Dinner

Chicken Puttanesca Recipe

Name: Chicken Puttanesca Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 large boneless, skinless chicken breasts (about 2 1/2 to 3 pounds); Kosher salt, to taste; Ground black pepper, to taste; 1/2 teaspoon Italian seasoning; 1/4 teaspoon dried oregano (half of 1/2 teaspoon, divided); 2 tablespoons olive oil, divided; 2 tablespoons lemon juice; 3 garlic cloves, minced; 3 anchovy fillets, chopped (optional); 1 28-ounce can whole peeled tomatoes with juices; 1/2 teaspoon red pepper flakes (optional); 1 cup pitted Kalamata olives, roughly chopped; 3 1/2 tablespoons capers, drained; 1/4 teaspoon dried oregano (remaining half); Chopped fresh parsley, for garnish

ByElena Hart September 14, 2026September 14, 2026

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Introduction

Chicken Puttanesca is a vibrant Italian dish that brings together bold flavors of olives, capers, and anchovies in a rich tomato sauce. This hearty meal is perfect for a weeknight dinner yet impressive enough for guests.

The dish shows a white bowl filled with a rich, chunky red tomato sauce layered with slices of soft, creamy white cheese that has a slight golden brown top. Scattered throughout the sauce are dark purple olives and small green capers, adding texture and color contrast. The sauce looks thick and slightly oily with visible bits of herbs and squash, topped with bright green chopped fresh herbs for garnish. On the side inside the bowl, there are two vintage silver spoons resting partially in the sauce. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large boneless, skinless chicken breasts (about 2 1/2 to 3 pounds)
Kosher salt (to taste)

Ground black pepper (to taste)
1/2 teaspoon Italian seasoning

1/2 teaspoon dried oregano (divided)
2 tablespoons olive oil (divided)

2 tablespoons lemon juice
3 garlic cloves (minced)
3 anchovy fillets (chopped, optional)

1 28-ounce can whole peeled tomatoes with juices
1/2 teaspoon red pepper flakes (optional)
1 cup pitted Kalamata olives (roughly chopped)

3 1/2 tablespoons capers (drained)
Chopped fresh parsley (for garnish)

Instructions

Step 1: Pat the chicken dry and season both sides with kosher salt, ground black pepper, Italian seasoning, and half of the dried oregano.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Transfer the chicken to a plate, drizzle with lemon juice, and set aside.
Step 3: In the same skillet, add the remaining olive oil along with the minced garlic and chopped anchovy fillets. Sauté for about 1 minute until the garlic is fragrant and the anchovies break down.
Step 4: Add the whole peeled tomatoes with their juices and gently crush them using a spoon into uneven pieces. Stir in red pepper flakes, Kalamata olives, capers, and the remaining dried oregano. Let the sauce simmer for 8-10 minutes until it thickens slightly.

Step 5: Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Remove from heat, garnish with chopped fresh parsley, and serve warm.

Tips & Variations

For a milder flavor, omit the anchovies and red pepper flakes.

Serve with crusty bread or over pasta to soak up the flavorful sauce.
Use boneless, skinless chicken thighs instead of breasts for a juicier result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors develop even more after a day, making it great for meal prepping.