One-pot Chicken Puttanesca: succulent chicken thighs simmered in a vibrant Puttanesca sauce of tomatoes, white wine, anchovies, capers and olives. This satisfying, rustic dish is comfort food at its best. Serve with creamy polenta or buttery mashed potatoes for a warming meal.
If you love the classic Spaghetti alla Puttanesca, you’ll enjoy this chicken version — the same bold, savory sauce paired with juicy chicken for a fuller, heartier main course.
Ingredients
Ingredient notes and substitutions
- Chicken thighs or legs – use skin-on, bone-in pieces for the best flavor and juiciness. You’ll need 8 pieces total.
- Anchovies – they add depth without a fishy taste; try to include them for the authentic Puttanesca flavor.
- Garlic – the recipe uses a whole peeled clove; you can finely chop or crush it if you prefer a stronger garlic presence.
- Chilli flakes – 1/4 teaspoon gives a gentle heat, 1/2 teaspoon for more kick. Adjust to taste.
- White wine – use a drinkable dry white like Pinot Grigio, Vermentino or Pecorino rather than cooking wine.
- Chopped tomatoes – choose a high-quality brand or use crushed tomatoes for a smoother sauce.
- Olives – either black or green olives work; select a type you enjoy eating.
- Capers – capers in brine are ideal. If they’re packed in salt, rinse them well before use.
- Parsley – finish with fresh parsley just before serving; dried parsley is not recommended.
Step by step photos and instructions
Heat 1–2 tablespoons of olive oil in a large sauté pan. Brown the chicken 4–5 minutes per side, working in batches if necessary, then transfer to a plate. If there’s a lot of rendered fat, leave about 2 tablespoons in the pan and discard the excess.
Reduce the heat and add the whole garlic clove, anchovy fillets and chilli flakes. Stir until the anchovies dissolve, then pour in the white wine. Scrape up any browned bits from the pan and simmer until the wine is reduced by half.
Add the chopped tomatoes, season with a good pinch of salt and pepper, then nestle the browned chicken back into the pan. Cover and simmer over medium heat for 30 minutes. Remove the lid and simmer another 30 minutes, until the sauce has reduced and thickened slightly.
Stir in the olives, capers and chopped parsley at the end of cooking. Serve hot with creamy mashed potatoes or polenta.
What to serve with it
This rich tomato sauce pairs beautifully with creamy polenta or buttery mashed potatoes for an extra comforting plate. You can also serve the chicken with Italian roast potatoes, polenta fries, sautéed broccolini or any roasted vegetables you enjoy.
Recipe Tips
- Chicken choices – a mix of thighs and drumsticks works well. Skin-on, bone-in pieces stay juicier; boneless cuts will cook faster.
- Anchovies – they provide savory depth; the sauce won’t taste fishy when used in this way.
- Storage – refrigerate leftovers for 3–4 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
FAQs
Puttanesca is a bold tomato sauce with salty notes from anchovies and olives and a touch of heat from chilli flakes.
Yes. Skinless chicken works, but it may be less juicy and requires a shorter cooking time.
Yes. Make it 1–2 days ahead and reheat gently on the stove until piping hot, adding a splash of water if needed.
Yes. Freeze in suitable containers and defrost completely before reheating thoroughly.
More Italian chicken recipes to try
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Chicken Cacciatore – Pollo alla Cacciatora
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Pollo in Potacchio (Italian Braised Chicken)
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Chicken Saltimbocca
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Chicken Pizzaiola with Smoked Scamorza Cheese
If you try this Chicken Puttanesca recipe, please rate it and leave a comment to share how it turned out — I love hearing from readers!
Step By Step Photos Above
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Chicken Puttanesca
By Emily
Equipment
- 1 medium-large sauté pan with lid
Ingredients
- 8 pieces chicken thighs and/or legs, skin on and bone in
- 4–5 anchovy fillets
- 1 whole garlic clove, peeled
- ¼ teaspoon chilli flakes (red pepper flakes)
- ⅓ cup dry white wine (about 80ml)
- 28 oz chopped tomatoes (800g), high quality
- 1 tablespoon capers
- 10 olives, black or green
- 1 small handful fresh parsley, chopped
- 1–2 tablespoons olive oil
- Salt and pepper, to season
Instructions
- Heat 1–2 tablespoons of olive oil in the pan. Brown the chicken 4–5 minutes per side, then transfer to a plate. Work in batches if needed. Drain excess oil so about 2 tablespoons remain.
- Turn the heat to low and add the whole garlic clove, anchovies and chilli flakes. Stir until the anchovies melt, then add the white wine. Scrape the pan to loosen browned bits and simmer until the wine reduces by half.
- Add the chopped tomatoes and a generous pinch of salt and pepper. Return the chicken to the pan, cover and simmer over medium heat for 30 minutes. Remove the lid and simmer an additional 30 minutes, until the sauce has reduced and thickened.
- Stir in the olives, capers and chopped parsley. Serve immediately with creamy mash or polenta.
Notes
- Chicken: skin-on, bone-in pieces give the best texture and flavor; boneless will cook faster.
- Anchovies: add savory depth without a fishy taste; don’t skip if possible.
- Storage: leftovers keep 3–4 days in the fridge.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- For canned tomatoes I recommend high-quality brands for best flavor.
- All vegetables are assumed medium unless noted.
- Recipes are tested using a convection (fan) oven where applicable.
Nutrition
Nutrition information is an approximation.
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