Italian style Chicken Puttanesca made with boneless chicken breasts, Kalamata olives, capers, tomatoes and fresh herbs.
This classic Italian dish, chicken puttanesca, is a rich and flavorful recipe that will transport your taste buds to the streets of Italy.
Packed with aromatic herbs, tangy capers, olives and rich tomato sauce, this one-pan wonder is sure to become a staple in your weeknight rotation.
While most Chicken Puttanesca recipes call for using chicken parts, I opted to use boneless chicken breasts. The result is a main meal that will knock your socks off that's ready in 30 minutes! ~Enjoy!
Suggested Equipment
- 14-Inch Stainless Steel Skillet (with lid)
- Can Opener
- Knife or Herb Scissors
Ingredients Needed
To make this chicken puttanesca you're going to need the following ingredients:
Boneless Chicken Breasts: It's best to use thin sliced, boneless chicken breasts because they are already uniform in size; which allows them to cook quickly and evenly. You can also slice your own whole chicken breasts; then pound them into uniform sizes.
If using chicken parts, you'll want to brown them as directed, but instead of finishing them in the skillet on top of the stove, you'll need to place the pan in a preheated 425 degree F oven to finish cooking until no longer pink. Cooking time will depend on the type of parts you use.
Canola Oil
Butter
Garlic: Use fresh garlic that has been peeled and thinly sliced.
Kalamata Olives: I like to purchase these olives already pitted and sliced. You'll just need to drain the liquid before adding them to the dish.
Capers: Capers come in a brine so they tend to be a little on the salty side.
Fresh Chopped Basil
Fresh Chopped Oregano
Fire Roasted Diced Tomatoes: Using these tomatoes adds a nice flavor to the dish, but you can use fresh, diced Roma or Compari tomatoes.
Chicken Stock: Any form of chicken stock or broth will work in this recipe.
Kosher Salt (optional): Because capers and olives tend to be salty, adjust your salt as needed after the dish is done.
Black Pepper: Using fresh cracked black pepper enhances this dish and is recommended.
Pecorino Romano Cheese (optional): You can add some grated or shaved cheese as a garnish before serving or omit altogether.
How do you make Chicken Puttanesca?
Start by adding the oil and butter to the skillet and heat over medium high heat. Add the chicken and cook 2-3 minutes per side until no longer pink. Remove the chicken from the pan and keep warm on a plate.
Next, add the garlic to the pan and saute for 1 minute until it starts to release a fragrant smell. Add the olives, capers, basil, oregano, diced tomatoes with juice and chicken stock.
Mix well; then add the chicken back to the pan, submersing it under the tomato mixture. Cover the pan with the lid, reduce heat to low; then simmer for 10 minutes.
Serving Suggestions
You'll want to serve this chicken puttanesca with something to help soak up all of those delicious flavors like Creamy Garlic and Herb Mashed Potatoes, Asiago Risotto or egg noodles.
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More Kalamata Olive Recipes
- Pesto Chicken Thighs with Tomatoes and Olives
- Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes
- Mediterranean Style Chicken Risotto
- Spaghetti Squash Nonna with Italian Sausage
- Spinach, Goat Cheese and Kalamata Olive Flatbread
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Skillet Chicken Puttanesca
Ingredients
- 4- (6-ounce) thin sliced boneless chicken breasts
- 2 tablespoons canola oil
- 1 tablespoon butter
- 2 cloves garlic (peeled; thinly sliced)
- 1 cup kalamata olives (pitted; sliced)
- 1 tablespoon capers
- 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
- 1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
- 1- (15-ounce) can fire roasted diced tomatoes (with the juice)
- 1 cup chicken stock
- ¼ teaspoon black pepper
- (optional) kosher salt
- (optional) pecorino romano cheese (garnish: grated or shaved)
Instructions
- Start by adding the oil and butter to the skillet and heat over medium high heat. Add the chicken and cook 2-3 minutes per side until no longer pink. Remove the chicken from the pan and keep warm on a plate.
- Next, add the garlic to the pan and saute for 1 minute until it starts to release a fragrant smell. Add the olives, capers, basil, oregano, diced tomatoes with juice and chicken stock.
- Mix well; then add the chicken back to the pan, submersing it under the tomato mixture. Cover the pan with the lid, reduce heat to low; then simmer for 10 minutes.
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