Description
Chicken Puttanesca is a vibrant Italian dish featuring tender, pan-seared chicken breasts simmered in a tangy, savory puttanesca sauce made with tomatoes, olives, capers, and anchovies. This flavorful skillet meal comes together quickly and pairs wonderfully with pasta or crusty bread for a satisfying dinner.
Ingredients
Scale
For the Chicken Puttanesca
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, drained
- 4 anchovy fillets, minced (optional, but recommended for authentic flavor)
- 1/4 cup dry white wine (or chicken broth)
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil or parsley, chopped (optional, for garnish)
- 8 oz spaghetti or pasta of choice (optional)
- Grated Parmesan cheese (optional)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper to taste, ensuring even coverage for flavor.
- Heat the Skillet: Warm the olive oil in a large skillet over medium heat until shimmering but not smoking.
- Cook the Chicken: Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until they are golden brown and fully cooked through. The internal temperature should reach 165°F (75°C).
- Remove Chicken: Take the chicken out of the skillet and set aside on a plate to rest briefly.
- Make the Puttanesca Sauce: In the same skillet, add the minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant to build the flavor base.
- Add Sauce Ingredients: Add the canned diced tomatoes with their juices, sliced Kalamata olives, drained capers, and minced anchovy fillets if using. Stir to combine all ingredients and bring to a gentle simmer.
- Deglaze and Simmer: Pour in the dry white wine or chicken broth and sprinkle in the dried oregano. Allow the sauce to simmer for 5-7 minutes, letting it thicken slightly and the flavors blend well.
- Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet with the puttanesca sauce, spooning some sauce over the top.
- Simmer Chicken in Sauce: Let the chicken simmer in the sauce for an additional 5 minutes to absorb the robust flavors of the puttanesca.
- Serve: Serve the Chicken Puttanesca over cooked pasta or alongside crusty bread to soak up the delicious sauce.
- Garnish: Finish with a sprinkle of freshly chopped basil or parsley and grated Parmesan cheese if desired, adding freshness and richness.
Notes
- For a spicier version, increase the red pepper flakes to 1 teaspoon.
- If you prefer a non-alcoholic sauce, substitute white wine with chicken broth.
- Ensure the chicken breasts are pounded to an even thickness for even cooking.
- For gluten-free, serve over gluten-free pasta or vegetable noodles.
- The anchovies add authentic depth of flavor but can be omitted for a milder taste.
