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Chicken Puttanesca Recipe

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★★★★★

4.6 from 61 reviews

Chicken Puttanesca is a flavorful Italian-inspired dish featuring succulent seared chicken breasts simmered in a tangy sauce made with tomatoes, Kalamata olives, capers, anchovies, and aromatic herbs. This one-pan meal combines bold Mediterranean flavors with juicy chicken for a satisfying and easy weeknight dinner.

Ingredients

Scale

Chicken and Seasonings

  • 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)

Sauce and Garnishes

  • 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

Instructions

  1. Season Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, ground black pepper, Italian seasoning, and half of the dried oregano to infuse flavor.
  2. Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and sear for about 3 to 4 minutes on each side until they develop a rich golden brown crust. Remove the chicken and transfer to a plate. Drizzle the chicken with lemon juice and set aside temporarily.
  3. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped anchovy fillets, sautéing for approximately 1 minute until the garlic is fragrant and the anchovies have broken down, releasing their savory umami flavors into the oil.
  4. Simmer Sauce: Pour in the whole peeled tomatoes with their juices. Use the back of a spoon to gently crush the tomatoes into uneven pieces for texture. Stir in red pepper flakes (if using), Kalamata olives, capers, and the remaining dried oregano. Allow the sauce to simmer gently for 8 to 10 minutes until it thickens slightly and the flavors meld beautifully.
  5. Cook Chicken in Sauce: Nestle the seared chicken breasts back into the skillet, submerging them partially in the puttanesca sauce. Cover the skillet and simmer for about 10 minutes, or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
  6. Garnish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the top for a fresh herbal note and vibrant color. Serve the chicken puttanesca warm, spooning extra sauce over the chicken.

Notes

  • Anchovies are optional but add a rich umami depth to the sauce; omit for a milder flavor or for dietary preferences.
  • Red pepper flakes add a subtle kick of heat; adjust or omit based on taste.
  • Use kosher salt as it dissolves well and seasons evenly.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Serve with crusty bread, pasta, or a side of steamed vegetables for a complete meal.

Keywords: Chicken Puttanesca, Italian Chicken Recipes, Mediterranean Chicken, Chicken with Olives and Capers, One-Pan Chicken Dinner, Easy Italian Meals

Find it online: https://thefoodrecipe.com/chicken-puttanesca-recipe/