Chicken Puttanesca

Indulge in the bold and savory flavors of Chicken Puttanesca, a Mediterranean-inspired dish that's both hearty and vibrant. This recipe pairs crispy, golden-browned chicken thighs with a robust sauce featuring tangy kalamata olives, briny capers, garlic, and a touch of heat from crushed red pepper flakes. Anchovy fillets meld seamlessly into the tomato-based sauce, adding a rich depth of flavor without being overpowering. Ready in under an hour, this one-pan meal is perfect for busy weeknights while still impressive enough for entertaining. Serve it over pasta, alongside crusty bread, or with a fresh side salad for a meal that bursts with rustic Italian charm.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 4 fillets anchovy fillets, chopped
• 0.5 teaspoons crushed red pepper flakes
• 28 ounces canned whole peeled tomatoes, crushed by hand
• 0.5 cups kalamata olives, pitted and halved
• 2 tablespoons capers, rinsed and drained
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden and crispy. Flip and cook for another 2 minutes on the other side. Remove the chicken from the pan and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and cook for 3-4 minutes until softened.

Step 4

Stir in the garlic, anchovies, and crushed red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and the anchovies begin to dissolve.

Step 5

Add the crushed tomatoes, kalamata olives, capers, and dried oregano. Stir to combine and bring the mixture to a simmer.

Step 6

Return the chicken thighs to the skillet, nestling them into the sauce. Cover the pan with a lid, reduce the heat to low, and let simmer for 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 7

Remove the lid and let the sauce simmer uncovered for an additional 5 minutes to thicken slightly.

Step 8

Taste the sauce and adjust seasoning if needed with additional salt and pepper. Sprinkle the dish with fresh parsley before serving.

Step 9

Serve hot with crusty bread, pasta, or a side of roasted vegetables.

Nutrition Facts

Serving size	(1750.8g)

Amount per serving	% Daily Value*
Calories	2221.0

Total Fat 158.7g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 526mg	0%
Sodium 7498.0mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 17.5g	0%
Total Sugars 34.6g
Protein 139.0g	0%

Vitamin D 320IU	0%
Calcium 441.7mg	0%
Iron 16.5mg	0%
Potassium 2971.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 24.7%

Carbs: 12.0%