Chicken Puttanesca
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup plus 2 Tbsp olive oil, divided
  • 1 lb chicken fillets*
  • 1 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
  • [q:1/2] cup diced white onion
  • 3 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • [q:1/2] tsp red pepper flakes
  • 3 anchovy fillets, minced
  • [q:1 1/2] cup crushed tomatoes
  • Juice of 1 lemon
  • [q:1/2] cup Kalamata olives
  • [q:1/4] cup minced fresh parsley
Directions
  1. Heat 2 tablespoons of the oil in a 10-inch or larger cast-iron skillet over medium-high heat. Season chicken with [q:1/2] teaspoon of the salt and [q:1/4] teaspoon of the black pepper. Sear chicken for 3 to 4 minutes per side, until golden and internal temperature reaches 165°. Transfer chicken to a plate and set aside.
  2. Add remaining [q:1/4] cup oil to skillet and reduce heat to medium. Once oil is hot, add onion and garlic. Cook for 4 to 5 minutes, until onion is soft but not brown.
  3. Add Italian seasoning, red pepper flakes, remaining [q:1/2] teaspoon of salt, remaining [q:1/4] teaspoon of black pepper, and anchovy fillets. Cook mixture for 1 minute, until fragrant.
  4. Add crushed tomatoes and lemon juice. Bring sauce to a simmer and cook for 5 minutes. Return chicken to skillet and add olives and parsley. Cook for 3 to 4 minutes, until chicken is warm. Serve immediately.
Nutrition Info
480 Calories, 23 g Protein, 88 mg Cholesterol, 9 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 40 g Total fat (8 g sat), 599 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin K, [nutrition:3] Vitamin B6, Vitamin C, [nutrition:2] Vitamin E, Iron, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Potassium, Zinc