Parmesan Chicken Thighs
Zucchini Pappardelle
Ingredients
- 6 (6-oz) bone-in, skin-on chicken thighs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¼ cup olive oil, divided
- 1 onion, chopped
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- ½ cup chopped fresh basil
- ½ cup low-sodium chicken broth
- ¼ cup freshly grated Parmesan cheese
- ¾ cup shredded whole-milk mozzarella cheese
Instructions
- Sprinkle chicken thighs with ¼ tsp each salt and pepper.
- Cook chicken thighs, in 2 batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side or until lightly browned. Place cooked thighs in bottom of a 3- to 4-quart slow cooker.
- Top thighs with onion and tomatoes. Sprinkle with basil; top with broth. Sprinkle with cheeses; sprinkle with ¼ tsp each salt and pepper.
- Cover and cook on LOW 6 hours; serve over Zucchini Pappardelle recipe.
Side Dish Ingredients
- 4 zucchini
- 3 Tbsp olive oil
- 1 tsp kosher salt
Side Dish Instructions
- Shave zucchini into long ribbons using a vegetable peeler.
- Heat oil in a large skillet over medium heat. Add zucchini ribbons, and cook 3 minutes, stirring often. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
82
|
469
|
| Fat (g) | 29 | 7 | 36 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 468 | 331 | 799 |
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