A fantastic meal is less than an hour away, thanks to this bold recipe for Chicken Puttanesca. Tender, juicy chicken thighs are cooked in a vibrant tomato-based sauce with plenty of garlic, olives, capers, and more.

 

With its bold Mediterranean flavor and mouthwatering blend of tomatoes, garlic, capers, and more, chicken puttanesca is a quick but delicious dinner recipe. And, while puttanesca sauce is most famously served over pasta, it’s good on almost anything, including chicken. You can serve this saucy chicken puttanesca dish with your favorite sides including pasta, of course, but it pairs equally well with my Mediterranean rice, these vesuvio potatoes, or just some crusty bread.

I remember making this meal one evening while sipping on a Campari spritz. I have to keep things interesting, you know? The refreshing citrus flavors went so well with the hearty and robust flavors of the puttanesca. What’s more important is that my family loved the dish, and it quickly became a favorite around here, taking the place of our #1 chicken scarpariello!

So, if you need a warm, simple, no fuss dinner recipe that will stick to your ribs and wake up everybody’s taste buds, this is a great choice.

What Does Puttanesca Taste Like?

Fans of puttanesca describe it as a truly flavorful sauce with a lot of contrast and depth. The salty, umami taste of the anchovies is one element, while the juicy tomato adds a contrasting element. Olives add richness, while briny capers cut through that richness. Plenty of garlic brings it all together.

Ingredients You’ll Need

To make this flavorful and easy chicken puttanesca recipe, you’ll need a few pantry ingredients along with some fresh items from the grocery store. Scroll to the recipe card for full amounts and instructions.

• Chicken:  Bone-in, skin-on chicken thighs are reliably moist and tender. You can use boneless chicken breasts, but you’ll have to adjust the cooking time because they cook faster than bone-in meat.
• Salt and Black Pepper: To season the chicken.
• Oil: A neutral oil, like vegetable oil, is perfect.
• Onion: Thinly slice one small yellow onion.
• Garlic: Fresh garlic, minced or pressed.
• Anchovies: These are essential to the distinctive character of puttanesca, so it’s best not to substitute them. They add a rich umami flavor without being overly fishy. You can adjust the amount of anchovy to suit your taste.
• Red Pepper Flakes: The flakes give the sauce a little kick. Omit them if you don’t want that touch of spiciness or substitute them with paprika.
• Tomato Paste: Make sure to use paste, not sauce. Paste is thicker and has a stronger taste.
• Crushed Tomatoes: Boxed or canned. Strained tomatoes would also work. 
• Olives: Green olives, pitted and cut in half. You can use kalamata olives, too.
• Capers: Capers are the buds of a flowering bush native to the Mediterranean. They are brined, packed into jars, and are usually sold near the olives and pickles.
• Parsley: Chopped fresh parsley is a fresh, herbal garnish.

How To Make Chicken Puttanesca

This chicken puttanesca recipe is an easy pantry dinner. It begins with browning the chicken to enhance its flavor, followed by a straightforward method to make the puttanesca sauce, similar to a chicken cacciatore recipe. Follow the step-by-step directions below to create a delicious and hearty chicken recipe that your family will always look forward to.

1. Brown the chicken. Season the chicken thighs with salt and pepper. Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the chicken thighs, skin-side down, in the pan and let them cook for 5 minutes on either side.
2. Cook the onions, garlic and anchovies. Remove the browned chicken thighs from the skillet and put them on a clean plate while you work on the sauce. Add the sliced onions to the skillet and cook them for 2 minutes until they have softened. Stir in the garlic and cook for about 10 seconds. Then add the anchovies and red pepper flakes, and cook for a couple more minutes, stirring occasionally. 
3. Add the tomato paste and crushed tomatoes. Stir the tomato paste into the onion mixture until it’s dissolved. Then, stir in the crushed tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
4. Add the olives, capers, and chicken. Stir the olives and capers into the sauce. Add the chicken back to the skillet and simmer them for 15 to 20 minutes or until the chicken is cooked through. (If the sauce begins to look dry at any point, add a couple of tablespoons of chicken broth or water.)
5. Finish the dish. Once the chicken is fully cooked, take the skillet off of the heat. Garnish the chicken puttanesca with chopped parsley, and serve. 

Serving Suggestions

Salad and chicken belong together, and a simple and crisp cabbage cucumber salad is great with chicken puttanesca. Garlic bread would be awesome here, but if there’s time, I highly recommend trying this whole wheat focaccia bread. It’s just right for sopping up that incredible sauce.

Serving a soup starter is a cozy way to introduce this meal. This cream of zucchini soup is a comforting option that’s also very easy to make. To round out the Italian theme, why not try my tiramisu ice cream for dessert? It’s so perfect!

How to Store and Reheat Leftovers

Leftovers can be stored in an airtight container and kept in your refrigerator for 3 to 4 days.  To freeze, cool down the chicken and sauce, and pack them into freezer bags or airtight containers. Store in the freezer for 3 months. Thaw overnight in the fridge before reheating.

Reheat leftovers in a covered skillet over medium-low heat, until piping hot. Don’t overcook or the chicken will be tough.

More Hearty Chicken Recipes

• Garlic Sauce Chicken Thighs
• Instant Pot Honey Garlic Chicken Thighs
• Crispy Air Fryer Chicken Thighs
• Stove Top Chicken Thighs