20-MINUTE MAINS
Chicken with Basil-Anchovy Butter
& Shishito Peppers
ACTIVE: 20 min TOTAL: 20 min
Don’t skip the anchovies. Their fishiness blends
in, adding salty, umami flavor, so that even
skeptics of the salty little fish won’t protest.
1 pound boneless, skinless chicken
thighs, trimmed
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder
3 teaspoons extra-virgin olive oil, divided
11/2 tablespoons butter, softened
11/2 tablespoons chopped fresh basil
2 anchovies, minced
6 cups shishito or Padrón peppers
Lemon wedges for serving,
charred if desired- 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 thick-
est part registers 165°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 pep-
pers 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.
SERVES 4: 3 oz. chicken, 1 cup peppers & 1 Tbsp.
basil-anchovy butter each
CAL 265 / FAT 17G (SAT 6G) / CHOL 89MG / CARBS 5G /
TOTAL SUGARS 3G (ADDED 0G) / PROTEIN 23G /
FIBER 2G / SODIUM 381MG / POTASSIUM 354MG.
By the Numbers
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.