adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Skillet Chicken Puttanesca
Skillet Chicken Puttanesca
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and delicious Skillet Chicken Puttanesca with chicken, tomatoes, olives, capers, anchovies, oregano, and olive oil. Ready in just 30 minutes.
Ingredients:
  • 1 can (28 ounces) whole peeled tomatoes, with their juices
  • 4 anchovy fillets, coarsely chopped (optional)
  • 1 cup pitted Kalamata or other black olives, coarsely chopped
  • 1/4 cup capers
  • 1 teaspoon crushed red pepper, or more to taste
  • 3 tablespoons chopped fresh oregano
  • 4 skinless, boneless chicken breasts (about 3 pounds)
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, finely chopped
  • Extra sprigs fresh oregano, for garnish
  • Crusty bread, to serve (skip if serving gluten-free)
Instructions:
  • Prepare the tomato sauce: Place the tomatoes in a bowl and crush them with your hands or a wooden spoon until you have rough 1-inch pieces (you can also snip them with scissors). Add the anchovies, olives, capers, red pepper, and 2 tablespoons of oregano to the bowl. Set aside.
  • Enhance the chicken: Season the chicken generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until sizzling. Place the chicken in the skillet, let it cook undisturbed for 3 minutes until it develops a golden crust. If using cast-iron or stainless steel, refrain from flipping until the chicken releases easily. Flip and cook for another 3 minutes until cooked through. Transfer to a plate.
  • Prepare the sauce: Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Sauté the garlic for 1 minute until fragrant. Caution: juices may splutter when adding the tomato mixture; cook for 1 minute until spluttering stops. Lower the heat, simmer for 5 minutes, and adjust seasoning with salt, black pepper, or red pepper to taste.
  • Place the juicy chicken breasts into the skillet along with any delicious juices. Gently coat them with a spoonful of the tantalizing sauce. Cover the skillet and let it simmer for 5 to 8 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Presentation: Whether straight from the skillet or on a serving platter, top the dish with the remaining 1 tablespoon of oregano and some fresh oregano sprigs. Accompany with plenty of crusty bread.

Similar Recipes