Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
Easy, quick, and delightful – this Chicken Puttanesca is an amazing chicken and pasta dish with flavorful tomato, olive, and caper sauce. Enjoy a classic, hearty Italian dinner at home any time with this simple recipe.
Ingredients
4 chicken thighs (bone in and skin on)
1 tbsp olive oil
1 onion, diced
salt and pepper to taste
4 cloves garlic, chopped
1 tbsp capers
1/2 tsp red chili pepper flakes
1/2 c. chicken broth
1 (14 oz.) can of diced tomatoes (or marinara sauce)
1/2 c. olives, pitted and coarsely chopped
1 tsp oregano (or Italian seasoning)
2 anchovy fillets, chopped
salt and pepper to taste
1 tbsp fish sauce (optional)
How to make Chicken Puttanesca
Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season the chicken thighs with salt and pepper. Once the oil is hot, place the chicken thighs in the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside when done.
Step 2: In the now-empty skillet, cook the onion for about 3 to 5 minutes or until tender. Add the garlic, red pepper flakes, and anchovies. Continue to cook for another minute until aromatic.
Step 3: Pour in the chicken broth. Using a wooded spoon, scrape up the brown bits from the bottom of the pan while the broth simmers.
Step 4: To the skillet, add the tomatoes along with the capers, olives, oregano, and chicken. Put the lid on and simmer for about 15 minutes over medium-low heat until the chicken is cooked through. Alternatively, after adding the tomatoes, capers, olives, oregano, and chicken, cover the skillet with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven to bake for about 15 minutes or until the chicken is done. Another option is to put everything in a slow cooker and set it to cook on high for about 2 to 3 minutes or low for 4 to 6 hours until the chicken is cooked.
Tips:
In the pan, cook the bacon or pancetta. In the bacon grease, cook the chicken. Then, add the bacon to the pasta sauce.
You can swap the chicken thighs with legs, drumsticks, or breasts.
For this recipe, use boneless and skinless chicken.
Substitute the broth with white wine or clam juice if desired.
If desired, you can add 1 tbsp balsamic vinegar.
Or add 1 tbsp tomato paste.
Nutrition Facts: Calories 310, Fat 14.4g (Saturated 3.2, Trans 0), Cholesterol 103mg, Sodium 830mg, Carbs 9.1g (Fiber 2.6g, Sugars 4.1g), Protein 35.8g
Ingredients
- 4 chicken thighs (bone in and skin on)
- 1 tbsp olive oil
- 1 onion, diced
- salt and pepper to taste
- 4 cloves garlic, chopped
- 1 tbsp capers
- 1/2 tsp red chili pepper flakes
- 1/2 c. chicken broth
- 1 (14 oz.) can of diced tomatoes (or marinara sauce)
- 1/2 c. olives, pitted and coarsely chopped
- 1 tsp oregano (or Italian seasoning)
- 2 anchovy fillets, chopped
- salt and pepper to taste
- 1 tbsp fish sauce (optional)
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season the chicken thighs with salt and pepper. Once the oil is hot, place the chicken thighs in the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside when done.
Step 2: In the now-empty skillet, cook the onion for about 3 to 5 minutes or until tender. Add the garlic, red pepper flakes, and anchovies. Continue to cook for another minute until aromatic.
Step 3: Pour in the chicken broth. Using a wooded spoon, scrape up the brown bits from the bottom of the pan while the broth simmers.
Step 4: To the skillet, add the tomatoes along with the capers, olives, oregano, and chicken. Put the lid on and simmer for about 15 minutes over medium-low heat until the chicken is cooked through. Alternatively, after adding the tomatoes, capers, olives, oregano, and chicken, cover the skillet with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven to bake for about 15 minutes or until the chicken is done. Another option is to put everything in a slow cooker and set it to cook on high for about 2 to 3 minutes or low for 4 to 6 hours until the chicken is cooked.
Notes
In the pan, cook the bacon or pancetta. In the bacon grease, cook the chicken. Then, add the bacon to the pasta sauce. You can swap the chicken thighs with legs, drumsticks, or breasts. For this recipe, use boneless and skinless chicken. Substitute the broth with white wine or clam juice if desired. If desired, you can add 1 tbsp balsamic vinegar. Or add 1 tbsp tomato paste.
