Sheet Pan Chicken Puttanesca – Simplest Recipe Ever : The chicken in this puttanesca recipe is braised until it’s falling off the bone tender, after it has been pan-seared till golden brown. In only one pan and forty minutes, the salty, garlicky tomato sauce explodes with robust Mediterranean flavor. Serve this easy dinner recipe with freshly prepared focaccia or crusty bread.
Sheet Pan Chicken Puttanesca – Simplest Recipe Ever
A substantial and gluten-free take on the traditional Italian dish pasta puttanesca is chicken puttanesca. With its liberal amounts of olive, caper, and anchovy flavors, this classic Italian sauce will turn your Thursday supper into a veritable flavor explosion! Perhaps more than any other sauce, puttanesca demonstrates how easy dinners from the cupboard can produce genuinely amazing meals!
Ingredients
- 3 pounds bone-in, skin-on chicken pieces (I used 4 thighs and 4 drumsticks)
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- 4-8 anchovy filets
- 5 large garlic cloves, minced
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- ½ cup pitted kalamata olives, sliced
- 3 tablespoons drained capers
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes, optional
- ½ cup chopped parsley leaves, for garnish
Instructions
Season the chicken by patting the pieces dry with paper towels. On both sides, generously season with kosher salt and black pepper. Additionally, apply some salt and pepper under the skin.
To sear the chicken, place three tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Add the chicken, skin side down, as soon as the oil starts to shimmer. Simmer for 5 to 8 minutes, or until the skin is crispy and golden brown. After flipping, cook for a further five minutes or until the other side is also golden brown.
After seasoning, give the chicken a rest. After transferring the chicken to a big tray, season it with Italian spices. Drizzle the chicken with the lemon juice. Put it away for the time being.
Get the sauce going: Set the temperature to medium. To make the skillet less dry, drizzle in a bit more olive oil. Add the filets of anchovies. Cook, stirring the anchovies about the skillet, for about 2 minutes. They will add flavor to the oil and sort of dissolve into it.
To complete the sauce, add the garlic and simmer for 30 seconds or until fragrant. Add the tomatoes, red pepper flakes (if using), half of the olives, half of the capers, and the dry oregano. On medium heat, bring the sauce to a simmer.
Cook the chicken in the sauce by returning it to the skillet and tucking it within. Dollop a small amount of the sauce onto the chicken. Use a splatter guard or a lid to partially cover. Depending on how big the pieces are, simmer the chicken for around 25 to 30 minutes, or until it is thoroughly cooked and soft. The thickest section of the chicken should register 165°F on a thermometer.
Serve by adding the remaining olives, capers, and parsley as garnish.
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Notes
To prevent crowding the pan in a smaller skillet, sear the chicken in separate batches. This will aid in skin crisping.
Allow the chicken to rest with its skin facing downwards until the skin comes off the pan and takes on a rich, deep brown color. It takes between five to eight minutes, but every minute is valuable.
Nutrition
- Calories: 470.8kcal
- Carbohydrates: 9.6g
- Protein: 31.3g
- Fat: 34.6g
- Saturated Fat: 8.2g
- Polyunsaturated Fat: 6.3g
- Monounsaturated Fat: 17.6g
- Trans Fat: 0.1g
- Cholesterol: 117.9mg
- Sodium: 690.7mg
- Potassium: 642.8mg
- Fiber: 3.1g
- Sugar: 3.8g
- Vitamin A: 962.7IU
- Vitamin C: 31.9mg
- Calcium: 104.9mg
- Iron: 3.9mg
