Sheet Pan Chicken Puttanesca Dinner
Description
This is a fantastic and gorgeous chicken dinner your family will ask for over and over again. It combines all of the classic ingredients of puttanesca, like Kalamata olives, capers, garlic, red chili flakes and anchovies, if you want to use them. Serve wi
Ingredients
4 boneless, skin-on, chicken breasts or thighs
salt and freshly ground black pepper
2 T. olive oil
1 shallot, peeled and thinly sliced
1 c. Kalamata, black or mixed olives*
1/2 c. roasted marinated artichoke hearts, halved or quartered
8 roasted garlic cloves
1/2 c. marinated roasted red peppers, sliced into strips
1/3 c. sun-dried tomatoes, in oil*
1 T. capers, rinsed well and drained
6 anchovy filets, optional
a few stems of small tomatoes on the vine, or about 2 c. loose
1/2 lemon, cut into small wedges
1/4 c. pine nuts
1 t. red chili flakes, or to taste
Directions
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Preheat oven to 350 degrees.
Season chicken with salt and pepper on both sides.
Heat olive oil in a non-stick skillet; brown chicken, skin side down, for about 5 minutes, or until nice and brown; transfer to a large baking sheet.
Arrange the remaining ingredients around the chicken. Squeeze lemon wedges over everything. Season with black pepper.
Bake for about 30 minutes, or just until chicken is cooked through and tomatoes have begun to break down. The center of the chicken pieces should read 160 degrees on an instant read thermometer.
Serve.
4 servings.
*Some of the brine from the olives and the oil from the sun-dried tomatoes to the pan can be added. It will make a nice sauce as it cooks with the chicken.