Skillet Chicken with Wilted Radicchio, Anchovy, and Onion

I’m not going to lie: If I can make something in one pan, I certainly will. Not only am I the cook in our household, I’m also usually the dishwasher, so if I can cut down on post-dinner sink time, I’m all for it. For that reason, a cast-iron pan is one of my best friends in the kitchen, and it should also be one of yours. When taken care of and seasoned well, it acts as a nonstick skillet and offers a plancha or griddle-like quality; it also distributes heat like a dream for even cooking. O