Easy Chicken Puttanesca
Make an easy puttanesca sauce and serve with chicken and pasta!
Servings 2 servings
Calories 324kcal
Ingredients
- 1 and ½ lbs boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried basil
- 2 tbsp olive oil - separated
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 15 oz can of diced tomatoes
- ¾ cup pitted and crushed castellano olives
- 2 tbsp capers
- Juice from ½ a lemon
- ½ cup water
- Fresh cracked black pepper and parm for topping
Instructions
- Preheat oven to 400F.
- Mix salt, parsley, oregano and basil together and season chicken breasts with the mixture on both sides.
- Heat 1 tbsp of oil in an oven safe skillet over medium heat. When the oil is warm, place chicken breasts in the skillet and cook on 3 minutes each side to brown it.
- Remove chicken from skillet and reduce heat to low. Add another tablespoon of oil to the pan and pour in the minced garlic. Let the garlic cook for just a minute and then add the tomato paste to the skillet.
- Cook tomato paste and garlic together for another minute then add the diced tomatoes, olives, capers, lemon juice and water to the pan. Mix to combine and increase the heat to medium-high
- Allow the ingredients to simmer for 5 minutes. Turn off the heat and nestle the chicken back into the pan and top each piece with a few spoonfuls of sauce.
- Bake in the preheated oven at 400F for 15-20 minutes checking for the internal temperature of the chicken to reach 165F.
- Top with black pepper and parmesan cheese.
Notes
- You can substitute chicken thighs for chicken breasts
- Serve on its own, over rice or over pasta.
Nutrition
Serving: 1g | Calories: 324kcal | Carbohydrates: 16g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 2675mg | Potassium: 833mg | Fiber: 5g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 131mg | Iron: 4mg