Chicken Puttanesca

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Table of contents:

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How to Make Chicken Puttanesca

Ingredients

• 4-6 bone-in chicken thighs
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano or Italian seasoning
• Extra Virgin Olive Oil
• 1 lemon, juiced
• 4-8 anchovy fillets in olive oil (see notes below on what anchovies to use)
• 5-6 garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them)
• ½ cup pitted black Olives (Kalamata or similar)
• 2 Tbsp Capers, drained 
• 2 tsp dried oregano (organic)
• ½ cup fresh parsley leaves (or basil), for garnish
• Salt and Pepper, to taste
• White wine (optional)
• 1 tsp Chili pepper flakes (optional)

Equipment

• Ceramic Garlic Grater Plate
• Chef Knife
• Cooking tongs
• Wooden Cutting Board
• Meat thermometer
• Lemon Juicer
• 12-Inch Stainless Steel Frying Pan
• Wooden spatula

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Instructions

Step 1 – Prepare the chicken

• Season the chicken on all sides with garlic powder, salt, pepper and a little olive oil.

Step 2 – Sear Chicken thighs

• Heat a splash of olive oil in a large skillet over medium-high heat.
• Sear chicken for 5 minutes per side or until golden (it doesn’t need to be fully cooked yet). Remove and set aside.
  

Step 3 – Make the Puttanesca sauce

• In the same pan on medium heat, deglaze the pan with a little white wine. 
• Add the garlic and cook for 2 minutes or until fragrant, then add the olives, capers and anchovies. If using chili flakes, add them now and stir through
• Use a wooden spatula to break apart the anchovies and then stir into the other ingredients. 
• Add the whole tomatoes (and juice) and 1 tsp of oregano. Break the tomatoes apart with a spatula and stir through.
• Bring to a simmer and cook for around 20 minutes.
  

Step 4 – Simmer chicken

• Return the chicken to the pan and spoon some sauce over the top of each chicken thigh.
• Add a squeeze of fresh ñemon juice. 
• Reduce heat to medium-low and cook for another 10–15 minutes, until chicken is cooked through.

Step 5 – Garnish & serve

• garnish with some fresh chopped parsley or a little basil.
• Serve hot straight from the pan alongside some pasta, rice, or crusty bread to soak up the delicious sauce.

NOTE: Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.

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What is Chicken Puttanesca?

Chicken Puttanesca is a flavorful Italian-inspired dish that combines chicken (usually breasts or thighs) with the classic puttanesca sauce.

Traditionally, sugo alla puttanesca is a bold, salty, and tangy sauce made with:

• Tomatoes (crushed or diced- Ideally San Marzano tomatoes )
• Garlic
• Olives (often black or Kalamata)
• Capers
• Anchovies (optional, but traditional for depth and umami)
• Red pepper flakes (for a bit of heat)
• Olive oil and fresh herbs (usually parsley or basil)
  

In Chicken Puttanesca, the chicken is typically seared until golden, then simmered in this sauce until tender. The result is a rich, savory, slightly spicy dish with a balance of salty, tangy, and umami flavors.This recipe is best when served with pasta, over rice, or alongside crusty bread to soak up the sauce.

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What Chicken to Use

I prefer to use skin-on, bone-in chicken thighs for this recipe. Sure, they’re more fatty than skinless thighs, but once the skin is browned and then oven-baked, it crisps up wonderfully. 

If you’re looking for a leaner option, I suggest using skinless chicken thighs, or drumsticks. 

5 Mediterranean Chicken Recipes We Love 

🔸Greek Lemon-Herb Chicken Thighs

🔸30-Second Mediterranean Chicken Marinade 

🔸Sweet and Spicy Harissa Honey Chicken Thighs 

🔸Mediterranean Chicken & Rice 

🔸Za’atar Chicken Thighs with Olives and Prunes 

🔸Spicy Paprika Chicken Thighs

Olives and Capers

Olives and capers hold a central place in Mediterranean cuisine, not only for their distinctive flavors but also for their cultural and nutritional significance. 

Olives, often enjoyed whole or pressed into olive oil, provide a rich, fruity taste that enhances everything from salads to stews. Capers, the small pickled flower buds of the caper bush, add a sharp, briny punch that balances the richness of meats, fish, and sauces. 

Together, they contribute depth and complexity to dishes, embodying the essence of Mediterranean cooking—fresh, simple ingredients elevated through careful preparation and natural flavors.

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Mediterranean Diet

The popularity of ingredients such as olives and capers is also deeply tied to the Mediterranean diet, which emphasizes plant-based foods, healthy fats, and minimally processed ingredients. 

Olive oil, in particular, is a cornerstone of this dietary pattern, prized for its high content of monounsaturated fats and antioxidants, which support cardiovascular health. 

Capers, though used sparingly, are rich in bioactive compounds like quercetin and rutin, which may have anti-inflammatory and antioxidant effects. 

This aligns with the diet’s broader focus on nutrient-dense foods that promote long-term wellness.

Explore different articles on the Mediterranean Diet and how to incorporate it in your life:

• The role of olive oil in a healthy diet
• Herbs and spices used in Mediterranean cuisine
• 10 reasons why the Mediterranean diet is best for your health
• The Mediterranean Diet: A recipe for a healthy and happy lifestyle
• Why Mediterranean cuisine should be your go-to diet
• Fish and Seafood: Health Powerhouses of the Mediterranean Diet
• How olive oil can help you lose weight

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What tomatoes to use for Chicken Puttanesca

For chicken puttanesca, the tomatoes are the backbone of the sauce—so the variety really matters. If there’s one ingredient to spend some time hunting down, it’s some good quality tomatoes. 

Traditionally, Italians reach for San Marzano tomatoes, prized for their naturally sweet flavor, low acidity, and meaty texture. Here are the best options:

Cento Certified San Marzano Whole Peeled Tomatoes, 28 Oz (Pack of 6)

Muir Glen Organic Diced Canned Tomatoes, 28 oz.

Mutti Whole Peeled Tomatoes (Pelati), 28 oz. | 6 Pack

• San Marzano (best choice): Grown in Italy’s Campania region, these tomatoes are D.O.P.-certified and considered the gold standard. They break down into a silky, balanced sauce.
  
• Whole peeled canned tomatoes: If San Marzano isn’t available, choose a high-quality brand of whole peeled tomatoes (like Cento, Muir Glen, or Mutti). Whole tomatoes tend to be less processed than diced or crushed, giving you more control over texture.
  
• Fresh ripe plum or Roma tomatoes: Great in summer when tomatoes are at their peak. They’ll need to be peeled and simmered longer to achieve the same depth as canned.
  
• Crushed tomatoes (shortcut): A convenient option if you want a smoother sauce without blending whole tomatoes yourself.

👉 Tip: Avoid generic diced tomatoes—they often contain calcium chloride, which keeps them firm but prevents them from breaking down into a rich sauce. For the best chicken puttanesca, stick to whole peeled or San Marzano.

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What Anchovies to Use in Chicken Puttanesca

Anchovies are an essential part of traditional puttanesca sauce, adding depth and umami without making the dish “fishy.” The most common types are:

• Anchovy fillets packed in oil – These are the classic choice for chicken puttanesca. They melt quickly into the sauce, leaving behind a rich, savory flavor. Look for high-quality brands from Italy or Spain for the best taste.
  
• Salt-packed anchovies – These have an even more intense flavor but require extra prep. You’ll need to rinse and fillet them before use. They can add incredible depth, but be mindful that they’re saltier than oil-packed anchovies.
  
• Anchovy paste – A convenient option if you don’t want to fuss with fillets. Just squeeze in a small amount to taste.
  

Salt content tip: Since anchovies, capers, and olives all bring saltiness to the sauce, it’s best to season the chicken lightly at the start and taste the sauce before adding more salt at the end. This ensures your chicken puttanesca is flavorful but not overpoweringly salty.

Best Olives to use

For chicken puttanesca, the olives you choose make a big difference in flavor. Traditionally, Italians use black Gaeta olives—small, slightly wrinkled, and briny with a mild bitterness. They’re not always easy to find, so here are good options:

• Gaeta olives (traditional choice): Authentic, tangy, and slightly fruity. Perfect if you want to stick to classic puttanesca flavor.
  
• Kalamata olives: Widely available, meaty, and bold with a rich, slightly smoky flavor. A great substitute that pairs beautifully with chicken.
  
• Niçoise olives: Small French olives, pleasantly salty and earthy. They add a more delicate briny note.
  
• Oil-cured black olives: Intensely salty and rich—best used sparingly or mixed with milder olives.
  

👉 Tips:  

Always use pitted olives for ease, and slice or halve them so their flavor infuses evenly into the sauce. If using saltier varieties like Kalamata or oil-cured, taste your sauce before adding extra salt.

We like to crush them gently with the tomatoes so they immerse into the sauce. Use a hand mixer to get a smooth consistency (optional)

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Nutrition Facts (per serving)

Nutrient	Amount per serving	%DV*
Calories	355 kcal	18%
Protein	26 g	52%
Total Fat	24 g	31%
– Saturated Fat	5 g	25%
Cholesterol	105 mg	35%
Sodium	960 mg	42%
Total Carbohydrates	8 g	3%
– Dietary Fiber	3 g	11%
– Sugars	4 g	–
Vitamin A	–	20%
Vitamin C	–	25%
Calcium	–	6%
Iron	–	15%

*Percent Daily Values are based on a 2,000-calorie diet.

** (Based on 6 servings, using bone-in chicken thighs, olive oil, and all ingredients as listed. Values are approximate and will vary.)

*% Daily Value (DV) based on a 2,000-calorie diet.

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FAQ: Chicken Puttanesca

What is chicken puttanesca?

It’s a variation of the classic Italian pasta sauce (sugo alla puttanesca) where chicken is simmered in a tomato-based sauce with garlic, olives, capers, anchovies, and herbs.

Can I make chicken puttanesca without anchovies?

Yes. The sauce will lose a bit of its depth, but olives and capers still provide briny, savory flavor.

Is chicken puttanesca spicy?

Traditionally, it has a gentle heat from red pepper flakes. You can adjust the spice level by adding more or less, or omit it completely as we did.

What’s the best way to serve it?

Chicken puttanesca pairs beautifully with pasta (like spaghetti or penne), creamy polenta, fluffy rice, or just crusty bread to soak up the sauce.

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Anchovy FAQs

Do I really need anchovies?
Traditionally, yes—but if you’re not a fan, you can still make chicken puttanesca without them. The sauce will be less complex, but olives and capers still give plenty of briny flavor.

Will it taste fishy?
Not at all. Anchovies dissolve into the sauce and provide savory depth (umami), not a strong fish taste. Most people won’t even notice they’re there!

Can I use anchovy paste instead of fillets?
Yes. Anchovy paste is a quick and easy substitute. Start with ½ teaspoon and adjust to taste.

What if I don’t eat fish?
Try adding a splash of soy sauce, miso paste, or even finely chopped sun-dried tomatoes for a similar savory boost.