Description
Your Ingredient List for a Bold and Savory Dinner. Juicy chicken thighs seared golden, then tossed in a garlicky, anchovy-caper pan sauce brightened with lemon. Big flavor, one skillet, weeknight fast.
Ingredients
Units
Scale
The Chicken
- 1 1/4 lb boneless, skinless chicken thighs (4-5 thighs; pat very dry)
- 1 tsp kosher salt
- black pepper (freshly ground, to taste)
The Bold Pan-Sauce
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic (smashed and peeled; divided)
- 5 fillets anchovies (they melt into the sauce (not fishy))
- 2 Tbsp capers (drained & patted dry)
- 1 pinch chile flakes (to taste)
- 1 lemon, halved (for finishing juice)
For Serving
- fresh chopped parsley (for garnish)
Instructions
- Season & sear: Pat chicken very dry. Season all over with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high until shimmering. Sear thighs 4–6 minutes per side until deeply golden and cooked through. Transfer to a plate.
- Sauté garlic: Reduce heat to medium. Add smashed garlic to the flavorful oil; cook 1–2 minutes until fragrant and lightly golden (don’t burn).
- Build umami sauce: Add anchovy fillets, capers, and a pinch of chile flakes. Stir and mash anchovies until they dissolve; cook 2–3 minutes until capers crisp slightly.
- Finish with lemon: Return chicken (and any juices) to the pan. Squeeze juice from both lemon halves over top. Let sauce bubble 1 minute, scraping up browned bits.
- Garnish & serve: Transfer chicken and pan sauce to a platter. Sprinkle generously with fresh parsley and serve immediately.
Notes
Weeknight win: This one-skillet meal fits the 30-minute sweet spot. For extra sauce, swirl in 1–2 Tbsp water or chicken broth before adding lemon. Great with crusty bread, roasted potatoes, or a simple arugula salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-Inspired, Mediterranean
Nutrition
- Calories: 480
- Fat: 35
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
