Chicken Puttanesca
Chicken Puttanesca is one of those dinners that tastes like you’ve been cooking all afternoon… but actually comes together in about 40 minutes. Juicy chicken, a garlicky tomato sauce, pops of salty olives and capers – everything cosy, bold, and just a little bit punchy in the best way. It’s rustic, unfussy, and exactly the kind of meal you’ll want to mop up with bread.
Ingredients for Chicken Puttanesca
This chicken puttanesca recipe keeps it real with everyday ingredients that absolutely deliver:
- Chicken breasts – lean and quick-cooking. Choose sustainably sourced when possible.
- Anchovies – tiny but mighty; they melt right in and add deep savoury flavour.
- Garlic – because more garlic is always the right call.
- Tinned plum tomatoes – rich, saucy, and the heart of the dish.
- Capers & Kalamata olives – salty, briny pops that make this dish sing.
- Dry white wine – adds a little brightness (sub with chicken broth + a squeeze of lemon if needed).
- Olive oil – for sautéing and richness.
- Chilli flakes (optional) – just a hint of warm…
- Fresh parsley – fresh, green, and the perfect finish.
Quick tip: Taste before adding salt as there’s already plenty going on here (in a good way).
How to Make Chicken Puttanesca (3 Simple Steps)
This easy chicken puttanesca is low effort, high reward:
1) Build the sauce
Start with garlic and anchovies in olive oil (it’ll smell amazing already), then add olives, capers and a splash of wine. Tomatoes go in next – crush, stir, and let it all simmer into a rich, slightly chunky sauce.
2) Cook the chicken
Pound the chicken for even cooking, season it well, and sear until golden and cooked through. Nothing fancy – just good colour and juicy centres.
3) Bring it together
Add the chicken to the sauce, spoon that goodness over the top, and finish with fresh parsley.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Chicken in Tomato, Olive & Capers Sauce
This Italian-style chicken puttanesca just gets it right:
- Fast but feels fancy – weeknight dinner, upgraded.
- Bold, punchy flavours – salty, garlicky, tomatoey goodness.
- Minimal prep, maximum payoff – simple ingredients doing their thing.
- Flexible serving options – pasta, rice, bread… all welcome.
- Leftovers = even better – the flavours deepen overnight and it’s honestly just as good straight from the fridge.
More Easy, Flavour-Packed Dinners
If you’re into this kind of cosy-meets-fresh cooking, you’ll probably also love a few other favourites. Try my classic spaghetti alla puttanesca for a traditional take on those bold, briny flavours, or this Mediterranean gnocchi bake for an easy, comforting oven dish. The Mediterranean potato bake is another simple, flavour-packed option, and if you’re in the mood for a one-pan dinner, this oven-roasted lemon chicken and potatoes is always a winner. Same vibe: big flavour, low stress.
Chicken Puttanesca
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 small chicken breast halves (boneless, skinless, about 800 g)
- Sea salt and freshly ground pepper
- 4 anchovy fillets, finely chopped and mashed with a fork
- 4 garlic cloves, minced
- 1/4 cup dry white wine (60 ml)
- 1 x 400 g can Italian plum tomatoes (e.g. San Marzano)
- 1/4 -1/3 cup water (60-80 ml, to rinse the can)
- 2 tablespoons capers (in brine), drained
- 60 g pitted Kalamata olives, coarsely chopped (about 18-20 olives)
- Pinch of red chili flakes (optional)
- Chopped fresh parsley, to garnish
Instructions
- Start the puttanesca sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and mashed anchovies, stirring for about 30 seconds until fragrant and the anchovies dissolve. Stir in the olives, capers, and white wine. Let it simmer for about 2 minutes until slightly reduced.
- Add tomatoes and simmer: Add the tomatoes with their juices, then pour in 60–80 ml water to rinse the can and add that as well. Gently crush the tomatoes with a wooden spoon. Bring to a simmer, then reduce heat to low and cook uncovered for 20–30 minutes, stirring occasionally, to allow the flavours to meld and develop. Season with freshly ground black pepper to taste (note: anchovies and capers provide enough salt).
- Prepare and cook the chicken: Meanwhile, pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Sear the chicken for 6–8 minutes per side, until golden and cooked through, depending on thickness.
- Finish and serve: Nestle the chicken into the puttanesca sauce and garnish with parsley. Serve and enjoy!
Nutrition
Notes
- For a more saucy, pasta-friendly version, double the sauce ingredients. Alternatively, use 2 large chicken breasts (500–600 g), butterfly into cutlets, and reduce cooking time. Taste before adding salt—the anchovies, olives, and capers already bring plenty of seasoning.
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