Chicken Puttanesca is a saucy Italian chicken dish garnished with savory black olives, capers, and anchovies. It’s a quick, easy, and super flavorful protein main perfect for busy weeknight dinners—make extra sauce to use throughout the week!
This Italian chicken dish is zesty, garlicky, and well-seasoned so it pairs well with all your favorite side dishes. Plus, it’s just 3 Points a serving. It’s sure to become a family favorite! Don’t miss our other healthy and delicious Weight Watchers dinner recipes!
Recipe Overview
- Serving Size: 1 chicken breast + ½ cup sauce (approx. 350 g)
- Number of Servings: 4
- Time to Cook: 40 minutes
- 3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Chicken Puttanesca
- 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)
- 1 cup water or chicken broth
Instructions for Making Chicken Puttanesca
- Season and sear the chicken: Season the chicken breasts generously with salt and black pepper. Heat the olive oil in a large skillet or pot over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté the aromatics: In the same skillet, add the finely chopped onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Combine marinara and chicken: Pour in the water and marinara sauce, and stir to combine with the onions and garlic. Return the seared chicken breasts to the skillet, nestling them into the sauce.
- Build the sauce: Add the Kalamata olives, drained capers, anchovy fillets, sweet paprika, and dried oregano. Mix well, breaking up the anchovies with a spoon so they dissolve into the sauce.
- Simmer the chicken: Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
- 6. Finish with lemon juice: If using, stir in the lemon juice just before serving. This adds a citric note to balance the flavors.
- Serve: Plate the chicken breasts and spoon the sauce generously over the top. Serve with a side of steamed vegetables or a light salad for a complete meal.
Tips and Tricks Section for Making Chicken Puttanesca
If you know how to make a good saucy chicken, Chicken Puttanesca will turn out perfectly the first time. Just keep these tips in mind:
- Perfectly cooked chicken: Season the chicken breasts and sear them until they’re golden brown. The inside will finish cooking in the sauce.
- Lower sodium: Anchovies, olives, and capers are naturally salty, and the marinara sauce also contains added salt. I recommend rinsing the capers and olives to remove excess salt.
- Pat the anchovies dry with a paper towel to avoid adding unnecessary points to the recipe.
- Adjusting the liquid: If the sauce seems too dry during cooking, add a half cup of low-sodium chicken broth or water.
- A great sauce for meal prep: You can even make a large batch of puttanesca sauce and pair it with chicken, turkey, or fish.
Related Recipes
Weight Watchers Chicken Cacciatore
Light and Creamy Chicken Paprikash
Chicken Puttanesca
A quick and easy Italian chicken dish with olives, capers, and anchovies.
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
- 1 cup water or chicken broth
Instructions
- Season and sear the chicken: Season the chicken breasts generously with salt and black pepper. Heat the olive oil in a large skillet or pot over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté the aromatics: In the same skillet, add the finely chopped onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Combine marinara and chicken: Pour in the water and marinara sauce, and stir to combine with the onions and garlic. Return the seared chicken breasts to the skillet, nestling them into the sauce.
- Build the sauce: Add the Kalamata olives, drained capers, anchovy fillets, sweet paprika, and dried oregano. Mix well, breaking up the anchovies with a spoon so they dissolve into the sauce.
- Simmer the chicken: Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
- Finish with lemon juice: If using, stir in the lemon juice just before serving. This adds a citric note to balance the flavors.
- Serve: Plate the chicken breasts and spoon the sauce generously over the top. Serve with a side of steamed vegetables or a light salad for a complete meal.
Notes
3 Points per serving.
Nutrition
Serving: 369gCalories: 367kcalCarbohydrates: 11gProtein: 37gFat: 18gSaturated Fat: 3.5gCholesterol: 166mgSodium: 1432mgPotassium: 850mgFiber: 3.6gSugar: 3.7gCalcium: 89mgIron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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