Keto Chicken in Creamy Goat Cheese, Spinach and Artichoke Sauce with Golden Mushrooms

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 4 g (3/4 tsp) salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Once the butter foams, add the chicken and sear for 4-5 minutes per side until well browned. Transfer to a plate; it will finish cooking later.

3. 3

   3. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil and the cremini mushrooms. Cook for 5-6 minutes, stirring occasionally, until golden and their moisture has evaporated. Transfer to a bowl and reserve.

4. 4

   4. Reduce the heat to medium. Add the remaining 14 g (1 tbsp) butter and the shallot. Cook for 2 minutes until softened. Stir in the fresh garlic and thyme and cook 30 seconds more, stirring so they do not burn.

5. 5

   5. Add the artichoke hearts and cook for 1 minute. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release the browned bits. Let it gently simmer for 2 minutes.

6. 6

   6. Stir in the heavy cream, goat cheese, and Parmesan cheese. Cook over medium-low heat until the sauce becomes creamy and smooth, about 2-3 minutes.

7. 7

   7. Add the baby spinach and cook for 1-2 minutes until wilted. Return the mushrooms to the skillet, add the lemon zest and remaining salt, and mix well.

8. 8

   8. Return the chicken and any accumulated juices to the skillet. Cook over low heat for 4-6 minutes more, or until the chicken reaches a safe internal temperature of 165°F/74°C.

9. 9

   9. If you want to keep it warm while the sauce thickens slightly, you may place it in a preheated oven at 200°F/95°C for 3-5 minutes. Serve hot with the sauce and mushrooms spooned over the top.