Skillet Chicken Puttanesca Recipe

 

Skillet Chicken Puttanesca Recipe

Picture a sizzling skillet with golden-brown chicken thighs nestled in a robust sauce of ripe tomatoes, salty olives, capers, garlic, and just a whisper of anchovy for added depth without cloying fishiness. The sauce clings to the chicken, making each bite snap with salty, tangy, and herbaceous notes, while olives add chew and capers pop with sprightly acidity. Served straight from the skillet, this feels like a rustic Italian tavern dinner that's quick enough to make on a busy weeknight yet elegant enough for company.

Photo Credit: Simply Recipes

 

 

Why I love it

I love this Skillet Chicken Puttanesca because it bursts with Mediterranean flavor and requires almost no fuss. Savory chicken, umami‑rich anchovies, and brininess from both olives and capers all combine in a harmony of flavor that keeps my palate excited from first to last bite. This is a one‑pan wonder, meaning cleanup is a breeze, and it fills the kitchen with aromatic garlic, tomatoes, and herbs to immediately brighten your mood. It's versatile-you can make it as spicy or as mild as you like-and pair beautifully with a glass of red wine or a crisp white, which makes it a go-to for casual dinners and relaxed entertaining alike.

Quick information

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Serves: 4 generous portions

Difficulty level: Easy

Ingredients - serves 4

·       4 bone‑in, skin‑on chicken thighs (about 1½ lb)

·       2 tablespoons extra‑virgin olive oil, divided

·       Salt and freshly ground black pepper, to taste

·       1 teaspoon dried oregano

·       ½ teaspoon smoked paprika, optional

·       3 cloves garlic, sliced thin

·       1 small onion, finely diced

·       1 can (14 oz) diced tomatoes, undrained

·       ¼ cup pitted and halved Kalamata olives

·       2 tablespoons of capers, rinsed

·       2 anchovy fillets, finely chopped (or 1 teaspoon anchovy paste)

·       ¼ cup dry white wine or chicken broth

·       ¼ cup chicken broth

·       1 tablespoon fresh parsley, chopped

·       1 tablespoon fresh basil, torn (optional)

·       Crushed red‑pepper flakes, to taste (optional)

 

Tools

·       Large heavy‑bottomed skillet with a lid (cast iron works beautifully)

·       Wooden spoon or silicone spatula

·       Cut board and sharp knife

·       Measuring spoons and a kitchen timer

 

Instructions

Step 1.

Season the chicken – Pat the thighs dry with paper towels. Sprinkle both sides with salt, pepper, oregano, and smoked paprika if using. This basic seasoning builds flavor right from the beginning.

Step 2.

Seared chicken - Heat the skillet with 1 tablespoon of olive oil over medium‑high heat. Once the oil shimmers, place chicken thighs there, skin‑side down. Let them cook undisturbed for 5‑6 minutes, until the skin turns deep golden and comes off easily. Flip the thighs over, add the remaining oil, and sear the other side for another 4 minutes. Transfer the chicken to a plate and set aside.

Step 3.

Sauté the aromatics, reduce the heat to medium. Add sliced garlic and diced onion to the pan, stirring constantly for some 2 minutes, until the onion becomes translucent and the garlic fragrant, taking care not to burn it.

Step 4.

Build the sauce– Stir in the chopped anchovies; they will melt into the oil and form a savory base. Add the diced tomatoes with their juices, the olives, capers, and crushed red‑pepper flakes, if you like heat. Mix well, scraping up any browned bits from the bottom of the skillet.

Step 5.

Deglaze ¶ Pour in the white wine, or broth, whisking to dissolve the flavorful fond off of the bottom of the pan. Reduce by simmering for 1‑2 minutes, allowing some of the alcohol to evaporate and the sauce to thicken a little.

Step 6.

Add back the chicken – Nestle the seared chicken thighs back into the skillet, skin side up, pressing them gently into the sauce. Pour in the chicken broth around the edges; this makes the pan nice and wet to cook the chicken through.

Step 7.

Simmer – Cover the skillet, lower the heat to low, and simmer for 20‑25 minutes. Cook until it reaches an internal temperature of 165 °F (74 °C); the sauce should have thickened to a glossy and creamy consistency.

Step 8.

Finish with herbs – Remove the lid and sprinkle the chopped parsley (and basil, if using) over the top. Give the sauce a quick stir to incorporate the fresh herbs.

Step 9.

Serve-Place the chicken thighs in a serving dish, spoon the rich puttanesca sauce over each piece, and serve directly from the skillet for that rustic, table‑side appeal.

Approximate macros per serving (based on 4 servings, without extra garnish)

v  Calories: 420 kcal

v  Protein: 34 g

v  Fat: 26 g

v  Carbohydrates: 12 g

v  Fiber: 3 g

v  Sugar: 6 g

v  Sodium: 720 mg

 

What to serve with this

A side of crusty Italian bread or toasted baguette would be all that's needed to sop up the unctuous sauce.

You could also serve it with a light arugula salad, dressed with lemon juice and olive oil, or roasted fingerling potatoes, tossed in rosemary.

For a low‑carb alternative, sautéed green beans with toasted almonds provide great crunch and color. A medium‑bodied red wine like Chianti or crisp white such as Verdicchio pairs well with briny flavors.

 

Various Tips & Variations

·       Swap the protein – Use chicken breasts (cut into cutlets) or bone‑in pork chops; adjust cooking time accordingly.

·       Spice it up – Put in more red‑pepper flakes or add a dash of hot sauce to the sauce.

·       Add vegetables – Sauté sliced bell peppers or zucchini during the last 10 minutes for extra nutrition.

·       Herb boost - Fresh oregano or thyme can replace or supplement the parsley for a different aroma.

·       Anchovy alternative: If you don't like fish, substitute with a teaspoon of miso paste for umami depth. GLUTEN‑Free‑ This recipe is naturally gluten‑free; just make sure any bread served is gluten‑free.

Frequently Asked Questions

1. Can I make this without anchovies?

Anchovies add depth but can be omitted or replaced with a smidgeon of soy sauce or miso for umami.

2. How do I keep chicken skin crispy?

After searing, you can finish the thighs under the broiler for 2‑3 minutes before returning them to the sauce.

3. Is it necessary to use white wine?

No, you could substitute some extra chicken broth or a splash of dry vermouth; acidity offsets the richness.

4. Am I able to make this ahead of time?

The sauce can be made a day ahead and refrigerated; reheat it gently and add the chicken to finish cooking.

5. How should leftovers be stored?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet over low heat, adding a splash of broth if the sauce thickens too much.

6. Can I freeze it?

Yes, cooked chicken and sauce freeze in a freezer‑safe container up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.