Simple Chicken Puttanesca
Juicy pan-seared chicken breasts simmered in a bold, briny tomato sauce with olives, capers, and a hint of chili. This quick Italian classic delivers deep, savory flavor in under 40 minutes using simple pantry staples. Serve with crusty bread or pasta to soak up every drop of the robust sauce.
For 4 servings
- prep
Season the chicken.
1.Pat chicken cutlets dry with paper towels.2.Season both sides with salt and black pepper. - fry · ~8 min
Sear the chicken until golden.
1.Heat olive oil in a large skillet over medium-high heat.2.Add chicken cutlets in a single layer and cook until deeply golden, about 4 minutes per side.3.Transfer chicken to a plate and set aside.TIPGet the pan hot before adding chicken. Don't overcrowd — sear in batches if needed. - saute · ~1 min
Build the aromatic base.
1.Reduce heat to medium. In the same skillet, add sliced garlic and red chili flakes.2.Sauté until garlic is fragrant and just beginning to turn golden, about 30 to 45 seconds. - simmer · ~10 min
Make the puttanesca sauce.
1.Pour in crushed tomatoes and stir, scraping up any browned bits from the pan.2.Add halved olives and rinsed capers. Stir to combine.3.Bring to a gentle simmer and cook for 8 to 10 minutes until slightly thickened.TIPLet the sauce reduce until it's thick enough to coat a spoon. - simmer · ~5 min
Return chicken to the sauce.
1.Nestle seared chicken cutlets back into the sauce.2.Spoon some sauce over each piece.3.Simmer gently for 4 to 5 minutes until chicken is cooked through.TIPCheck doneness — chicken is ready when it reaches 165°F (74°C) internal temperature. - garnish
Garnish with fresh parsley and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken cutlets to even thickness for uniform cooking.
- 2Pat chicken very dry with paper towels to ensure a deep golden sear.
- 3Don't skip rinsing capers — it removes excess brine salt.
- 4Let the sauce reduce until it mounds on a spoon for best flavor concentration.
- 5Nestle chicken into the sauce cut-side down to keep it moist.
- 6For extra depth, deglaze the pan with a splash of white wine before adding tomatoes.
Adapt it for your goals.
Pasta puttanesca
Omit the chicken and toss the sauce with 400g of cooked spaghetti or linguine for a classic vegetarian pasta dish.
Fish puttanescaFish puttanesca
Swap chicken for firm white fish fillets like cod or halibut; sear quickly and simmer just 3–4 minutes until flaky.
Low carbLow-carb
Serve the chicken and sauce over zucchini noodles or cauliflower rice instead of bread or pasta to keep it keto-friendly.
Why this is on our healthy list.
Lean protein source
Skinless chicken breast provides high-quality, low-fat protein, essential for muscle repair and satiety.
Rich in antioxidants
Tomatoes are a key source of lycopene, a powerful antioxidant linked to heart health, and the olives add anti-inflammatory polyphenols.
Low in carbohydrates
This dish is naturally low in carbs, making it suitable for low-carb and diabetic-friendly diets when served without bread or pasta.
Frequently asked questions
Yes, boneless skinless thighs work well — sear 5–6 minutes per side and simmer 6–8 minutes until tender.
