Best Chicken Puttanesca Recipes

CHICKEN PUTTANESCA

Steps:

• Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
• Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
• Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CHICKEN-AND-POLENTA PUTTANESCA MELTS

Steps:

• Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
• Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
• Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

CHICKEN PUTTANESCA

Steps:

• Begin by heating the oil in the frying pan until it's very hot.
• Wipe the chicken breasts with paper towel, then season them with salt and pepper.
• Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
• This will take 5 or 6 minutes.
• Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
• After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
• Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
• Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
• About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
• Then boil the tagliatelle according to the package directions.
• After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
• Garnish with the fresh sprigs of basil and enjoy!

ORZO PUTTANESCA WITH CHICKEN

Steps:

• Season the chicken with 1/4 teaspoon each of the salt and black pepper.
• Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add two pieces of the chicken to the skillet, then lower the heat to medium and cook until they are browned and nearly cooked through, 3 minutes per side, then transfer them to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
• Add the remaining tablespoon of oil to the skillet and lower the heat to medium. Add the onion and cook, stirring, until softened, 2 minutes. Add the garlic and cook for 30 for seconds more. Add the tomatoes, olives, capers, oregano, red pepper flakes, and the remaining 1/4 teaspoon of salt and cook until the mixture thickens slightly, 4 minutes.
• Add 2 1/4 cups of water to the pan and bring to a boil, then stir in the orzo. Return to a boil, then lower the heat to medium-low and simmer, uncovered, stirring frequently, until the orzo is nearly cooked, 10 minutes. Return the chicken and any accumulated juices to the pan, nestling it into the orzo mixture. Cover and cook, stirring occasionally, until the orzo is cooked al dente and the chicken is cooked through, 2 to 3 minutes more.
• Serve the orzo topped with the chicken, a sprinkle of Parmesan cheese, and fresh basil leaves.
• The chicken and orzo will keep in an airtight container in the refrigerator for up to 4 days.
• SERVING SIZE: 1 1/4 cups pasta and sauce and 1 piece chicken
• PER SERVING: Calories 540; Total Fat 18 g (Sat Fat 3 g, Mono Fat 9 g, Poly Fat 2 g); Protein 43 g; Carb 52 g; Fiber 6 g; Cholesterol 110 mg; Sodium 680 mg; Total Sugar 15 g (Added Sugar 0 g)
• EXCELLENT SOURCE OF: fiber, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
• GOOD SOURCE OF: calcium, copper, folate, zinc

CHICKEN PUTTANESCA PASTA

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
• Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
• Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

CHICKEN PUTTANESCA WITH ORZO

Steps:

• Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
• In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
• In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.

PENNE PUTTANESCA WITH CHICKEN

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.

CHICKEN PUTTANESCA SAUTé

Steps:

• Cook pasta to desired doneness as directed on package. Drain well; cover to keep warm.
• Meanwhile, pat chicken tenders dry with paper towels; sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken tenders; cook 4 to 6 minutes or until lightly browned, turning once.
• Add tomatoes, olives and pepper flakes; cook 4 to 6 minutes or until chicken is no longer pink in center and liquid has been reduced slightly. Add beans; cook an additional 2 to 3 minutes or until beans are thoroughly heated.
• Place cooked pasta in large bowl. Top with chicken mixture.

PENNE PUTTANESCA WITH CHICKEN THIGHS

Steps:

• Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
• Season the chicken thighs with seasoning salt and pepper.
• Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
• Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
• Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
• Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
• Add in the cooked pasta to the sauce; stir to coat the pasta.
• Serve with grated Parmesan cheese.

EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA

Steps:

• For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
• For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
• Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
• Serve the chicken with the Puttanesca-Style Panzanella.
• Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
• Combine the tomatoes, parsley, onions and bell peppers.
• Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
• Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
• Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

FOIL-PACKET CHICKEN PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.
• Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
• Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.
• Open the foil packets and serve with the garlic bread.

CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA

Steps:

• The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
• Bring up to a simmer, then turn the heat down to low.
• While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
• Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
• Remove chicken from skillet to a plate; cover with foil, set aside.
• Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
• Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
• Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
• To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
• Add in the butter and grated cheese; stir to combine.
• If polenta becomes too thick, you can always add more stock or milk.
• Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

ANGEL HAIR PUTTANESCA WITH CHICKEN

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken, garlic and red pepper; cook 3 min., stirring frequently. Stir in pasta sauce, olives and capers; cook on medium heat 10 min. or until chicken is done, stirring occasionally.
• Drain pasta; transfer to serving plates. Top with sauce mixture and Parmesan.

CHICKEN PUTTANESCA

Steps:

• Heat two tablespoons of the oil in a large skillet. Add the onion and garlic and saute over medium-low heat until tender but not brown.
• Increase heat to high, add the tomatoes and cook until they have softened and much of the liquid in the pan has evaporated, about five minutes. Remove from heat and stir in capers, anchovies, olives, oregano and red peppers. Stir in vinegar and remaining tablespoon of oil. Allow sauce to cool to room temperature.
• Mix chicken with the cooled tomato sauce, season to taste with salt and pepper as desired and garnish with basil.

QUICK CHICKEN PUTTANESCA

Steps:

• Cook pasta according to package directions. When done, drain in colander; set aside.
• While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm.
• Add remaining oil, onion, and garlic to pan, and sauté 1 minute, stirring often to deglaze pan. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally.
• Serve chicken on top of angel hair pasta and top with the tomato mixture.

PUTTANESCA CHUTNEY OVER CHICKEN WITH POTATOES AND BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender.
• Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.
• Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces.
• Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
• Serve sauce over chicken. Serve potatoes and broccoli on the side.
• Puttanesca Sauce:
• 2 teaspoons olive or vegetable oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 (28-ounce) cans crushed tomatoes
• 1 cup pitted Greek (kalamata) olives, halved
• 3 tablespoons drained capers
• 2 teaspoons anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine, optiona)
• Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

CHICKEN THIGHS, MUSHROOMS, PASTA PUTTANESCA

Steps:

• Cook pasta per package directions. While pasta is cooking.
• Heat large non-stick skillet on med-high, drain olive oil from anchovies into heated skillet, when hot, add anchovies and capers. Saute for about 20 seconds. The anchovies will disintegrate into the sauce, infusing it with flavor, no fish will be visible when you are done.
• Add garlic and black pepper, saute for 20 seconds.
• Add chicken thighs and brown both sides - about 3 minutes per side.
• Add onions - stir onions around chicken, until sweated about 5 minutes. It's OK if some of the onion gets brown.
• Add tomatoes and tomato sauce, red wine and red pepper flakes. Cover and simmer on med. heat until thighs are cooked (time depends on the size of the thighs and bone-in or boneless). (I used boned in so I made sure to cook the chickens for about another 9 minutes).
• Add fresh sliced mushrooms and simmer, uncovered, until mushrooms are soft (about 1 minute).
• Salt to taste. Anchovies are salty so salt accordingly.
• Serve over hot pasta, sprinkle with fresh basil (or parsley) and cheese (optional).

CHICKEN PUTTANESCA

Steps:

• in a nonstick skillet, melt butter over medium high heat.
• sprinkle chicken with salt, pepper and garlic powder.
• add chicken to skillet and cook until brown on both sides.
• remove from skillet and keep warm.
• with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent.
• add the wine or broth, stir in the can of tomatoes
• return chicken to skillet.
• reduce heat to medium low, cover and simmer until chicken is no longer pink.
• serve on top of your favorite pasta.
• garnish with parsley.

CROCK POT CHICKEN PUTTANESCA

Steps:

• Lay sliced onions in bottom of crock pot. Place chicken on top. In a large bowl, mix all other ingredients and pour over chicken. Cook on low for 7 hours.

CHICKEN BREASTS OR SWORDFISH STEAKS WITH RAW PUTTANESCA SAUCE AND ROASTED CAPERS

Steps:

• Preheat the oven to 400°F. Scatter the capers on a rimmed cookie sheet. Drizzle with EVOO and roast for 5 to 6 minutes. Remove and set the oven to broil.
• Heat a nonstick skillet over medium-high heat. Drizzle the chicken or swordfish with EVOO and season liberally with salt and pepper. Cook the chicken for 6 minutes on each side or the fish for 4 minutes on each side.
• In a small bowl, mix the tomatoes with the chopped garlic, parsley, and onions. Drizzle EVOO over the raw sauce and season with salt and pepper.
• Place the bread under the broiler and char on both sides. Rub the bread with the cracked garlic and drizzle with EVOO. Serve the chicken or fish on dinner plates with a squeeze of lemon juice, tons of tomato sauce, and roasted capers on top, and charred bread alongside.