Skillet Chicken Puttanesca

Italian style Chicken Puttanesca made with boneless chicken breasts, Kalamata olives, capers, tomatoes and fresh herbs.

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
skillet

📝 Preparation Steps

Start by adding the oil and butter to the skillet and heat over medium high heat. Add the chicken and cook ⏱️ 2-3 minutes per side until no longer pink. Remove the chicken from the pan and keep warm on a plate.

butter1 tablespoon(optional) kosher salt(optional) pecorino romano cheese (garnish: grated or shaved)

Next, add the garlic to the pan and saute for ⏱️ 1 minute until it starts to release a fragrant smell. Add the olives, capers, basil, oregano, diced tomatoes with juice and chicken stock.

garlic (peeled; thinly sliced)2 cloves(optional) kosher salt(optional) pecorino romano cheese (garnish: grated or shaved)capers1 tablespoonchicken stock1 cup

Mix well; then add the chicken back to the pan, submersing it under the tomato mixture. Cover the pan with the lid, reduce heat to low; then simmer for ⏱️ 10 minutes.

Nutrition Facts

calories

382 kcal

fat Content

20 g

serving Size

1 serving

fiber Content

3 g

sugar Content

4 g

sodium Content

1052 mg

protein Content

39 g

trans Fat Content

0.2 g

cholesterol Content

118 mg

carbohydrate Content

10 g

saturated Fat Content

4 g

unsaturated Fat Content

14 g

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