One-Pan Chicken with Basil-Anchovy Butter & Shishito Peppers

One-Pan Chicken with Basil-Anchovy Butter & Shishito Peppers

0 Reviews
From: EatingWell Magazine, July/August 2019

Don't skip the anchovies in this healthy chicken thigh recipe. Their fishiness blends in, adding salty, umami flavor, so that even skeptics of the salty little fish won't protest. And this healthy skillet dinner is cooked in one pan and takes just 20 minutes to prep—in case you need more selling points for this recipe.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless, skinless chicken thighs (see Tip), trimmed
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 3 teaspoons extra-virgin olive oil, divided
  • 1½ tablespoons butter, softened
  • 1½ tablespoons chopped fresh basil
  • 2 anchovies, minced
  • 6 cups shishito or Padrón peppers
  • Lemon wedges for serving, charred if desired

Preparation

  • Prep

  • Ready In

  1. Make three slits on one side of each chicken thigh; sprinkle with ¼ teaspoon salt, ground pepper and garlic powder.
  2. Heat 1 teaspoon oil in a large cast-iron pan over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 4 minutes per side. Transfer to a serving platter.
  3. Meanwhile, combine butter, basil and anchovies in a small bowl.
  4. Add the remaining 2 teaspoons oil and peppers to the pan. 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 remaining ¼ teaspoon salt.
  5. Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.
  • Tip: Boneless chicken thighs vary in size, so don't fret over the number you get per pound. A better measure: Aim for 4 oz. of raw meat (3 oz. cooked) per person.

Nutrition information

  • Serving size: 3 oz. chicken, 1 cup peppers & 1 Tbsp. basil-anchovy butter
  • Per serving: 265 calories; 16 g fat(6 g sat); 2 g fiber; 5 g carbohydrates; 23 g protein; 46 mcg folate; 89 mg cholesterol; 3 g sugars; 0 g added sugars; 2,903 IU vitamin A; 109 mg vitamin C; 24 mg calcium; 2 mg iron; 380 mg sodium; 354 mg potassium
  • Nutrition Bonus: Vitamin C (182% daily value), Vitamin A (58% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 fat, 1 vegetable

Reviews 0