thighsChicken 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.
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.
- It’s naturally gluten-free and low carb, and can be adapted to paleo or whole30 diets.
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 get pan-fried in a skillet before adding the other ingredients in so that the skin gets a little crispy.
- 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.
- Next remove the chicken from the pan and set aside. Stir in the 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 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 over spaghetti, orzo, or cauliflower rice 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. Serve it over cauliflower rice or with a side of roasted veggies, garnished with fresh parsley or basil instead of cheese.
How do I store this easy Italian chicken dish?
Here are more juicy chicken thigh recipes to enjoy!
- Mexican Chicken Rice Bake
- Thai Grilled Chicken
- 5 Ingredient Honey Lemon Garlic Chicken
- Baked Honey Mustard Chicken Thighs
- Sticky Asian 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.
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.
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.
Adapted from Closet Cooking