Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides of the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown. The chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the sauce.
3. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Puttanesca Sauce

1. In the same skillet, add another 2 tablespoons of olive oil. Sauté the minced garlic and chopped anchovies over medium heat for 1–2 minutes, until fragrant and the anchovies have dissolved.
2. Stir in the red pepper flakes and cook for 30 seconds.
3. Add the crushed tomatoes, olives, capers, oregano, and thyme. Stir well to combine.
4. Season the sauce with salt and black pepper to taste. Simmer for 5–7 minutes to allow the flavors to meld.

Step 4: Combine the Chicken and Sauce

1. Return the seared chicken breasts to the skillet, nestling them into the sauce.
2. Reduce the heat to low and cover the skillet. Simmer for 10–15 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
3. If using, stir in halved cherry tomatoes and lemon zest during the last 5 minutes of cooking for added brightness.

Step 5: Garnish and Serve

1. Remove the skillet from heat and sprinkle the dish with chopped fresh parsley.
2. Serve the Chicken Puttanesca hot with pasta, rice, or crusty bread on the side.