Take your taste buds to Italy by whipping up this delicious Chicken Puttanesca Recipe!
One of the first dishes I tried when I moved to Italy was duck thighs in a tart and tangy puttanesca sauce. Puttanesca is a classic Italian sauce that can be used for pasta, braised meats, or as a topping for crostini. The dish originates from the city of Naples in southern Italy, where it’s made into a pasta dish called “spaghetti alla puttanesca,” also referred to in the Napolitano dialect as “aulive e chiapparielle”. The sauce consists of olives, garlic, capers, parsley, anchovies, cooked tomatoes, and occasionally chili flakes. It has a rich, savory, bold, and spicy flavor, thanks to the combination of salty, aromatic ingredients. While it does lend itself well to being served over pasta, in my opinion, it’s even better with meat—like in this chicken recipe!
This chicken puttanesca is an absolute showstopper. Everything from the tangy, rich sauce to the fork-tender chicken breast. One of my favorite parts about this recipe is that it’s done and on the table in under 40 minutes. It’s perfect for those busy weeknights after work when you’re feeling like a chicken without its head!
If you don’t have chicken breast on hand, feel free to swap the proteins with either thighs or even Italian sausage. Be sure to serve it alongside a crusty loaf of bread and a robust glass of Italian red wine, and then you’re good to go!
What flavor do the anchovies add to the sauce?
It might seem odd to add a few fillets of anchovies to this puttanesca sauce recipe, but it’s a great way to give it an extra boost of umami flavor. Often described as an “umami bomb,” anchovies are known for providing dishes and sauces with a tasty, savory, salty flavor while leaving behind a mildly fishy aftertaste. It’s quite common in Italy, specifically in Tuscany, to add a few anchovy fillets into puttanesca sauces to balance the tomato’s natural acidic flavor. So try stepping outside your comfort zone by dropping a few anchovies into the sauce and let your taste buds be amazed!
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer for up to 2 months. To defrost, I recommend leaving them in the refrigerator to fully thaw. Once thawed, reheat in an oven heated to 375°F for about 10-15 minutes or until heated through. If it seems a bit dry, add a bit of chicken broth or water to the tomato sauce to restore some moisture.
Serving suggestions
This chicken puttanesca would be lovely alongside some Roasted Broccoli And Cauliflower, Sautéed Spinach, and these Garlic-Roasted Potatoes. You can also serve it with cooked pasta like spaghetti, rigatoni, or angel hair. Be sure to have a salad like this Italian Salad or this simple Chopped Salad on the table to get your healthy greens in!
Ingredients
- 4 large boneless, skinless chicken breasts (about 2 1/2 to 3 pounds)
- Kosher salt to taste
- Ground black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano divided
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 3 anchovy fillets chopped (optional)
- 1 28-ounce can whole peeled tomatoes with juices
- 1/2 teaspoon red pepper flakes optional
- 1 cup pitted Kalamata olives roughly chopped
- 3 1/2 tablespoons capers drained
- Chopped fresh parsley for garnish
Instructions
- Pat the chicken dry. Season both sides with kosher salt, ground black pepper, Italian seasoning, and half of the dried oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for about 3-4 minutes per side until golden brown. Transfer the chicken to a plate. Drizzle with lemon juice and set aside.
- In the same skillet, add the remaining olive oil along with the minced garlic and anchovy fillets. Sauté for about 1 minute until the garlic is fragrant and the anchovies break down.
- Add the whole peeled tomatoes. Use a spoon to gently crush them into uneven pieces. Stir in the red pepper flakes, Kalamata olives, capers, and the remaining dried oregano. Let the sauce simmer for 8-10 minutes until it thickens slightly.
- Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for about 10 minutes until the chicken reaches an internal temperature of 165°F.
- Remove from heat, sprinkle chopped fresh parsley over the dish, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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