One Pan Puttanesca Chicken
This lemon, caper, shallot and olive combination is over the top good. It’s light but totally packs a punch with layers and layers of flavors. Salty and spicy (only slightly). With just the right amount of texture you want in a sauce…then you have that moist browned chicken. It’s your next one pan weeknight meal – that you NEED to make this week.
The sauce is thick enough to coat your pasta (or spaghetti squash)…add in some cheese and fresh herbs. This is a good one.
I have the best clients.
When my clients order new menus items – I just love them more. It gives me a chance to freshen up menu ideas and test them out. This One Pan Puttanesca Chicken recipes is one of them.
Meal prep tip.
One of the easiest, most well known and frankly obvious tip is…double the recipe.
This recipe of One Pan Puttanesca Chicken can easily be doubled…I’m talking about the sauce.
Make it without the chicken or seperate it. Enjoy half the sauce and chicken on the day that you cook it and then save the remaining half for another time. I like storing sauce in glass containers (like a mason jar) with a strong lid and organize them in your freezer. Make sure to label the containers too.
Make ALL of these one pan meals.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
One Pan Puttanesca Chicken
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 3–4 boneless chicken breasts, cut in half to make them thin
- salt and pepper
- 2 tablespoons salted butter
- 2 medium shallots, minced or small diced
- 4 garlic cloves, minced
- 1 jar capers, drained
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and halved
- 1/3 cup white wine (optional)
- 2 teaspoons dried oregano
- 1 14 oz. jar roasted tomatoes
- 1 14 oz. jar crushed tomatoes
- 1 cup chicken bone broth
- 1/2 fresh parsley, chopped
- cooked pasta or spaghetti squash noodles
Instructions
- In a 12 inch cast iron skillet or large pan, heat the olive oil over medium high heat.
- Sprinkle each piece of chicken with salt and pepper (on both sides). When the pan is hot, add the pieces of chicken leaving enough room between each piece so that they cook evenly on the first side. You may have to do this in batches. Let the chicken cook on the first side for 4 minutes or until it is nicely browned. Flip over and cook for 2-3 more minutes (does not need to be fully cooked). Repeat until all the chicken is browned. Remove the chicken from the pan and let sit on a plate.
- Turn the heat to medium low. Add in the butter, shallots, garlic, capers and 1/2 teaspoon each salt and pepper to the pan. Using a wooden spoon, stir around to incorporate and pull up any leftover chicken pieces. Cook for 3 minutes.
- Pour in the olives and white wine. Bring up to a simmer and cook for 2 minutes uncovered.
- Stir in the dried oregano, tomatoes, chicken bone broth and parsley. Bring to a simmer and turn the heat low or high to keep it at a slow bubbling simmer. Cook for 8 minutes. Taste test for salt and pepper, add accordingly
- Add in the chicken pieces and reheat (finish cooking) for 4 minutes. Serve with cooked pasta, spaghetti squash, rice or roasted veggies.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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