Easy Chicken Puttanesca

Kelley Simmons | Chef Savvy
  • Yield: 4 servings


1tablespoon extra virgin olive oil
4 chicken thighs, bone in and skin on
1 medium onion, diced
4 cloves garlic, minced
1/4cup red wine
1/4cup chicken broth
1 (14.5 ounce can) garlic fire roasted tomatoes
1cup crushed tomatoes
1teaspoon Italian seasoning
1/4 to 1/2teaspoon crushed red pepper flakes
1tablespoon capers
1/2cup olives, pitted and sliced
1-2tablespoon tomato paste, if needed
Salt and pepper to taste
Parsley or basil for serving, if desired
Parmesan cheese for serving, if desired


  1. Add oil to a large pot or dutch oven.
  2. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper. Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
  3. Add in the onion to the same pot and cook until tender, 3-4 minutes. Add in garlic and cook for 1 minute.
  4. Stir in wine and deglaze the pan. Scrap the browned bits off the bottom.
  5. Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
  6. Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below.)
  7. Season with salt and pepper to taste. For a thicker sauce, add in 1-2 tablespoons tomato paste.
  8. For Slow Cooker Method: Cook for 4-6 hours on low.
  9. For Baking Method: Cover and roast in a 400-degree oven for 15 minutes or until cooked.

This recipe from Honest Cooking was republished with permission. It originally appeared on Chef Savvy as Chicken Puttanesca.

Easy 30-Minute Chicken Puttanesca

Kelley Simmons | Chef Savvy