This is a traditional Italian food at it’s best. Juicy chicken thighs are simmered in a rich tomato broth with olives, white wine and capers. This easy chicken recipe can be made on the stovetop, oven or in the slow cooker. The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—and is traditionally paired with long pasta.
In my version, chicken thighs are gently stove top-braised in the puttanesca sauce until they are juicy and tender. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.
What is Puttanesca Sauce?
There are almost as many explanations for the origins of puttanesca sauce as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
This is very easy dinner to make and you really can’t go wrong with this recipe. No need to be a chef to have this done like a pro.
I have always been a huge olive lover and Puttanesca sauce is one of my absolute favorites. If you like olives as much as I do, then this sauce will become your favorite. This sauce is perfect to add to pasta or fish. Nothing gets better then this amazing flavorful sauce.
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 and adding a pinch of red chili flakes makes it FLAVOR BOMB!
You don’t need to travel to Italy to have delicious dish for dinner, nor need to go to fancy restaurant either. You can have this mouthwatering ,heavenly good dish at the comfort of your home. Cook up this Easy and Quick Chicken Puttanesca dish in one pan, then get a glass of wine and enjoy delicious and simple midweek meal. It’s budget-friendly too, making it a great meal for the family.
WHAT I LOVE ABOUT THIS RECIPE?
- It’s done in 30 minutes
- Easy weeknight dinner
- Amazing flavor
- Simple and affordable ingredients
- Add any type of pasta to make it even more decadent – spaghetti, linguini, fettuccine, etc.
TIPS FOR SUCCESS AND TECHNIQUES
- Don’t overcrowd the pan, so the chicken can get crispy
- This pairs perfectly with blander side dishes like baked potatoes because of the delicious sauce!
- Use chicken broth to make the sauce more flavorful
- Use San Marzano tomatoes if you can
- I like to use green olives for this recipe, but you can add Kalamata as well.
- Use Red wine -bring a deep, bold flavors to the dish
This meal is perfect on its own, but sometime I like to add some veggies, such as peas or broccoli. Adding pasta will make a amazing full Italian dinner.
What Can I Serve Chicken Puttanesca With?
Like I said this is perfect meal as is, but if you want to make a Italian feast you bet I have the perfect flavor enhancers to make it :
- Quick and Easy Minestrone Soup
- Spinach and Strawberries Salad with Blue Cheese Crumbles and Mustard Vinaigrette
- Fall Salad with Cranberries, Walnuts, Feta Cheese and Dijon Vinaigrette
- Arugula and Fennel Salad with Citrus Vinaigrette
- Caesar Fondue Salad
- Kale, Quinoa and Orange Salad with Mustard Vinaigrette
There is no better way to feel the Italian culture than to start eating like Italian and start speaking like Italian.
So like the Italians say “Mangia, Mangia”
Chicken Puttanesca
Equipment
Ingredients
- 6 chicken thighs - boneless skinless
- 2 tbsp. olive oil
- 1 medium yellow onion
- 5-6 cloves Garlic
- 1/4 cup red wine
- 1/2 cup chicken broth
- 14.5 oz. can tomatoes - if possible San Marzano
- 1/4 tbsp. red crushed pepper - or to taste
- 2 tbsp. capers
- 1/2- 1 cup green olives - pitted and sliced
- 1-2 tbsp. tomato paste
- 1 tsp. salt - or to taste
- 1 tsp. black pepper - or to taste
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1/4 cup fresh parsley - chopped
Instructions
- Add oil to a large sauté pan or Dutch oven. Heat over medium- high heat.
- Season the boneless skinless chicken thighs with salt, pepper, onion and garlic powder and add to the pan/Dutch oven.
- 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 minute
- Add in garlic and cook for 1 minute.
- Add tomato paste and stir well. Add wine and deglaze the pan. Scrape the browned bits off the bottom.
- Stir in chicken broth, crushed tomatoes, red pepper flakes, capers and olives. Add chicken back and simmer for 15-20 minutes or until the chicken is fully cooked with a lid.
- Sprinkle with fresh chopped parsley.
Notes
For Slow Cooker Method
-
Cook for 4-6 hours on low.
- Use fire roasted tomatoes for more rich and smoky flavor
For Baking Method:
-
Cover and roast in a 400 degree oven for 25-30 minutes or until cooked.