A take on the classic puttanesca sauce, spooned over chicken and baked, creating a deliciously tangy and hearty meal in no time.
Most people know the story of Spaghetti alla Puttanesca, about a tomato-based savory sauce that the “ladies of the evening” could prepare very quickly, or literally translated to “spaghetti of the whore.” It is a very popular, delicious and quick sauce to make, with just a few quick-cooking ingredients you can serve it over pasta in a matter of minutes.
With this recipe, I decided to make this simple sauce, but instead of tossing it with spaghetti, I topped oven-roasted chicken pieces with this tangy sauce, to make it a new entrée that can be served as an easy, flavorful and healthy chicken dinner. 
Buon Appetito!
Step by Step Guide to Making Chicken alla Puttanesca
Preparing the Chicken
- Preheat the Oven: Set your oven to 350°F (175°C).
- Brown the Chicken: In a large cast-iron skillet, heat olive oil and smashed garlic over medium-high heat. Place chicken pieces skin side down and brown for 10 minutes, turning once. Remove chicken and set aside.
- Prepare the Skillet: Discard excess oil from the skillet, leaving only a small amount for cooking.
Making the Puttanesca Sauce
- Sauté Garlic: Add fresh olive oil to the skillet and sauté quartered garlic until translucent.
- Add Sauce Ingredients: Stir in sliced olives, capers, half of the torn basil, and oregano. Cook for 1 minute.
- Add Tomatoes: Incorporate diced tomatoes, cooking for 3 minutes. Season with salt and chili flakes.
- Combine Chicken and Sauce: Return chicken to the skillet, spooning sauce over the pieces. Add chicken stock and cover the skillet with a lid or aluminum foil.
- Bake: Place the skillet in the preheated oven and bake for 1 hour or until chicken is tender and cooked through.
Final Steps
- Garnish and Serve: Remove from the oven and garnish with the remaining fresh basil leaves. Serve hot, ideally with a side of pasta or bread.
Recipe Notes
- Browning the Chicken: Ensure chicken is well-browned for enhanced flavor.
- Garlic Caution: Be careful not to burn the garlic while sautéing.
- Sauce Consistency: Adjust the seasoning and consistency of the sauce to taste.
- Fresh Basil: Adding fresh basil at the end maintains its vibrant flavor.
- Serving Suggestion: Complement the dish with pasta, polenta, or crusty bread.
Chicken alla Puttanesca Recipe
- Total Time: 85 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A tangy twist on the classic Puttanesca sauce, baked with chicken for a hearty and flavorful meal. Ready in under an hour!
Ingredients
- 5 tbsp extra-virgin olive oil
- 1 whole chicken, cut into pieces
- 2 garlic cloves, smashed
- 2 tsp salt
- 1 tsp freshly-ground black pepper
- 1/2 cups (118 ml) chicken stock
- 28 oz (794 g) canned San Marzano diced tomatoes
- 3 tbsp extra-virgin olive oil
- 1/2 cups (118 ml) Kalamata olives, pitted and sliced
- 2 tbsp capers, rinsed
- Salt
- 1 tsp dried chili flakes
- 3 garlic cloves, quartered
- 1/4 cups (59 ml) fresh basil leaves, torn
- 1/2 tsp dried oregano
Instructions
- Preparing the Chicken
- Preheat the oven to 350°F (175°C).
- In a large cast-iron skillet, heat olive oil and smashed garlic over medium-high heat. Place chicken pieces skin side down and brown for 10 minutes, turning once. Remove chicken and set aside.
- Discard excess oil from the skillet, leaving only a small amount for cooking.
- Making the Puttanesca Sauce
- Add fresh olive oil to the skillet and sauté quartered garlic until translucent.
- Stir in sliced olives, capers, half of the torn basil, and oregano. Cook for 1 minute.
- Incorporate diced tomatoes, cooking for 3 minutes. Season with salt and chili flakes.
- Return chicken to the skillet, spooning sauce over the pieces. Add chicken stock and cover the skillet with a lid or aluminum foil.
- Place the skillet in the preheated oven and bake for 1 hour or until chicken is tender and cooked through.
- Final Steps
- Remove from the oven and garnish with the remaining fresh basil leaves. Serve hot, ideally with a side of pasta or bread.
Notes
- For richer flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before cooking.
- To reduce sodium, rinse canned tomatoes before using and use less salt throughout the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 6
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use canned tomatoes instead of fresh for the sauce?
Yes, you can use canned diced tomatoes for the sauce; just be sure to drain them slightly to avoid excess liquid.
How long should I brown the chicken pieces in the skillet?
Brown the chicken pieces skin side down for about 10 minutes, turning them once to ensure even cooking.
What type of olives should I use in the puttanesca sauce?
You can use black olives or Kalamata olives, as both will add the briny flavor characteristic of puttanesca sauce.
