Keto Chicken Skillet with Aged Manchego Cream, Spinach and Artichoke Hearts with Paprika Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon olive oil, half of the smoked paprika, half of the minced garlic, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a sheet pan and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, season the chicken thighs with the remaining salt, remaining black pepper, dried thyme, and lemon zest.

3. 3

   Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Sear the chicken for 4 to 5 minutes per side, until nicely browned and nearly cooked through. Transfer to a plate.

4. 4

   Reduce to medium heat. In the same skillet add the butter and shallot. Cook for 2 minutes, stirring, until softened. Add the remaining minced garlic and remaining smoked paprika, and cook 30 seconds more.

5. 5

   Stir in the artichoke hearts and cook for 2 minutes. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Let it reduce for 3 minutes.

6. 6

   Add the heavy cream and cook over medium-low heat for 2 minutes. Gradually add the grated Manchego, stirring until the sauce is smooth. Add the fresh spinach and cook for 1 to 2 minutes until wilted.

7. 7

   Return the chicken to the skillet along with any accumulated juices. Add the lemon juice and cook over low heat for 5 to 7 minutes, until the chicken is fully cooked and the sauce has thickened slightly.

8. 8

   Serve the chicken with the creamy sauce and the paprika-roasted cauliflower on the side. Finish with chopped fresh parsley over the top.