Keto Chicken Skillet with Aged Manchego Sauce, Artichokes, Spinach and Crispy Ham

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Pat the chicken dry with paper towels and season both sides with the salt, black pepper, and garlic powder.

2. 2

   Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium heat. Add the Serrano ham and cook for 2 to 3 minutes, stirring, until crisp. Transfer to a paper towel-lined plate.

3. 3

   Add the remaining tablespoon of olive oil to the same skillet. Sear the chicken for 3 to 4 minutes per side until well browned. Transfer it temporarily to a plate.

4. 4

   Reduce to medium-low heat and add the butter. Stir in the shallot and cook for 2 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Add the artichoke hearts and smoked paprika. Cook for 2 minutes so they absorb the flavor. Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits.

6. 6

   Add the heavy cream and let it simmer gently for 2 to 3 minutes. Stir in the aged Manchego a little at a time until the sauce is smooth.

7. 7

   Add the fresh spinach and cook for 1 minute until just wilted. Stir in the lemon zest and half of the parsley.

8. 8

   Return the chicken to the skillet along with any juices from the plate. Transfer the skillet to the oven and bake for 8 to 10 minutes at 200°C / 400°F, or until the chicken is cooked through.

9. 9

   Remove the skillet from the oven and let it rest for 3 minutes. Sprinkle the crispy ham and the remaining parsley on top before serving.