One Skillet Chicken Puttanesca

Chicken Puttanesca

Chicken Puttanesca is a delicious and easy one-skillet meal. 30 minutes to make dinner? Yes, please! Especially, if it’s this flavorful! My mouth was watering while cooking and inhaling all the amazing Mediterranean flavors. Tomatoes, onions, California black olives, garlic, capers, fresh basil and white wine create a sauce that is not just good, but GREAT! My mother and grandmother, who are visiting us this summer, smelled the food in the other room and came to see what is cooking in the kitchen. It was a compliment for me that they said it smelled delicious.

For this quick and easy meal, I bet you have all of the ingredients in your pantry. My pantry and fridge are always stocked with black olives, feta, olive oil and all the other Mediterranean flavors. You know the saying… You can take the girl out of the Mediterranean, but you can’t take the Mediterranean out of the girl! 🙂 California Ripe Olives are one of the most versatile items in the pantry. They are loved for their unique flavor, texture and color, but also can be part of a healthy diet. Click here to learn more.

Chicken Puttanesca

This one skillet chicken puttanesca dish will also be great to pack for lunch. You can also make this meal by substituting the chicken for white fish. I have made a similar dish with tilapia – One Skillet Tilapia Veracruz, and it’s one of the most favorite meals among my readers.

This one skillet chicken puttanesca is not only delicious but also healthy and nutritious. The onions, garlic, black olives, tomatoes and basil are packed with nutrients and vitamins. California black ripe olives are as good as they taste, and contain vitamin E, iron, vitamin A, and fiber. They are packaged at their peak to preserve nutrients for year-round enjoyment.

I served this meal over rice but you can also serve it over pasta (gluten free) or zoodles (zucchini noodles). Hope you give this one skillet chicken puttanesca a try and let me know how you like it. You can also pair it with white wine for a special dinner with your significant other. Hope you enjoy it! 🙂

Chicken Puttanesca

What you need

salt and pepper to season the chicken, and to season the meal later

4 boneless skinless chicken breasts

olive oil to fry

1/2 cup white wine (or vegetable broth or water), divided

2 medium onions, peeled and coarsely diced

1 cup cherry tomatoes, halved

2 Tbsp tomato paste

3 garlic cloves, minced

15 black pitted olives

3 tsp mini capers

2 Tbsp chopped fresh basil

pinch of red pepper flakes (optional)

Preparation
Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides. Heat 1 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
Add 1/4 cup of white wine (or vegetable broth, or water) to the hot skillet to deglaze – scrape any bits of chicken that may have stuck on the bottom. Add the chopped onions and cook until the onions are translucent and soft – 5 – 6 minutes.

Chicken Puttanesca
Add the chopped tomatoes and 2 Tbsp tomato paste. Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy. Stir well and add the other 1/4 cup of white wine and cook covered with a lid for about 7 – 8 minutes until the tomatoes are tender and the sauce has thickened.

chicken puttanesca-3

Stir in the the olives, capers and minced garlic, and cook for another couple minutes.

Add the chicken breasts into the skillet. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
Sprinkle with the chopped basil and serve either with gluten free noodles, zoodles or over rice.

Chicken Puttanesca

Chicken Puttanesca

Are you looking for more delicious and easy one pot meals? Check out some of my favorite one skillet dinners:

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5.0 from 3 reviews
One Skillet Chicken Puttanesca
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • salt and pepper to season the chicken, and to season the meal later
  • 4 boneless skinless chicken breasts
  • olive oil to fry
  • ½ cup white wine (or vegetable broth or water), divided
  • 2 medium onions, peeled and coarsely diced
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp tomato paste
  • 3 garlic cloves, minced
  • 15 black pitted olives
  • 3 tsp mini capers
  • 2 Tbsp chopped fresh basil
  • pinch of red pepper flakes (optional)
Instructions
  1. Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides. Heat 1 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
  2. Add ¼ cup of white wine (or vegetable broth, or water) to the hot skillet to deglaze – scrape any bits of chicken that may have stuck on the bottom. Add the chopped onions and cook until the onions are translucent and soft – 5 - 6 minutes.
  3. Add the chopped tomatoes and 2 Tbsp tomato paste. Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy. Stir well and add the other ¼ cup of white wine and cook covered with a lid for about 7 - 8 minutes until the tomatoes are tender and the sauce has thickened.
  4. Stir in the the olives, capers and minced garlic, and cook for another couple minutes.
  5. Add the chicken breasts into the skillet. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
  6. Sprinkle with the chopped basil and serve either with gluten free noodles, zoodles or over rice.
Nutrition Information
Serving size: 334 g Calories: 437 Fat: 18.1 g Saturated fat: 4.2 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 11.1 g Sugar: 4.7 g Sodium: 659 mg Fiber: 2.7 g Protein: 51 g Cholesterol: 151 mg

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For more great inspiration for cooking with olives head over to California Black Ripe Olives! California Ripe Olives are also hosting a fabulous Midsummer Mediterranean Giveaway. Click on over for more details!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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18 comments on One Skillet Chicken Puttanesca

  • Shannon Peterson

    YUM! Not only does this look delicious, but it sounds like it would taste scrumptious too!

  • Mark

    I don’t have a lid for my cast iron pan…will that make a big difference?

    • Delicious Meets Healthy (author)

      Hi Mark! You can cook this meal without a lid. The sauce might thicken a little bit quicker since the juices will evaporate faster. You can cover the pan with a baking sheet (I know, it’s not perfect and doesn’t look professional, but it may help to keep the moisture & juices in the pan) Hope you enjoy the meal! 🙂

  • Kacey @ The Cookie Writer

    This looks stunning and delicious! And it is so easy to make! I wish I had not used my chicken breasts last night 🙁

  • Sara

    This looks SO good! My kids will pretty much eat anything if olives are involved so this is the perfect dinner for my family.

  • Des @ Life's Ambrosia

    This is absolutely gorgeous! My little guys have taken to olives lately so this would make a perfect dinner for our family. Love it!

    • Delicious Meets Healthy (author)

      Hope you enjoy it, Des! Olives are my favorite too, and add so much flavor to the meal!

  • Lauren @ Wicked Spatula

    I used to love pasta puttanesca before going Paleo. This will be PERFECT with some zoodles thrown in!

    • Delicious Meets Healthy (author)

      I agree, it’s a perfect Paleo recipe and it’s great with zoodles! 🙂 thanks for stopping by, Lauren!

  • Mira

    I love how simple to make it is Neli! Looks great over rice, too! Can’t wait to try it! Pinning!

  • Christie

    This is my kind of dish with olives and feta. Sounds perfect for dinner.

  • Denise Wright

    This looks both delicious and beautiful. Pinning.

  • Cindy

    I made this tonight and it was fantastic !!

  • Kitty Ellerman

    Am I missing something where’s the FETA in the recipe folks are commenting about?

    • Delicious Meets Healthy (author)

      There is no feta used in this recipe. You are welcome to sprinkle some crumbled feta on top if you wish. 🙂 I am sure it will turn out fantastic!

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