release it. It should release naturally once a crust has formed.
After searing the chicken and removing it, pour a splash of chicken broth or white wine into the hot pan to scrape up the browned bits (fond). This adds extra flavor to the sauce.
If you prefer a less salty sauce, you can rinse the capers and olives to remove excess salt.
If your sauce seems too thick before putting the chicken in the oven, add a little extra broth. If too thin, simmer uncovered for 5-10 minutes on the stovetop first.
Properly cooked chicken thighs should reach 165°F internally at the thickest point.
Don't forget to remove the bay leaves before serving. No one likes a tough bay leaf!
Fresh parsley or basil sprinkled over the top adds color and freshness.
This dish pairs beautifully with simple sides: roasted potatoes, polenta, or crusty bread to soak up the sauce.

Storage: Store chicken puttanesca in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition