Prepare the Chicken:

• Season both sides of the chicken breasts with salt and pepper.

• Heat olive oil in a large skillet over medium heat.

• Add the chicken breasts to the skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C).

• Remove the chicken from the skillet and set aside.

Make the Puttanesca Sauce:

• In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant.

• Add the diced tomatoes, olives, capers, and anchovy fillets (if using). Stir everything together and bring to a simmer.

• Pour in the white wine (or chicken broth) and add the dried oregano. Let the sauce simmer for about 5-7 minutes to combine the flavors and thicken slightly.

Return Chicken to the Skillet:

• Place the cooked chicken breasts back into the skillet with the sauce. Spoon some of the sauce over the chicken.

• Let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.

Serve:

• Serve the Chicken Puttanesca over pasta or alongside crusty bread to soak up the sauce.

• Garnish with freshly chopped basil or parsley and a sprinkle of grated Parmesan cheese, if desired.