Benefits: This bold Mediterranean-inspired chicken dish combines lean protein with antioxidant-rich tomatoes, olives, capers, and garlic to support healthy skin from within. Chicken provides essential amino acids for normal skin repair and collagen formation, while tomatoes are rich in lycopene, an antioxidant associated with protection against oxidative stress. Red peppers and tomatoes also provide vitamin C, which supports collagen production and a brighter-looking complexion. Extra virgin olive oil supplies vitamin E and monounsaturated fats that help nourish the skin barrier.
Skin Concern: Brightening
Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, thinly sliced or minced
- 1/2 tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 4 anchovy fillets, finely chopped
- 1 tsp dried oregano
- 1/2 cup roasted red peppers, sliced
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Fresh basil, for garnish
Instructions:
- Season the Chicken: Pat the chicken dry and season both sides generously with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
- Build the Flavor Base: Reduce the heat to medium. Add the anchovies to the skillet and cook until they begin to dissolve into the oil. Add garlic and red pepper flakes and sauté for about 30 seconds until fragrant.
- Prepare the Puttanesca Sauce: Pour in the crushed tomatoes and stir in the olives, capers, roasted red peppers, and oregano. Bring to a gentle simmer and cook for 8–10 minutes to allow the flavors to develop.
- Finish the Chicken: Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for another 8–12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Brighten the Sauce: Stir in the fresh lemon juice and parsley. Taste before adding additional salt since the anchovies, olives, and capers naturally add plenty of savory flavor.
- Serve: Spoon plenty of puttanesca sauce over each piece of chicken and finish with fresh basil.
Shopping Tips:
- Chicken: Choose evenly sized chicken breasts or thighs so they cook at the same rate.
- Tomatoes: Look for high-quality Italian whole or crushed tomatoes without added sugar.
- Olives: Kalamata or Gaeta olives provide the bold, briny flavor characteristic of puttanesca.
- Anchovies: Choose anchovy fillets packed in olive oil. They melt into the sauce and provide savory depth without making the finished dish taste overly fishy.
- Capers: Capers packed in brine work perfectly; simply drain them before adding.
Cooking Tips:
- Sear the chicken until deeply golden before adding it to the sauce for more developed flavor.
- Don't skip the anchovies. They're a foundational component of classic puttanesca flavor and essentially disappear as they cook.
- Add the olives and capers toward the middle of cooking so they retain some of their distinctive texture and briny flavor.
- Serve over spaghetti, creamy polenta, orzo, or mashed potatoes to soak up the tomato sauce.
- For an easy one-pan dinner, add baby spinach during the final few minutes and allow it to wilt directly into the sauce.
This Chicken Puttanesca transforms the bold flavors of the classic Italian sauce into a satisfying protein-rich dinner, with juicy chicken simmered in a savory combination of tomatoes, olives, capers, garlic, and anchovies.
