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.
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.
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Why you will love this Chicken Puttanesca:
- It uses up a lot of pantry staples: crushed tomatoes, garlic fire-roasted tomatoes, tomato paste, jarred olives, capers and chicken broth.
- 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.
- 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.
How do I make this Puttanesca Chicken recipe?
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.
- Next I add in onions and cook for a few minutes until they are caramelized and golden brown. Next add in the garlic.
- Stir in the wine and deglaze the pan. Scrape the browned bits off the bottom.
- 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.
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.
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.
How do I store this easy Italian chicken dish?
What to serve with Chicken Puttanesca
- Angel Hair Pasta
- Mashed Potatoes
- Zucchini Noodles
- Cauliflower Rice
- Carrot Spirals
- Roasted Veggies
Here are more juicy chicken thigh recipes to enjoy!
- Mexican Chicken Rice Bake
- Easy Thai Grilled Chicken
- 5 Ingredient Honey Lemon Garlic Chicken
- Baked Honey Mustard Chicken Thighs
- Sticky Asian Chicken Thighs
- Easy Honey Garlic Chicken Thighs
- 1 tablespoon extra virgin olive oil
- 4 chicken thighs, bone in and skin on
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/4 cup red wine
- 1/4 cup chicken broth
- 1 14.5 ounce can garlic fire roasted tomatoes
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon capers
- 1/2 cup olives, pitted and sliced
- 1-2 tablespoons tomato paste, if needed
- salt and pepper to taste
- parsley or basil for serving, if desired
- parmesan cheese for serving, if desired
- 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.