Keto Chicken with Mushrooms and Lemon-Butter Sauce

Here, a simple preparation yields exceptionally juicy chicken with crispy skin and a side of perky, lemony-buttery mushrooms and sauteed spinach. Talk about a perfect weeknight dinner! Note: if you can’t find skin-on boneless chicken breasts, ask the butcher to bone it for you, cook the chicken bone-in, or de-bone it yourself.
يخدم 4

قائمة المكونات

  • 2 (8 oz) skin-on, boneless chicken breasts
  • ملح البحر والفلفل الطازج المطحون
  • 8 أوقية (about 15) button mushrooms, sliced
  • 7 ملعقة كبيرة زبد مقطع
  • 1 ملعقة كبيرة عصير ليمون
  • 5 أوقية fresh baby spinach
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  • Pat each chicken breast dry with a paper towel. Season each all over with 1/2 teaspoon salt.
  • Line a rimmed baking sheet with aluminum foil, turning the ends up to keep in juices while cooking. Preheat the oven to broil and set an oven rack 6 inches from the heat.
  • Add the mushrooms to the prepared baking sheet. In a small, microwave-safe bowl, melt 4 tablespoons of the butter in the microwave. Drizzle it over the mushrooms, gently toss to coat, then spread the mushrooms in one layer. Nestle the chicken breasts, skin-side up, between the mushrooms, then broil the chicken and mushrooms 6 inches from the heat until the chicken skin is crisp and deep golden-brown but not burned, about 10 minutes.
  • Turn down the heat to 250°F. Continue cooking until the chicken is cooked through, about 25 minutes.
  • Meanwhile, heat 1 tablespoon of the remaining butter in a large skillet over medium heat, add the spinach. Cook, stirring often until the spinach starts to wilt. Season to taste with salt and pepper. Keep warm on the stovetop.
  • Halve each cooked chicken breast widthwise, then divide the breasts among 4 dinner plates.
  • Gently stir the remaining 2 tablespoons butter and the lemon juice into the mushrooms. Season to taste with salt and pepper. Spoon the mushrooms and sauce around the plated chicken, divide the spinach among the 4 plates, and serve.


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