The Crispiest Skillet Chicken Puttanesca

Last modified on December 29th, 2019 at 8:20 am

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.

Close up of Chicken Puttanesca on a white plate with a blue napkin, fresh basil and tomatoes

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.

Plated Chicken Puttanesca on a white plate next to fresh basil and tomatoes

The trick for the crispiest, pan fried chicken puttanesca involves chicken thighs skin down on a cold skillet dressed with salt and pepper. Gradually building up heat, the fat renders out slowly and 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.

How to Make Crispy Chicken Puttanesca

Ingredients and Preparation

Ingredients you’ll need for our chicken puttanesca include, chicken thighs, garlic, anchovies (optional but recommended), tomatoes, black olives, capers, basil, salt and pepper.

Overhead view of ingredients for chicken puttanesca

Preheat your oven to 400°F and have an oven safe skillet or dutch oven ready.

Cook the Chicken

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.

Chicken frying in a dutch oven

Add the Puttanesca Ingredients

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, until the tomatoes are starting to breakdown.

Close up of chicken puttanesca cooking in a dutch oven

Style and Serve

Lay a spoonful of the puttanesca sauce on your favourite plate. Top with the chicken, skin side up, then spoon additional sauce on top. Garnish with basil and serve with a side of pasta or salad.

Chicken Puttanesca plated on a white plate on top of a blue napkin and wooden cutting board, with tomatoes and basil

Helpful Tools for Making Our One Pot Crispy Chicken Puttanesca

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The Crispiest Skillet Chicken Puttanesca

Chicken Puttanesca Styled on a Wooden Cutting Board

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.

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Food and Drink, Main
  • Cuisine: Italian

Ingredients

Scale
  • 68 chicken thighs, skin on and boneless
  • 4 cloves garlic, crushed
  • 34 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° F.

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

Chicken Puttanesca on a white plate with text overlay

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2 Comments

  • Reply
    Melissa
    December 6, 2018 at 3:03 pm

    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.

    • Reply
      Chef Sous Chef
      December 6, 2018 at 3:06 pm

      Thanks for the comment Melissa. The cold pan trick is great for bacon and pancetta too.

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