Chicken Puttanesca

Chicken Puttanesca is a bold and flavorful Italian-inspired dish that combines tender chicken breasts with a vibrant sauce made from tomatoes, olives, capers, garlic, and anchovies. This hearty recipe elevates simple ingredients into a restaurant-quality meal that’s perfect for weeknight dinners or elegant entertaining.

Originating from the classic Pasta Puttanesca, this chicken-based version retains the same robust, tangy flavors while incorporating the protein-rich chicken for a satisfying main course. The briny capers and olives, savory anchovies, and a touch of heat from red pepper flakes make this dish a standout on any table. Pair it with pasta, rice, or crusty bread to soak up the delicious sauce, and you have a meal that will impress family and guests alike.

Why You’ll Love This Recipe

Bursting with Flavor: The combination of tomatoes, olives, capers, and anchovies creates a tangy, savory sauce that’s truly irresistible.
Simple to Make: Despite its bold flavors, this recipe is straightforward and can be ready in under an hour.
Versatile Pairing Options: Serve with pasta, rice, mashed potatoes, or even polenta for a complete meal.
Customizable: Adjust the heat level or add vegetables to tailor the dish to your taste.
Elegant Yet Comforting: Perfect for both casual weeknights and dinner parties.

Preparation Time and Servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Serving Size: 1 chicken breast with sauce

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbohydrates: 10g
• Protein: 35g
• Fat: 16g
• Fiber: 3g
• Sugar: 5g

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Puttanesca Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, finely chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup pitted black or Kalamata olives, halved
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley (for garnish)

Optional Additions:

• 1/2 cup cherry tomatoes, halved
• Zest of 1 lemon for brightness

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides of the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown. The chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the sauce.
3. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Puttanesca Sauce

1. In the same skillet, add another 2 tablespoons of olive oil. Sauté the minced garlic and chopped anchovies over medium heat for 1–2 minutes, until fragrant and the anchovies have dissolved.
2. Stir in the red pepper flakes and cook for 30 seconds.
3. Add the crushed tomatoes, olives, capers, oregano, and thyme. Stir well to combine.
4. Season the sauce with salt and black pepper to taste. Simmer for 5–7 minutes to allow the flavors to meld.

Step 4: Combine the Chicken and Sauce

1. Return the seared chicken breasts to the skillet, nestling them into the sauce.
2. Reduce the heat to low and cover the skillet. Simmer for 10–15 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
3. If using, stir in halved cherry tomatoes and lemon zest during the last 5 minutes of cooking for added brightness.

Step 5: Garnish and Serve

1. Remove the skillet from heat and sprinkle the dish with chopped fresh parsley.
2. Serve the Chicken Puttanesca hot with pasta, rice, or crusty bread on the side.

Ingredient Background

Chicken Breasts

Boneless, skinless chicken breasts are ideal for this recipe, as they cook quickly and absorb the robust flavors of the sauce. You can also use chicken thighs for a juicier texture.

Anchovies

Anchovies are a key ingredient in Puttanesca, adding a deep umami flavor without tasting overtly fishy. They dissolve into the sauce, enriching its savory profile.

Olives and Capers

Kalamata olives and capers provide a briny, tangy contrast to the sweet tomatoes, enhancing the complexity of the sauce.

Crushed Tomatoes

High-quality canned crushed tomatoes form the base of the sauce, offering a smooth, slightly sweet tomato flavor. Look for brands with no added sugar for the best results.

Technique Tips

Even Cooking: Pound the chicken breasts to an even thickness to ensure they cook uniformly.

Deglaze the Pan: After searing the chicken, scrape up any browned bits from the bottom of the skillet when making the sauce. These bits add extra flavor to the dish.

Simmer Gently: Allow the chicken to simmer over low heat in the sauce to keep it tender and flavorful. Avoid overcooking to prevent dryness.

Adjust Seasonings: Taste the sauce before serving and adjust the salt, pepper, or red pepper flakes to suit your preferences.

Alternative Presentation Ideas

Chicken Thighs Puttanesca: Use bone-in, skinless chicken thighs for a richer, more succulent dish. Adjust the cooking time to ensure the thighs are fully cooked.

Pasta Bake: Toss the sauce with cooked pasta, layer it in a baking dish with the chicken, and top with Parmesan cheese. Bake until bubbly for a comforting casserole.

Stuffed Chicken Puttanesca: Butterfly the chicken breasts and stuff them with mozzarella and basil before searing and simmering in the sauce.

Additional Tips for Success

Use Fresh Ingredients: Fresh parsley, garlic, and high-quality olives make a noticeable difference in the final flavor of the dish.

Don’t Skip the Anchovies: Even if you’re not an anchovy fan, their subtle umami flavor is essential to an authentic Puttanesca sauce.

Add Depth: For a richer sauce, stir in a tablespoon of tomato paste or a splash of red wine before adding the crushed tomatoes.

Serve Immediately: Chicken Puttanesca is best enjoyed fresh and hot. If reheating, do so gently on the stovetop to maintain the chicken’s tenderness.

Recipe Variations

Vegetarian Puttanesca: Replace the chicken with hearty vegetables like zucchini, eggplant, or mushrooms, and use vegetable broth to enhance the sauce.

Seafood Twist: Swap the chicken for shrimp or cod fillets for a seafood-inspired Puttanesca dish. Reduce cooking time accordingly.

Spicy Version: Increase the red pepper flakes or add a pinch of cayenne pepper for a spicier kick.

Creamy Puttanesca: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier sauce.

Freezing and Storing

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to refresh the sauce.

Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Healthier Twist Ideas

Lean Protein: Use chicken tenderloins or turkey cutlets for a leaner alternative to chicken breasts.

Low-Sodium Ingredients: Choose low-sodium canned tomatoes and reduce the amount of olives and capers to control salt levels.

More Veggies: Add spinach, zucchini, or bell peppers to the sauce for extra nutrients and a pop of color.

Serving Suggestions for Events

Elegant Dinner Party: Plate the chicken individually with a generous spoonful of sauce and a side of creamy polenta or wild rice. Garnish with fresh parsley for a restaurant-style presentation.

Family Dinner: Serve the dish family-style in a large skillet, paired with garlic bread and a crisp green salad for a comforting meal everyone will enjoy.

Holiday Spread: Include Chicken Puttanesca as part of a holiday buffet alongside roasted vegetables and a pasta bar for a festive touch.

Special Equipment

Large Skillet: A wide skillet provides ample space for searing the chicken and simmering the sauce evenly.

Meat Thermometer: Use a thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.

Wooden Spoon: Ideal for stirring the sauce and incorporating the browned bits from the bottom of the skillet.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs are a great option and add extra juiciness to the dish.
2. Do I have to use anchovies?
   While anchovies are key to traditional Puttanesca, you can omit them or substitute with a teaspoon of fish sauce for similar umami.
3. What’s the best pasta to serve with this dish?
   Spaghetti, linguine, or penne pair beautifully with the Puttanesca sauce.
4. Can I make this ahead of time?
   Yes, prepare the sauce in advance and reheat it before adding freshly seared chicken.
5. Can I make this dish dairy-free?
   Absolutely, the recipe is naturally dairy-free as written.
6. How can I thicken the sauce?
   Simmer the sauce uncovered for a few extra minutes to reduce and thicken.
7. What can I use instead of olives?
   If you’re not a fan of olives, try substituting with chopped sun-dried tomatoes for a similar texture and tang.
8. Can I use fresh tomatoes instead of canned?
   Yes, fresh, peeled, and chopped tomatoes work well, but you may need to simmer the sauce longer to achieve the desired consistency.

Conclusion

Chicken Puttanesca is a bold, flavorful dish that combines the savory richness of chicken with the tangy, briny goodness of a classic Italian sauce. With its simple preparation and sophisticated taste, this recipe is perfect for any occasion, from casual family dinners to elegant dinner parties.

Whether paired with pasta, rice, or crusty bread, Chicken Puttanesca delivers a burst of Mediterranean-inspired flavors in every bite. Try this recipe today and elevate your meal with a dish that’s as comforting as it is impressive!

Print