Chicken Puttanesca

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 |

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. Plus this recipe is gluten-free and low carb, and can be adapted to paleo or whole30 diets. 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.

Easy Chicken Puttanesca |

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 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?

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

30 Minute Chicken Puttanesca |

Here are more juicy chicken thigh recipes to enjoy!

Chicken Puttanesca

4.5 from 6 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
30 Minute Chicken Puttanesca. Juicy chicken thighs simmered in a rich tomato broth with olives and capers.


  • 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.

Recipe Notes

Adapted from Closet Cooking

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

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