Anchovy Chicken with Garlicky Pan Sauce
If anchovies make you nervous, hear me out. In this Anchovy Chicken, they melt right into the sauce, creating a garlicky, deeply savory base you won’t even recognize as fish. Add capers and a pinch of red pepper flakes, and you’ve got a Whole30-friendly dinner my family can’t get enough of.
Servings: 5 servings
Calories: 263kcal
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.
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
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