Keto Chicken in Black Garlic Butter Sauce with Creamed Kale and Golden Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the radishes on a sheet pan and toss them with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the radishes roast, pat the chicken breasts dry with paper towels and season them with 1 teaspoon salt and 1/2 teaspoon black pepper.

3. 3

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

4. 4

   Transfer the skillet with the chicken to the oven and bake at 190 °C / 375 °F for 8 to 12 minutes, or until the center is safely cooked and the chicken is still juicy. Remove the chicken to a plate and loosely cover to keep warm.

5. 5

   In the same skillet, reduce to medium heat and add the remaining butter. Stir in the fresh garlic and cook for 30 seconds. Add the black garlic paste and fresh thyme, stirring for 1 minute until fragrant.

6. 6

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Add the Dijon mustard, 60 ml (1/4 cup) of the heavy cream, the cream cheese, and 25 g (1/4 cup) of the Parmesan. Cook for 2 to 3 minutes until smooth and lightly thickened.

7. 7

   Return the chicken to the skillet and spoon the black garlic butter sauce over it. Keep on very low heat for 1 to 2 minutes to blend the flavors without overcooking the meat.

8. 8

   In another skillet or saucepan, heat the remaining 120 ml (1/2 cup) heavy cream over medium-low heat. Add the kale, a pinch of salt, and the remaining black pepper. Cook for 3 to 4 minutes until the kale softens.

9. 9

   Stir the remaining 25 g (1/4 cup) Parmesan into the creamed kale until rich and silky. Adjust salt if needed.

10. 10

    Serve a bed of creamed kale, place the chicken and sauce on top, add the golden radishes on the side, and finish with fresh parsley and lemon zest if using.