Puttanesca-Style Chicken

Photo: Karry Hosford

This recipe was inspired by love for the puttanesca sauces enjoyed in restaurants over the years. The basic ingredients include garlic, onion, black olives, and seasonings. It's pretty easy an dyou usually have all of the ingredients you need to make it on hand.

Yield: 4 servings (serving size: 1 chicken thigh, 1/2 cup noodles, and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 26%
  • Fat: 10.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2g
  • Protein: 28.3g
  • Carbohydrate: 34.3g
  • Fiber: 3.5g
  • Cholesterol: 121mg
  • Iron: 3mg
  • Sodium: 820mg
  • Calcium: 50mg


  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (4-ounce) skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 1 garlic clove, minced
  • 2 tablespoons capers
  • 2 tablespoons chopped pitted kalamata olives
  • 1 (12-ounce) bottle beer
  • 2 cups cooked medium egg noodles (about 1 1/2 cups uncooked pasta)


  1. Combine breadcrumbs, salt, and pepper in a zip-top plastic bag; seal and shake well to combine. Add chicken; seal and shake well to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes on each side or until browned. Remove chicken from pan.
  3. Add onion to pan; saute 2 minutes or until tender. Add garlic; saute 1 minute. Add capers, olives, and beer; cook 1 minute or until liquid almost evaporates, stirring frequently.
  4. Return chicken to pan. Cover, reduce heat, and simmer 20 minutes.
  5. Increase heat to medium; cook, uncovered, 5 minutes. Serve chicken over noodles.
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