Skillet Chicken Puttanesca Recipe
This staple Italian dish will soon become a family favourite. Make sure you buy very thin chicken scallopini.
Ingredients
- 1½ lb chicken scallopini
- Salt and pepper
- All-purpose flour for dredging
- 4 tbsp extra virgin olive oil, divided
- 3 cloves garlic, smashed and roughly
- chopped
- 2-3 pints of cherry or grape tomatoes (or
- about 550-900 g), cut in half*
- ⅓ cup pitted Kalamata olives
- 2 tbsp capers, drained and rinsed
- ½ tsp dried red pepper flakes or 1 fresh
- long red chili, minced
- Handful of fresh Italian parsley, leaves
- only and roughly chopped
- Small handful of fresh basil, leaves left
- whole or roughly torn
- *If you want more sauce, use a few more
- tomatoes. If you are serving this with pasta,
- g’nudi or gnocchi, make extra sauce, use 3
- baskets of tomatoes.
Instructions
- 1
Heat a large sauté pan over medium-high heat.
- 2
Season the chicken pieces with salt and pepper. Toss the seasoned chicken in flour and shake off excess.
- 3
Heat a large skillet over medium high heat.
- 4
Add some of the oil to the pan (cover the bottom of the pan), add seasoned chicken pieces to the pan and cook until lightly browned on each side (3 minutes per side). Remove chicken to a plate. You may need to do the chicken in batches; if so, add a little more oil each time.
- 5
Add a little more oil to the empty pan, add the chopped garlic, cook for 10-15 seconds. Then add the tomatoes and cook for 3-4 minutes.
- 6
Add the olives, capers and red pepper flakes or chili pepper. Cook for an additional 5 minutes.
- 7
Put the chicken back in the pan, add the parsley and basil. Toss everything together. Taste the sauce for salt and pepper. Adjust as needed.
- 8
Serve hot. Serves 6.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Skillet Chicken Puttanesca?
This Skillet Chicken Puttanesca recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this skillet chicken puttanesca ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.