Baked Chicken Puttanesca for Two has everything you want in a puttanesca: capers, olives, anchovies, yummy San Marzano tomatoes and it can be ready to serve in 40 minutes! A perfect weekday meal!
OH MY WORD! I have not posted a new recipe in over two weeks! I thought I had my stuff together to schedule out posts while I was away on vacation and at least one recipe for the week I got back. Buttttt as you can see those plans fell right through the cracks.
To be real: cooking and photographing a blog post is much more difficult and tiring when you have to do the whole set up and take down of your photography equipment on the same night. Usually, do all of my posts at night after work: get home, set up photo station, prep ingredients, take photos, cook, take more photos, eat, clean the dishes leaving them out to dry overnight and leaving the photo equipment out. But during the last two weeks, the condo needed to remain in pristine condition for buyer visits, so I couldn’t just leave everything out and say I’d do it tomorrow.
However, now that we are close to finalizing selling the condo, hopefully I can get The Beader Chef posts back on track!
My first let’s get back on track recipe? This super yummy Baked Chicken Puttanesca for Two!
Originally I wanted to post some recipes for St. Patrick’s Day, but last week I came up with the idea of a chicken puttanesca but I wasn’t quite sure how I’d make it.
Some inspiration came from when my boyfriend cooked a stir-fry that had a weird mash of Italian and Asian flavors, but I didn’t really want to go the stir-fry route (oil splashes on the stove = more to clean).
So I came up with a baked version for multiple reasons, but the number one being the fact that while it is cooking your focus can be placed elsewhere. For me last week was all about catching up on all my HGTV shows I recorded while I was away, especially my new obsession Home Town. This week, it’s packing boxes for an upcoming move – thank god for easy one pan or sheet pan dinners.
What to serve with it?
I like to serve Baked Chicken Puttanesca with a simple side salad of olive oil dressed greens, making it a “go to” weeknight dinner because of its simplicity, easy and awesome combination of flavors. At my house, you can’t go wrong with olives and my boyfriend loves anchovies – the more anchovies the merrier in his opinion, but honestly I’d keep it at two to four fillets.
Whether you’re an anchovy lover or not – if you’re not, go right ahead and omit them, but I find mincing them lets the melt into the puttanesca sauce – I know it will become a regular rotation dish for the two of us and I am completely convinced that this recipe will become one of yours too. PLUS! I think it would be a great stress-free meal to prepare for a dinner party or a family with more people – aka. just scale the recipe and use an appropriate baking dish.
Just a tip: I did not season the sauce or the chicken with any salt, I find there is enough saltiness thanks to the anchovies, olives and capers – season cautiously at your discretion.
Hope you enjoy!
- 1 cup of canned San Marzano tomatoes diced with their juices (about 4 whole tomatoes)
- 1/2 cup pitted kalamata olives cut in half
- 2 tbsp. capers
- 2 to 4 anchovy fillets minced
- 2 garlic cloves minced
- 1/2 to 1 tsp. red pepper flakes
- 2 boneless skinless chicken breasts
- Parsley for garnish
Preheat oven to 400F.
Combine all of the ingredients, except the chicken, into a deep 9-inch baking dish and then nestle the chicken breasts into the sauce. If you find there is not enough sauce to surround the chicken, add more juice from the tomatoes.
Bake until the sauce is bubbling and the chicken is cooked through to 165F, about 35 minutes.
Garnish with chopped parsley and serve.
This is great served with a side salad or over top pasta. I used the leftover sauce on pasta for lunch the next day - I love when I get two meals in one!
Did you make this recipe?
I wanna see your tasty creations!