Poached Chicken Puttanesca
Poaching chicken is a very healthy way to have juicy chicken. Chicken breast can often be overcooked and come out dry and stringy if you’re not careful, poaching it is a great way to avoid tough chicken. Although the chicken is the main component in this dish the tomatoes are truly the star.
Poached Chicken Puttanesca
Ingredients
For the Puttanesca:
- 1 pound ripe tomatoes cored and finely chopped
- 8 pitted Kalamata olives very thinly sliced
- 1 lemon halved and juiced (save the juiced halves)
- 1 tbsp brine-packed capers rinsed
- 1 tsp kosher salt
- 1 tbsp extra-virgin olive oil
- 1 large garlic clove very finely chopped
- ¼ to ½ tsp red pepper flakes
- 2 tbsp roughly chopped fresh oregano or marjoram
For the poached chicken:
- 1.5 pounds boneless skinless chicken breasts (about 3 medium breasts)
- 1 cup low-sodium chicken broth
- 1 large fresh thyme sprig
- 1 tsp kosher salt
- ¼ tsp whole black peppercorns
Instructions
To make the puttanesca:
- In a medium bowl, stir together the tomatoes, olives, lemon juice, capers, and salt.
- In a small skillet set over medium heat, add the olive oil, garlic, and red pepper flakes. Cook, swirling often, until the garlic is fragrant and golden, 1 to 1½ minutes.
- Turn off the heat, pour the seasoned oil over the tomato mixture, and stir to combine. Stir in the oregano and set aside, stirring occasionally, while making the chicken.
To poach the chicken:
- To a medium skillet add the broth, 1 cup water, the reserved lemon halves, the thyme sprig, salt, and peppercorns.Bring the mixture to a simmer over medium heat.
- Reduce the heat to low and add the chicken breasts. Cover the skillet, leaving the lid slightly askew, and poach the chicken for 10 minutes.
- Turn over the chicken breasts, re-cover the skillet, and poach until the chicken breasts are cooked through and reach 155°F on an instant-read thermometer, about 10 minutes longer.
- Turn off the heat, uncover, and let the chicken breasts rest for 10 minutes before removing them from the skillet.
- Once the chicken is cool enough to handle, slice it crosswise into thin rounds. Serve covered in the puttanesca
Recipe from Supermarket Healthy recipe book
© Ammara Cokar 2025
