Keto Chicken Skillet with Leek, Radish and Boursin Cream with Golden Brussels Sprouts

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.

2. 2

   2. Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 15 g butter. Add the chicken and sear for 4-5 minutes per side, until well browned and the internal temperature reaches 165°F/74°C. Transfer to a plate and set aside.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil and the Brussels sprouts with a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until golden and tender. If you prefer to finish them in the oven, transfer them to a tray and roast at 425°F/220°C for 12-15 minutes. Set aside with the chicken.

4. 4

   4. Reduce the heat to medium and add the remaining 15 g butter. Add the leek and cook for 3 minutes until softened. Add the radishes and cook 2 minutes more.

5. 5

   5. Add the garlic and fresh thyme to the skillet and stir for 30 seconds until fragrant.

6. 6

   6. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Let it reduce for 2 minutes.

7. 7

   7. Stir in the heavy cream, Dijon mustard, and herb Boursin cheese. Mix until the sauce is smooth and creamy, 2-3 minutes. Adjust with the remaining salt if needed.

8. 8

   8. Return the chicken to the skillet and spoon the sauce over it. Cook over low heat for 2-3 minutes so it heats through and absorbs flavor.

9. 9

   9. Serve the chicken with the golden Brussels sprouts on top or alongside, and finish with the chopped fresh parsley.

10. 10

    10. For a slightly gratinéed finish, you may transfer an oven-safe skillet to 400°F/200°C for 3-4 minutes before serving, watching carefully so the sauce does not split.