Chicken Puttanesca

Chicken Puttanesca 10 minutes - 2 servings


  • boneless chicken breasts, cut in half lengthways to cook faster
  • Kosher salt and ground black pepper
  • dried oregano
  • garlic cloves
  • Saclà Puttanesca sauce
  • pitted Kalamata olives
  • capers
  • Fresh parsley, chopped for garnish


  1. Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.
  2. Heat 1 tbsp oil in a large skillet over medium heat.
  3. 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.
  4. Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic for 1 minute.
  5. Add in Saclà Puttanesca sauce and oregano. 
  6. Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
  7. Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
  8. Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.