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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs (see Tip), trimmed½teaspoonkosher salt, divided½teaspoonground pepper¼teaspoongarlic powder3teaspoonsextra-virgin olive oil, divided1 ½tablespoonsbutter, softened1 ½tablespoonschopped fresh basil2anchovies, minced6cupsshishito or Padrón peppersLemon wedges for serving, charred if desired
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken thighs (see Tip), trimmed
½teaspoonkosher salt, divided
½teaspoonground pepper
¼teaspoongarlic powder
3teaspoonsextra-virgin olive oil, divided
1 ½tablespoonsbutter, softened
1 ½tablespoonschopped fresh basil
2anchovies, minced
6cupsshishito or Padrón peppers
Lemon wedges for serving, charred if desired
DirectionsMake 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.TipsTip: 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.Originally appeared: EatingWell Magazine, July/August 2019
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.TipsTip: 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.
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.
Originally appeared: EatingWell Magazine, July/August 2019
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Nutrition Facts(per serving)266Calories17gFat6gCarbs23gProtein
Nutrition Facts(per serving)
- 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.
