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Garlic-Caper Chicken
with Parmesan Mashed Potatoes & Brussels Sprouts
30 MIN
2 Servings
From the Test Kitchen
In this wholesome dish, a duo of aromatic garlic and briny capers—cooked briefly together with butter and lemon juice—creates a simple, irresistible topping for our Italian-seasoned chicken. We're serving it with two hearty sides of parmesan mashed potatoes and roasted brussels sprouts finished with more bright lemon.
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ lb Brussels Sprouts
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¾ lb Golden Potatoes
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2 cloves Garlic
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1 Lemon
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1 Tbsp Capers
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2 oz Butter
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¼ cup Grated Parmesan Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and half the parmesan; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast & dress the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.
4
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the pan sauce & serve your dish
To the pan of reserved fond, add the remaining butter and chopped garlic. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and dressed brussels sprouts. Top the chicken with the pan sauce. Garnish the potatoes with the remaining parmesan. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and half the parmesan; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast & dress the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.
4
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the pan sauce & serve your dish
To the pan of reserved fond, add the remaining butter and chopped garlic. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and dressed brussels sprouts. Top the chicken with the pan sauce. Garnish the potatoes with the remaining parmesan. Enjoy!
Tips from Home Chefs