One Skillet Chicken Puttanesca

  • salt and pepper to season the chicken, and to season the meal later
  • 4 boneless skinless chicken breasts
  • olive oil to fry
  • ½ cup white wine (or vegetable broth or water), divided
  • 2 medium onions, peeled and coarsely diced
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp tomato paste
  • 3 garlic cloves, minced
  • 15 black pitted olives
  • 3 tsp mini capers
  • 2 Tbsp chopped fresh basil
  • pinch of red pepper flakes (optional)
 chicken-puttanesca-8 (Copy)
  1. Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides. Heat 1 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
  2. Add ¼ cup of white wine (or vegetable broth, or water) to the hot skillet to deglaze – scrape any bits of chicken that may have stuck on the bottom. Add the chopped onions and cook until the onions are translucent and soft – 5 – 6 minutes.
  3. Add the chopped tomatoes and 2 Tbsp tomato paste. Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy. Stir well and add the other ¼ cup of white wine and cook covered with a lid for about 7 – 8 minutes until the tomatoes are tender and the sauce has thickened.
  4. Stir in the the olives, capers and minced garlic, and cook for another couple minutes.
  5. Add the chicken breasts into the skillet. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
  6. Sprinkle with the chopped basil and serve either with gluten free noodles, zoodles or over rice.