Easy Chicken Puttanesca Recipe
This Chicken Puttanesca is a quick and flavorful Italian-inspired dinner made with tender chicken breasts simmered in a savory tomato sauce with garlic, olives, capers, and herbs. Ready in about 35 minutes, this easy one-pan meal delivers the bold Mediterranean flavors of classic puttanesca sauce in a hearty, family-friendly chicken dish. Perfect served with crusty bread, pasta, or a simple green salad.
Ingredients
- 4 each skinless, boneless chicken breast
- 1/3 cup flour
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 fillet anchovies
- 1-2 tsp hot pepper flakes adjust according to taste
- 1 cup cherry tomatoes cut in half
- 1/3 cup capers
- 1/2 cup whole or sliced pitted kalamata olives
- 1/2 cup white wine
- salt and pepper to taste
- fresh torn basil leaves for serving
Instructions
- Season the chicken breasts with salt and pepper.
- Place the flour in a shallow dish and lightly dredge each chicken breast, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown. Transfer to a plate.
- Reduce the heat to medium. Add the garlic, anchovy fillets, and red pepper flakes. Cook for about 1 minute, stirring frequently, until the anchovies dissolve into the oil.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.
- Stir in the tomatoes, olives, capers, and oregano. Bring the sauce to a gentle simmer for 10 minutes
- Return the chicken to the skillet and spoon some sauce over the top.
Cover and simmer for 10 - 12 minutes, or until the chicken is cooked through and the sauce has slightly thickened
- Garnish with fresh parsley and basil before serving.