Mediterranean Chicken Recipe In Lemon Garlic Anchovy Sauce Is Out of This World (6 Ingredients, 35 Minutes) by Elisa Schmitz
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If you're tired of ordinary chicken dinners, then hang on to your hat because I've got something extraordinary for you. This Mediterranean chicken recipe in lemon garlic anchovy sauce is out of this world! The tangy, almost briny flavor of these baked chicken thighs is truly exceptional, especially given that the high-protein recipe includes only six ingredients and is ready in about half an hour. Check out the health benefits of protein.
Lemon and garlic are powerful enough flavors, but when you add anchovies to the mix, the flavor shoots off the charts. Check out the health benefits of lemon, the health benefits of garlic and the health benefits of anchovies. Then there are the capers, which add even more briny flavor that we can't get enough of (capers offer some health benefits, too). Plus, learn about the health benefits of the Mediterranean Diet.
To make this savory chicken recipe, here are the gluten-free ingredients you'll need to gather: boneless/skinless chicken thighs, fresh garlic, extra virgin olive oil, anchovy fillets, capers and fresh lemons. You can garnish with lemon wedges and fresh parsley, if you like, but those are optional. You place the chicken in a baking dish and season with salt and pepper. Next, you smash the garlic cloves and add them to the pan of olive oil, anchovies and capers to create the sauce. Pour the sauce over the chicken and toss to coat, then bake the juicy chicken until done and the flavor is off the charts.
Serve this moist and flavorful chicken over rice and garnish with lemon and fresh parsley, if you like. The aromatic Mediterranean chicken dinner is impressive enough to serve for guests, but easy enough to make for dinner any night of the week. You could make it as a meal-prep recipe, too.
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
- 2 pounds boneless/skinless chicken thighs
- 12 garlic cloves, peeled and smashed
- 1/3 cup extra virgin olive oil
- 4 ounces (2 tins) anchovy fillets, drained
- 4 tablespoons capers, drained
- 2 medium lemons, juiced
- lemon wedges, for serving (optional)
- fresh parsley, for serving (optional)
- kosher salt and black pepper, to season the chicken (optional, but I used about a teaspoon of each)
Here's how to make it:
- Place the chicken in a 13x9-inch baking dish. Season to taste with kosher salt and black pepper, and set aside to rest. (You may be able to substitute chicken breasts and adjust baking time, as needed, to proper internal temperature. I used about 3/4 teaspoon freshly ground black pepper and 1 teaspoon kosher salt.)
- Smash the garlic cloves (I used a mortar and pestle).
- In a large skillet over medium-high heat, add the olive oil, lemon juice, anchovies, capers and smashed garlic. Stir to combine.
- Cook, stirring, until anchovies dissolve and garlic is lightly browned, about 3 to 5 minutes.
- Pour the sauce over the chicken and toss until chicken is coated in the sauce.
- Bake the chicken in an oven that's been preheated to 350 degrees F for about 15 minutes, then broil for about 5 minutes or until cooked through and golden. (Chicken is cooked through at 165 degrees F on a food thermometer.)
- Serve chicken over rice or other grain or pasta. Garnish with lemon wedges and fresh parsley, if desired.
- Store leftover chicken in an airtight container in the refrigerator or freezer and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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