Puttanesca Chicken & Roasted Broccolini

Serves

4

Time

35–45 minutes

Ingredients

• 1 jar Ceriello Homemade Puttanesca Sauce
• 4 boneless, skinless chicken cutlets (or 2 breasts, sliced in half horizontally)
• Kosher salt and black pepper
• 1/2 cup all-purpose flour (for light dredge)
• 2–3 tbsp olive oil
• 1 lb broccolini (or broccoli florets)
• 1/2 tsp crushed red pepper (optional)
• 1 tbsp butter (optional, for a richer finish)
• 1/4 cup chopped parsley or basil
• Lemon wedges (optional)

Optional add-ins

• Cooked pasta, gnocchi, or crusty bread for serving
• 1/4 cup grated Pecorino Romano (optional)

Instructions

1. Prep + roast the broccolini
   • Heat oven to 425°F.
   • Toss broccolini with olive oil, salt, and pepper. Roast 12–15 minutes until tender with crisp edges.
2. Season and dredge the chicken
   • Pat chicken dry; season both sides with salt and pepper.
   • Lightly dredge in flour; shake off excess.
3. Sear the chicken
   • Heat olive oil in a large skillet over medium-high.
   • Sear chicken 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate.
4. Warm the puttanesca sauce
   • Lower heat to medium. Add the jar of sauce to the skillet.
   • Simmer 3–5 minutes to reduce slightly. Add crushed red pepper if you want more heat.
   • Optional: swirl in butter for a glossy finish.
5. Finish + serve
   • Return chicken (and any juices) to the skillet. Spoon sauce over and warm 1–2 minutes.
   • Serve with roasted broccolini and pasta/bread. Top with herbs and a squeeze of lemon.