This Skillet Chicken Puttanesca comes together so quickly, you’ll hardly believe how good it tastes.
Ready in 30 minutes.
Puttanesca is a spicy and highly seasoned Italian tomato sauce.
It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts.
This sauce is so good, it will make you want to grab crusty bread and wipe the plate.
You cant ask for a meal that gives you more, considering how little time you spend making it.
True to its history, this chicken version of puttanesca is ready in a flash!
you’re free to double the recipe easily if you have a larger skillet.
Serve it right from the pan or arranged on a platter.
Don’t forget to put some crusty bread on the table for swiping up the last of the sauce.
Youll get rave reviews!
Skillet Chicken Puttanesca
The anchovy fillets in this recipe are highly recommended.
They add a savory, somewhat salty depth and hardly any fishiness.
you could double the recipe easily if you have a larger skillet.
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.
Turn and cook the other side for 3 minutes.
Transfer to a plate.
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.
Add the chicken breasts and any juices to the skillet and spoon a little sauce over top.
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.
