Chicken Puttanesca
A robust, savory chicken puttanesca with a bright lemon finish and briny olives and capers.
Equipment
- Large Skillet
- Tongs or spatula
- Knife
- Cutting Board
- Measuring Spoons
- Plate
Ingredients
- 4 large boneless skinless chicken breasts about 2 1/2 to 3 pounds total
- kosher salt to taste
- ground black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano divided
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 3 anchovy fillets chopped, optional
- 1 28-ounce can whole peeled tomatoes with juices; crush in pan
- 1/2 teaspoon red pepper flakes optional
- 1 cup pitted Kalamata olives roughly chopped
- 3 1/2 tablespoons capers drained
- fresh parsley chopped, for garnish
Instructions
- Pat the chicken dry and season both sides with kosher salt, ground black pepper, Italian seasoning, and half of the dried oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the chicken 3–4 minutes per side until golden brown, then transfer to a plate and drizzle with lemon juice.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and chopped anchovy fillets and sauté about 1 minute, until the garlic is fragrant and anchovies begin to break down.
- Add the can of whole peeled tomatoes with their juices and use a spoon to crush them into uneven pieces. Stir in the red pepper flakes, chopped Kalamata olives, capers, and remaining dried oregano.
- Bring the sauce to a simmer and cook 8–10 minutes until it thickens slightly.
- Return the seared chicken to the skillet, nestle into the sauce, cover, and simmer about 10 minutes more until the chicken reaches 165°F (74°C) internal temperature.
- Remove from heat, sprinkle with chopped fresh parsley, and serve warm.
Notes
- Anchovies add savory depth but are optional.
- Use a meat thermometer to ensure chicken is 165°F.
- Lightly crush tomatoes for a rustic sauce texture.