Keto Chicken Thighs in Creamy Green Pepper and Asiago Sauce with Lemon Brussels Sprouts

Instructions

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   1. Preheat the oven to 220°C / 425°F. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika, and the zest of half the lemon. Spread on a sheet pan and roast for 20 to 22 minutes at 220°C / 425°F, tossing halfway through, until golden and tender.

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   2. While the sprouts roast, season the chicken thighs with the remaining salt, remaining black pepper, onion powder, and 1 teaspoon sweet paprika.

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   3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and 15 g / 1 tbsp butter. Sear the chicken thighs for 4 to 5 minutes per side until deeply browned.

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   4. Add the green bell pepper and cook for 3 minutes, stirring. Stir in the garlic and cook 30 seconds more until fragrant.

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   5. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Add the heavy cream, Dijon mustard, and grated Asiago cheese. Cook over medium heat for 2 to 3 minutes, stirring, until the sauce starts to thicken.

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   6. If your skillet is oven-safe, transfer it directly to the oven; otherwise move the chicken and sauce to a baking dish. Bake at 190°C / 375°F for 8 to 10 minutes, or until the chicken is fully cooked and the sauce is bubbling.

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   7. Remove the Brussels sprouts from the oven and toss them with 15 g / 1 tbsp butter, 2 tablespoons lemon juice, and the chopped parsley.

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   8. Serve the chicken thighs with plenty of green pepper Asiago sauce alongside the lemon Brussels sprouts.