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This chicken puttanesca brings together juicy poultry with a bold traditional Mediterranean sauce. This easy dish transforms basic pantry items into a meal bursting with complex flavors.
I first tried this dish during a trip to Southern Italy and it's become my go-to meal when unexpected guests show up. The mix of olives and capers never fails to wow everyone at the table.
Ingredients
- 4 boneless skinless chicken breasts: they stay juicy and soak up all the sauce flavors perfectly
- 1 can crushed tomatoes: pick quality ones as they create the foundation of your sauce
- Pitted black olives: they add that deep salty flavor that's key to puttanesca
- Capers: these tiny pickled buds bring the essential tangy kick
- 3 garlic cloves: go for fresh instead of powder for stronger flavor
- Olive oil: grab extra virgin for better taste
- Dried oregano: it gives a gentle aroma to both chicken and sauce
- Red pepper flakes: add based on how spicy you want it
- Sugar: just a bit balances the tomato acidity
Step-by-Step Instructions
- Getting the chicken ready:
- Season your chicken breasts well with salt, pepper and dried oregano. Heat olive oil in a big skillet over medium-high heat until it shines but doesn't smoke. Carefully put the chicken in and don't move it for 5 minutes to get a nice golden color. Flip and cook another 5-7 minutes until the inside hits 165°F.
- Making the sauce:
- Keep those tasty browned bits in the pan. Add a splash of olive oil and cook the garlic for just one minute, stirring the whole time so it won't burn. Pour in the crushed tomatoes and scrape the pan bottom with a wooden spoon to get all those caramelized bits. Throw in sliced olives, capers, oregano and a tiny bit of sugar. Let it bubble gently for 7 minutes, stirring now and then.
- Bringing it together:
- Gently put the chicken breasts back in the sauce. Turn down the heat and let everything simmer for 5 more minutes so the chicken soaks up the sauce flavors. Spoon sauce over the chicken while it cooks. Take a taste and add more seasoning if needed.
Capers are my hidden gem in this dish. These tiny pickled buds with their bold taste are a Mediterranean cooking staple. They instantly turn an ordinary meal into something special. My family now knows my chicken puttanesca just from the smell that fills our home.
Storage and Reheating
This dish keeps well in the fridge for up to three days in a sealed container. The sauce actually gets more flavorful over time, making leftovers even tastier. To reheat, cover and microwave in 30-second bursts or warm gently in a pan with a splash of water if the sauce has thickened up.
Swaps and Changes
If you don't have chicken breasts, boneless thighs work great and stay even juicier. For a vegetarian take, swap chicken for grilled eggplant or firm tofu. If you find it too tangy, cut back on the capers and stir in a teaspoon of sour cream at the end to soften the sauce.
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Perfect Pairings
This chicken puttanesca goes wonderfully with al dente pasta, creamy polenta or just good crusty bread for soaking up sauce. For a complete meal, add a simple green salad dressed with olive oil and lemon juice. A glass of Italian red wine like Chianti or Montepulciano works really well with this dish.
Frequently Asked Questions
- → How can I stop the chicken from turning dry?
Avoid overcooking the chicken breasts. Check that the internal temperature hits exactly 165°F, then cover them with foil after cooking to keep the juices in.
- → Is it okay to swap canned tomatoes for fresh ones?
Yes, fresh tomatoes can work. Just blanch them in boiling water to peel them easily, chop them up, and simmer longer to match the consistency of canned crushed tomatoes.
- → How can I make this dish less spicy?
Cut back on or skip the red chili flakes in the sauce to tone down the heat without losing its bold flavors.
- → What are the best sides for this meal?
Spaghetti, white rice, or even creamy mashed potatoes are perfect side options for Chicken Puttanesca.
- → Can I prepare this meal in advance?
Absolutely! Cook everything ahead of time, then reheat the chicken with the sauce on low heat before serving to keep the taste fresh and vibrant.