Ingredients
- 4 large boneless, skinless chicken breasts (about 2 1/2 to 3 pounds)
- Kosher salt to taste
- Ground black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano divided
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 3 anchovy fillets chopped (optional)
- 1 28-ounce can whole peeled tomatoes with juices
- 1/2 teaspoon red pepper flakes optional
- 1 cup pitted Kalamata olives roughly chopped
- 3 1/2 tablespoons capers drained
- Chopped fresh parsley for garnish
Instructions
- Pat the chicken dry. Season both sides with kosher salt, ground black pepper, Italian seasoning, and half of the dried oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for about 3-4 minutes per side until golden brown. Transfer the chicken to a plate. Drizzle with lemon juice and set aside.
- In the same skillet, add the remaining olive oil along with the minced garlic and anchovy fillets. Sauté for about 1 minute until the garlic is fragrant and the anchovies break down.
- Add the whole peeled tomatoes. Use a spoon to gently crush them into uneven pieces. Stir in the red pepper flakes, Kalamata olives, capers, and the remaining dried oregano. Let the sauce simmer for 8-10 minutes until it thickens slightly.
- Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for about 10 minutes until the chicken reaches an internal temperature of 165°F.
- Remove from heat, sprinkle chopped fresh parsley over the dish, and serve warm.