Chicken Puttanesca is a healthy family favorite! Juicy chicken thighs are simmered in a rich tomato broth with olives and capers.
Heat oil in a large pot or Dutch oven over high heat. Add chicken thighs, sprinkle with salt and pepper. Brown both sides for 2-3 minutes each. Remove and set aside.
Add in the onion to the same pot and cook until tender, 3-4 minutes. Add in garlic and cook for 1 minute.
Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives. Add chicken thighs back to the pan.
Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below) Season with salt and pepper to taste.
If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
Serve this Chicken Puttanesca with a heavy sprinkle of parmesan cheese and fresh herbs!