Keto Chicken Skillet with Smoked Cheese Cream, Brussels Sprouts, and Cilantro Pepitas

Instructions

1. 1

   1. Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, 1 teaspoon of the smoked paprika, and all of the ground cumin.

2. 2

   2. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 4 to 5 minutes per side until well browned. Transfer to a plate.

3. 3

   3. Preheat the oven to 220 °C / 425 °F.

4. 4

   4. In the same skillet, add the Brussels sprouts and cook for 3 minutes in the rendered juices. Add 1 tablespoon butter and sauté for 2 more minutes until they start to brown. Push the sprouts to one side of the skillet or set aside with the chicken.

5. 5

   5. Reduce the heat to medium. Add the shallot, garlic, and the remaining 1 tablespoon olive oil. Cook for 1 to 2 minutes, stirring, until softened but not browned too much.

6. 6

   6. Stir in the Dijon mustard, the remaining smoked paprika, and the chicken broth. Scrape up the browned bits from the pan and let it simmer gently for 2 minutes to concentrate the flavor.

7. 7

   7. Lower the heat and add the heavy cream, grated smoked cheese, and the remaining butter. Stir until the sauce is smooth and creamy. Add the lemon zest.

8. 8

   8. Return the chicken to the skillet and arrange the Brussels sprouts around it. Transfer to the oven at 220 °C / 425 °F for 10 to 12 minutes, or until the chicken is fully cooked.

9. 9

   9. Meanwhile, toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring often. Toss them with the chopped fresh cilantro.

10. 10

    10. Remove the skillet from the oven, let it rest for 3 minutes, and finish with the toasted cilantro pepitas over the top before serving.