Keto Puttanesca Chicken Breasts

Chicken breasts are seared, then baked in a cherry tomato, olive and caper sauce. This keto chicken dinner serves 4 and moves from stovetop to oven in the same skillet.

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Choose a skillet that can go in the oven

Use a large oven-safe skillet, such as cast iron, so you can sear the chicken and bake it in the same pan. Have a meat thermometer ready to check the chicken’s internal temperature before serving.

Chicken, tomatoes and seasonings

• 4 boneless, skinless chicken breasts, about 1.5 pounds
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes, adjusted to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup capers, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon lemon juice

Halve the cherry tomatoes, slice the olives and rinse and drain the capers before cooking. Keep the lemon juice ready to pour over the chicken after it returns to the skillet.

Black pepper adds warmth, garlic powder gives depth, and red pepper flakes bring a delightful kick. Adjust the red pepper flakes to your taste.

Sear first, then bake in the sauce

Preheat and season

Preheat the oven to 400°F. Heat the olive oil in the large oven-safe skillet over medium heat. Season the chicken breasts with salt, black pepper, garlic powder and red pepper flakes.

Brown the chicken

Add the chicken to the skillet and sear for about 4-5 minutes on each side, until golden brown. Remove the chicken and set it aside while you prepare the tomato mixture in the same skillet.

Soften the tomatoes

Add the cherry tomatoes, black olives, capers, parsley, oregano and basil to the skillet. Stir and cook for about 2-3 minutes, until the tomatoes start to soften.

Return the chicken and bake

Return the chicken breasts to the skillet and pour the lemon juice over them. Spoon some of the tomato mixture over the chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Rest before serving

Let the chicken rest for a few minutes before serving. Garnish with additional parsley if desired.

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Serve with the tomato and caper sauce

Serve with a green salad, steamed asparagus or roasted broccoli. Cauliflower rice is another side option. Spoon the tomato, olive and caper mixture over each chicken breast when serving.

Leftovers and advance cooking

You can cook the chicken in advance and refrigerate it. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain the chicken’s tenderness.

Can you use canned tomatoes?

Yes. You can replace the cherry tomatoes with diced canned tomatoes for a different texture.

Can you marinate the chicken?

For added flavor, marinate the chicken in olive oil, lemon juice and herbs for a few hours before cooking.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us