Chicken Puttanesca

30 Minute Chicken Puttanesca. Juicy chicken thighs simmered in a rich tomato broth with olives and capers.

Chicken Puttanesca

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

I love this dish for many reason: 1. It uses up a lot of pantry staples: diced tomatoes, crushed tomatoes and tomato paste. 2. It is ready in under 30 minutes! 3. You can also bake this dish OR make it in the slow cooker!

easy-30-minute-chicken-puttanesca1

For all 3 cooking methods the chicken first get’s browned in a hot pan to crisp up the skin. Then it get’s simmered in the tomato and olive based broth. The chicken thighs come out super tender and moist from simmering in the broth. You can either finish cooking the chicken on the stove top or in the oven. Everything can also be thrown in a slow cooker and cooked low and slow for hours.

Serve this dish over spaghetti or orzo with a heavy sprinkle of parmesan cheese!

easy-30-minute-chicken-puttanesca

Chicken Puttanesca

4.75 from 4 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
30 Minute Chicken Puttanesca. Juicy chicken thighs simmered in a rich tomato broth with olives and capers.

Ingredients

  • 1 tablespoon extra virigin 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

Instructions

  1. Add oil to a large pot or dutch oven.
  2. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
  3. Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
  4. Add in the onion to the same pot and cook until tender, 3-4 minutes.
  5. Add in garlic and cook for 1 minute.
  6. Stir in wine and deglaze the pan. Scrap the browned bits off the bottom.
  7. Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
  8. Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below)
  9. Season with salt and pepper to taste.
  10. If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.

For Slow Cooker Method

  1. Cook for 4-6 hours on low.

For Baking Method

  1. Cover and roast in a 400 degree oven for 15 minutes or until cooked.
Nutrition Facts
Chicken Puttanesca
Amount Per Serving
Calories 380 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Cholesterol 111mg37%
Sodium 733mg32%
Potassium 532mg15%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 7g8%
Protein 21g42%
Vitamin A 794IU16%
Vitamin C 12mg15%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner
Cuisine: Italian
Keyword: Capers, Chicken Puttanesca, Chicken Thighs, Olives, Red Wine

Adapted from Closet Cooking

 

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Comments

  • This looks like the perfect warm, hearty, perfectly rich weeknight dinner recipe. Perfect over pasta or with a side of rice and veggies! The whole fam is going to looooove this!

  • Love the combination. I sauteed some chopped up anchovies along with the garlic for an extra kick. Thanks for the idea!

    • Nathan

      Hi Judi,

      It certainly could. The reasoning for the thighs is that searing the skin imparts a lot of flavor as well as rendering in some of the fat which makes a nice rich sauce at the end, and the bone in keeps them juicy. That richer mouth feel can be mimicked by lightly dusting the breasts with flour and pan searing. You will want to keep an eye on the temperature of the chicken and pull them when they reach 165. that will keep them nice and moist.

      I hope this is helpful, thank you for trying out this recipe!

      Nathan
      @chefsavvy

  • Christi

    Loved it. Easy and indeed perfect for a weeknight with pasta and a salad… thank you., for another great dish that works with my diet and lifestyle.

    • Nathan

      Hi Christi,

      I’m so glad you enjoyed it! Thank you for trying it out and for commenting!

      Nathan
      @chefsavvy

  • Michael Fitzgerald

    Delicious and hearty! Served with pasta and everyone loved it. Only tweak was to add some anchovy filets while cooking garlic to impart a little nutty flavor to mimic a traditional Italian puttanesca sauce. Going into favorites file. Thanks!

    • Nathan

      Hi Michael,

      I’m so glad everyone enjoyed it! Thank you so much for trying it out!

      Have a great day!

      Nathan
      Chefsavvy