Skillet Chicken Puttanesca (2024)

• 1 (28-ounce) can 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)

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. 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. 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. 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.

   What's the Temperature of Cooked Chicken?READ MORE:

   

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.