Chicken Puttanesca

Chicken Puttanesca Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: Skin-on, bone-in chicken thighs brown well and stay tender while the sauce reduces.
Olive oil: Helps crisp the skin and builds a flavorful base in the skillet.
Canned peeled tomatoes: Create a rich tomato sauce with a rustic texture that thickens as it cooks. San Marzano-style tomatoes give natural sweetness and a soft texture that crushes easily. If using diced tomatoes, simmer a bit longer to thicken the sauce.
Shallots: Add gentle sweetness and depth without overpowering the sauce.
Garlic cloves: Bring that familiar savory backbone to the puttanesca sauce.
Dried oregano: Adds a classic Italian note that ties the sauce together.
Red pepper flakes: Give a little warmth and lift without taking over.
Capers: Capers add briny acidity that cuts through the richness of the chicken. Non-pareil capers are preferred because they’re smaller and more tender. If you don’t have them, add a splash of white wine vinegar.
Kalamata olives: Add a bold, salty bite that tastes true to a puttanesca recipe.
Castelvetrano olives: Add buttery balance and soften the sharper flavors.
Anchovy fillets: Melt into the sauce for savory depth without tasting fishy.
Parsley: Finely chopped parsley makes a colorful garnish.

How to Make Chicken Puttanesca

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep chicken: Pat dry, season and warm olive oil in a large skillet.
Sear: Add the chicken and brown it well, then set aside.
Start the sauce: Cook shallots, then stir in garlic, oregano, red pepper flakes and anchovies.
Add tomatoes: Pour in canned tomatoes and simmer until it thickens slightly.
Finish: With a wooden spoon, stir in pitted kalamata olives, Castelvetrano olives and capers, nestle chicken in the sauce and simmer until cooked through. Add more salt and pepper if needed, then garnish and serve.      

Substitutions and Variations

Chicken cuts: Boneless chicken thighs cook faster, so shorten the simmer. Boneless chicken breasts will work too, just pull them as soon as they’re cooked through.
Tomato swap: Crushed tomatoes work great. Diced tomatoes are fine, but let the sauce reduce longer for a thicker puttanesca sauce. If using whole tomatoes, crush them by hand before adding.
Olive options: The bitter kalamatas plus buttery Castelvetranos create layered flavor. If you only have one type, use kalamatas for a more assertive sauce or Castelvetranos for a milder one.
Change the spiciness: If you’re heat-sensitive, reduce the red pepper to just a few flakes. For a spicier version, add a sliced Fresno chili.
Another herb: If you don’t have dried oregano, use a pinch of thyme or Italian seasoning instead.
Olive switch: Use all kalamata olives for a bolder sauce or all Castelvetrano olives for a milder one.
Anchovy substitute: Add a small splash of fish sauce with the tomatoes if you’re out of anchovies.
Garnish ideas: Parsley adds freshness, but fresh basil or oregano leaves also work well. A squeeze of lemon brightens the whole dish.

Serving Suggestions

With crusty bread: Serve yeast rolls, cloverleaf rolls or homemade sourdough on the side for a hearty weeknight dinner.
With pasta: Spaghetti is a popular choice, or you can serve your prefered shape of pasta. Gluten-free pasta works if you prefer, since the rest of the recipe is gluten-free.
With polenta: Try some slow cooker polenta with your chicken puttanesca.
With veggies: Pair it with peach panzanella, a simple green salad or roasted artichokes.

How to Store

Store: Refrigerate leftover sauce and chicken in an airtight container and eat within 3 days.
Freeze: Freeze in a freezer-safe container for up to 2 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm gently in a skillet over low heat until hot, loosening with a splash of water if needed. You can re-crisp the chicken skin under a broiler for 2 to 3 minutes if liked.