Chicken Puttanesca

The Story Behind the Recipe 💕

Every cook has that one recipe that feels like magic — a dish that transforms simple pantry ingredients into something unforgettable. For me, that’s Chicken Puttanesca.

It all started on a chilly Sunday evening when I was craving something comforting but didn’t want to spend hours in the kitchen. I opened my pantry and found a can of tomatoes, a jar of olives, some capers, and a few anchovy fillets left from pizza night. Suddenly, I remembered the traditional Italian Puttanesca sauce, famous for being bold, briny, and bursting with flavor.

But instead of tossing it with pasta, I decided to let those ingredients dance with tender chicken thighs. The result was incredible — juicy, flavorful chicken simmered in a tangy, savory sauce that was so good we were mopping our plates clean with crusty bread.

Now, this recipe has become one of my family’s go-to dinners. It’s rustic, hearty, and elegant all at once — proof that with a handful of ingredients and a little love, you can create something extraordinary. ❤️

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What Makes This Recipe Special

• 🍅 One-Pan Wonder: Everything cooks together, so cleanup is a breeze.
• 🫒 Full of Bold Flavors: Anchovies, olives, and capers bring that classic Italian zest.
• 🍗 Juicy Chicken: Perfectly seared and simmered until tender and flavorful.
• 🧄 Fast but Fancy: Ready in under an hour, but tastes like it simmered all day.
• 🍝 Versatile: Delicious over pasta, rice, or just with warm bread.

It’s the kind of meal that feels special without being complicated — your new weeknight hero with restaurant-quality results.

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Ingredients – Fresh, Simple & Full of Flavor

🍗 For the Chicken:

• 6 bone-in, skin-on chicken thighs (or 4 chicken breasts)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

🍅 For the Puttanesca Sauce:

• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 3 anchovy fillets (optional but highly recommended!)
• ½ teaspoon red pepper flakes
• 1 (14 oz) can crushed tomatoes (or diced tomatoes)
• ½ cup pitted Kalamata olives, halved
• 2 tablespoons capers, rinsed
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon sugar (balances the acidity)
• ¼ cup white wine (or chicken broth)
• 2 tablespoons fresh parsley, chopped
• Fresh basil, for garnish

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Step-by-Step Cooking Instructions

Step 1: Season & Sear the Chicken

Pat chicken dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for about 5–6 minutes per side, until golden brown.
Remove and set aside on a plate — don’t worry, it’ll finish cooking in the sauce.

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Step 2: Build the Flavor Base

In the same skillet, add the chopped onion and sauté for 2–3 minutes until softened. Add garlic, anchovy fillets, and red pepper flakes. Stir until the anchovies melt into the oil — this is where the magic starts!

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Step 3: Add the Sauce Ingredients

Pour in the crushed tomatoes and white wine (or broth), scraping up any browned bits from the bottom.

Add olives, capers, oregano, Italian seasoning, and a pinch of sugar. Stir well and bring the sauce to a gentle simmer.

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Step 4: Simmer the Chicken

Return the seared chicken to the pan, skin-side up. Spoon some sauce over the top.

Cover and simmer over medium-low heat for 25–30 minutes, until the chicken is cooked through and tender.

Uncover and let it cook for another 5 minutes if you want the sauce to thicken slightly.

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Step 5: Garnish & Serve

Sprinkle with fresh parsley and basil. Serve hot with your favorite sides (see ideas below 👇).

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Serving Suggestions – What to Pair It With

• 🍝 Over Pasta: Toss spaghetti or linguine in the sauce before serving the chicken on top.
• 🍞 Crusty Garlic Bread: Perfect for soaking up that rich, savory sauce.
• 🍚 Steamed Rice or Polenta: For a hearty, comforting base.
• 🥗 Simple Green Salad: A crisp contrast to the bold flavors.
• 🍷 Glass of Red Wine: Chianti or Cabernet pairs beautifully.

Whether for Sunday dinner or a cozy weeknight meal, this dish brings that Italian trattoria magic right to your table. 🇮🇹❤️

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Customization & Variations

• 🫛 Add Veggies: Toss in spinach, roasted red peppers, or artichoke hearts.
• 🍅 Spicy Kick: Add more red pepper flakes or a spoon of Calabrian chili paste.
• 🧄 Garlic Lovers: Double the garlic — it only gets better.
• 🧈 Creamy Twist: Stir in a tablespoon of butter at the end for a silky sauce.
• 🧆 Meat-Free Version: Use chickpeas or eggplant instead of chicken for a vegetarian take.
• 🍗 Different Cuts: Try boneless thighs for faster cooking or drumsticks for extra flavor.

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Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm gently on the stovetop or in the microwave until heated through.

(Pro Tip: The flavors deepen overnight — leftovers might taste even better!)

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 380
• Protein: 32g
• Fat: 25g
• Carbohydrates: 6g
• Fiber: 2g
• Sugar: 3g
• Sodium: 740mg

Wholesome, satisfying, and full of protein-packed goodness.

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Reader Q&A – Common Questions

1. Can I make this with chicken breasts instead of thighs?
Yes! Just reduce the simmer time by about 5 minutes so they don’t dry out.

2. Do I have to use anchovies?
They’re optional — but they add amazing depth without tasting “fishy.”

3. What kind of olives work best?
Kalamata olives are traditional, but green or black olives work too.

4. Can I make this ahead of time?
Absolutely! It reheats beautifully and tastes even better the next day.

5. Can I make it spicy?
Yes! Add extra red pepper flakes or a pinch of chili powder.

6. What wine pairs best with this?
Chianti, Pinot Noir, or even a dry Rosé complements the flavors perfectly.

7. Can I make this dairy-free?
Totally! There’s no cheese or cream needed — just pure Mediterranean flavor.

8. How do I thicken the sauce?
Simmer uncovered for an extra 5–10 minutes, or stir in a teaspoon of tomato paste.

9. Can I use canned cherry tomatoes instead of crushed?
Yes — they’ll give a chunkier texture and fresher flavor.

10. Can I serve this cold or at room temp?
It’s best served warm, but leftovers make a delicious cold lunch the next day!

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Final Thoughts 🍽️

This Chicken Puttanesca is rustic Italian comfort food at its finest — a simple, soul-warming dish that proves you don’t need fancy ingredients to make something unforgettable.

Every bite bursts with Mediterranean goodness — tangy tomatoes, briny olives, garlicky sauce, and tender, juicy chicken. It’s the kind of meal that makes you close your eyes and smile after the first forkful.

Serve it with love, a sprinkle of fresh herbs, and maybe a glass of red wine, and you’ve got a dinner that tastes straight out of Italy — right in your own kitchen. 🇮🇹❤️

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Tried This Recipe? 💕

Did you make my Chicken Puttanesca?

📸 Snap a photo and share it on Pinterest, tagging @Granny’s Lil Kitchen!
I’d love to see how yours turned out — whether you served it with pasta, rice, or your favorite crusty bread.

Don’t forget to leave a comment, rate the recipe, and follow for more heartwarming family dinners that make every night a little more delicious. 🍅🍗