Chicken Puttanesca is a bright, briny, weeknight-friendly spin on an Italian classic. Juicy seared chicken simmers in a bold sauce of garlic, crushed tomatoes, Kalamata olives, capers, and a hint of heat. It’s fast, deeply flavorful, and perfect for piling over pasta or keeping low-carb with veggies or cauliflower rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear until golden and cooked through, about 5–7 minutes per side (internal temp 165°F/74°C). Transfer to a plate.
- Reduce heat to medium. Add garlic to the same skillet and sauté 30–60 seconds, stirring, until fragrant but not browned.
- Pour in crushed tomatoes; add olives, capers, red pepper flakes, and oregano. Stir, bring to a gentle simmer, and cook 5–7 minutes to meld flavors.
- Nestle chicken back into the sauce and spoon sauce over the top. Cover and cook 5 minutes to heat through and infuse with flavor.
- Garnish with chopped parsley and serve hot with pasta, rice, polenta, or crusty bread.
Variations
- Anchovy kick: Melt 2–3 anchovy fillets with the garlic for deep umami (classic puttanesca vibe).
- Lemon-herb: Add 1 teaspoon lemon zest and finish with fresh basil for a brighter sauce.
- Baked one-pan: Arrange seared chicken in a baking dish, cover with sauce, and bake at 400°F (205°C) for 12–15 minutes until bubbling.
Cooking Notes
- Pound thick chicken breasts to 3/4 inch for even searing and faster cooking.
- Don’t brown the garlic; a light sauté keeps the sauce sweet and aromatic.
- If the sauce gets too thick, splash in a bit of water, chicken broth, or dry white wine to loosen.
Serving Suggestions
- Serve over spaghetti, bucatini, or orzo with extra parsley.
- Keep it light with zucchini noodles, steamed green beans, or roasted broccoli.
- Spoon over creamy polenta or garlicky mashed potatoes; add crusty bread for the sauce.
Tips
- Pat chicken very dry before searing for best browning.
- Taste the sauce before salting olives and capers bring plenty of sodium.
- For extra depth, deglaze the pan with a splash of dry white wine before adding tomatoes.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 38 g
- Sodium: 780 mg
Frequently Asked Questions
- Q: Can I use chicken thighs?
A: Yes boneless, skinless thighs work well. Sear 6–7 minutes per side and simmer until at least 175°F for tender results. - Q: How can I reduce the sodium?
A: Rinse olives and capers, use no-salt-added tomatoes, and salt the chicken lightly. - Q: Can I make it ahead?
A: Yes. The sauce keeps 3–4 days refrigerated. Reheat gently; add a splash of water if thick. - Q: What pasta pairs best?
A: Spaghetti, bucatini, or linguine are classics; or keep it low-carb with zucchini noodles or cauliflower rice.
Conclusion
In just 30 minutes, Chicken Puttanesca delivers juicy seared chicken in a punchy, garlicky tomato sauce studded with olives and capers. It’s bold, comforting, and endlessly versatile equally at home over pasta or veggies. A simple skillet dinner with big Italian energy and weeknight ease.
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Chicken Puttanesca
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken Puttanesca is a bright, briny, weeknight-friendly spin on an Italian classic. Juicy seared chicken simmers in a bold sauce of garlic, crushed tomatoes, Kalamata olives, capers, and a hint of heat. It’s fast, deeply flavorful, and perfect for piling over pasta or keeping low-carb with veggies or cauliflower rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear until golden and cooked through, about 5–7 minutes per side (internal temp 165°F/74°C). Transfer to a plate.
- Reduce heat to medium. Add garlic to the same skillet and sauté 30–60 seconds, stirring, until fragrant but not browned.
- Pour in crushed tomatoes; add olives, capers, red pepper flakes, and oregano. Stir, bring to a gentle simmer, and cook 5–7 minutes to meld flavors.
- Nestle chicken back into the sauce and spoon sauce over the top. Cover and cook 5 minutes to heat through and infuse with flavor.
- Garnish with chopped parsley and serve hot with pasta, rice, polenta, or crusty bread.
Notes
Rinse olives and capers to control saltiness. Adjust chili flakes to taste. If your chicken breasts are thick, pound to even thickness for quicker, more even cooking. Chicken is done at 165°F (74°C). Skin-on thighs also work sear well and simmer until 175°F (80°C) for best texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 5 g
- Sodium: 780 mg (varies with olive/caper brand)
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: chicken puttanesca, skillet chicken, Italian chicken, quick dinner