Keto Chicken Thighs in Ricotta Lemon Basil Sauce with Golden Zucchini and Walnuts

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Toss the chicken thighs with 1 tablespoon olive oil, salt, black pepper, and sweet paprika until evenly coated.

2. 2

   2. Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 4 to 5 minutes per side until deeply golden. Transfer to the oven and cook for 8 to 10 minutes more at 220°C / 425°F, or until fully cooked through. Remove and set aside.

3. 3

   3. While the chicken finishes cooking, heat the remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Add the zucchini and cook for 4 to 5 minutes, stirring occasionally, until golden but still firm. Remove and set aside.

4. 4

   4. In a small dry skillet, toast the walnuts over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

5. 5

   5. In the same skillet used for the chicken, reduce to medium heat and add the butter. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds without letting the garlic burn.

6. 6

   6. Add the ricotta, heavy cream, lemon zest, 2 tablespoons lemon juice, and Parmesan cheese. Stir until a smooth creamy sauce forms, cooking for 2 to 3 minutes over low heat. Fold in the chopped basil and adjust salt and pepper if needed.

7. 7

   7. Return the chicken thighs to the skillet with the sauce and spoon the sauce over them for 1 minute. Add the golden zucchini around the chicken so it lightly absorbs the sauce.

8. 8

   8. Serve the chicken thighs with the ricotta lemon basil sauce, finishing with the toasted walnuts on top for crunch.