Chicken Puttanesca Recipe -
Chicken Puttanesca Recipe
  • READY IN 40 mins

Chicken Puttanesca

Recipe by  

"Wake up your palate with this bold, savory and absolutely delicious skillet chicken dish . . . if you're trying to add some spice to your dinner, this is the dish that'll do it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, tomatoes with liquid, olives, capers, red pepper and anchovy paste, if desired, and heat to a boil. Cook for 10 minutes or until the soup mixture is reduced to 2 cups.
  3. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
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Reviews More Reviews

Nov 29, 2010

Instead of the can soup, used 1/2 package of onion soup mix (minus the flakes) added to 10 oz of water. Used 1 1/2 tbsp capers--no anchovies. Remove chicken, deglaze pan with white wine, add the remainer ingredients and return chicken. Before serving, thicken with Wondra Serve w/orzo. Brown in oil then add the remaining soup mix with 10 oz of water, and a can of chicken broth.

Feb 22, 2011

This was really good, but I think I'm going to half the capers next time (like previous reviewer) because it came out a bit too salty for us. I'm excited to try it again because with less salt it's going to be delicious! Next time I'm going to try rinsing the olives as well..if it's still is too salty I may buy tomatoes without added salt.

Oct 11, 2011

I left out the anchovy paste and it was still very good.

Feb 13, 2012

The adults loved this! The kids ate it without complaining, which is good enough for me. I left out the olives and anchovy paste and there was still plenty of flavor. Served with rice.

Jan 27, 2012

Good flavor, not the flavors my family usually goes for but it was liked by all, even the picky one. I made the recipe almost as written. I used 1 teaspoon of anchovy paste and 1 tablespoon capers. Really fast to make which means that I will be making this again but not weekly.

Feb 21, 2013

Halved capers and anchovy paste for salt concerns. Added zucchini and mushrooms and served over penne to make it one dish meal for the fam. Have also tried it with shrimp in place of chicken, which made it a dish fit for company.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1432 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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