Here's What You'll Need
1
boneless skinless chicken thighs, salt, black pepper, garlic, olive oil, anchovy filets, capers, red pepper flakes, lemon, parsley
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2
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.
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3
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.
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4
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.
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5
Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve immediately.
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