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Chicken Puttanesca





Total Time
30 mins

Instead of cherry tomatoes, you can use larger tomatoes cut into pieces so they cook quickly and release their juices to form the flavorful sauce. Try the dish over pasta or polenta.

Chicken Puttanesca




Photo by Annabelle Breakey; written by Amy Machnak
 2 tablespoons olive oil
 4 boned, skinned chicken breast halves (about 1 1/2 lbs.)
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
 1/4 teaspoon red chile flakes
 1 tablespoon minced garlic
 1 pt. cherry tomatoes, halved
 1 tablespoon fresh oregano leaves
 2/3 cup pitted kalamata olives
 4 ounces fresh mozzarella cheese, sliced
Step 1
1

Heat oven to 450° with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.

Step 2
2

Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.

Step 3
3

Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories417
% Daily Value *
Total Fat 23g30%

Saturated Fat 6.6g33%
Cholesterol 122mg41%
Sodium 815mg36%
Total Carbohydrate 5.4g2%

Dietary Fiber 1.2g5%
Protein 40g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.