Go Back
Seared chicken breasts topped with briny tomato puttanesca sauce, Kalamata olives, green olives, and capers in an earthenware bowl.

Mediterranean Skillet Chicken Puttanesca

Tender, seared chicken breasts simmered in a bold, briny Neapolitan tomato sauce packed with garlic, Kalamata olives, Castelvetrano olives, and capers. A quick 30-minute one-pan Mediterranean dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • - 4 boneless skinless chicken breasts (pounded to 1/2-inch thickness)
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp dried oregano
  • - 1/2 tsp garlic powder
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
For the Tomato-Olive Sauce:
  • - 1 tbsp extra virgin olive oil
  • - 3 to 4 cloves garlic minced
  • - 3 anchovy fillets finely chopped (or 1 tsp anchovy paste)
  • - 1 can 14.5 oz diced or crushed tomatoes (with juices)
  • - 1/2 cup Kalamata olives pitted and halved
  • - 1/2 cup green Castelvetrano olives pitted and halved
  • - 2 tbsp capers drained
  • - 1/4 cup low-sodium chicken broth
  • - 1/4 tsp red pepper flakes optional
  • - 1/4 cup fresh Italian parsley chopped (for garnish)

Method
 

Prep & Season Chicken:
  1. Pat chicken breasts completely dry with paper towels. Season both sides evenly with dried oregano, garlic powder, salt, and black pepper.
Sear the Chicken:
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown. Transfer chicken to a plate and cover with foil.
Build the Puttanesca Sauce:
  1. Reduce skillet heat to medium and add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped anchovies; cook for 30 to 60 seconds until fragrant and anchovies dissolve into the oil.
Deglaze and Simmer Sauce:
  1. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in crushed tomatoes with juices, Kalamata olives, green olives, capers, and red pepper flakes. Bring to a gentle simmer.
Cook Chicken Through:
  1. Nestle seared chicken breasts back into the pan, spooning sauce over top. Lower heat to medium-low, cover, and simmer for 8 to 10 minutes until internal temperature reaches 165°F (74°C).
Garnish & Serve:
  1. Remove from heat, garnish generously with fresh chopped parsley, and serve warm directly from the skillet or earthenware dish.

Notes

- Anchovy-Free Alternative: Replace anchovies with 1 additional tablespoon of capers and 1 teaspoon of caper brine.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Serving Suggestion: Serve with crusty artisan bread, warm couscous, or a fresh Greek side salad.