{"id":11590,"date":"2026-09-30T20:34:03","date_gmt":"2026-09-30T20:34:03","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11590"},"modified":"2026-09-30T20:34:09","modified_gmt":"2026-09-30T20:34:09","slug":"chicken-puttanesca","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-puttanesca\/","title":{"rendered":"Chicken Puttanesca"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Puttanesca<\/span><\/h2>\n
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This Skillet Chicken Puttanesca Recipe combines a handful of simple ingredients and cooks in just 30 minutes. Juicy seared chicken paired with umami tomato sauce is a no-fuss easy weeknight dinner that will make you feel like you\u2019re dining in Italy.<\/span><\/div>\n
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Author: <\/span>DeLallo<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd to 2<\/span> lbs<\/span> skin on bone-in chicken thighs<\/span><\/li>
  • \u00bc – \u00bd<\/span> tsp<\/span> kosher salt<\/span><\/li>
  • \u00bc – \u00bd<\/span> tsp<\/span> black pepper<\/span><\/li>
  • 1-2<\/span> Tbsp<\/span> DeLallo Extra Virgin Olive Oil<\/span><\/li>
  • 3-4<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 4 to 5<\/span> DeLallo Anchovy Fillets<\/span> chopped or 3 teaspoons DeLallo Anchovy Paste<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> crushed red pepper flakes<\/span><\/li>
  • 2<\/span> Tbsp<\/span> DeLallo Tomato Paste<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • 1<\/span> (28oz) can <\/span> DeLallo San Marzano Style Crushed Tomatoes<\/span><\/li>
  • 3<\/span> Tbsp<\/span> DeLallo Nonpareil Capers<\/span> divided<\/span><\/li>
  • \u00bd<\/span> cup<\/span> DeLallo Jumbo Pitted Seasoned Calamata Olives<\/span> sliced<\/span><\/li>
  • Garnish: chopped Italian parsley<\/span> whole Kalamata olives, and cracked black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Remove moisture from the chicken thighs with a paper towel and generously season with salt and black pepper.<\/div><\/li>
    • Heat oil in a large cast iron or non-stick skillet over medium-high heat. When the oil starts to shimmer, place the chicken thighs skin-side down and cook (do not move them) until they’re nicely browned, about 4 to 5 minutes. Flip the thighs and cook for an additional 4 to 5 minutes. Remove the chicken from the skillet and set aside on a plate.<\/div><\/li>
    • In the same pan, add the garlic, anchovies, and red pepper flakes. Cook, stirring occasionally, until the garlic is fragrant and the anchovies have melted into the mix, roughly 2 minutes.<\/div><\/li>
    • Stir in the tomato paste and dried oregano with the garlic and cook for an additional minute. Add the tomatoes and stir to combine with the tomato paste.<\/div><\/li>
    • Next, add in 2 Tablespoons capers and olives followed by the chicken thighs. Partially cover and simmer for 15 to 20 minutes or until the chicken has reached 165F and is cooked through.<\/div><\/li>
    • Taste and adjust seasonings. Top with remaining 1 Tablespoon capers.<\/div><\/li>
    • Remove from the heat and, if desired, garnish with Italian parsley, Kalamata olives and cracked pepper.<\/div><\/li>
    • Store leftovers in an airtight container in the fridge for up to 3 days.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11587,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,136,179,5327,2505,2877,5395],"tags":[],"class_list":["post-11590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-entree","category-italian","category-italian-american","category-lunch","category-simmered","category-skillet-cast-iron"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/09\/chickenputtanesca-web.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11590"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11590\/revisions"}],"predecessor-version":[{"id":11592,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11590\/revisions\/11592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11587"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}