Chicken Thighs Piccata
Parmesan-Roasted Asparagus
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp kosher salt
- ½ tsp pepper
- 1 large lemon
- ¼ cup olive oil, divided
- 1 onion, diced
- 6 cloves garlic, minced
- 1 (14.5-oz) can low-sodium chicken broth
- ½ cup white wine (or use more low-sodium chicken broth)
- ¼ cup capers, drained
- 2 Tbsp butter
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate 1 tsp zest and squeeze 3 Tbsp juice from lemon; set aside.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add half of chicken to skillet; cook 3 minutes per side or until browned. Transfer to a large rimmed baking sheet. Repeat procedure with 2 tbsp hot oil and chicken. Add remaining chicken to baking sheet.
- Bake chicken 10 to 15 minutes or until thighs are done.
- Add onion and garlic to skillet; cook over medium heat 5 minutes. Add broth and wine, scraping skillet to loosen browned bits.
- Add lemon zest, lemon juice, capers, and butter. Increase heat to medium-high. Simmer 8 to 10 minutes or until reduced to 1 cup. Stir in parsley; serve sauce over chicken.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 400°F. Toss asparagus with oil, salt, and pepper on a greased rimmed baking sheet.
- Bake 10 minutes or until crisp-tender. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
99
|
423
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 27 | 5 | 32 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 634 | 220 | 854 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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