Juicy one-pot chicken Puttanesca

Juicy one-pot chicken Puttanesca

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"Do you also love a classic pasta puttanesca? Then you'll love this take with chicken! Gather your classic pantry ingredients–olives, capers, and anchovies, and fill the tomato sauce with an unmatched flavor. You may want to have a small dinner party as well, since this will be the most succulent chicken you’ll ever make. It’s perfect for the times when you want to have a cooking session with low effort. You should get extra bread–you'll want to soak up every last drop of this sauce!"
Difficulty
Easy 👌
Preparation
20 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2 tbsp
olive oil
30 g
capers
60 g
jarred pitted green olives
5 cloves
garlic
2 leaves
bay leaves
salt
ciabatta bread

Utensils

oven, paper towels, bowl, ovenproof pan, tongs, cutting board, knife, sieve, cooking spoon

Nutrition per serving

Cal611
Fat25 g
Protein52 g
Carb24 g
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  • Step 1/4

    Preheat the oven to 180°C/350°F. Pat the chicken dry with a paper towel, then season all over with salt and set aside.
    • 400 g chicken breasts
    • salt
    • oven
    • paper towels
    • bowl

    Preheat the oven to 180°C/350°F. Pat the chicken dry with a paper towel, then season all over with salt and set aside.

  • Step 2/4

    Heat olive oil in a large, ovenproof pan. Sear the chicken, flipping occasionally until it releases some fat and turns golden brown all over for approx. 7–9 min. Remove from the pan and set aside. Cut large, wide zest strips from lemon. Drain capers and olives. Roughly chop garlic.
    • 2 tbsp olive oil
    • ½ lemon
    • 30 g capers
    • 60 g jarred pitted green olives
    • 5 cloves garlic
    • ovenproof pan
    • tongs
    • cutting board
    • knife
    • sieve

    Heat olive oil in a large, ovenproof pan. Sear the chicken, flipping occasionally until it releases some fat and turns golden brown all over for approx. 7–9 min. Remove from the pan and set aside. Cut large, wide zest strips from lemon. Drain capers and olives. Roughly chop garlic.

  • Step 3/4

    Add garlic and anchovies to the pan and sauté for approx. 2–3 min. Add chili flakes, tomato paste and sauté for another 2–3 min. Then, add olives, white wine, capers, bay leaves, lemon zest, and tomatoes to the pan. Bring to a simmer and leave it uncovered. Stir occasionally for approx. 3–5 min.
    • 4 anchovies
    • 1 tsp chili flakes
    • 1 tbsp tomato paste
    • 250 ml white wine
    • 2 leaves bay leaves
    • 200 g canned crushed tomatoes
    • cooking spoon

    Add garlic and anchovies to the pan and sauté for approx. 2–3 min. Add chili flakes, tomato paste and sauté for another 2–3 min. Then, add olives, white wine, capers, bay leaves, lemon zest, and tomatoes to the pan. Bring to a simmer and leave it uncovered. Stir occasionally for approx. 3–5 min.

  • Step 4/4

    Return the chicken to the pan, and place the pan in the oven. Bake until the sauce is thickened and the chicken is cooked through for approx. 20 min. Serve with ciabatta and sprinkle chopped parsley on top if you like!
    • ciabatta bread
    • parsley

    Return the chicken to the pan, and place the pan in the oven. Bake until the sauce is thickened and the chicken is cooked through for approx. 20 min. Serve with ciabatta and sprinkle chopped parsley on top if you like!

  • Enjoy your meal!

    Juicy one-pot chicken Puttanesca
FAQ

First fry the chicken in an ovenproof pan until golden brown, then remove from the pan. Let the aromatic, spicy tomato sauce simmer in the same pan. Then return the chicken back to the pan and bake in the preheated oven until cooked through. Serve with ciabatta and chopped parsley.

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