Chicken Thighs Piccata
Parmesan-Roasted Asparagus
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¼ tsp salt
- ¼ tsp pepper
- ½ small lemon
- 2 Tbsp olive oil, divided
- ½ onion, diced
- 3 cloves garlic, minced
- ⅔ cup less sodium chicken broth
- ¼ cup white wine
- 2 Tbsp capers, drained
- 1 Tbsp butter
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate ½ tsp zest and squeeze 1½ Tbsp juice from lemon; set aside.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add chicken to skillet; cook 3 minutes per side or until browned. Transfer to a large rimmed 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 ½ cup. Stir in parsley; serve sauce over chicken.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- ⅛ tsp salt
- ¼ tsp pepper
- ¼ 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 | 3 | 3 | |
| 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) | 1 | 1 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
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