Description
A quick and flavorful dish featuring chicken in a sauce made with olives, capers, and tomatoes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup dry white wine
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-7 minutes per side, until browned and cooked through. Remove chicken and set aside.
- Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Add olives, capers, diced tomatoes, white wine, oregano, and red pepper flakes to the skillet. Bring the sauce to a simmer.
- Return the chicken to the skillet. Spoon the sauce over the chicken.
- Simmer for 5 minutes to allow flavors to combine.
- Garnish with fresh parsley before serving.
Notes
- Serve this dish over pasta or with crusty bread.
- You can substitute chicken thighs for breasts if desired.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 6
- Sodium: 750
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 40
- Cholesterol: 110
Keywords: chicken, puttanesca, olives, capers, quick dinner, Italian