Photo of Grilled Chicken With Puttanesca Sauce by WW

Grilled Chicken With Puttanesca Sauce

Total Time
29 min
18 min
6 min
Puttanesca is a wonderful piquant tomato sauce featuring the bold flavors of olives, capers and anchovy paste. Red pepper flakes add a nice, zippy flavor to this garlicky tomato sauce. If you like a little more heat, you can add more red pepper flakes as desired. It’s best to use chicken breasts that are the same thickness so they cook at the same rate. If necessary, we suggest that you lightly pound chicken to an even thickness. Serve this delicious dish with a Caesar salad.


Uncooked boneless skinless chicken breast(s)

1 pound(s), four4 oz cutlets

Cooking spray

2 spray(s)

Kosher salt

½ tsp

Black pepper

¼ tsp

Grape tomatoes

1½ cup(s), quartered


8 medium, Kalamata, pitted, coarsely chopped


1 Tbsp, drained

Extra virgin olive oil

1 Tbsp


2 medium clove(s), minced

Red pepper flakes

1 pinch(es), crushed

Anchovy paste

Tbsp, (1 tsp; optional)


2 Tbsp, fresh, slivered


  1. Coat a ridged grill pan with cooking spray; set over medium-high heat. (Alternately, coat an outdoor grill with cooking spray; heat grill to medium-high).
  2. Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes.
  3. While chicken rests, combine tomatoes, olives and capers in a medium bowl; set aside.
  4. Heat oil in a small skillet over medium heat; add garlic and red pepper flakes. Sauté until just fragrant, about 30 seconds. Stir in anchovy paste, if using.
  5. Add garlic mixture to tomato mixture; sprinkle with basil and stir gently. Serve chicken with sauce spooned over top.
  6. Serving size: 3 oz chicken and 1/2 cup sauce