Delia Smith Chicken Puttanesca Recipe

This chicken puttanesca is a cosy, weeknight-friendly twist on the classic Italian sauce, with tender chicken simmered in a bold tomato base full of olives, capers, garlic, and a gentle kick of chilli. The texture is rich and glossy, with chicken that stays juicy and a sauce that clings beautifully to pasta or crusty bread. It is an easy, confident cook with simple steps and big flavour. Total time is about 45 minutes from chopping board to table.

Ingredients

For the chicken

• 750g boneless, skinless chicken thighs (or 4 chicken breasts), cut into large chunks
• 1 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp plain flour (optional, for light thickening)

For the puttanesca sauce

• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 6 anchovy fillets in oil, finely chopped
• 1/2 tsp chilli flakes (add more if you like it punchier)
• 2 tbsp capers, drained
• 120g pitted black olives (Kalamata or similar), halved
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 120ml dry white wine (or chicken stock)
• 1 tsp dried oregano
• 1/2 tsp caster sugar (optional, helps if your tomatoes are sharp)

To serve

• 300g dried spaghetti or linguine (or warm crusty bread)
• Small bunch flat-leaf parsley, finely chopped
• Lemon wedges (optional)

How to Make Chicken Puttanesca

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Set a shelf in the middle so the dish finishes evenly without drying at the edges.
• Choose the right pan: Use a large ovenproof sauté pan or deep frying pan. If you do not have one, start on the hob, then transfer everything to a baking dish for the oven step.

Mixing (building the sauce)

• Season the chicken: Toss the chicken with the salt and pepper. If you are using flour, sprinkle it over and mix so the pieces are lightly coated (this helps the sauce cling).
• Brown the chicken: Heat 1 tbsp olive oil in your pan over medium-high heat. Brown the chicken for 3 to 4 minutes, turning to colour all sides, then lift it onto a plate. It will finish cooking later.
• Start the puttanesca base: Lower the heat to medium. Add 2 tbsp olive oil, then stir in the garlic and cook for about 30 seconds, just until it smells fragrant.
• Melt the anchovies: Add the chopped anchovies and chilli flakes. Stir for 1 minute until the anchovies dissolve into the oil. This is where the sauce gets its deep savoury backbone.
• Add the bold bits: Tip in the capers, olives, tomato purée, chopped tomatoes, wine (or stock), oregano, and sugar (if using). Stir well and bring to a gentle simmer.

Baking (finishing the chicken)

• Return chicken to the sauce: Nestle the browned chicken back into the pan, turning pieces so they are coated and sitting in the sauce.
• Bake: Cover with a lid (or foil) and bake for 15 to 20 minutes, until the chicken is cooked through and tender. If you have a thermometer, aim for 74°C in the thickest piece.
• Simmer to thicken (optional): If you want a thicker sauce, remove the lid for the last 5 minutes of baking, or finish on the hob with a gentle bubble until it looks glossy.

Cooling (resting)

• Rest the pan: Let the chicken sit in the sauce for 5 minutes out of the oven. This keeps it juicy and gives the sauce a moment to settle.

Assembling (pasta and serving)

• Cook the pasta: While the chicken bakes, boil the pasta in well-salted water until al dente. Reserve a small mug of pasta water, then drain.
• Toss it together: Stir the pasta through the sauce (or spoon sauce over the top). Add a splash of reserved pasta water if you want it silkier.
• Finish and serve: Sprinkle with parsley and serve straight away, with lemon wedges on the side if you like a brighter finish.

Tips

Why does my puttanesca sauce taste too sharp?

Tinned tomatoes vary a lot. Let the sauce simmer for a few extra minutes and add the optional sugar in small pinches until it tastes rounded. A squeeze of lemon at the end is lovely, but add it only once the acidity is balanced.

How do I stop the chicken from drying out?

Chicken thighs are the most forgiving here. If you use chicken breast, keep the chunks a little larger and start checking for doneness at 12 to 15 minutes in the oven. Resting for 5 minutes before serving also helps.

Can I make it less salty without losing flavour?

Use capers and olives that are well drained, and add salt at the end rather than at the beginning. If the sauce still feels punchy, stir in a spoonful of hot pasta water to soften the edge without diluting the flavour.

What if my sauce seems thin?

Finish with the lid off for a few minutes so the excess liquid evaporates. The optional flour on the chicken also helps the sauce thicken gently as it cooks.

Serving Suggestions

• Over spaghetti or linguine with lots of parsley
• With crusty bread for dipping and a simple green salad
• Spooned over creamy mashed potatoes for a comforting twist
• Alongside roasted broccoli or green beans dressed with olive oil

Storage

Room temperature

Do not leave cooked chicken in sauce at room temperature for more than 2 hours. Cool it promptly, then refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of water or stock if the sauce has thickened too much.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat slowly in a covered pan until hot all the way through. For the best texture, cook fresh pasta on the day you serve it.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 45g
• Protein: 35g
• Fat: 22g
• Saturated fat: 4g
• Sodium: 1200mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients used and portion size.

FAQs

Chicken Puttanesca

Recipe by Milli Rose

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

520

kcal

45

minutes

Juicy chicken simmered in a bold puttanesca-style tomato sauce with olives, capers, anchovies, garlic, and chilli. Fast, flavour-packed, and perfect over pasta.

Ingredients

• For the chicken

• 750g boneless, skinless chicken thighs (or 4 chicken breasts), cut into large chunks

• 1 tbsp olive oil

• 1/2 tsp fine sea salt

• 1/4 tsp freshly ground black pepper

• 1 tbsp plain flour (optional, for light thickening)

• For the puttanesca sauce

• 2 tbsp olive oil

• 4 garlic cloves, thinly sliced

• 6 anchovy fillets in oil, finely chopped

• 1/2 tsp chilli flakes (more to taste)

• 2 tbsp capers, drained

• 120g pitted black olives (Kalamata or similar), halved

• 2 x 400g tins chopped tomatoes

• 1 tbsp tomato purée

• 120ml dry white wine (or chicken stock)

• 1 tsp dried oregano

• 1/2 tsp caster sugar (optional, to balance acidity)

• To serve

• 300g dried spaghetti or linguine (or crusty bread)

• Small bunch flat-leaf parsley, finely chopped

• Lemon wedges (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Choose a large ovenproof sauté pan or deep frying pan with a lid.
• Season the chicken with salt and pepper. If using flour, sprinkle it over the chicken and toss to coat lightly.
• Heat 1 tbsp olive oil in the pan and brown the chicken for 3 to 4 minutes, turning until lightly coloured (it does not need to be cooked through). Transfer to a plate.
• Add 2 tbsp olive oil to the pan, then cook the garlic for 30 seconds. Stir in anchovies and chilli flakes and cook until the anchovies melt into the oil.
• Stir in capers, olives, tomato purée, chopped tomatoes, wine (or stock), oregano, and sugar (if using). Bring to a gentle simmer.
• Nestle the browned chicken back into the sauce. Cover (or use foil) and bake for 15 to 20 minutes, until the chicken is cooked through.
• Meanwhile, cook the pasta in well-salted boiling water. Reserve a splash of pasta water, then drain.
• Rest the chicken in the pan for 5 minutes. Toss pasta through the sauce with a little pasta water if needed. Finish with parsley and serve with lemon wedges.

Notes

• Anchovies melt into the sauce and add savoury depth without making it taste fishy.
• If you prefer chicken breast, keep an eye on the bake time to prevent drying out.
• Traditional puttanesca is usually served without cheese, but you can add a little Parmesan if you like.