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

eatingwell.com
serves 4
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

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Preparation

• Step 1Make three slits on one side of each chicken thigh, sprinkle with 1/4 teaspoon salt, ground pepper and garlic powder.
  
• Step 2Heat 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.
  
• Step 3Meanwhile, combine butter, basil and anchovies in a small bowl.
  
• Step 4Add 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.
  
• Step 5Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.
  

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