Baked Chicken Puttanesca for Two

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!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2
Author Michelle

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 400F.
  2. 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.
  3. Bake until the sauce is bubbling and the chicken is cooked through to 165F, about 35 minutes.
  4. Garnish with chopped parsley and serve.

RECIPE NOTES

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!