If your chicken routine has hit rock bottom, it’s time for a little drama on the plate. Big flavors, bold ingredients, and no patience for bland—this chicken puttanesca recipe gets straight to the point. It’s salty, punchy, and accidentally feels a little fancy without actually trying. Perfect for nights when you want to look like you tried harder than you did. One pan, zero fuss, and a serious upgrade from your usual Tuesday dinner. Get The Recipe Here: Chicken Puttanesca
Chicken Puttanesca Ingredients
Chicken Puttanesca Ingredients: 2 chicken breasts, bone-in and skinless (about 1.5 lbs / 680 g), 1 teaspoon olive oil (5 ml / 5 g), 1 medium white onion, finely chopped (about 1 cup / 150 g), 2 garlic cloves, minced (about 1 tablespoon / 9 g), salt and black pepper to taste, 2 cups sugar-free marinara sauce (480 ml / 480 g), 12 Kalamata olives (about ½ cup / 75 g), ¼ cup baby capers, drained (about 40 g), juice of 1 lemon (optional) (about 2 tablespoons / 30 ml), 6 anchovy fillets, oil-free (about 30 g), 1 teaspoon sweet paprika (2 g), 1 teaspoon dried oregano (1 g), and 1 cup water or chicken broth.
Sear the Chicken
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Sauté Onion and Garlic
In the same skillet, cook chopped onion for 3–4 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
Add Sauce and Build Flavor Build Flavor
Pour in water and marinara sauce, then stir to combine. Return the chicken to the pan, nestling it into the sauce. Add Kalamata olives, capers, anchovy fillets, sweet paprika, and oregano. Stir well, breaking up the anchovies so they melt into the sauce.
Simmer Until Tender
Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.
Finish and Serve
Stir in lemon juice if using, then plate the chicken and spoon sauce over the top. Serve with steamed veggies or a light salad.
Substitutions and Variations for Making Chicken Puttanesca
Swap the chicken with shrimp or firm white fish like cod for a seafood version of puttanesca. If you’re not a fan of olives or capers, simply scale them back or substitute with chopped sun-dried tomatoes for a different kind of briny punch. You can also use canned cherry tomatoes or crushed tomatoes instead of fresh or whole peeled tomatoes. For a vegetarian take, use chickpeas or roasted eggplant in place of chicken. Add crushed red pepper flakes if you like a bit of heat, or toss in baby spinach for a pop of color and added nutrition.
Tips and Tricks Section for Making Chicken Puttanesca
For perfectly cooked chicken, season the breasts well and sear them until golden brown before letting them finish cooking in the sauce. Since anchovies, olives, and capers are naturally salty—and marinara sauce often adds salt—rinse the capers and olives to reduce excess sodium. Pat anchovies dry with a paper towel to avoid extra moisture or calories in your dish. If the sauce feels too thick or dry while cooking, stir in half a cup of low-sodium chicken broth or water. This flavorful sauce is also fantastic for meal prep—make a big batch to enjoy with chicken, turkey, or fish throughout the week. Get The Recipe Here: Chicken Puttanesca
