Keto Rosemary Chicken with Artichoke Cream, Asparagus, and Crispy Ham

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, garlic powder, and half of the chopped rosemary.

3. 3

   Heat 1 tbsp olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden.

4. 4

   Transfer the skillet to the oven and bake the chicken at 220°C / 425°F for 8 to 12 minutes, or until fully cooked. Remove the chicken and let it rest on a plate.

5. 5

   While the chicken bakes, heat the remaining 1 tbsp olive oil in another skillet over medium heat. Add the Serrano ham and cook for 2 to 3 minutes until crisp. Remove and set aside.

6. 6

   In the same skillet, add the asparagus and sauté for 4 to 5 minutes until tender-crisp. Season with 1 g (1/8 tsp) salt. Remove and reserve with the ham.

7. 7

   Reduce the heat to medium and add the remaining 1 tbsp butter. Stir in the shallot and cook for 2 minutes. Add the garlic and cook for 30 seconds more.

8. 8

   Add the artichoke hearts and the remaining rosemary. Cook for 2 minutes, then pour in the chicken broth and scrape the pan to release the browned bits.

9. 9

   Stir in the heavy cream, Parmesan cheese, lemon zest, lemon juice, and the remaining 1 g (1/8 tsp) salt. Simmer over medium-low heat for 3 to 4 minutes until creamy.

10. 10

    Return the chicken breasts to the skillet and spoon the artichoke cream over them. Serve with the sautéed asparagus and finish with the crispy ham on top.