Description
Enjoy a flavorful Chicken Puttanesca, a classic Italian dish made simple for your busy life. This recipe brings together tender chicken with a vibrant, savory sauce packed with olives, capers, and tomatoes. It’s a taste of Italy that’s surprisingly easy to make at home.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, add olives, capers, oregano, and red pepper flakes (if using). Stir well to combine.
- Bring the sauce to a simmer, then return the browned chicken to the skillet.
- Season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a spicier dish, add more red pepper flakes.
- You can substitute chicken breasts for thighs, but adjust cooking time to prevent drying out.
- Serve with your favorite pasta, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg