Chicken Puttanesca Recipe

By Rena |

A delicious chicken puttanesca recipe that’s authentic, delicious, easy to make, and ready in just 30 minutes. Make this simple low carb chicken recipe with everyday pantry staple ingredients that your whole family will love.

top view chicken puttanesca in black skillet

Authentic puttanesca recipe made with lean chicken breast and drenched in a delicious tomato-based sauce made with tomatoes, herbs, anchovies, garlic, kalamata olives, and capers. This chicken puttanesca so full of flavor and easy to make. Have dinner ready in 30 minutes and enjoy this easy chicken dinner recipe with the family any day of the week. Serve with spaghetti, pasta, or a side of roasted veggies.

Why this puttanesca recipe is perfect

  • Quick and easy: you will only need 30 minutes to make this recipe. Perfect for those busy weeknights you need to make a fancy chicken recipe to serve the family.
  • Healthy: This puttanesca is made with lean chicken breast and other clean and healthy ingredients to make a perfectly healthy meal.
  • So delicious: so full of flavor, you will love this chicken puttanesca recipe, and will soon be a family favorite.
close up chicken puttanesca recipe

Ingredients you will need

These are only a list of ingredients you will need to make this easy chicken puttanesca recipe. Full measurements will be found further down below.

boneless chicken breasts, cut in half lengthways to cook faster

olive oil

Kosher salt and ground black pepper

dried oregano

anchovy fillets, coarsely chopped (optional)

cloves garlic

one can (28 ounces) peeled tomatoes with juices

pitted Kalamata olives

capers

Fresh parsley, chopped for garnish

OPTIONAL:

Crusty bread, to serve

ingredients to make the chicken puttanesca recipe

How to make this chicken with puttanesca sauce

  • Prepare the chicken: rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides. Heat 1 tbsp oil in a large skillet over medium heat.
  • Cook the chicken: add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
  • Make the puttanesca sauce: add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic and anchovy for 1 minute. Add in the tomatoes and oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces. Stir in the capers, olives; Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
  • Re-add the chicken back into the sauce: Taste the sauce and season with salt and pepper, if needed. Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
  • Serve: Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.

Tips and substitutes

  • Chicken: If you want to use seafood, any fish would work. A great substitute would be cod or salmon.
  • You may make your own homemade peeled tomatoes instead of using canned 
  • Anchovies can be optional but will add a great savory taste.
  • Consider making the sauce ahead of time, or even the day before to save even more time.
  • Store leftovers in the fridge for 3-4 days.

What to serve with this chicken puttanesca

  • Grilled veggies
  • Crusty bread for dipped or serving
  • Spaghetti or any other pasta
  • Zucchini noodles for low carb option
  • Brown rice or quinoa
  • Cauliflower rice: try my cilantro lime cauliflower rice recipe
top view of puttanesca with chicken in a skillet
What does puttanesca taste like?

Puttanesca is an authentic Italian dish commonly known as pasta puttanesca. The puttanesca sauce has a bold, sweet, savory, and occasionally spicy taste and packs in all the flavors into the dish.

Can I use sardines instead of anchovies?

It is not a great idea to switch anchovies with sardines. Anchovies have a slightly different taste and tends to melt into the sauce whereas sardines behave differently. Anchovies wont make the sauce taste fishy compared to sardines.

Does puttanesca taste fishy

No. Despite the addition of anchovies, puttanesca does not taste fishy at all. The anchovies melt into the sauce to give a nice savory taste. This is due to the fact that anchovies are left lying in salt for months, which gives it that salty and briny powerhouse, with little to no fishy taste in the end, once cooked.

puttanesca sauce with chicken in a black skillet

Other easy chicken recipes to try

close up chicken puttanesca recipe

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top view chicken puttanesca in black skillet

Chicken Puttanesca Recipe

Easy and tender chicken breast perfectly cooked in a delicious puttanesca sauce with anchovies, capers, and olives.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 278kcal
Author: Rena

Ingredients

  • 2 lb boneless chicken breasts cut in half lengthways to cook faster
  • 2 tbsp olive oil divided
  • Kosher salt and ground black pepper to taste
  • 1 tbsp dried oregano plus 1 tsp
  • 4 anchovy fillets coarsely chopped (optional)
  • 3-4 cloves garlic finely chopped
  • 28 oz peeled tomatoes with juices one can
  • 1 cup pitted Kalamata olives coarsely chopped
  • 1/4 cup capers
  • Fresh parsley chopped for garnish

OPTIONAL:

  • Crusty bread to serve

Instructions

  • Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.
  • Heat 1 tbsp oil in a large skillet over medium heat.
  • Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
  • Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic and anchovy for 1 minute.
  • Add in the tomatoes and oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces.
  • Stir in the capers, olives; Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
  • Taste the sauce and season with salt and pepper, if needed.
  • Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
  • Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.

Notes

  • Chicken: If you want to use seafood, any fish would work. A great substitute would be cod or salmon.
  • You may make your own homemade peeled tomatoes instead of using canned 
  • Anchovies can be optional but will add a great taste. 
  • Nutrition facts are obtained using an online calculator and may not be 100% accurate.

Nutrition

Calories: 278kcal | Carbohydrates: 8g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 920mg | Potassium: 844mg | Fiber: 3g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 2mg
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