A 25-Minute Weeknight Dinner That Packs A Punch
I could make Melissa Clark’s garlic and lemon anchovy chicken with my eyes closed and hands tied behind my back.
Alright, perhaps hands being tied is a step too far. How would I transfer the skillet to the oven? But no joke, we make this savory, garlicky chicken with anchovies at least once every month and have done so for the last few years. It’s one of those easy but still elevated dinner recipes that impresses everyone.
If you think you don’t like anchovies, this garlic chicken with lemon anchovy sauce is about to change your mind. The anchovies essentially melt into the sauce, adding richness and umami—not fishiness—while the capers bring just enough briny bite to keep everything balanced.
It’s the kind of dinner that tastes like it came from a cozy Italian trattoria, yet comes together in under an hour using pantry staples. Naturally gluten-free, dairy-free, and Whole30-friendly, it’s a back-pocket recipe I turn to on busy weeknights when I want big flavor without a lot of fuss.
Quick Overview of Steps
Please prepare yourself: once you begin making the garlicky pan sauce, your house will smell absolutely incredible.
Serve with something simple to soak up the sauce—crusty bread, mashed potatoes, or even fluffy rice. My family’s personal favorite sides for this chicken dish are these roasted Yukon gold potato wedges with lemon and an extra large serving of roasted cauliflower florets with capers and pine nuts. Divine.
As far as substitutions, I’ve made this at least 100x (truly!) and it’s just as delicious with chopped Castelvetrano olives as it is with chopped basil or oregano. Just don’t skip the anchovies!
Expert Tips For Best Results
- Use oil-packed anchovies. They melt more smoothly than salt-packed anchovies and integrate better in the sauce.
- Don’t rush the browning. Golden chicken skin = more schmaltzy flavor in the final dish.
- Adjust the heat. Red pepper flakes add warmth, not fire—feel free to scale up or down.
- Deglaze if needed. If the pan gets too dark, a splash of water (rich, homemade chicken broth would be even better!) will loosen everything up beautifully.
Leftover Anchovies? That Sounds Like A Win! 😉
You’re an anchovy lover now, aren’t you? Don’t deny it! If you’re looking for ways to use up that open package, I’m going to strongly recommend you try my green olive tapenade made in a food processor (amazing on sandwiches or served with crackers!) or a homemade Caesar salad dressing with basil, my current obsession.
I’ve got loads more quick-and-easy recipes with anchovies on my site, but those are definitively my top two!
If you try this anchovy chicken, I’d love to hear how it turns out—leave a star rating and review so other readers know if it earned a spot in your weeknight rotation ⭐️
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Anchovy Chicken with Garlicky Pan Sauce
Equipment
Ingredients
- 1¼ lbs (700g) boneless skinless chicken thighs, about 5 thighs
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 6 garlic cloves, smashed and peeled
- ¼ cup (60ml) extra virgin olive oil
- 5 anchovy filets, drained
- 2 Tbsp (20g) capers, drained, patted dry
- 1 large pinch of red pepper flakes
- 1 medium lemon, halved
- fresh parsley, finely chopped
Instructions
- Cook the aromatics. Preheat oven to 350°F (175°C). Season chicken thighs with Kosher salt and black pepper on both sides. Finely chop 1 of the garlic cloves, then reserve for later. In a large cast iron or ovenproof skillet over medium-high heat, add ¼ cup (60ml) olive oil. When oil is hot, add 5 smashed garlic cloves, 5 anchovy filets, 2 Tbsp drained capers, and a pinch of crushed red pepper flakes. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Be careful, the oil will splatter.
- Cook the chicken thighs. Add the chicken thighs then cook nicely for 5-7 minutes on the first side. Flip over, place the pan in the oven, then cook another 5-10 minutes, until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
- Make the pan sauce. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place the skillet back on the heat and add remaining minced garlic and the juice of half a lemon. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Turn off the heat, then return chicken to the pan to coat in the sauce.
- Finish, then serve! Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve immediately!
Notes
- You can substitute with bone-in, skin-on thighs or boneless, skinless chicken breasts, but the cook time will increase by ~2-5 minutes. Chicken is safe to eat at 165°F (74°C) internally.
- Make-ahead: You can fully cook this dish up to 2 days in advance. The flavor deepens as it sits.
- Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or gently in a microwave.
- Serving suggestions: roasted potatoes, rice, grilled vegetables, crusty bread.
Unbelievably delicious. This will be a staple in my home. I served it over garlic mashed potatoes.
Isn’t it the most amazing flavor?!?! LOVE IT. xo, Ari
OMG! This was so, so good. Made it with chicken breast tenders, since that’s what I had on hand. Will try the thighs next time. But definitely adding it to our rotation! Thank you Ari!
Amazing!! We love this one so much too! xo, Ari
The recipe looks good, but one thing confuses me. You say to preheat the oven to 350 degrees, but you never say in the recipe to put it in the oven. Am I missing something?
Hi Bonnie — that instruction is in Step 2. Please see the recipe card for full instructions and let me know what you think! Best, Ari
Thank you. I see it now. I must have read it six times.
All good, it happens. Enjoy and let me know what you think!! xo, Ari
So flavorful! Easy to make, but yes, the oil splatters! Next time I’ll make more since I’m making the mess anyway. I was just trying to use up some anchovies, and found this recipe in my search! Definitely a keeper and will make many more times again! I will serve with mashed potatoes next time as well. Thank you!
LOL yes, the oil really does! I have a splatter guard (have you seen those?!) to put on top of the pan which makes a HUGE difference. It’s like a vented lid for skillets and sauté pans. Super helpful. Thanks for the review, Audrey! And agree, so great with mashed potatoes! xo, Ari
My husband surprised me with some beautiful sardines from an Italian market so I had to make something special! Found this recipe and it did not disappoint. It was easy to make and even easier to eat. So much flavor packed into this dish. It was magnificent. I will make it again and again. PS I didn’t have red Chile flakes so I substituted a chile crisp in oil. Worked well.
My husband surprised me with some beautiful anchovies from an Italian market so I had to make something special! Found this recipe and it did not disappoint. It was easy to make and even easier to eat. So much flavor packed into this dish. It was magnificent. I will make it again and again. PS I didn’t have red Chile flakes so I substituted a chile crisp in oil. Worked well.
First of all, well done hubby! I’d take a container of high-quality anchovies over a bouquet of flowers any day of the week. But also I’m so glad you found this recipe because it’s truly one of my family’s favorites. Absolutely bursting with flavor from the anchovies and garlic. So glad you enjoyed, thank you Shirley! xo, Ari
To die for, so full of flavour, and so easy to make. Will do it again and again and again! Thanks for sharing. Sorry no photo – the dish didn’t last that long!
Absolutely love to hear this! It’s one of my husband’s all-time favorite chicken dinners. We make it at least once a month. Yum! Cheers, Ari
Absolutely delicious. I threw the whole can of sardines in. It’s a nice combination of flavors. I’ll definitely make again. Thanks for sharing the recipe.
Ooh, I’ve never made it with sardines (only anchovies), but sounds delicious. Really glad you enjoyed this one! -Ari
My mistake, it was a whole can of anchovies.
Ahh, that makes more sense ha! I’d totally try it with sardines too, though! Cheers, Ari