Keto Chicken Thighs in Preserved Lemon Butter Sauce with Asparagus and Artichoke Hearts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Season the chicken thighs on both sides with 4 g (about 3/4 tsp) of the salt, black pepper, smoked paprika, and garlic powder.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the olive oil and 15 g (1 tbsp) of the butter. Sear the chicken for 4 to 5 minutes on the first side and 3 minutes on the second side, until well browned. Transfer to a plate.

4. 4

   Reduce the heat to medium. In the same skillet, add the shallot and cook for 2 minutes, stirring. Add the garlic and chopped preserved lemon and cook 30 seconds more until fragrant.

5. 5

   Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the heavy cream, Dijon mustard, fresh thyme, and the remaining 2 g (about 1/4 tsp) salt. Cook for 2 minutes to combine.

6. 6

   Add the asparagus and artichoke hearts to the sauce, stirring to coat. Return the chicken to the skillet along with any juices from the plate.

7. 7

   Sprinkle the Parmesan over the sauce and dot the top with the remaining 30 g (2 tbsp) butter in small pieces.

8. 8

   Transfer the skillet to the oven and bake for 10 to 12 minutes at 220°C / 425°F, or until the chicken is fully cooked and reaches an internal temperature of 74°C / 165°F, and the asparagus is tender-crisp.

9. 9

   Remove the skillet from the oven and add the fresh parsley and lemon zest. Let it rest for 3 minutes so the sauce thickens slightly.

10. 10

    Serve the chicken hot with plenty of sauce, asparagus, and artichokes in each portion.