Chicken Puttanesca with Israeli Couscous
This chicken puttanesca with Israeli couscous is made with pan seared chicken thighs and toasted Israeli couscous. This dish is simmered in a tomato based puttanesca sauce with a blend of aromatic capers, kalamata olives, and anchovies for a flavorful meal.
What I love about this chicken puttanesca and couscous
The puttanesca sauce and chicken are the stars of the recipe, while the Israeli couscous provides the much wanted carbs. I love the way the sweet, toasted flavor of the Israeli couscous pairs perfectly with the umami flavor in the puttanesca sauce.
But most of all, I love that this dish can be made all in one pot – just make the couscous first and set it aside until you return the chicken to the pan.
If you like this recipe, you have to try this easy Moroccan couscous recipe, and these roasted golden beets would pair perfectly with this puttanesca recipe. Plus, I bet you will love this yogurt marinated chicken.
Searching for more chicken recipes? These are all delicious and dairy free chicken recipes, give them a try. Greek chicken meatballs / coconut chicken tenders / chicken pomodoro / chicken tikka masala
Ingredients & substitutions
- Chicken – I made this chicken puttanesca with chicken tenders instead of chicken breast to decrease the cooking time. This recipe works with chicken breast but you will need to increase the cooking time. The tenders make it a really quick meal that’s great for weeknights.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make chicken puttanesca with Israeli couscous
Prepare the couscous. Cook Israeli couscous according to package directions. Set aside.
Season the chicken. Liberally season chicken tenders with salt, pepper and the dried basil.
Sear the chicken. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown, turning once (about 3 – 5 minutes per side, depending on thickness). Remove chicken from pan and tent with foil to keep warm.
Sauté the aromatics. Reduce heat to medium. Add remaining oil and onion. Sauté until translucent, stirring occasionally. Add garlic and crushed red peppers and cook until fragrant.
Add the remaining ingredients. Stir to incorporate. Add prepared Israeli couscous and return chicken to pan. Simmer for 5 minutes.
FAQs about making chicken puttanesca
More one pot recipes: skinny spinach artichoke chicken / coffee rubbed steak / roasted pork loin with fennel & apples / Thai chicken meatball curry
Ingredients
- 1 cup Israeli couscous
- 1 pound chicken thighs
- 1/2 teaspoon dried basil
- Salt & pepper
- 1 tablespoon olive oil divided
- 1/2 cup chopped onion about 1/4 large onion
- 2 garlic cloves
- 1/8 – 1/4 teaspoon crushed red pepper flakes
- 2 tablespoon capers
- 1/4 cup halved kalamata olives
- 1/2 teaspoon anchovy paste
- 1 tablespoon tomato paste
- 1 15- ounce cans diced tomatoes
Instructions
- Cook Israeli couscous according to package directions.
- Liberally season chicken thighs with salt, pepper and the dried basil.
- In a large skillet, heat 1/2 tablespoon of olive oil to medium-high. Add chicken and cook until golden brown, turning once (about 3 – 5 minutes per side, depending on thickness). Remove chicken from pan and tent with foil to keep warm.
- Reduce heat to medium. Add remaining oil and onion. Sauté until translucent, stirring occasionally. Add garlic and crushed red peppers and cook until fragrant.
- Add remaining ingredients, Israeli couscous and return chicken to pan. Simmer for 5 minutes.
