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Easy Chicken Puttanesca Recipe with Garlic, Olives, and Capers

Easy Chicken Puttanesca

Tender skillet chicken simmered in a savory tomato puttanesca sauce with garlic, olives, capers, anchovies, and red-pepper flakes. Serve over pasta or with crusty bread for a quick and flavorful dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb (680 g) Boneless, skinless chicken breasts or thighs
  • 1 tsp Kosher salt, divided
  • 1/2 tsp Freshly ground black pepper
Sauce
  • 2 tbsp Olive oil
  • 4 cloves Garlic, thinly sliced or minced
  • 4-6 fillets Anchovy fillets, finely chopped or mashed, optional but traditional
  • 1/2 tsp Crushed red-pepper flakes
  • 1 28 oz (800 g) can Crushed tomatoes
  • 1/2 cup Pitted Kalamata or other brined black olives, halved
  • 2 tbsp Capers, drained
  • 1 tsp Dried oregano or Italian seasoning
Serving
  • 1/4 cup Fresh parsley or basil, chopped
  • As needed Cooked spaghetti, linguine, or crusty bread

Method
 

Step-by-Step
  1. If using chicken breasts, cut or pound them to an even thickness of about 1/2 to 3/4 inch. Pat the chicken dry, then season with the kosher salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 3 to 4 minutes per side, until lightly browned, then transfer it to a plate; it does not need to be fully cooked yet.
  3. Lower the heat to medium and add the garlic, anchovies, and red-pepper flakes. Cook for 30 to 60 seconds, stirring often, until fragrant and the anchovies dissolve without aggressively browning.
  4. Add the crushed tomatoes, olives, capers, and oregano. Stir well while scraping up the browned bits from the bottom of the skillet.
  5. Return the chicken and any accumulated juices to the skillet. Simmer uncovered for 10 to 15 minutes, turning the chicken once, until the sauce thickens and the chicken reaches 165°F (74°C) internally.
  6. Taste the sauce before adding more salt, since olives, capers, and anchovies can be quite salty. Finish with chopped parsley or basil and serve over cooked pasta or alongside crusty bread.

Notes

Boneless chicken thighs are more forgiving, while chicken breasts cook faster and benefit from pounding to an even thickness. Hold back extra salt until the sauce is finished. Store leftovers in an airtight container in the refrigerator and reheat gently until hot.