Chicken Puttanesca

Photo: Annabelle Breakey; Styling: Robyn Valarik

Instead of cherry tomatoes, you can use larger tomatoes cut into pieces so they cook quickly and release their juices to form the flavorful sauce. Try the dish over pasta or polenta.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 49%
  • Protein: 40g
  • Fat: 23g
  • Saturated fat: 6.6g
  • Carbohydrate: 5.4g
  • Fiber: 1.2g
  • Sodium: 815mg
  • Cholesterol: 122mg

Ingredients

  • 2 tablespoons olive oil
  • 4 boned, skinned chicken breast halves (about 1 1/2 lbs.)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red chile flakes
  • 1 tablespoon minced garlic
  • 1 pt. cherry tomatoes, halved
  • 1 tablespoon fresh oregano leaves
  • 2/3 cup pitted kalamata olives
  • 4 ounces fresh mozzarella cheese, sliced

Preparation

  1. 1. Heat oven to 450° with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.
  2. 2. Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.
  3. 3. Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.
  4. Note: Nutritional analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Puttanesca Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy