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Wednesday, May 29

One-pan chicken with basil-anchovy butter & shishito peppers

Active: 20 minutes; Total: 20 minutes; Serves: 4

Chichen thighs, boneless, skinless

1 pound

Salt, kosher

¼ teaspoon +
¼ teaspoon

Pepper, ground

¼ teaspoon +
¼ teaspoon

Garlic powder

¼ teaspoon

Olive oil

1 tablespoon +

2 tablespoons

Butter, softened

1 ½ tablespoons

Basil, chopped

1 ½ tablespoons

Anchovies, minced


Shishito or Padrón peppers

6 cups

Lemon wedges for serving, charred if desired

  1. Make three slits on one side of each chicken thigh; sprinkle with ¼-teaspoon salt, ¼-teaspoon pepper, and ¼-teaspoon garlic powder. 
  2. Heat 1-tablespoon oil in a large cast-iron skillet over medium-high heat. 
  3. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165F, 3 to 4 minutes per side; transfer to a platter. 
  4. Meanwhile, combine the butter, basil, and anchovies in a small bowl. 
  5. Add 2-tablespoons oil and peppers to the skillet. 
  6. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes; transfer to a bowl, and sprinkle with the ¼-teaspoon salt. 
  7. Top the chicken with the butter mixture, and serve with the peppers and lemon wedges, if desired. 
Recipe from

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