This Puttanesca Chicken Skillet is so easy to make, you won’t believe how good it tastes. Made with chicken breast, canned tomatoes, olives, capers, anchovies, fresh oregano and plenty of olive oil. Ready in 30 minutes.
BE PICTURED IN; CHARACTERIZED IN:
Puttanesca is a spicy and highly flavored Italian tomato sauce. It’s usually tossed with pasta, but today I’m serving it with boneless chicken breasts.
Puttanesca sauce is named after Italian ladies of the night, and while there are many stories about how it got its name, one that seems plausible to me is that these ladies needed a quick, satisfying pasta to make between customers.
True to its story, this chicken version of Puttanesca is ready in no time!
You only need to simmer the sauce for five minutes, and then simmer for another five minutes once you’ve added the chicken. It’s surprising how much flavor you get from this quick simmer, using only canned tomatoes, olives, capers, anchovies, fresh oregano, and lots of olive oil.
The chicken breasts add a slightly meaty flavor to the sauce, while the tomatoes thicken and absorb a nice amount of heat from the red pepper flakes.
Skillet Chicken Puttanesca
The anchovy fillets in this recipe come highly recommended. They add a savory, slightly salty depth and barely any fishiness.
You can easily double the recipe if you have a larger pan.
ingredients
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1 (28 ounce) can whole peeled tomatoeswith their juices
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4 anchovy filletsroughly chopped, optional
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1 Cup gutted Kalamata or other black olivesroughly chopped
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1/4 Cup capers
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1 teaspoon crushed red pepperor more to taste
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3 tablespoon chopped Fresh oregano
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4 skinless, boneless chicken breasts (about 3 pounds)
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1/2 teaspoon Saltor more to taste
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1/4 teaspoon ground black pepperor more to taste
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3 tablespoon olive oildivided
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2 cloves garlicfinely chopped
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Additional branches Fresh oreganofor garnish
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Crispy bread, serve (skip if serving gluten free)
method
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Preparation of the tomato sauce:
Pour the tomatoes into a bowl and mash them with your hands or with a wooden spoon until you have uneven 1-inch chunks (you can also use scissors to chop the tomatoes into small pieces).
Add anchovies, olives, capers, red peppers, and 2 tablespoons oregano to bowl. Put aside.
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Roast Chicken:
Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until hot.
Add the chicken and cook, without disturbing, 3 minutes or until browned. If you’re using a cast iron or stainless steel skillet, don’t turn it until the chicken moves easily without bumping.
Flip and cook the other side for 3 minutes. Transfer to a plate.
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Make the sauce:
Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add the garlic and cook, stirring, for 1 minute.
Add the tomato mixture – be careful as the juice will splatter as you pour it into the pan. Cook for 1 minute or until rippling stops. Stir well, turn down the heat and simmer for 5 minutes. For seasoning, taste and add more salt, black pepper, or red pepper if you like.
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Add the chicken and finish the sauce:
Add the chicken breasts and any juices to the pan and pour a little sauce over them.
Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.
What is the temperature of cooked chicken?CONTINUE READING:
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Surcharge:
Serve straight from the pan or place on a serving platter. Scatter over the remaining 1 tablespoon oregano and garnish with oregano sprigs. Serve with plenty of crusty bread.
| nutritional information (per serving) | |
|---|---|
| 397 | calories |
| 22g | Fat |
| 10g | carbohydrates |
| 40g | protein |
