Herb-Mustard Butter Chicken Thighs
Basil Mashed Potatoes and Roasted Asparagus
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¼ cup butter, softened
- ¼ cup chopped fresh basil or parsley
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large cast-iron or ovenproof skillet 2 to 3 minutes per side or until browned.
- Stir together butter, basil, and mustard; spread butter mixture over chicken. Transfer skillet to oven. Bake 10 minutes or until done.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 3 Tbsp olive oil
- ¾ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 (24-oz) pkg refrigerated mashed potatoes
- ½ cup chopped fresh basil
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus, oil, garlic powder, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast 12 to 15 minutes or until tender and lightly browned.
- Meanwhile, cook potatoes according to package directions. Stir in basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
228
|
193
|
421
|
| Fat (g) | 15 | 12 | 27 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 22 | 4 | 26 |
| Carb (g) | 0 | 17 | 17 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 326 | 483 | 809 |
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