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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Anchovy Chicken

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
anchovy chicken and crispy potatoes in a cast iron skillet
Print Recipe
5 from 1 vote

Anchovy Chicken

The one chicken recipe we make every single month without fail. Flavorful, whole30, and PACKED with flavor from garlic, anchovies, capers, and lemons. This will be your new family favorite! P.S. it's HEALTHY!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: anchovy chicken, healthy chicken recipe, healthy dinner, whole30
Servings: 5 servings
Calories: 263kcal
Author: Melissa Clark

Ingredients

  • 1 ¼ lbs boneless skinless chicken thighs about 5 thighs
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 6 garlic cloves smashed and peeled
  • ¼ cup extra-virgin olive oil
  • 5 anchovy filets drained
  • 2 Tbsp capers drained, patted dry
  • 1 large pinch red pepper flakes
  • 1 lemon halved
  • parsley for serving

Instructions

  • Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. 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.
  • Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  • When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  • Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Notes

There's a video on the NY Time's website showing how to make this recipe if you're into that sort of thing!

Nutrition

Calories: 263kcal | Carbohydrates: 3g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 622mg | Potassium: 484mg | Fiber: 1g | Sugar: 1g | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg