Skillet Chicken Puttanesca Recipe

Make this skillet chicken puttanesca recipe with flavorful chicken thighs and a savory, umami tomato sauce for a restaurant-worthy meal in 30 minutes!

Diet Gluten-Free, Low-Carb, Dairy-Free

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Author Lindsay Cotter

Ingredients

1½-2 lbs skin on bone-in chicken thighs see notes
¼-½ teaspoon kosher salt
¼-½ teaspoon black pepper
1-2 Tablespoons DeLallo Extra Virgin Olive Oil
3-4 cloves garlic minced
4- 5 DeLallo Anchovy Fillets chopped or 3 teaspoons anchovy paste (see notes)
½ teaspoon crushed red pepper flakes
2 Tablespoons tomato paste
½ teaspoon dried oregano
1 28-ounce can DeLallo Whole San Marzano Style Tomatoes, crushed, or crushed canned tomatoes
3 Tablespoons DeLallo Nonpareil Capers divided
½ cup DeLallo Jumbo Seasoned Pitted Kalamata Olives or green olives sliced
Garnish: chopped Italian parsley whole Kalamata olives, and cracked black pepper

Instructions

Remove moisture from the chicken thighs with a paper towel and generously season with salt and black pepper.
Heat oil in a large cast iron or non-stick skillet over medium-high heat. When the oil starts to shimmer, place the chicken thighs skin-side down and cook (do not move them) until they're nicely browned, about 4 to 5 minutes. Flip the thighs and cook for an additional 4 to 5 minutes. Remove the chicken from the skillet and set aside on a plate.
In the same pan, add the garlic, anchovies, and red pepper flakes. Cook, stirring occasionally, until the garlic is fragrant and the anchovies have melted into the mix, roughly 2 minutes.
Stir in the tomato paste and dried oregano with the garlic and cook for an additional minute. Add the tomatoes and stir to combine with the tomato paste.
Next, add in 2 Tablespoons capers and olives followed by the chicken thighs. Partially cover and simmer for 15 to 20 minutes or until the chicken has reached 165F and is cooked through.
Taste and adjust seasonings. Top with remaining 1 Tablespoon capers.
Remove from the heat and, if desired, garnish with Italian parsley, Kalamata olives and cracked pepper.
Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Substitutions: Boneless skinless chicken thighs can be substituted, but cooking times will need to be adjusted as the boneless skinless thighs will cook quicker. Delallo’s tips for substituting anchovies in puttanesca - “There really is no perfect substitute for the anchovies in Puttanesca sauce, but you can use miso paste, fish sauce or even just a little extra salt.”

Storage: Place cooled chicken and sauce in an airtight container in the freezer for up to 3 months. If you’re looking to meal-prep, the sauce can be made up to 2 days ahead. Once cooked and cooled, store the sauce in an airtight container in the fridge.

Nutrition