Keto Chicken in Smoky Red Pepper Mascarpone Sauce with Almond Green Beans

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and season both sides with the salt, black pepper, garlic powder, and 1 teaspoon of the smoked paprika.

2. 2

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until golden, then transfer it to a plate.

3. 3

   In the same skillet, reduce to medium heat and add the shallot. Cook for 2 minutes until softened. Add the fresh garlic and cook for 30 seconds, stirring so it does not burn.

4. 4

   Stir in the roasted red pepper, chicken broth, red wine vinegar, fresh thyme, and the remaining 1/2 teaspoon smoked paprika. Cook for 2 minutes, scraping the bottom of the skillet to loosen the browned bits.

5. 5

   Add the mascarpone cheese and grated Parmesan cheese. Stir until the sauce is creamy and smooth. Return the chicken to the skillet, spoon some sauce over it, and transfer the skillet to the oven.

6. 6

   Bake at 200 °C / 400 °F for 10 to 12 minutes, or until the chicken is fully cooked and still juicy. Remove from the oven and let it rest for 3 minutes.

7. 7

   While the chicken bakes, bring water to a boil in a medium pot. Cook the green beans for 3 minutes, drain them, and briefly rinse under cold water to keep their color.

8. 8

   Heat the remaining 1 tablespoon olive oil and remaining 1 tablespoon butter in another skillet over medium heat. Add the sliced almonds and toast for 1 minute. Add the green beans and sauté for 2 to 3 minutes. Finish with the lemon zest and toss well.

9. 9

   Serve the chicken hot with plenty of smoky red pepper sauce and the almond green beans on the side.