I love this recipe because it transforms simple chicken pieces into something incredibly aromatic and full of character. The sauce is vibrant and tangy, with layers of garlic, basil, olives, and capers that infuse every bite. Baking everything together makes the chicken tender, juicy, and perfectly coated in the puttanesca sauce. It’s a dish that feels both comforting and elegant without needing much hands-on time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons (44.36 ml) extra-virgin olive oil 3 garlic cloves, quartered 1/2 cup (67.5 g) Kalamata olives, pitted and sliced 2 tablespoons (29.57 g) capers, rinsed 1/4 cup (6 g) fresh basil leaves, torn 1/2 teaspoon (2.46 g) dried oregano 28 oz (793.79 g) San Marzano diced tomatoes (1 can) Salt, to taste Pepper, to taste 1 teaspoon (4.93 g) dried chili flakes
Directions
I preheat the oven to 350°F.
In a large cast-iron skillet, I heat the olive oil and smashed garlic over medium-high heat. I add the chicken pieces skin-side down and cook, turning once, for about 10 minutes or until nicely browned. I remove the chicken and set it aside, discarding any excess oil.
In the same skillet, I add the fresh olive oil and quartered garlic, sautéing for about 2 minutes until fragrant.
I stir in the olives, capers, basil, and oregano, cooking for 1 minute to release their flavors.
I add the diced tomatoes and cook for about 3 minutes. Then I season with salt, pepper, and chili flakes.
I return the chicken to the skillet, spooning the sauce over the pieces. I pour in the chicken stock, cover with an oven-safe lid or foil, and bake for 1 hour, or until the chicken is tender and fully cooked.
Once done, I remove the skillet from the oven and finish with a sprinkle of fresh basil before serving.
Servings and Timing
This recipe serves 6 people. Preparation takes about 15 minutes, and cooking takes 1 hour and 15 minutes, for a total of approximately 1 hour and 30 minutes.
Variations
Sometimes I add anchovy fillets to the sauce for a deeper, more traditional flavor. When I want a richer version, I stir in a little tomato paste with the tomatoes. I also enjoy adding a handful of cherry tomatoes or sliced red peppers for extra color and sweetness. For a lighter twist, I replace the whole chicken with chicken thighs or drumsticks.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently on the stovetop over low heat or in the oven at 160°C (325°F) until heated through. This dish also freezes well for up to 2 months; I thaw it overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of a whole chicken?
Yes, I often use thighs or drumsticks because they stay juicy and absorb the sauce beautifully.
Can I make the sauce ahead of time?
Absolutely. I prepare the sauce a day ahead, refrigerate it, and add it to the chicken when I’m ready to cook.
Do I need San Marzano tomatoes?
No, but I prefer them because they give the sauce a sweeter, richer flavor.
Can I make this dish spicy?
Yes, I increase the chili flakes or add fresh chopped chili to boost the heat.
Can I add anchovies?
Yes, I sometimes sauté 2–3 anchovy fillets with the garlic for extra depth.
What can I serve with Chicken Puttanesca?
I love serving it with crusty bread, roasted potatoes, pasta, or steamed rice to soak up the sauce.
Can I cook this on the stovetop instead of baking?
Yes, I simmer it covered on low heat for about 45–60 minutes until the chicken is tender.
Can I make it with boneless chicken?
Yes, but I reduce the cooking time since boneless pieces cook much faster.
How do I stop the sauce from becoming too salty?
I rinse the capers, choose low-sodium stock, and season lightly before adjusting at the end.
Can I add vegetables?
Yes, I sometimes add sliced zucchini, bell peppers, or spinach for extra nutrition.
Conclusion
I love making this Chicken Puttanesca because it brings all the bold, briny flavors of a classic Italian sauce into a hearty, comforting chicken dish. The slow bake makes the chicken wonderfully tender, while the olives, capers, garlic, and tomatoes create a vibrant sauce that’s perfect for spooning over rice, pasta, or crusty bread. It’s a flavorful, rustic meal that always satisfies.
This Chicken Puttanesca (Pollo alla Puttanesca) is a rustic, flavorful Italian dish where tender chicken simmers in a bold tomato sauce infused with olives, capers, garlic, and herbs. It’s hearty, aromatic, and perfect for serving with crusty bread, rice, or pasta.
Ingredients
For the Chicken:
5 tbsp extra-virgin olive oil
2 garlic cloves, smashed
1 whole chicken, cut into pieces
1/2 cup (120 g) chicken stock
For the Puttanesca Sauce:
3 tbsp extra-virgin olive oil
3 garlic cloves, quartered
1/2 cup (67.5 g) Kalamata olives, pitted and sliced
2 tbsp (29.57 g) capers, rinsed
1/4 cup (6 g) fresh basil leaves, torn
1/2 tsp (2.46 g) dried oregano
1 can (28 oz / 794 g) San Marzano diced tomatoes
Salt and pepper, to taste
1 tsp (4.93 g) dried chili flakes
Instructions
Preheat the oven to 350°F (180°C).
In a large cast-iron skillet, heat 5 tbsp olive oil with the smashed garlic over medium-high heat. Add the chicken pieces skin-side down and cook, turning once, for about 10 minutes or until browned. Remove chicken and set aside, discarding excess oil.
In the same skillet, heat 3 tbsp olive oil and sauté the quartered garlic for 2 minutes until fragrant.
Stir in olives, capers, basil, and oregano; cook for 1 minute to release their aroma.
Add the diced tomatoes, then season with salt, pepper, and chili flakes. Cook for 3 minutes to blend the flavors.
Return the chicken pieces to the skillet, spooning sauce over the top. Pour in the chicken stock, cover with an oven-safe lid or foil, and bake for 1 hour or until the chicken is tender and cooked through.
Remove from the oven, garnish with fresh basil, and serve hot with bread, pasta, or rice.
Notes
Add anchovy fillets to the sauce for a deeper, more traditional flavor.
Use chicken thighs or drumsticks for a juicier result.
Include tomato paste or cherry tomatoes for a richer sauce.
Serve with crusty bread, mashed potatoes, or pasta to soak up the sauce.
Freeze leftovers for up to 2 months or refrigerate for 3 days.
Reheat gently over low heat or in the oven at 160°C (325°F).
