White Wine Chicken with Carrots

This quick dinner features chicken thighs and carrots coated in a buttery wine and caper sauce.

Preparation Details

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 3

Ingredients

• 6 skinless boneless chicken thighs (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 cup dry white wine , such as pinot grigio
• 1/2 cup low-sodium chicken stock
• 2 teaspoons cornstarch
• 2 tablespoons lemon juice
• 1 pound carrots, bias-cut into 3/4-inch coins or spiralized
• 2 tablespoons drained capers
• 1 tablespoon unsalted butter
• 1 tablespoon grated Parmesan cheese, or as needed, for garnish

Steps

1. Pat chicken thighs dry with paper towels; sprinkle with salt and pepper. Heat oil in a very large skillet over medium heat. Add chicken thighs; cook, turning halfway through, until browned, about 8 minutes. Remove from skillet and keep warm.
2. Add garlic and wine to skillet, then use a wooden spoon to scrape up any browned bits from bottom of pot. Cook, stirring, until liquid is reduced by half, about 2 minutes. In a small bowl, whisk together chicken stock and cornstarch. Add stock mixture to skillet; bring to a boil. Reduce heat to low and simmer for 1 minute.
3. Add chicken and lemon juice to the skillet. Cook, covered, 4 minutes. Add carrots and cook, covered, until carrots are tender and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees F (74 degrees C), about 3 minutes.
4. Gently stir capers and butter into sauce. Serve chicken and carrots with pan sauce and garnish with Parmesan.