Keto Chicken Skillet with Pecorino-Artichoke Sage Cream and Golden Zucchini

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 4 g of the salt and the black pepper. Set aside while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and place the chicken in the pan. Sear for 4 to 5 minutes per side until well browned and nearly cooked through. Transfer to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil. Add the zucchini and cook for 5 to 6 minutes, stirring only once or twice so it develops a golden color. Season with 1 g of salt. Remove and reserve with the chicken.

4. 4

   4. Reduce heat to medium. Add the butter and, once melted, stir in the shallot and garlic. Cook for 1 to 2 minutes until fragrant. Add the fresh sage and red pepper flakes, and cook 30 seconds more.

5. 5

   5. Add the artichoke hearts and sauté for 2 minutes. Stir in the Dijon mustard so it coats the pan evenly.

6. 6

   6. Pour in the chicken broth and scrape the bottom of the skillet with a spoon to release the browned bits. Cook for 2 minutes over medium heat until slightly reduced.

7. 7

   7. Lower the heat to medium-low and add the heavy cream. Cook for 2 minutes without letting it boil vigorously. Add the pecorino little by little, stirring until the sauce is smooth and creamy.

8. 8

   8. Return the chicken and zucchini to the skillet along with any collected juices. Cook over low heat for 3 to 4 minutes, until the chicken is fully cooked. If checking, the internal temperature of the chicken should reach 165°F / 74°C.

9. 9

   9. Turn off the heat and add the lemon zest. Taste and adjust with the remaining salt if needed. Serve hot with plenty of sauce, artichokes, and zucchini in each portion.