Garlicky Chicken With Lemon-Anchovy Sauce

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people


  • 4 Boneless Skinless Chicken Thighs
  • 5 Cloves Garlic smashed
  • 4 Anchovy fillets
  • 4 Tbsp Olive oil
  • 2 Tbsp Capers drained & patted dry
  • 1/2 tsp Red pepper chili flakes
  • 1/2 Lemon
  • 1 tsp Salt
  • Fresh Ground Pepper to taste
  • Fresh Parsley for Garnish


  1. Preheat your oven to 350 degrees. Season the chicken thighs with salt and pepper and then set it aside while you prepare the anchovy-garlic oil.
  2. Mince one of the garlic cloves and set it aside for later. Heat the oil in a large ovenproof skillet over medium-high. When the oil is hot, add the 4 smashed garlic cloves, anchovies, capers and chili flakes. Stir with a wooden spoon to break up the anchovies, cook for about 3-5 mins until the garlic browns around the edges and the anchovies dissolve.
  3. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs and place the pan directly in the oven. Cook for another 5 to 10 minutes, until the chicken is cooked through.
  4. When chicken is done, transfer thighs to a plate (be careful, the pan handle will be hot). Place the same pan back on the heat, add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
  5. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds. Transfer everything to a serving platter and garnish with chopped parsley.

Recipe Notes

Be sure to pat your capers dry before adding them to the pan. If you put them in wet, the liquid will pop in the hot oil and may burn you.