Chicken Puttanesca is a healthy family favorite! Juicy chicken thighs are simmered in a rich tomato broth with olives and capers. This easy chicken recipe can be made on the stovetop, oven or in the slow cooker. It’s naturally gluten-free and low carb, and can easily be adapted to make a delicious paleo or whole30 dinner.

Chicken Puttanesca in a white casserole dish

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    chicken puttanesca

    I have always been a huge olive lover and Puttanesca sauce is one of my absolute favorites. Puttanesca sauce is a super easy Italian tomato-based sauce with olives, capers, onions, and garlic. The olives and capers add a nice saltiness and brininess to the sauce.

    Why you will love this Chicken Puttanesca:

    1. It uses up a lot of pantry staples: crushed tomatoes, garlic fire-roasted tomatoes, tomato paste, jarred olives, capers and chicken broth.
    2. You can make it 3 ways! You can cook it on the stovetop or bake it in the oven – both take about 30 minutes, or you can cook it in the slow cooker for 4-6 hours on low.
    3. This recipe is also gluten-free and low carb! You can even adapt this recipe to accommodate paleo or whole30 lifestyle. This recipe is so versatile!

    What ingredients will I need?

    • Tomatoes – 3 kinds: A can of garlic fire-roasted tomatoes, a can of crushed tomatoes, and tomato paste.
    • Olive oil: I prefer to use extra virgin olive oil for the flavor but virgin olive oil would work well too.
    • Olives: I used a mixture of black and green olives. Kalamata olives would taste amazing in this dish.
    • Capers: they really bring out the salty, brininess, and add an extra level of crunch.
    • Red wine: this adds a deep, bold flavor, with a hint of fruitiness.
    • Chicken thighs: I like to use bone-in and skin on chicken thighs. They are able to stand up to longer cooking and come out juicy and tender.
    • Herbs & seasonings: Italian seasoning plus onions and garlic just takes the flavor to another level.
    Chicken Puttanesca in casserole dish with wooden spoon

    How To Make Chicken Puttanesca

    You can make this recipe on the stove top, in the oven or in the slow cooker! 

    • Start by browning the chicken in a hot pan to crisp up the skin. Remove from the pan and set aside.
    searing chicken thighs in dutch oven
    • Next I add in onions and cook for a few minutes until they are caramelized and golden brown. Next add in the garlic.
    sautéing onions in dutch oven
    • Stir in the wine and deglaze the pan. Scrape the browned bits off the bottom.
    deglazing pan with red wine
    • Stir in the rest of the ingredients: chicken broth, fire-roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers, and olives. Adjust seasoning if needed. Add the chicken thighs back into the pan.
    adding in chicken thighs back into dutch oven with puttanesca sauce

    Next choose one of the following 3 ways to finish the dish off:

    Stovetop: Cover and simmer chicken puttanesca for 15-20 minutes or until the chicken is fully cooked.

    simmering chicken thighs in puttanesca sauce

    Oven-baked: Place everything in a baking tray or casserole dish, cover, and roast in a 400°F/205°C oven for 25-30 minutes or until cooked.

    Slow Cooker: Cook for 4-6 hours on low.

    Serve this dish with a heavy sprinkle of parmesan cheese and fresh herbs!

    How do I make this dish paleo or whole30 compliant?

    It’s pretty easy – just skip the wine and add 1/4 cup more chicken broth, and 1 tbsp more of tomato paste. Double-check the labels to make sure your ingredients are paleo/whole30. I love to serve it over cauliflower rice or with a side of roasted veggies.

    storage instructions

    • Fridge: Store in an airtight container in the fridge for 3-4 days. To reheat place it in a 400 oven to rewarm or reheat in the microwave.
    • Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months. Allow the food to thaw completely before reheating it in the microwave or in the oven.

    What to serve with Chicken Puttanesca

    puttanesca sauce with bone in chicken thighs

    Looking for more dinner ideas? Give these recipes a try!

    Chicken Puttanesca

    4.50 from 8 votes
    30 Minute Chicken Puttanesca. Juicy chicken thighs simmered in a rich tomato broth with olives and capers.
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes



    • Add oil to a large pot or dutch oven. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
      Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan 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.


    Adapted from Closet Cooking
    * For Slow Cooker Method: Cook for 4-6 hours on low.
    ** For Baking Method: Cover and roast in a 400 degree oven for 25-30 minutes or until cooked.

    Nutrition Information

    Calories: 380kcalCarbohydrates: 15gProtein: 21gFat: 25gSaturated Fat: 6gCholesterol: 111mgSodium: 733mgPotassium: 532mgFiber: 3gSugar: 7gVitamin A: 794IUVitamin C: 12mgCalcium: 89mgIron: 3mg

    Did you make this?

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