Simple Chicken Puttanesca
This Simple Chicken Puttanesca delivers a quick and intensely flavorful dinner, where the bold notes of olives, capers, and anchovies create a rich sauce that perfectly complements tender pan-seared chicken.
For 4 servings
Pat chicken breasts dry with paper towels. Season generously on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once shimmering, add the seasoned chicken breasts. Sear for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a cutting board to rest.
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and mashed anchovy fillets (if using). Sauté for 1-2 minutes, stirring constantly, until fragrant and the anchovies have dissolved into the oil.
Pour in the crushed tomatoes, then add the chopped Kalamata olives, rinsed capers, and red pepper flakes (if using). Stir well to combine all ingredients.
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
While the sauce simmers, slice the rested chicken breasts into thick strips or bite-sized pieces.
Once the sauce has simmered, taste and adjust seasoning if needed (the olives and capers add significant saltiness, so add salt sparingly).
Return the sliced chicken to the skillet, gently tossing it with the puttanesca sauce to coat. Heat through for 1-2 minutes.
Serve immediately, garnished with fresh chopped parsley. This dish is excellent on its own, with crusty bread, or over pasta.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip the anchovies, even if you're not a fan! They melt completely into the sauce and provide a deep umami flavor without making the dish taste 'fishy'.
- 2Use good quality canned crushed tomatoes; they are the backbone of this sauce. San Marzano tomatoes are often recommended for their sweetness and low acidity.
- 3Ensure your chicken is patted dry before searing to achieve a beautiful golden-brown crust and prevent steaming.
- 4This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding the freshly cooked chicken just before serving.
Adapt it for your goals.
Vegetarian Version
Omit the chicken and add a can of rinsed and drained chickpeas or sautéed eggplant cubes to the sauce for a hearty plant-based meal. Serve over pasta or polenta.
Spicy KickSpicy Kick
Increase the amount of red pepper flakes to 1/2 to 1 teaspoon, or add a finely diced fresh chili pepper (like a small bird's eye chili) along with the garlic for a more pronounced heat.
Seafood PuttanescaSeafood Puttanesca
Instead of chicken, sear shrimp, white fish fillets (like cod or snapper), or even scallops, and gently fold them into the finished sauce just before serving.
Why this is on our healthy list.
Lean Protein Source
Chicken breasts are an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping to keep you full longer.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant, while garlic and olive oil also contribute various beneficial compounds that help protect cells from damage.
Heart-Healthy Fats
Olive oil and olives provide monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Frequently asked questions
While Kalamata olives are traditional and offer a distinct briny flavor, you can certainly experiment with other black or even green olives like Castelvetrano, just ensure they are pitted and roughly chopped.
