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


  • 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


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