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    Home » Recipes » Dinner Recipes

    Crispy One-Skillet Chicken Puttanesca

    Published: Mar 11, 2018 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This One-Skillet Chicken Puttanesca highlights the trifecta of olives, capers, and tomatoes with the crispiest, cracking chicken skin ever.

    Plated Chicken Puttanesca on a white plate next to 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.

    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.

    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 favorite 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

    Recipe Card

    Chicken Puttanesca Styled on a Wooden Cutting Board

    Crispy Skillet Chicken Puttanesca

    5 from 1 vote
    Philip Lago and Mystique Mattai
    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.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins

    Ingredients
      

    • 8 chicken thighs skin on and boneless
    • 4 cloves garlic crushed
    • 4 anchovy fillets
    • 2.5 cups tomatoes chopped
    • ½ cup black olives pitted
    • 2 tablespoon capers chopped
    • ¼ cup basil chopped
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Instructions
     

    • Preheat your oven to 400° F.
    • 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.
    • 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.
    • To serve, garnish the chicken with basil and serve with salad, pasta, or on a sandwich.

    Nutrition

    Calories: 274kcal | Carbohydrates: 3g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 424mg | Potassium: 364mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

    Additional Information

    Course: food and drink, Main
    Cuisine: Italian Inspired
    Servings: 8 servings
    Calories: 274
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Kimberly says

      August 27, 2020 at 6:40 am

      I want to try this but just want to make sure I don't have to oil the pan before I place the thigh skin side down? Will the chicken's natural juices be enough to not stick to the pan? Thank you

      Reply
      • Chef Sous Chef says

        August 27, 2020 at 7:19 am

        Hi Kimberly,

        You don't have to use oil beforehand if using a heavy-bottomed or cast iron pan, and as long as you place the chicken in the pan before it heats up. If you are using a stainless steel pan, then you can add about 2 teaspoons just to provide a very light coating of the pan. In either case the chicken will stick a bit to the bottom until it is crisp, so if it's sticking to the bottom it's not time to flip it yet. Hope this helps! Enjoy the recipe.

        Reply
    2. Melissa says

      December 06, 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.5 stars

      Reply
      • Chef Sous Chef says

        December 06, 2018 at 3:06 pm

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

        Reply
    5 from 1 vote

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