I saw this easy chicken puttanesca recipe in Sunset Magazine and decided to give it a try. I adapted it just a bit by using boneless, skinless chicken breasts and by adding capers, anchovies, extra seasonings, and fresh basil. This easy chicken breast recipe was a quick, healthy weeknight meal that tasted gourmet. I paired this chicken puttanesca with spaghetti aglio e olio, a chopped parmesan salad, and some crusty bread.

Chicken Puttanesca

Ingredients:

1 tbsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
¼ tsp crushed red pepper flakes
1½ cups of grape tomatoes
⅔ cup of kalamata olives, pitted
1 tbsp capers
1-2 anchovies, chopped, to taste
4 small slices of Mozzarella cheese
Fresh basil, torn

How to Make Chicken Puttanesca:

Preheat the oven to 425.

Cut the chicken breasts in half, then season each side with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste.

In an ovenproof pan or cast-iron skillet, heat the olive oil over medium-high heat.

Once the cast-iron skillet is hot, add the chicken and cook for 3-4 minutes. Flip the chicken over, then add the crushed red pepper flakes, tomatoes, olives, capers, and anchovy to the skillet.

Place in the oven and cook until the chicken is cooked through, about 15 minutes.

Lay the cheese on top of each piece of chicken, then continue to cook for 2 minutes.

Serve with fresh basil on top. Enjoy.

Chicken Puttanesca

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large Ovenproof Pan or Large Cast-Iron Skillet

Ingredients

1 tbsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper to taste
Garlic powder to taste
Dried oregano to taste
¼ tsp crushed red pepper flakes
1½ cups of grape tomatoes
⅔ cup of kalamata olives pitted
1 tbsp capers
1-2 anchovies chopped, to taste
4 small slices of Mozzarella cheese
Fresh basil torn

Instructions

Preheat the oven to 425.
Cut the chicken breasts in half, then season each side with sea salt, freshly cracked pepper, garlic powder, and dried oregano to taste.
In an ovenproof pan or cast-iron skillet, heat the olive oil over medium-high heat.
Once the cast-iron skillet is hot, add the chicken and cook for 3-4 minutes. Flip the chicken over, then add the crushed red pepper flakes, tomatoes, olives, capers, and anchovy to the skillet.
Place in the oven and cook until the chicken is cooked through, about 15-20 minutes.
Lay the cheese on top of each piece of chicken, then continue to cook for 2-3 minutes.
Serve with fresh basil on top. Enjoy.