Crispy chicken thighs with puttanesca green beans from Dinner in One: Exceptional & Easy One-Pan Meals (page 140) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute broccolini or fennel for green beans.

  • edougherty on March 21, 2026

    Easy, added lots of lemon juice at the end. Would add more liquid next time to leave more sauce to pour over chicken

  • Sophiebrand on November 04, 2025

    Very delicious! I doubled the tomato paste, deglazed with white wine and doubled the broth for a more brothy sauce

  • innerharbors on July 03, 2025

    I love this recipe and have made it a few times, but I just don't seem to be able to brown skinless chicken thighs. Definitely will try for skin-on next time! Also, really demands some crusty bread to stop up all the delicious juices.

  • tisayw on April 10, 2025

    This one is definitely a keeper! Made the recipe exactly as written and it turned out beautifully.

  • vikingcook on February 29, 2024

    Delicious! Made pretty much as written. Used Kalamata & plain old pimiento stuffed olives.

  • pastaplease on February 18, 2024

    Very good! Strong, deep flavors. Used a mix of both kinds of olives (Kalamata and Castelvetrano), almost double the 1/4 C called for. Also doubled the broth (it mostly cooked down). I wondered how it would have been with skin-on chicken thighs ... certainly more likely to actually be "crispy." Might try that next time. Will definitely be making this again. The skinless, boneless thighs cook pretty fast, especially after browning for 5 min each side, so next time I'd only put in the oven for about 18 minutes. Overall, really excellent and easy to put together dish.

  • bernalgirl on February 28, 2023

    Absolutely delicious, wouldn’t change a thing. We used a combination of kalamata and green cocktail olives, and served it with roasted waxy potatoes. This was a favorite with the whole family, adding it to the rotation for family dinners.

  • mpo on February 23, 2023

    This was very tasty and came together pretty easily. I used a 12-inch pan and not a Dutch oven which was not a problem. I used less oil and squeezed some lemon juice in along the way, but I’d make this again.

  • Wende on September 14, 2022

    This was good but very oily. I will definitely make it again, but cut back on the amount of oil when making it again. I used Castelvetrano olives which worked really nicely, but I will try the alternative Kalamatas the next time for bolder flavor. This dish comes together easily and is quite tasty

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