Chicken Puttanesca Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Chicken Puttanesca Recipe
Description
Chicken Puttanesca Recipe features boneless chicken breasts seasoned with salt, pepper, and oregano, then pan-seared until golden and cooked through. The sauce is prepared in the same pan, bringing together garlic, anchovy fillets, canned peeled tomatoes, Kalamata olives, capers, and dried oregano. The tomatoes are crushed and simmered with the olives and capers to create a thick, savory sauce with briny and slightly tangy flavors enhanced by the anchovies.
The result is a balanced dish where the tender chicken serves as a mild canvas for the intense, salty, and aromatic puttanesca sauce. The texture contrasts between the juicy chicken and chunky sauce components. The recipe allows optional serving with crusty bread to soak up the sauce.
This dish works well as a main course for lunch or dinner, offering a rich Mediterranean flavor profile without complex preparation steps. It suits those who enjoy olive and caper accents combined with a tomato-based sauce and poultry.
Anchovies are optional but add an extra depth of flavor. Variations can include substituting different fish or fresh peeled tomatoes if preferred. Ensure chicken pieces cook fully and sauce thickens before assembling.
Ingredients
- 2 pounds chicken breast cut in half lengthways to cook faster, boneless
- 2 tablespoons olive oil divided
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 tablespoon oregano plus 1 tsp, dried
- 4 anchovy fillet coarsely chopped (optional
- 3-4 cloves garlic finely chopped
- 28 ounces tomato one can, peeled, with juices
- 1 cup kalamata olives coarsely chopped, pitted
- 1/4 cup capers
- parsley chopped for garnish, fresh
OPTIONAL:
- bread to serve, crusty
Instructions
- Rub the 2 pounds boneless chicken breasts with Kosher salt and ground black pepper, and 1 tsp of the 1 tablespoon dried oregano on both sides.
- Heat 1 tbsp of the 2 tablespoons olive oil in a large skillet over medium heat.
- Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
- Add the remaining 1 tbsp of oil to the hot skillet, and sauté the 3-4 cloves garlic (minced) and 4 anchovy fillets (chopped) for 1 minute.
- Add in the 28 ounces peeled tomatoes with juices and the rest of the oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces.
- Stir in the 1/4 cup capers, and 1 cup pitted Kalamata olives; Simmer over low heat, partially covered, for 8-10 minutes until the sauce thickens.
- Taste the sauce and season with salt and pepper, if needed.
- Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
- Garnish with Fresh parsley (chopped) and enjoy. Serve with warm Crusty bread.
Notes
- Anchovies provide umami and depth but can be omitted if desired.
- Use boneless chicken breasts cut lengthwise for quicker, even cooking.
- Canned peeled tomatoes can be replaced with homemade peeled tomatoes for freshness.
- This recipe pairs well with crusty bread to soak up the flavorful sauce.
- Ensure the sauce simmers sufficiently to thicken and develop flavor before returning chicken to the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 920mg | 38% |
| Potassium | 844mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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