This Skillet Chicken Puttanesca comes collectively so rapidly, you will hardly imagine how good it tastes. Made with hen breasts, canned tomatoes, olives, capers, anchovies, contemporary oregano, and loads of olive oil. Ready in 30 minutes.
Puttanesca is a spicy and extremely seasoned Italian tomato sauce. It’s often tossed with pasta, however at present, I’m serving it with boneless hen breasts.
This sauce is so good, it would make you need to seize crusty bread and wipe the plate. You can’t ask for a meal that offers you extra, contemplating how little time you spend making it.
The sauce is known as for Italian girls of the evening, and although there are numerous tales about the way it obtained its identify, the one which appears believable to me is that these girls wanted a fast, satisfying pasta to make between shoppers.
True to its historical past, this hen model of puttanesca is prepared in a flash!
You solely must simmer the sauce for 5 minutes, after which simmer 5 minutes extra when you add the hen. It’s shocking how a lot taste you get from this fast simmer with simply canned tomatoes, olives, capers, anchovies, contemporary oregano, and loads of olive oil.
The hen breasts give the sauce a lightweight meaty taste, whereas the tomatoes flip gutsy and choose up a satisfying quantity of warmth from the pink pepper flakes.
You can double the recipe simply when you’ve got a bigger skillet. Serve it proper from the pan or organized on a platter. Don’t neglect to place some crusty bread on the desk for swiping up the final of the sauce. You’ll get rave evaluations!
Skillet Chicken Puttanesca Recipe
The anchovy fillets on this recipe are extremely really helpful. They add a savory, considerably salty depth and hardly any fishiness.
You can double the recipe simply when you’ve got a bigger skillet.
- 1 can (28 ounces) entire peeled tomatoes, with their juices
- four anchovy fillets, coarsely chopped (elective)
- 1 cup pitted Kalamata or different black olives, coarsely chopped
- 1/four cup capers
- 1 teaspoon crushed pink pepper, or extra to style
- three tablespoons chopped contemporary oregano
- four skinless, boneless hen breasts (about three kilos)
- half of teaspoon salt, or extra to style
- 1/four teaspoon floor black pepper, or extra to style
- three tablespoons olive oil, divided
- 2 cloves garlic, finely chopped
- Extra sprigs contemporary oregano, for garnish
- Crusty bread, to serve (skip if serving gluten-free)
1 Prep the tomato sauce: Pour the tomatoes right into a bowl and crush along with your arms or with a wood spoon till you will have uneven 1-inch items (you can too use scissors to snip the tomatoes into small items).
Mix within the anchovies, olives, capers, pink pepper, and a couple of tablespoons of the oregano to the bowl. Set apart.
2 Sear the hen: Sprinkle the hen throughout with salt and black pepper. In a big skillet over medium-high warmth, warmth 2 tablespoons of the olive oil till sizzling.
Add the hen and prepare dinner with out disturbing for three minutes, or till browned. If you might be utilizing a cast-iron or chrome steel skillet, don’t flip till the hen strikes simply with out prodding.
Turn and prepare dinner the opposite facet for three minutes. Transfer to a plate.
three Make the sauce: In the skillet over medium warmth, warmth the remaining 1 tablespoon oil. Add the garlic and prepare dinner, stirring, for 1 minute.
Add the tomato combination – watch out for the reason that juices will splutter whenever you add them to the pan. Cook for 1 minute or till the spluttering stops. Stir effectively, flip down the warmth, and simmer for five minutes. Taste for seasoning and add extra salt, black pepper, or pink pepper, for those who like.
four Add the hen and end the sauce: Add the hen breasts and any juices to the skillet and spoon slightly sauce over prime.
Cover the pan and simmer for five to eight minutes, or till a meat thermometer inserted into the thickest a part of the hen registers 165F.
5 Serve: Serve straight from the skillet or switch to a serving platter. Sprinkle the remaining 1 tablespoon oregano excessive and garnish with oregano sprigs. Serve with loads of crusty bread.
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