Healthy Options/ Main Meals

One-Pan Chicken Puttanesca

Who doesn’t love a delicious one-pan dinner – made with chicken thigh fillets, canned tomatoes, olives, capers, anchovies, oregano, and plenty of olive oil – and it’s ready in just over 30 minutes.

Serve with sauteed garlic green beans, penne pasta, cauliflower rice or a simple garden salad, and of course some crusty bread to soak up all the delicious juices.

One Pan Chicken Puttanesca

Print Recipe
Serves: 4-5 Cooking Time: approx. 40 minutes

Ingredients

  • 6-7 boneless, skin-off chicken thigh fillets, approx 1kg, trimmed of any excess fat
  • Parmesan cheese for grating
  • The base ingredients
  • 2 tbs olive oil
  • 3 cloves garlic, crushed
  • 1 medium red onion, thinly sliced
  • 2 tbs drained capers
  • 2 green zucchini, sliced into 2cm pieces
  • 4 anchovy fillets, roughly chopped
  • 12 green olives, or black kalamata olives, lightly crushed
  • 1 tsp dried oregano flakes
  • 1 long red chilli, seeded and sliced or 1/4 tsp dried chilli flakes
  • 1/4 cup white wine
  • 2 small bay leaves
  • 400g tin cherry tomatoes

Instructions

1

Preheat oven to 180 C fan bake..

2

Combine all the base ingredients in a large bowl.

3

Add the chicken pieces, season with salt and pepper and combine well.

4

Tip this mixture into a saute pan and fold the chicken thighs to make plump parcels

5

Brush the chicken pieces with olive oil

6

Grate over a generous amount of parmesan.

7

Bake for about 35 -40 minutes, or until the chicken is cooked.

To Serve

8

Drizzle with a little olive oil and grate over some extra parmesan

9

Add lemon wedges alongside

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