Photo of Chicken breast sauté puttanesca-style by WW

Chicken breast sauté puttanesca-style

2 - 5
PersonalPoints™ per serving
Total Time
29 min
10 min
19 min
Puttanesca is a garlicky tomato sauce that get its briny zing from olives and capers. This Italian staple is often prepared without the addition of meat and spooned over hot cooked spaghetti. We’ve turned it into a skillet sauce to pump up the flavor of humble chicken breasts. Browning the chicken well in the same pan the other ingredients are cooked in is the key to this dish’s delectably deep flavor, so don’t rush the chicken out of the skillet. You can serve the saucy dish with its traditional partner, pasta, or to boost your veggie intake pair it with spiralized vegetables like zucchini or sweet potatoes.


Olive oil

1 tsp

Uncooked boneless skinless chicken breast(s)

20 oz, (4 5-ounce breasts)

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Unsalted butter

2 tsp

Garlic clove(s)

3 medium clove(s), minced

Red pepper flakes

½ tsp, or to taste


10 medium, black, sliced


1 Tbsp, rinsed and drained, chopped

Canned diced tomatoes

14½ oz, (1 can)


  1. Heat oil in large nonstick skillet over medium heat. Sprinkle chicken with salt and black pepper and add to skillet. Cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and set aside.
  2. Melt butter in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring, 30 seconds. Stir in olives and capers; pour in tomatoes. Bring to simmer, scraping up any browned bits on bottom of skillet. Reduce heat to low and simmer gently, just until slightly reduced, about 3 minutes.
  3. Return chicken and any accumulated juices to skillet; cook just until warmed through, about 2 minutes.
  4. Serving size: 1 chicken breast and about ⅓ cup sauce