Chicken Puttanesca

Chicken Puttanesca

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"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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40 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1432 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 th...

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 ...

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

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.

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 ca...

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, wh...