Looking for a zesty low-carb chicken dinner? Look no further! This low-carb chicken puttanesca skillet dinner is bursting with flavor and a breeze to make any weeknight. Each serving is only 6.1g net carbs.
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Italian Night, Keto Style!
Italian night doesn’t have to be a carb-fest! This keto chicken puttanesca recipe is so delicious, there’s nothing diet about it!
What is Puttanesca?
Puttanesca is an Italian sauce with a history as bold as its flavor. The name loosely translates to “lady of the night,” with various theories about its origin. Some suggest it was easy to make between clients during World War II, while others believe its enticing aroma drew in potential customers. Traditional puttanesca sauce features tomatoes, anchovies, olives, capers, and garlic, sometimes with red pepper flakes and chile peppers. It’s a robust sauce often served over pasta, with spaghetti being a popular choice.
Why This Recipe is Perfect
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights when you need a fancy yet fast dinner.
- Healthy: Made with lean chicken breast and wholesome ingredients for a nutritious meal.
- Delicious: Packed with flavor, this easy puttanesca recipe will quickly become a family favorite.
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How to Make Chicken Puttanesca
- Prepare the Chicken: Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides. Heat 1 tbsp oil in a large cast-iron skillet over medium heat.
- Cook the Chicken: Add chicken and cook until golden-brown and cooked through, about 10-12 minutes. Set aside on a plate. You may need to cook in batches to avoid overcrowding the pan, dividing the oil if necessary.
- Make the Puttanesca Sauce: Add the remaining 1 tbsp oil to the hot skillet. Sauté garlic and anchovy for 1 minute. Add tomatoes and oregano, crushing the tomatoes with a wooden spoon. Stir in capers and olives; simmer over low heat, partially covered, for 8-10 minutes until the sauce thickens.
- Re-add the Chicken: Taste the sauce and season with salt and pepper if needed. Return the chicken to the pan and spoon the sauce over it. Allow it to cook a bit more until hot.
- Serve: Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.
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Ingredients
- 5 chicken drumsticks (with skin on) (625 g)
- Salt
- 1 tablespoon (15 ml) olive oil
- 1/2 medium onion (55 g), peeled and chopped
- 2 cloves (6 g) garlic, peeled and chopped
- 1/4 cup (60 ml) red wine (or water)
- 20 black olives (60 g), pitted and sliced
- 1 can (400 g) diced tomatoes
- 1/4 cup (60 ml) water
- Freshly ground black pepper, to taste
- Chopped fresh basil leaves, for garnish
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Instructions
- Preheat the oven to 355°F (180°C). Season the drumsticks with salt on all sides.
- Heat the olive oil in a pan and brown the drumsticks until the skin is golden and crispy. Remove the drumsticks from the pan and set aside.
- Add the onion and garlic to the same pan and cook until partially caramelized. Deglaze the pan with red wine (or water) and cook until the liquid evaporates. Add olives, diced tomatoes, and an additional 1/4 cup of water. Bring the mixture to a boil, stirring constantly.
- Place the chicken drumsticks in a baking dish and cover with the hot tomato mixture.
- Bake in the oven for 25-30 minutes or until the chicken is cooked through. Season with additional salt and freshly ground black pepper to taste.
- Garnish with chopped fresh basil and serve.
Notes
- All nutritional data are estimated and based on per serving amounts.
Tips and Substitutes
- Chicken: If you prefer seafood, cod or salmon make great substitutes.
- Tomatoes: You can use homemade peeled tomatoes instead of canned.
- Time-Saving: Make the puttanesca sauce ahead of time, even the day before.
- Anchovies: Optional, but they add a great savory taste.
- Storing: Store leftovers in the fridge for 3-4 days in a sealed container. Freeze for up to 2 months.
- Reheating: Best reheated in the microwave in 30-second increments.
Enjoy this flavorful and easy-to-make low-carb chicken puttanesca skillet dinner, perfect for any weeknight meal!
