Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.
Heat 1 tbsp oil in a large skillet over medium heat.
Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic for 1 minute.
Add in Saclà Puttanesca sauce and oregano.
Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.
