Keto Chicken Breast in Pistachio Pesto Ricotta Sauce with Seared Zucchini

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 3 g (1/2 tsp) salt and the black pepper. Let them rest at room temperature for 10 minutes while you make the pesto.

2. 2

   2. In a small skillet, toast the pistachios over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and let them cool slightly.

3. 3

   3. In a food processor or blending cup, combine the toasted pistachios, fresh basil, 2 garlic cloves, grated Parmesan, lemon juice, lemon zest, 45 ml (3 tbsp) olive oil, and 1 g (1/2 tsp) salt. Blend until you have a thick pesto that still has some texture.

4. 4

   4. Transfer the pesto to a bowl and stir in the ricotta and heavy cream until a creamy sauce forms. If you want gentle heat, add the red pepper flakes. Set aside.

5. 5

   5. Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and the butter. When the butter foams, add the chicken breasts and sear for 3 to 4 minutes per side.

6. 6

   6. Preheat the oven to 200°C / 400°F. Once the chicken is browned, transfer it to a plate. In the same skillet, add the remaining olive oil, the zucchini, the remaining 2 minced garlic cloves, and 2 g (1/4 tsp) salt. Cook for 4 minutes, stirring once or twice, until the zucchini is seared but still firm.

7. 7

   7. Reduce the heat to medium. Return the chicken to the skillet over the zucchini and spoon the ricotta-pesto sauce around it and partly over it, without fully covering the chicken so the browned surface stays exposed.

8. 8

   8. Transfer the skillet to the oven at 200°C / 400°F and bake for 10 to 12 minutes, or until the chicken is fully cooked and the sauce is gently bubbling.

9. 9

   9. Remove the skillet from the oven, let it rest for 3 minutes, and taste the sauce. Adjust with the remaining salt if needed. Serve the chicken hot with the zucchini and sauce, adding extra Parmesan if desired.