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  • One Skillet Chicken Puttanesca

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    One Skillet 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.

    One Skillet Chicken Puttanesca

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    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! 🙂

    One Skillet Chicken Puttanesca

    How To Make One Skillet 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.

    One Skillet 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.

    One Skillet Chicken Puttanesca

    Stir in 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.

    One Skillet Chicken Puttanesca
    One Skillet Chicken Puttanesca
    Chicken Puttanesca
    5 from 3 votes
    Print Review Pin It!

    One Skillet Chicken Puttanesca

    One Skillet Chicken Puttanesca. Easy and healthy one skillet Mediterranean meal that cooks in 30 minutes in just ONE pan.
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 437kcal

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    INGREDIENTS

    INSTRUCTIONS

    • 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.
    • 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.
    • Stir in 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.

    NUTRITION

    Serving: 334g | Calories: 437kcal | Carbohydrates: 11.1g | Protein: 51g | Fat: 18.1g | Saturated Fat: 4.2g | Cholesterol: 151mg | Sodium: 659mg | Fiber: 2.7g | Sugar: 4.7g
    Course Main Course
    Cuisine Mediterranean
    Keyword Comfort Food, Gluten Free, Grain-Free, Low Carb, One Skillet, Paleo, Whole30

    ♥ FAVORITE THINGS ♥


    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. 

    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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    Comments

    Dini

    This looks delicious but surprised one main ingredient for puttenesca missing was anchovies or anchovy paste.

    Kitty Ellerman

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

      Delicious Meets Healthy

      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!

    Cindy

    5 stars
    I made this tonight and it was fantastic !!

    Denise Wright

    This looks both delicious and beautiful. Pinning.

    Christie

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

    Mira

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

    Trish - Mom On Timeout

    What a delicious dish! It’s just so pretty!

      Delicious Meets Healthy

      Thank you so much, Trish! I am glad you like it! 🙂

    Lauren @ Wicked Spatula

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

      Delicious Meets Healthy

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

    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

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

    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.

    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 🙁

    Mark

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

      Delicious Meets Healthy

      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! 🙂

    Shannon Peterson

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

      Delicious Meets Healthy

      Thanks, Shannon! Yes, it was delicious, no leftovers! 🙂

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