Parmesan-Artichoke Chicken
Broccoli with Mustard Cream Sauce
Ingredients
- 12 (3-oz) boneless, skinless chicken thighs
- 2 (7-½ oz) jars marinated quartered artichoke hearts, drained
- 3 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Preheat broiler. Toss chicken and artichokes with oil in a large bowl.
- Transfer to a lightly greased broiler pan; sprinkle with salt and pepper.
- Broil 3 inches from heat 10 to 12 minutes or until chicken is done, turning chicken halfway through cooking. Sprinkle with cheese. Broil 1 to 2 minutes longer.
- Sprinkle with parsley, if desired.
Side Dish Ingredients
- 2 Tbsp spicy brown mustard
- ¼ tsp salt
- ½ cup heavy cream
- ¼ cup sour cream
- 1 Tbsp lemon juice
- 1 (16-oz) pkg frozen broccoli florets
Side Dish Instructions
- Combine mustard, salt, cream, sour cream, and lemon juice.
- Cook broccoli according to package directions. Serve mustard sauce over broccoli.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
376
|
110
|
486
|
| Fat (g) | 24 | 9 | 33 |
| Sat. Fat (g) | 6 | 6 | 12 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 772 | 155 | 927 |
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