Skillet Chicken Puttanesca

Skillet Chicken Puttanesca

from simplyrecipes.com
Dinner
30 min
4 servings
397 kcal / serving

This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.

Ingredients

  • 1 canwhole peeled tomatoes, with their juices
  • 4anchovy fillets, coarsely chopped (optional)
  • 1 cuppitted kalamata or other black olives, coarsely chopped
  • ¼ cupcapers
  • 1 teaspooncrushed red pepper, or more to taste
  • 3 tablespoonschopped fresh oregano
  • 4skinless, boneless chicken breasts (about 3 pounds)
  • ½ teaspoonsalt, or more to taste
  • ¼ teaspoonground black pepper, or more to taste
  • 3 tablespoonsolive oil, divided
  • 2 clovesgarlic, finely chopped
  • extra sprigs fresh oregano, for garnish
  • crusty bread, to serve (skip if serving gluten-free)

Directions

  1. 1

    Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces). Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside.

  2. 2

    Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot. Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding. Turn and cook the other side for 3 minutes. Transfer to a plate.

  3. 3

    Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like.

  4. 4

    Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165°F.

  5. 5

    Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.