Sheet Pan Chicken Puttanesca is a riff on pasta puttanesca, one of the most effortlessly delicious (and sensual) dishes out there. This easy 30 minute tray bake makes good use of all those lush flavors, plus chicken! Genius.

This sheet pan dinner is a really convenient recipe to have on hand whenever you want to jazz up plain chicken. I used boneless breasts, but any parts of the bird will work. In fact I meant to buy thighs, which tend to be a little juicier, but got the packages confused 🙂 There’s no reason you couldn’t use a fish like cod, salmon, or shrimp, either.

Why this sheet pan chicken puttanesca works ~

Puttanesca is a classic because it’s so easy to make ~ the flavor comes straight from the ingredients themselves, not from any fancy cooking technique.
Puttanesca traditionally combines some of the most concentrated flavors in the kitchen:
- olives
- capers
- shallots or red onion
- roasted garlic
- anchovies
- red chili flakes
I’ve expanded the repertoire with sun dried tomatoes, roasted red peppers, roasted artichoke hearts, fresh tomatoes, lemon wedges, and pine nuts. These ingredients aren’t strictly traditional but they follow the theme.
The brine from the olives, peppers, and artichokes, along with some of the flavored oil from the sun dried tomatoes mingles with the chicken juices to form a delicious sauce. You can serve it with a fluffy grain like couscous or quinoa to soak up any extra sauce. I like it with a simple salad.

A nice touch, if you can find them, are the small Strawberry tomatoes, on the vine. You can place them right on the pan, vine and all, and they look so pretty. Once cooked, they’ll fall right off the stem. This type of tomato on the vine is available all year long in better grocery stores because they’re greenhouse grown.

If you have a garden and grow your own small tomatoes, give this a try during the season.

Shhhhh! Do you want to know a secret?

You can get a head start on this sheet pan chicken puttanesca and pack in tons of flavor right at your supermarket olive bar! I scooped up not only the shiny black olives so crucial to puttanesca, but also some plump cloves of roasted garlic, roasted artichoke hearts, peppers, and even marinated tomatoes. I could have grabbed some marinated feta cheese, too, the sharpness would fit right in, but I forgot. I’ll probably add that into the mix next time.

I love a good sheet pan dinner, it’s so satisfying to get everything done on one pan, and it sure saves on dishes. They tend to be beautiful meals, too. My Sheet Pan Peppers and Brats has been a family favorite ~ we change up the brats for different types of sausage to keep it fresh. And I’ve come to rely on my Mediterranean Sheet Pan Salmon for times when I need to feed a crowd but don’t want to fuss too much.

Reader Rave ~

“Great recipe, Sue, thank you! I will keep it under my “chat & cook” category, that is for when friends and family are around, and you want to really please them while predominantly you chat & cook.” ~ Alexandra

Sheet Pan Chicken Puttanesca

3.96 from 25 votes

An easy chicken sheet pan dinner with all the flavors of pasta puttanesca.

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Ingredients

4 boneless, skin on, chicken breasts (or thighs)
salt and fresh cracked black pepper
2 Tbsp olive oil
1 shallot, peeled and thinly sliced
1 cup black or mixed olives
1/2 cup roasted marinated artichoke hearts, halved or quartered
8 roasted garlic cloves
1/2 cup marinated roasted red peppers, sliced into strips
1/3 cup sun dried tomatoes, in oil
1 Tbsp capers
6 anchovy filets
a few stems of small tomatoes on the vine, or about 2 cups loose
1/2 lemon, cut in small wedges
1/4 cup pine nuts
red chili flakes to taste, a pinch to 1 tsp

Instructions

Preheat the oven to 350F
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a nonstick skillet and brown the chicken, skin side down, for about 5 minutes, or until nice and brown. Transfer to a baking sheet.
Arrange the rest of the ingredients around the chicken. Give the lemon wedges a squeeze as you add them. Season with fresh cracked black pepper.
Bake for about 30 minutes, or just until the chicken is cooked through and the tomatoes have begun to break down. The interior of the chicken should register 160F on an instant read thermometer.
Scoop onto plates and enjoy!

Notes

Feel free to add some of the brine from the olives, etc, and the oil from the sun dried tomatoes to the pan, it will create a wonderful sauce as it cooks with the chicken.

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Course: Main Course

Cuisine: American, Italian

Author: Sue Moran

Nutrition

Calories: 551.52 kcal · Carbohydrates: 15.58 g · Protein: 42.16 g · Fat: 37.38 g · Saturated Fat: 6.76 g · Sodium: 799.56 mg · Fiber: 4.67 g · Sugar: 3.7 g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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3.96 from 25 votes (25 ratings without comment)