Foil-Packet Chicken Puttanesca

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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4 8-ounce skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for drizzling

1 15-ounce can cherry tomatoes

1 9-ounce package frozen artichoke hearts, thawed

1/3 cup pitted kalamata olives

2 tablespoons capers, drained

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 demi baguette or 1/2 regular baguette, split

2 tablespoons grated parmesan cheese

1 tablespoon chopped fresh parsley


  1. Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.
  2. Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
  3. Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.
  4. Open the foil packets and serve with the garlic bread.