Keto Chicken Skillet with Asiago Spinach-Artichoke Cream and Crispy Ham

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and garlic powder.

2. 2

   2. Heat a large oven-safe skillet over medium heat. Add 1 tablespoon (15 ml) olive oil and cook the Serrano ham for 2 to 3 minutes until crisp. Transfer to a paper towel-lined plate and set aside.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon (15 ml) olive oil. Sear the chicken for 4 to 5 minutes per side until nicely golden. Transfer it temporarily to a plate.

4. 4

   4. Reduce the heat to medium-low and add the butter. Stir in the minced garlic and cook for 30 seconds, stirring so it does not burn.

5. 5

   5. Add the artichoke hearts and sauté for 2 minutes. Pour in the heavy cream, then add the grated Asiago, Dijon mustard, lemon zest, and lemon juice. Stir for 1 to 2 minutes until the sauce is smooth.

6. 6

   6. Add the fresh spinach and cook for 1 minute, just until wilted into the sauce.

7. 7

   7. Return the chicken to the skillet, partially nestling it into the cream. For an even finish, bake at 400°F (200°C) for 8 to 10 minutes, or until the chicken is fully cooked. If you prefer to finish on the stovetop, cover and cook over low heat for 6 to 8 minutes.

8. 8

   8. Remove from the oven or heat and let rest for 2 minutes. Serve the chicken with the Asiago spinach-artichoke cream spooned over the top. Finish with the reserved crispy ham and chopped fresh parsley.