Here's What You'll Need
boneless skinless chicken thighs, salt, black pepper, garlic, olive oil, anchovy filets, capers, red pepper flakes, lemon, parsley
In a cast iron skillet, add oil. When hot, add smashed garlic cloves, anchovies, capers, and red pepper. Let cook, stirring until the garlic browns around edges and the anchovies dissolve, 3 to 5 minutes.
Season chicken thighs with salt and pepper on both sides. Add to pan and cook, 5-7 minutes. Flip, place pan in the oven and cook another 5-10 minutes, until the chicken is cooked through.
Transfer thighs to a plate. Place skillet back on the heat and add garlic and lemon juice. Cook for 30 seconds. Turn off heat, then return chicken to the pan to coat in the sauce.
Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve immediately.