Garlic-Caper Chicken with Parmesan Mashed Potatoes & Lemon Broccoli
Family Friendly

Garlic-Caper Chicken

with Parmesan Mashed Potatoes & Lemon Broccoli

40 MIN
2 Servings
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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 sautéed broccoli finished with more bright lemon.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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ingredients
Garlic-Caper Chicken with Parmesan Mashed Potatoes & Lemon Broccoli
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Mascarpone Cheese
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Lemon
Prepare the ingredients
1 Prepare the ingredients

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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. 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 the mascarpone 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.

Cook & dress the broccoli
3 Cook & dress the broccoli

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.


Cook the chicken
4 Cook the chicken

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 the same pan, heat a drizzle 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 cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the 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. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and dressed broccoli. Top the chicken with the pan sauce. Garnish the potatoes with the remaining parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Using a zester or the small side of a box grater, finely grate 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. 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 the mascarpone 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.

Cook & mash the potatoes
Cook & dress the broccoli
3 Cook & dress the broccoli

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a 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

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 the same pan, heat a drizzle 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 cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the 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. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and dressed broccoli. Top the chicken with the pan sauce. Garnish the potatoes with the remaining parmesan. Enjoy!

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