Description
Chicken Puttanesca is a vibrant Italian main course featuring seared chicken breasts simmered in a tangy sauce of crushed tomatoes, Kalamata olives, capers, garlic, and aromatic herbs. This gluten-free and dairy-free skillet dish is bursting with Mediterranean flavors and is perfect for a quick yet flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
Sauce
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- ½ cup pitted Kalamata olives, halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
Garnish
- ¼ cup chopped fresh parsley or basil
Instructions
- Season the chicken: Season both sides of the chicken breasts generously with salt and black pepper to enhance their flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes on each side until they develop a golden brown crust. Remove chicken from skillet and set aside.
- Sauté garlic and add sauce ingredients: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes, Kalamata olives, capers, red pepper flakes if using, and dried oregano. Bring the mixture to a simmer.
- Simmer chicken in sauce: Return the seared chicken breasts to the skillet, spoon some of the sauce over the top. Reduce heat to low, cover the skillet, and let simmer gently for 15 to 20 minutes, until the chicken is fully cooked through and tender.
- Thicken the sauce: Uncover the skillet and continue simmering for an additional 5 minutes to allow the sauce to thicken slightly.
- Garnish and serve: Sprinkle the chopped fresh parsley or basil over the top and serve the chicken hot, ideally over pasta, rice, or accompanied by crusty bread.
Notes
- This dish offers bold Mediterranean flavors with minimal ingredients, perfect for a quick, flavorful meal.
- For added depth and richness, incorporate a splash of red wine or a small amount of anchovy paste while sautéing the garlic.
- Serve with gluten-free pasta or rice to keep the meal gluten-free.
- Adjust the amount of red pepper flakes to control the heat level according to your preference.
