I have always been a huge olive lover and Puttanesca sauce is one of my favorites dishes. Puttanesca sauce is a super easy tomato based sauce with olives, capers, onions and garlic. The olives and capers add a nice saltiness and brininess to the sauce.
I love this dish for three reason:
1. It uses up a lot of pantry staples: diced tomatoes, crushed tomatoes and tomato paste 
2. It is ready in under 30 minutes
3. You can also bake this dish OR make it in the slow cooker
For all cooking methods the chicken first get’s browned in a hot pan to crisp up the skin. Then it get’s simmered in the tomato and olive based broth. The chicken thighs come out super tender and moist from simmering in the broth. You can either finish cooking the chicken on the stove top or in the oven. Everything can also be thrown in a slow cooker and cooked low and slow for hours.
Serve this dish over spaghetti or orzo with a heavy sprinkle of parmesan cheese!
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30-Minute Chicken Puttanesca with Olives and Capers
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A quick and flavorful twist on the classic Italian sauce, this dish features tender chicken thighs simmered with tomatoes, briny olives, and capers. It’s an easy one-pan meal perfect for any night of the week.
Ingredients
- 1 tablespoon (15ml) extra virgin olive oil
- 4 chicken thighs (bone in and skin on)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1/4 cup (59ml) red wine
- 1/4 cup (59ml) chicken broth
- 1 14.5 ounce (411g) can fire roasted tomatoes
- 1 cup (237ml) crushed tomatoes
- 1 teaspoon (5ml) Italian seasoning
- 1/4 to 1/2 teaspoon (1.2 to 2.5ml) crushed red pepper flakes
- 1 tablespoon (15ml) capers
- 1/2 cup (118ml) olives (pitted and sliced)
- 1 to 2 tablespoons (15-30ml) tomato paste (if needed)
- salt and pepper to taste
- parsley or basil for serving (if desired)
- parmesan cheese for serving (if desired)
Instructions
- Add oil to a large pot or dutch oven.
- Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
- Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
- Add in the onion to the same pot and cook until tender, 3-4 minutes.
- Add in garlic and cook for 1 minute.
- Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
- Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, crushed red pepper flakes, capers, and olives.
- Cover and simmer for 15-20 minutes or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Season with salt and pepper to taste.
- If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
- For Slow Cooker Method: Place all ingredients (except optional garnishes/cheese) into a slow cooker. Cook for 4-6 hours on low.
- For Baking Method: Transfer all ingredients to an oven-safe dish. Cover and roast in a 400°F (200°C) oven for 15 minutes or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Serve over pasta or rice, garnished with parsley or basil and parmesan cheese, if desired.
Notes
- Brown the chicken thighs before simmering, slow cooking, or baking to lock in flavor.
- If the sauce is too thin after cooking, stir in 1-2 tablespoons of tomato paste to thicken it.
- The recipe offers three cooking methods (stovetop, slow cooker, or baked), so choose the one that best suits your time and preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 9
- Sodium: 850
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
- Cholesterol: 130
If you liked this, you are going to LOVE these favorite chicken recipes:
Chinese-American Orange Chicken (Better Than Take-Out)
Ultra-Crispy Oven Baked Chicken Drumsticks
Chicken Meatballs and Spaghetti with Tomato Sauce
Frequently Asked Questions
Can I use different types of olives in the Chicken Puttanesca?
Yes, you can use green olives, Kalamata olives, or any other variety you prefer, but keep in mind that different olives will alter the flavor profile of the sauce.
What type of chicken is best for this recipe?
Chicken thighs are recommended as they remain tender and moist when simmered in the tomato and olive broth, but you can use chicken breasts if you prefer.
How can I adjust the saltiness of the sauce?
To reduce the saltiness, you can decrease the amount of capers and olives added to the sauce, or rinse them under cold water before using.
