Name: Chicken Puttanesca Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 large boneless, skinless chicken breasts (about 2 1/2 to 3 pounds); Kosher salt (to taste); Ground black pepper (to taste); 1/2 teaspoon Italian seasoning; 1/4 teaspoon dried oregano (half of 1/2 teaspoon, divided); 2 tablespoons olive oil (divided); 2 tablespoons lemon juice; 3 garlic cloves (minced); 3 anchovy fillets (chopped, optional); 1 28-ounce can whole peeled tomatoes with juices; 1/2 teaspoon red pepper flakes (optional); 1 cup pitted Kalamata olives (roughly chopped); 3 1/2 tablespoons capers (drained); 1/4 teaspoon dried oregano (remaining half); Chopped fresh parsley (for garnish)

Ingredients

4 large boneless, skinless chicken breasts (about 2 1/2 to 3 pounds)

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 garlic cloves (minced)

3 anchovy fillets (chopped, optional)

1 28-ounce can whole peeled tomatoes with juices

1/2 teaspoon red pepper flakes (optional)

1 cup pitted Kalamata olives (roughly chopped)

3 1/2 tablespoons capers (drained)

Chopped fresh parsley (for garnish)

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt, ground black pepper, Italian seasoning, and half of the dried oregano.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for 3 to 4 minutes on each side until golden brown. Remove the chicken to a plate, drizzle with lemon juice, and set aside.

Step 3: In the same skillet, add the remaining olive oil, minced garlic, and chopped anchovy fillets. Sauté for about 1 minute until the garlic is fragrant and the anchovies have broken down.

Step 4: Add the whole peeled tomatoes along with their juices. Use a spoon to gently crush them into uneven pieces. Stir in red pepper flakes (if using), Kalamata olives, capers, and the remaining dried oregano. Let the sauce simmer for 8 to 10 minutes until it thickens slightly.

Step 5: Return the seared chicken to the skillet, nestling the pieces into the sauce. Cover and simmer on low heat for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Remove from heat, sprinkle chopped fresh parsley over the dish, and serve warm.

Tips & Variations

For a milder sauce, omit the red pepper flakes or use less according to your heat preference.

If anchovies aren’t to your liking, you can leave them out, but they add a deep umami flavor to the sauce.

Serve with crusty bread or over cooked pasta to soak up the delicious sauce.

Use fresh tomatoes instead of canned in summer for a lighter, fresher taste.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in chicken breasts or thighs, but adjust cooking time to ensure the internal temperature reaches 165°F. Bone-in pieces may take longer to cook thoroughly.

Is it necessary to use anchovy fillets in this recipe?

Anchovies add a subtle, savory depth to the sauce, but they are optional. You can omit them if you prefer a milder flavor or are not a fan of anchovies.