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Chicken alla Puttanesca

Chicken alla Puttanesca

A take on the simple puttanesca sauce, but this time spooned over chicken and baked.


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 today’s 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.

Find more delicious Italian main meat dishes here.

See Also
Chicken Teriyaki

Buon Appetito!

Francesco Romano
Course Main
Cuisine Italian
Servings 6 servings



  • 5 tablespoon extra-virgin olive oil
  • 1 whole chicken cut into pieces
  • 2 garlic cloves smashed
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 1/2 cup chicken stock


  • 28 oz canned San Marzano diced tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup Kalamata olives pitted and sliced
  • 2 tablespoons capers rinsed
  • Salt to taste
  • 1 teaspoon dried chili flakes
  • 3 garlic cloves quartered
  • 1/4 cup fresh basil leaves torn
  • 1/2 teaspoon dried oregano


  • Preheat the oven to 350°F.
  • In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
  • In the same skillet add olive oil and garlic and sauté until translucent for 2 minutes. Stir in olives, capers, basil and oregano and cook for 1 minute.
  • Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
  • Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 350° for 1 hour or until chicken is tender and cooked through.
  • Remove from the oven and sprinkle with fresh basil leaves. Serve hot.


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