Recipes Meat and Poultry Chicken Chicken Thigh Recipes White Wine Chicken with Carrots 5.0 (2) 2 Reviews 1 Photo This quick dinner features chicken thighs and carrots coated in a buttery wine and caper sauce. By Kathryn Hendrix, RDN, LD Kathryn Hendrix, RDN, LD Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life. Allrecipes' editorial guidelines Updated on March 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 3 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 3 servings 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 Directions 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. 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. 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. Gently stir capers and butter into sauce. Serve chicken and carrots with pan sauce and garnish with Parmesan. I Made It Print Nutrition Facts (per serving) 785 Calories 48g Fat 17g Carbs 73g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 785 % Daily Value * Total Fat 48g 61% Saturated Fat 15g 75% Cholesterol 390mg 130% Sodium 1220mg 53% Total Carbohydrate 17g 6% Dietary Fiber 5g 18% Total Sugars 6g Protein 73g 145% Vitamin C 8mg 9% Calcium 109mg 8% Iron 4mg 22% Potassium 1198mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.