Name: Chicken Puttanesca: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1/4 cup olive oil, extra virgin; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 teaspoon red pepper flakes (adjust to your spice preference); 2-inch piece of anchovy fillet, finely chopped (optional, but highly recommended!); 1/2 cup Kalamata olives, pitted and halved; 1/4 cup capers, drained; 1 (28 ounce) can crushed tomatoes; 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste; Cooked pasta, for serving (spaghetti, linguine, or bucatini work well); Grated Parmesan cheese, for serving (optional)

Chicken Puttanesca, a vibrant and flavorful dish, is about to become your new weeknight obsession! Imagine tender chicken simmered in a rich, briny tomato sauce, bursting with the salty goodness of olives, capers, and anchovies. It’s a culinary symphony that’s surprisingly easy to create, and I'm thrilled to share my version with you.

While the exact origins of Puttanesca sauce are shrouded in a bit of mystery, legend has it that it originated in the brothels of Naples, Italy. The story goes that it was a quick and easy dish that could be prepared between clients – hence the name, which roughly translates to "whore's style." Whether that's true or not, the sauce has certainly earned its place in Italian culinary history.

What makes Chicken Puttanesca so irresistible? It's the perfect balance of flavors: the tangy tomatoes, the salty olives and capers, the umami-rich anchovies, and a hint of spice from red pepper flakes. The sauce clings beautifully to the chicken, creating a dish that's both comforting and exciting. Plus, it's incredibly versatile! Serve it over pasta, rice, or even polenta for a complete and satisfying meal. I personally love how quickly it comes together, making it ideal for busy evenings when I crave something delicious and satisfying without spending hours in the kitchen. Get ready to experience a taste of Italy with this simple yet sensational recipe!

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil, extra virgin
1 large onion, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to your spice preference)
2-inch piece of anchovy fillet, finely chopped (optional, but highly recommended!)
1/2 cup Kalamata olives, pitted and halved
1/4 cup capers, drained
1 (28 ounce) can crushed tomatoes
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste
Cooked pasta, for serving (spaghetti, linguine, or bucatini work well)
Grated Parmesan cheese, for serving (optional)

Preparing the Chicken and Aromatics:

Prepare the Chicken: Pat the chicken cubes dry with paper towels. This helps them brown nicely in the pan. Season them generously with salt and freshly ground black pepper. Don't be shy with the seasoning – it's the foundation of the flavor!
Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be sweet and fragrant, not browned.
Add Garlic, Red Pepper Flakes, and Anchovies: Add the minced garlic and red pepper flakes to the skillet. Cook for about 1 minute, or until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. If using anchovies, add them now and cook until they melt into the oil, about 30 seconds. The anchovies add a wonderful umami flavor that you won't want to miss! Don't worry, it won't taste fishy.

Cooking the Chicken and Building the Sauce:

Brown the Chicken: Increase the heat to medium-high. Add the chicken cubes to the skillet in a single layer (you may need to do this in batches to avoid overcrowding the pan). Brown the chicken on all sides, about 5-7 minutes total. Don't worry about cooking the chicken all the way through at this point; we'll finish cooking it in the sauce.
Deglaze with White Wine: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. These browned bits are called fond, and they add a ton of flavor to the sauce. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
Add Tomatoes, Olives, and Capers: Stir in the crushed tomatoes, olives, and capers. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the richer the flavor will be. Stir occasionally to prevent sticking.
Check Chicken Doneness: After simmering, check the chicken to ensure it is cooked through. The internal temperature should reach 165°F (74°C). If the chicken is not yet cooked through, continue simmering for a few more minutes.
Adjust Seasoning: Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that the olives and capers are already salty, so taste before adding more salt.
Stir in Parsley: Stir in the chopped fresh parsley just before serving. This adds a bright, fresh flavor to the dish.

Serving the Chicken Puttanesca:

Cook the Pasta: While the sauce is simmering, cook your favorite pasta according to package directions. Reserve about 1 cup of pasta water before draining.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the chicken puttanesca sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
Serve Immediately: Serve the chicken puttanesca immediately, garnished with grated Parmesan cheese (if desired). A sprinkle of extra fresh parsley is also a nice touch.

Tips and Variations:

Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
Anchovies: If you're hesitant about using anchovies, start with a small amount (one fillet) and taste the sauce before adding more. You can also use anchovy paste as a substitute.
Olives: Feel free to use other types of olives, such as green olives or a mix of both.
Vegetables: Add other vegetables to the sauce, such as bell peppers, mushrooms, or zucchini. Sauté them along with the onions and garlic.
Herbs: Experiment with different herbs, such as oregano, basil, or thyme. Add them to the sauce along with the tomatoes.
Wine: If you don't have white wine on hand, you can substitute chicken broth or vegetable broth.
Make it Vegetarian: For a vegetarian version, substitute the chicken with chickpeas, white beans, or eggplant.
Slow Cooker Option: This recipe can also be made in a slow cooker. Brown the chicken in a skillet first, then transfer it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Freezing: Chicken Puttanesca freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Information:

Chicken:

I prefer using boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. However, you can also use chicken thighs if you prefer. Just be sure to adjust the cooking time accordingly, as chicken thighs take longer to cook than chicken breasts. Cut the chicken into 1-inch cubes for easy cooking and even distribution throughout the sauce. Make sure to pat the chicken dry before browning it. This helps it to get a nice sear and prevents it from steaming in the pan.

Olive Oil:

Extra virgin olive oil is my go-to for this recipe because it has a rich, fruity flavor. However, you can also use regular olive oil or another type of cooking oil if you prefer. The olive oil is used to sauté the aromatics and brown the chicken, so it's important to use a good quality oil.

Onion and Garlic:

Onion and garlic are the foundation of the flavor in this dish. I recommend using a large onion and plenty of garlic for the best flavor. Finely chop the onion so that it cooks evenly and melts into the sauce. Mince the garlic so that it releases its flavor quickly. Be careful not to burn the garlic, as it can become bitter.

Red Pepper Flakes:

Red pepper flakes add a touch of heat to the dish. Adjust the amount to your liking. If you prefer a milder dish, omit them altogether. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.

Anchovies:

Anchovies are an optional ingredient, but I highly recommend using them. They add a wonderful umami flavor to the sauce that you won't want to miss. Don't worry, it won't taste fishy. The anchovies melt into the oil and add a subtle depth of flavor. If you're hesitant about using anchovies, start with a small amount (one fillet) and taste the sauce before adding more. You can also use anchovy paste as a substitute.

Kalamata Olives:

Kalamata olives are my favorite type of olive for this recipe because they have a rich, briny flavor. However, you can also use other types of olives, such as green olives or a mix of both. Be sure to pit the olives before adding them to the sauce. Halving the olives helps them to release their flavor more easily.

Capers:

Capers add a salty, tangy flavor to the dish. Be sure to drain the capers before adding them to the sauce. I prefer using non-pareil capers, which are the smallest type of caper, but you can use any size you prefer.

Crushed Tomatoes:

I recommend using a good quality can of crushed tomatoes for the best flavor. Look for tomatoes that are labeled "San Marzano" for the best quality. You can also use

Conclusion:

And there you have it! This Chicken Puttanesca recipe is truly a must-try for anyone looking for a quick, flavorful, and satisfying meal. It's the perfect weeknight dinner solution, offering a delightful combination of savory, salty, and slightly tangy flavors that will tantalize your taste buds. The beauty of this dish lies in its simplicity; with just a handful of readily available ingredients, you can create a restaurant-quality meal in the comfort of your own kitchen. But why is this recipe so special? It's the harmonious blend of flavors, of course! The briny olives, the pungent capers, the rich tomatoes, and the aromatic garlic all come together to create a symphony of taste that is simply irresistible. And the chicken, perfectly cooked and infused with all those wonderful flavors, adds a hearty and satisfying element to the dish. It's a complete meal in one pan, making cleanup a breeze! Beyond its deliciousness and ease of preparation, this Chicken Puttanesca recipe is also incredibly versatile. Feel free to experiment with different variations to suit your personal preferences. For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the sauce. If you prefer a milder flavor, you can reduce the amount of capers or olives. You can also add other vegetables, such as bell peppers, zucchini, or mushrooms, to the sauce for extra nutrients and flavor. Serving suggestions are endless! I personally love serving this dish over a bed of perfectly cooked spaghetti or linguine. The pasta soaks up all that delicious sauce, creating a truly satisfying and comforting meal. You can also serve it with crusty bread for dipping, allowing you to savor every last drop of that flavorful sauce. For a lighter option, try serving it over zucchini noodles or cauliflower rice. A simple side salad with a light vinaigrette dressing complements the richness of the dish perfectly. Don't be afraid to get creative and make this recipe your own! That's the beauty of cooking, after all – it's all about experimenting and finding what works best for you. I encourage you to try this Chicken Puttanesca recipe and experience the magic for yourself. I promise you won't be disappointed! Once you've tried it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your thoughts and photos in the comments below! Your feedback is invaluable and helps me to continue creating recipes that you'll love. So go ahead, give this recipe a try and let me know what you think. Happy cooking! I am confident that this will become a staple in your recipe collection. It is a dish that is both easy to make and impressive to serve, making it perfect for both casual weeknight dinners and special occasions. Enjoy!