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

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. Bonus points if you use my marinated olives in this!
  • 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
  1. 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
  1. Stir in the wine and deglaze the pan. Scrape the browned bits off the bottom.
deglazing pan with red wine
  1. 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.

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

How Can I Make Chicken Puttanesca In The Slow Cooker

This makes a super easy slow cooker chicken recipe! Simple throw everything in the slow cooker and cook for 4-6 hours on low.

Once the chicken is cooked, taste the sauce and adjust the seasonings as needed. If the sauce is thinner than you’d like, remove the lid and cook on HIGH for an additional 15–20 minutes. Finish with fresh parsley or basil and serve over pasta, rice, or with crusty bread.

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!

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    Chicken thighs in a tomato-based sauce with green and black olives, herbs, and chopped vegetables create a delicious Chicken Puttanesca, served in a white baking dish with a wooden spatula on the left side.
    Recipe

    Chicken Puttanesca

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

    Ingredients 

    • 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

    Instructions

    • 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.
      Four seasoned chicken thighs with golden skin are cooking in a white enameled Dutch oven, beginning a fragrant Chicken Puttanesca. The pot sits on a white surface, and the chicken appears to be browning on one side.
    • Add in the onion to the same pot and cook until tender, 3-4 minutes.
      Add in garlic and cook for 1 minute.
      Chopped onions sautéing in a large white pot for Chicken Puttanesca, with some browning visible on the bottom.
    • Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
      Chopped onions sautéing in a large white pot, turning golden brown as they cook—the perfect aromatic base for a flavorful Chicken Puttanesca.
    • Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
      Add chicken thighs back to the pan.
      A chicken thigh sits in a pot of Chicken Puttanesca, a tomato-based stew with chopped onions, olives, and seasonings.
    • 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.
      Four seasoned chicken thighs simmer in a rich, red tomato-based sauce inside a white Dutch oven. Reminiscent of Chicken Puttanesca, the sauce contains visible chunks of vegetables and briny additions, making for a vibrant and savory dish. The pot sits on a pristine white surface.
    • If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
      A white pot filled with simmering Chicken Puttanesca—a tomato-based stew containing chopped vegetables and olives—viewed from above.

    Notes

    * 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
    Chicken thighs in a tomato-based sauce with green and black olives, herbs, and chopped vegetables create a delicious Chicken Puttanesca, served in a white baking dish with a wooden spatula on the left side.

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