Garlic Chicken with a Lemon Anchovy Pan Sauce. (PERFECT WEEKNIGHT MEAL! ) 🥰

Written by on in Dinner, Easy Meals

This recipe is sure to impress. The dish is made with juicy chicken thighs that are seasoned and cooked in a flavorful pan sauce made from garlic, anchovies, lemon and capers. It’s the pan sauce brings everything together. This recipe is easy to make and is perfect for a weeknight dinner or a special occasion. Gather your ingredients and get ready to make a dish that your family and friends will love.

Details

Servings
Prep time
Cooking time
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Ingredients

  • Skinless, Boneless Chicken Thighs (approx. 5 thighs)

  • Salt and Black Pepper, to taste

  • 6+1 Garlic Cloves, 6 smashed, 1 minced

  • 1/4 cup Olive Oil

  • 5 Anchovy Fillets

  • 2 Tbsps Drained Capers, patted dry

  • 1/2 Tsp Red Pepper Flakes

  • 1 Lemon Halved. One half juiced

  • Fresh Roughly Chopped Parsley

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Directions

  • Heat oven to 350 degrees.
  • Season the chicken thighs well with salt and pepper
  • Smash 5 cloves of garlic. Mince one cloves and put it aside.
  • Put a 12 inch ovenproof pan over medium-high fire and add the oil.
  • When the oil is ready, add the 5 smashed garlic cloves, the anchovies, capers and 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.
  • Stir everything together and cook for 4 to 6 minutes until the garlic is nicely browned and the anchovies have dissolved into the sauce.
  • Seat your chicken well in the sauce. Give them a little wiggle if you need to.
  • Let them cook undisturbed for about 7 minute. However, you should move the sauce about so nothing burns.
  • After 7 minutes check to see if the chicken comes easily away from the pan and are nice and brown on the underside.
  • Flip the chicken thighs over and transfer the entire pan to the center rack of your preheated oven.
  • Cook for an additional 10 minutes until the chicken is cooked through and nicely browned.
  • Remove the pan from the oven and transfer the chicken to a plate. Be careful that handle is hot.
  • Transfer the chicken thighs to a plate
  • Turn the fire back on under your pan. Add the minced garlic and the juice from half of the lemon. Use a wooden spoon to scrape up any bits from the bottom of the pan and cook for about a minute to incorporate them into the pan sauce.
  • Return the chicken and its juices back in to the pan and cook for another 1-2 minutes and it’s ready.
  • Transfer that chicken onto a serving platter, pour that delicious pan sauce over the top. Squeeze the remaining half of the lemon over it, and sprinkle some parsley to make it look pretty.
  • Enjoy!

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