Golden Chicken with Roasted Red Pepper Ricotta Cream and Lemon Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and season both sides with 1 tablespoon olive oil, onion powder, smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Place the Brussels sprouts on a baking sheet. Toss them with 2 tablespoons olive oil, 1 minced garlic clove, half of the lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer.

3. 3

   Roast the Brussels sprouts for 20 to 22 minutes at 220°C / 425°F, turning once halfway through, until browned on the edges and tender.

4. 4

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Transfer the skillet to the oven and cook the chicken for 10 to 12 minutes at 220°C / 425°F, or until it reaches an internal temperature of 74°C / 165°F. Remove and let rest for 5 minutes.

5. 5

   For the sauce, add the roasted red pepper, ricotta, chicken broth, Parmesan, 3 garlic cloves, thyme, half of the parsley, 1 tablespoon lemon juice, the remaining salt, and the remaining pepper to a blender. Blend until very smooth.

6. 6

   Pour the pepper mixture into a small saucepan and cook over medium heat for 3 to 4 minutes, stirring often. Add the butter and cook 1 minute more until the sauce is glossy and slightly thickened.

7. 7

   Remove the Brussels sprouts from the oven and toss them with the remaining 1 tablespoon lemon juice and the rest of the parsley.

8. 8

   Serve each chicken breast with a generous spoonful of roasted red pepper ricotta cream. Add the lemon Brussels sprouts on the side and, if desired, finish with a little extra lemon zest on top.