Name: One-Pan Chicken with Basil-Anchovy Butter & Shishito Peppers
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound boneless, skinless chicken thighs (see Tip), trimmed; 0.5 teaspoon kosher salt, divided; 0.5 teaspoon ground pepper; 0.25 teaspoon garlic powder; 3 teaspoons extra-virgin olive oil, divided; 1.5 tablespoons butter, softened; 1.5 tablespoons chopped fresh basil; 2 anchovies, minced; 6 cups shishito or Padrón peppers; Lemon wedges for serving, charred if desired

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

4.0

(3)

2 Reviews

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.

Breana Lai Killeen, M.P.H., RD

Updated on June 9, 2019

Prep Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Immunity High-Protein Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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
1 ½ tablespoons butter, softened
1 ½ tablespoons chopped fresh basil
2 anchovies, minced
6 cups shishito or Padrón peppers
Lemon wedges for serving, charred if desired

Directions

Make three slits on one side of each chicken thigh; sprinkle with 1/4 teaspoon salt, ground pepper and garlic powder.
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 degrees F, 3 to 4 minutes per side. Transfer to a serving platter.
Meanwhile, combine butter, basil and anchovies in a small bowl.
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 1/4 teaspoon salt.
Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.

Tips

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 Facts (per serving)

266	Calories
17g	Fat
6g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken, 1 cup peppers & 1 Tbsp. basil-anchovy butter
Calories 266
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 23g	45%
Total Fat 17g	21%
Saturated Fat 6g	28%
Cholesterol 89mg	30%
Vitamin A 2903IU	58%
Vitamin C 109mg	121%
Folate 46mcg	12%
Sodium 381mg	17%
Calcium 24mg	2%
Iron 2mg	9%
Magnesium 31mg	7%
Potassium 354mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.