The Ultimate One-Pan Chicken Puttanesca
If you’re looking for a "wow" dinner that uses things you probably already have in your pantry, Italian chicken puttanesca is the one! Don’t let the anchovies scare you—they completely melt into the sauce, leaving behind this incredible, savory richness that you just can't get any other way. I love serving this family-style right out of the skillet with a big loaf of bread to soak up every last drop of that garlicky tomato sauce!
Servings: 4 servings
Calories: 1157kcal
Equipment
Ingredients
- 2 lbs chicken thighs, bone-in, skin on
- ⅓ cup extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 6 cloves garlic, thinly sliced
- 4 anchovy fillets
- 2 Tbsp capers
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- 1 28 oz can of whole tomatoes
- ½ cup water
- 1 cup black or green olives
- 2 Tbsp finely chopped parsley
- 2 Tbsp fresh basil
- Flaky sea salt
Instructions
- Season the chicken. Pat the chicken dry with a paper towel, then season lightly on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Brown the chicken skin. Heat ⅓ cup olive oil in a large skillet over medium-high heat. When hot, add chicken thighs, skin side down. Cook until golden brown and crispy (the chicken should very easily pull away from the pan), about 5-7 minutes.
- Flip the chicken. Use tongs to carefully flip the chicken thighs over, then cook an additional 4-5 minutes, or until browned on the second side. Transfer chicken to a plate.
- Flavor the sauce. To the same pan, add 6 cloves thinly sliced garlic, 4 anchovy fillets, 2 Tbsp capers, and ¼ tsp crushed red pepper flakes. Cook, stirring often, until garlic is lightly browned and anchovies have dissolved into the sauce, about 2 minutes.
- Add tomatoes. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in whole tomatoes. Crush with the back of a wooden spoon or spatula, breaking them up into smaller pieces. Add ½ cup water and 1 cup olives, then stir to combine.
- Finish cooking chicken. Return the chicken thighs to the skillet, skin side up. Reduce the heat to a simmer, then cook until chicken registers an internal temperature of 165°F/74°C and the sauce has thickened, about 20 minutes.
- Garnish and serve. Sprinkle with finely chopped parsley and fresh basil, then serve immediately.
Notes
- Store leftovers in a fridge for 3-4 days. You can freeze for up to 3 months, but the basil will be discolored. upon thawing.
- Reheat on a stovetop. Place the chicken in a skillet over medium-low heat, add a splash of water or broth, then cover with a lid and simmer gently until the chicken is warmed through.
Nutrition
Calories: 1157kcal | Carbohydrates: 5g | Protein: 71g | Fat: 94g | Saturated Fat: 22g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 419mg | Sodium: 1587mg | Potassium: 980mg | Fiber: 2g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 4mg
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