Chicken Puttanesca

Take your taste buds to Italy by whipping up this delicious Chicken Puttanesca Recipe!

Savory baked chicken thighs in rich tomato sauce with eggplant and herbs, perfect for a healthy, flavorful dinner. Easy baked chicken recipes for a nutritious family meal.

One of the first dishes I tried when I moved to Italy was duck thighs in a tart and tangy puttanesca sauce. Puttanesca is a classic Italian sauce that can be used for pasta, braised meats, or as a topping for crostini. The dish originates from the city of Naples in southern Italy, where it’s made into a pasta dish called “spaghetti alla puttanesca,” also referred to in the Napolitano dialect as “aulive e chiapparielle”. The sauce consists of olives, garlic, capers, parsley, anchovies, cooked tomatoes, and occasionally chili flakes. It has a rich, savory, bold, and spicy flavor, thanks to the combination of salty, aromatic ingredients. While it does lend itself well to being served over pasta, in my opinion, it’s even better with meat—like in this chicken recipe!

This chicken puttanesca is an absolute showstopper. Everything from the tangy, rich sauce to the fork-tender chicken breast. One of my favorite parts about this recipe is that it’s done and on the table in under 40 minutes. It’s perfect for those busy weeknights after work when you’re feeling like a chicken without its head!

If you don’t have chicken breast on hand, feel free to swap the proteins with either thighs or even Italian sausage. Be sure to serve it alongside a crusty loaf of bread and a robust glass of Italian red wine, and then you’re good to go!

Juice, chicken, herbs, and spices for a healthy chicken breast recipe with tomatoes, olives, and seasonings, perfect for nutritious meal prep and flavorful cooking.

What flavor do the anchovies add to the sauce?

It might seem odd to add a few fillets of anchovies to this puttanesca sauce recipe, but it’s a great way to give it an extra boost of umami flavor. Often described as an “umami bomb,” anchovies are known for providing dishes and sauces with a tasty, savory, salty flavor while leaving behind a mildly fishy aftertaste. It’s quite common in Italy, specifically in Tuscany, to add a few anchovy fillets into puttanesca sauces to balance the tomato’s natural acidic flavor. So try stepping outside your comfort zone by dropping a few anchovies into the sauce and let your taste buds be amazed!

Rich and savory shakshuka with poached eggs in tomato sauce, served with black olives, capers, and olive oil, on a white marble surface, healthy breakfast or brunch option, food faith fitness.

How do I store leftovers?

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer for up to 2 months. To defrost, I recommend leaving them in the refrigerator to fully thaw. Once thawed, reheat in an oven heated to 375°F for about 10-15 minutes or until heated through. If it seems a bit dry, add a bit of chicken broth or water to the tomato sauce to restore some moisture.

Succulent baked chicken thigh in tomato sauce with olives and herbs on a white plate, garnished with parsley, served with side dishes of olives and capers, on a marble surface with a bottle of olive oil in the background.

Serving suggestions

This chicken puttanesca would be lovely alongside some Roasted Broccoli And Cauliflower, Sautéed Spinach, and these Garlic-Roasted Potatoes. You can also serve it with cooked pasta like spaghetti, rigatoni, or angel hair. Be sure to have a salad like this Italian Salad or this simple Chopped Salad on the table to get your healthy greens in!