Keto Chicken in Lemon Cream with Olives and Artichoke Hearts

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and dried oregano.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the olive oil and sear the chicken for 2 to 3 minutes per side, until nicely golden. Transfer the chicken to a plate.

4. 4

   Reduce to medium heat and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.

5. 5

   Add the artichoke hearts and green olives. Cook for 2 minutes so they absorb flavor and combine with the butter and garlic.

6. 6

   Pour in the chicken broth and scrape up the browned bits from the pan. Add the heavy cream, Parmesan cheese, lemon juice, lemon zest, and fresh thyme. Cook for 2 to 3 minutes over medium heat until the sauce starts to thicken slightly.

7. 7

   Return the chicken to the skillet, nestling it into the sauce and vegetables. Transfer the skillet to the oven and bake for 10 to 12 minutes at 200 °C / 400 °F, or until the chicken is fully cooked.

8. 8

   Remove the skillet from the oven and let it rest for 3 minutes. Spoon the sauce over the chicken, finish with chopped fresh parsley, and serve hot.