Chicken Puttanesca (So Tender & Juicy!) - Chef Savvy (2024)

Chicken Puttanesca is a healthy family favorite! Juicy chicken thighs are simmered in a rich tomato broth with olives and capers. This easy chicken recipe can be made on the stovetop, oven or in the slow cooker. It’s naturally gluten-free and low carb, and can easily be adapted to make a delicious paleo or whole30 dinner.

chicken puttanesca

I have always been a huge olive lover and Puttanesca sauce is one of my absolute favorites. Puttanesca sauce is a super easy Italian tomato-based sauce with olives, capers, onions, and garlic. The olives and capers add a nice saltiness and brininess to the sauce.

Why you will love this Chicken Puttanesca:

1. It uses up a lot of pantry staples: crushed tomatoes, garlic fire-roasted tomatoes, tomato paste, jarred olives, capers and chicken broth.
2. You can make it 3 ways! You can cook it on the stovetop or bake it in the oven – both take about 30 minutes, or you can cook it in the slow cooker for 4-6 hours on low.
3. This recipe is also gluten-free and low carb! You can even adapt this recipe to accommodatepaleo or whole30 lifestyle.This recipe is so versatile!

What ingredients will I need?

• Tomatoes – 3 kinds: A can of garlic fire-roasted tomatoes, a can of crushed tomatoes, and tomato paste.
• Olive oil: I prefer to use extra virgin olive oil for the flavor but virgin olive oil would work well too.
• Olives: I used a mixture of black and green olives. Kalamata olives would taste amazing in this dish.
• Capers: they really bring out the salty, brininess, and add an extra level of crunch.
• Red wine: this adds a deep, bold flavor, with a hint of fruitiness.
• Chicken thighs: I like to use bone-in and skin on chicken thighs. They are able to stand up to longer cooking and come out juicy and tender.
• Herbs & seasonings: Italian seasoning plus onions and garlic just takes the flavor to another level.

How To Make Chicken Puttanesca

You can make this recipe on the stove top, in the oven or in the slow cooker!

• Start by browning the chicken in a hot pan to crisp up the skin. Remove from the pan and set aside.

• Next I add in onions and cook for a few minutes until they are caramelized and golden brown. Next add in the garlic.

• Stir in the wine and deglaze the pan. Scrape the browned bits off the bottom.

• Stir in the rest of the ingredients: chicken broth, fire-roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers, and olives. Adjust seasoning if needed. Add the chicken thighs back into the pan.

Next choose one of the following 3 ways to finish the dish off:

Stovetop: Cover and simmer chicken puttanesca for 15-20 minutes or until the chicken is fully cooked.

Oven-baked: Place everything in a baking tray or casserole dish, cover, and roast in a 400°F/205°Coven for 25-30 minutes or until cooked.

Slow Cooker: Cook for 4-6 hours on low.

Serve this dish with a heavy sprinkle of parmesan cheese and fresh herbs!

What to serve with Chicken Puttanesca

• Angel Hair Pasta
• Mashed Potatoes
• Zucchini Noodles
• Cauliflower Rice
• Carrot Spirals
• Focaccia
• Salad
• Roasted Veggies

Looking for more dinner ideas? Give these recipes a try!

• Mexican Chicken Rice Bake
• Thai Grilled Chicken
• Honey Lemon Garlic Chicken
• Honey Mustard Chicken Thighs
• Sticky Asian Chicken Thighs
• Honey Garlic Chicken Thighs