Chicken Puttanesca

someone cooking a puttanesca sauce with chopped olives and minced anchovies
Prep Time: 
40 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Cast Iron Keto by Alex and Lauren Lester ($21.99, Page Street Publishing, 2020)


  • 14 cup plus 2 Tbsp olive oil, divided
  • 1 lb chicken fillets*
  • 1 tsp sea salt, divided
  • 12 tsp black pepper, divided
  • 12 cup diced white onion
  • 3 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 12 tsp red pepper flakes
  • 3 anchovy fillets, minced
  • 1 12 cup crushed tomatoes
  • Juice of 1 lemon
  • 12 cup Kalamata olives
  • 14 cup minced fresh parsley


  1. Heat 2 tablespoons of the oil in a 10-inch or larger cast-iron skillet over medium-high heat. Season chicken with 12 teaspoon of the salt and 14 teaspoon of the black pepper. Sear chicken for 3 to 4 minutes per side, until golden and internal temperature reaches 165°. Transfer chicken to a plate and set aside.
  2. Add remaining 14 cup oil to skillet and reduce heat to medium. Once oil is hot, add onion and garlic. Cook for 4 to 5 minutes, until onion is soft but not brown.
  3. Add Italian seasoning, red pepper flakes, remaining 12 teaspoon of salt, remaining 14 teaspoon of black pepper, and anchovy fillets. Cook mixture for 1 minute, until fragrant.
  4. Add crushed tomatoes and lemon juice. Bring sauce to a simmer and cook for 5 minutes. Return chicken to skillet and add olives and parsley. Cook for 3 to 4 minutes, until chicken is warm. Serve immediately.


  • *Feel free to swap seared scallops or mussels for the chicken, as seafood pairs equally well with the sauce.
Nutrition Info: 
480 Calories, 23 g Protein, 88 mg Cholesterol, 9 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 40 g Total fat (8 g sat), 599 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin K, ★★★ Vitamin B6, Vitamin C, ★★ Vitamin E, Iron, Phosphorus, Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Potassium, Zinc