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
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.
