This one skillet chicken puttanesca highlights the trifecta of olives, capers and tomatoes with the crispiest, cracking chicken skin ever. Just be sure to pack enough for tomorrow’s lunch because there won’t be any leftovers.
Is there any better pairing than Sunday and meal prep? There’s something comforting about having all your meals prepared or thought out for the entire week. And when it comes to meal planning, our favourite kind of recipes make enough for tonight’s dinner and tomorrow’s lunch, and use very few kitchen tools like our one skillet chicken puttanesca. But what is puttanesca? Find out here.
Is there anything more delicious than crispy chicken skin? Chicken thighs in particular are incredibly delicious and packed with bone-in flavour and when seared correctly make for the ultimate crackling chicken ever. Now, pair it with the puttanesca trifecta of olives, capers and tomatoes and you’ve got yourself a crispy prostitute.
Puttanesca sauce is made from tomatoes, black olives, capers, onions, garlic, basil and anchovies giving its reputation of being pungent and invigorating.
The trick for the crispiest, pan fried chicken puttanesca involves chicken thighs skin down on a cold skillet dressed with salt and pepper. Crank the heat up to mecum-high and cook the skin side of the thighs for 15 minutes until deeply browned and crispy. Then flip the chicken thighs, add your puttanesca trifecta with onions and garlic and bake in the oven for 15 minutes and top with basil.
What you’re left with are juicy and flavourful chicken thighs glazed with crackling skin and a harmonious medley of citric tomatoes, early capers and tangy olives ideal over pasta, rice or a simple salad. But if we can give you any tip, pack tomorrow’s lunch before you eat dinner because this crispy skillet chicken puttanesca is one for the recipe books.
PrintThe Crispiest Skillet Chicken Puttanesca
This one skillet chicken puttanesca highlights the trifecta of olives, capers and tomatoes with the crispiest, crackling chicken skin ever. Just be sure to pack enough for tomorrow’s lunch because there won’t be any leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Food and Drink, Main
- Cuisine: Italian
Ingredients
- 6-8 chicken thighs, skin on and boneless
- 4 cloves garlic, crushed
- 3-4 anchovy fillets
- 2.5 cups tomatoes, chopped
- ½ cup black olives, pitted
- 2 tbsp capers, chopped
- ¼ cup basil, chopped
- ½ tsp salt
- ½ tsp pepper
Instructions
No. 1 | Preheat your oven to 400°.
No. 2 | Pat the chicken dry with a cloth or paper towel. Season both sides of the chicken liberally with salt and pepper. Place the chicken skin down in a cold, oven safe skillet. Place on the stove and turn the heat to medium-high. Cook for 15 minutes, without touching the chicken until the skin is crispy and brown.
No. 3 | Turn the chicken over and add the garlic and anchovies. Mash the anchovies into a paste then add the tomatoes, olives, and capers, being careful not to cover the chicken. Place the skillet in the oven to cook for an additional 15-18 minutes, untils the tomatoes are starting to breakdown.
No. 4 | To serve, garnish the chicken with basil and serve with salad, pasta, or on a sandwich.
Keywords: Real Food, Chicken, Easy Recipes
2 Comments
The tip about the cold pan is amazing! The skin was so crispy, I couldn’t believe it. The sauce is a great match with the chicken. Served with a salad and you have a perfect healthy meal.
★★★★★
Thanks for the comment Melissa. The cold pan trick is great for bacon and pancetta too.