Easy Chicken Veracruz or (Puttanesca)

Easy Chicken Veracruz or (Puttanesca)

You have to try the amazing and easy Chicken VeraCruz Recipe!  You are going to love it!

This recipe, for me, is one that I just absolutely love. This is a recipe I learned how to make about 20 years ago working a sous chef back in my days in Dallas Tx. Nowadays this is a recipe that I go to when I don’t want to spend a lot of time in the kitchen but I want something I know will really turn out well.

It is kind of like chicken piccata or (Puttanesca) in the sense that it doesn’t take a whole lot of effort and every time it turns out delicious! I love this recipe because of the balance in flavors with serranos, tomatoes, capers, olives, and cilantro and chives (or dill.) Here is the chicken veracruz recipe, I hope you enjoy it!

Chicken VeraCruz with Olive and Capers

Chicken Vera Cruz

  • 2 6oz chicken breast (butterflied (see video)
  • 3 tbsp olive oil
  • 1 small onion (sliced)
  • 1 whole serrano (sliced)
  • 1 cup tomato marinara
  • 1/4 cup capers (with juice)
  • 1/2 cup green olive (cut in half)
  • 1 cup water
  • 2 tbsp cilantro (chopped)
  • 2 tbsp chives (or dill chopped )
  • 1 salt (to taste )


  • 2 cups broccoli and carrots (blanched see video)
  1. In a large saute pan add 3 tbsp of olive oil on medium high heat. Then season butterflied chicken breast with salt and pepper. Place the chicken in the pan and cook for 4 minutes. Then flip over and add onions, serranos, capers and olives. Cook for 3 minute and then add tomato sauce and water. Cook for 4-5 minutes until the sauce has thickened up and then adjust the seasoning of the sauce. Finish with herbs. Serve and enjoy with rice or vegetables.

    chicken veracruz recipe


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