This chicken puttanesca with olives and capers is a delicious adaptation of the classic pasta sauce. Bone-in thighs braised in a punchy tomato sauce with anchovies, olives and capers, all cooked in one pan and tasting absolutely divine!

And if you love that briny punch, try my Easy Penne Puttanesca or Easy Anchovy and Tuna Pasta next!

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The cold days are coming and with them my natural instinct to start making dinners in the oven.

My chicken puttanesca with olives and capers is the very definition of comfort food and the taste is truly outstanding.

What's more, it takes very little effort to make with some very simple ingredients.

I don't use onions in this recipe, not even a shallot, because I want the sauce to taste just of garlic and chilli, sharpened by the anchovies.

An onion would sweeten the sauce, and I don't want that here. Plus, I'll never say no to less chopping.

Why you'll love this chicken puttanesca

The sauce is bursting with some pretty amazing flavors, like something you'd have in a restaurant.
Everything cooks in one pan from start to finish.
The ingredients are mostly staples that you may already have on hand.

What you'll need

Chicken thighs - Bone-in and skin-on, please. The bone keeps the meat juicy through the simmer, and that crispy skin is kinda the whole point.

Anchovy fillets - They won't make the sauce taste fishy, just sharp and savory as they dissolve into the oil.

Garlic - Roughly chopped rather than minced gives the best flavor here.

Aleppo chili flakes - These are milder and a bit fruitier and gentler than standard red chili flakes. If you don't have them, regular are fine but you'll feel them more in the sauce.

Tomato paste - Always darken it for a minute or two before continuing with the rest of the ingredients.

Crushed tomatoes - Use the best quality you can because they really make a difference in a simple sauce like this.

Olives - I typically make this recipe with kalamata olives, but almost any pitted olives will do. A mix of green and black is lovely.

Capers - Drain them well and keep some to scatter over the finished dish.

Pro tip

Nestle the thighs into the sauce so the skin sits just above the surface and remains crisp.

black pan with chicken thighs in a red sauce

How to make chicken puttanesca

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large, deep pan over medium-high heat. Season the chicken thighs and lay them skin-side down, then leave them alone until the skin is deeply golden. Flip briefly to color the other side, then set aside on a plate.

Lower the heat and add the anchovies to the same pan, breaking them up with your spoon until they melt into the oil. Stir in the garlic and Aleppo chili flakes and cook for a minute until fragrant, then add the tomato paste and keep stirring until it darkens.

adding tomato paste to chicken puttanesca

Pour in the crushed tomatoes, stir in the olives and capers, then return the chicken skin side up, nestling each thigh in.

adding chicken thighs to the cooking pot

Simmer gently and uncovered until the chicken is tender and the sauce has thickened around it. Scatter over the parsley and a few extra capers just before it goes to the table.

Substitutions and variations

You can make chicken puttanesca with boneless, skinless thighs but you'll have to reduce the simmering time by 10 minutes so they don't dry out.
If you don't have anchovies, you can obtain roughly the same result with a tablespoon of fish sauce.
Add a handful of halved cherry tomatoes in the last five minutes for a touch of freshness.

Recipe tips and notes

Pat the chicken skin dry before it hits the pan so it crisps nicely.
Don't rinse the capers unless they're salt-packed; you want that lovely brine in the sauce.
You don't need to add any extra salt to this recipe. Between the anchovies, tomato paste, olives and capers, it will be perfectly seasoned as is.

What to serve with chicken puttanesca

Crispy rosemary focaccia for mopping all that lovely sauce
Garlic Parmesan green beans on the side for something light
Or serve them on a bed of my Boursin mashed potatoes for the ultimate comfort dinner

Leftovers and storage

This will keep well in an airtight container in the fridge for up to 3 days.
Reheat gently in a pan with a splash of water rather than in the microwave to avoid splitting.
It freezes well for up to 3 months. The chicken skin will soften, but it's worth accepting for how good the sauce still tastes. Thaw overnight in the fridge before reheating.

More recipes you'll love

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