Name: Skillet Chicken Puttanesca
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 can (28 ounces) whole peeled tomatoes, with their juices -; 4 anchovy fillets, coarsely chopped (optional) -; 1 cup pitted Kalamata or other black olives, coarsely chopped -; 1/4 cup capers -; 1 teaspoon crushed red pepper, or more to taste -; 3 tablespoons chopped fresh oregano -; 4 skinless, boneless chicken breasts (about 3 pounds) -; 1/2 teaspoon salt, or more to taste -; 1/4 teaspoon ground black pepper, or more to taste -; 3 tablespoons olive oil, divided -; 2 cloves garlic, finely chopped -; Extra sprigs fresh oregano, for garnish -; Crusty bread, to serve (skip if serving gluten-free) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Chicken Puttanesca

1. 1 can (28 ounces) whole peeled tomatoes, with their juices -

2. 4 anchovy fillets, coarsely chopped (optional) -

3. 1 cup pitted Kalamata or other black olives, coarsely chopped -

4. 1/4 cup capers -

5. 1 teaspoon crushed red pepper, or more to taste -

6. 3 tablespoons chopped fresh oregano -

7. 4 skinless, boneless chicken breasts (about 3 pounds) -

8. 1/2 teaspoon salt, or more to taste -

9. 1/4 teaspoon ground black pepper, or more to taste -

10. 3 tablespoons olive oil, divided -

11. 2 cloves garlic, finely chopped -

12. Extra sprigs fresh oregano, for garnish -

13. Crusty bread, to serve (skip if serving gluten-free) -

How to cook deliciously - Skillet Chicken Puttanesca

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.