Jonas rocked us hard. It was a heck of a lot of snow, up to my knees in some parts. The first snow fall is always kind of fun. In my dream world there would be one snow fall a year and it would last for 24 (mayyyybe 48) hours and then it would magically disappear and be back to 70s and sunny. Thing is, snow is kind of magical and beautiful and fun to play in when it’s fresh and fluffy and novel…
But then it gets dirty, muddy, shades of brown and gray and (ew gross) yellow. It gets slushy and icy and things get dangerous and way less fun. Right?
One snow fall is all we need. I think I’d even be ok with multiple snowfalls so long as the aftermath is non-existant. But hot chocolate is fun. So is going down the slide at the playground on a plastic sled. So is putting all your snow gear in the dryer so it’s nice and toasty for round two.
Our crew is still getting over some colds. It seems like Jaryd is always the last one to get it and I’m hoping mine is almost over. I’m one of those people that doesn’t take medicine for the first half of my cold and then Jaryd is all like, “Oh, take this” and then I do and feel a million percent better. And then I always curse myself for not taking something sooner. Because I feel great right now.
So I’ve been on a chicken thigh kick. I wanted to make a similar chicken recipe to this amazing wonder right here, and I think I did just that. It’s a butter cream based sauce and the chicken stays oh so tender and moist.
So I made you a one skillet Herbed Brown Butter Chicken because you deserve it. And it’s delicious. So let’s do the damn thang:
Sprinkle the chicken thighs liberally with paprika, salt, and pepper. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat.
Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside on a separate plate.
In the same pan, with the chicken juices, melt the remaining tablespoon butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, heavy cream, Gruyere, and chopped sage. Bring to a simmer and then reduce heat, but maintain the simmer.
Add the broccolini and tomatoes to the skillet.
Nuzzle the chicken to the skillet among the broccolini and tomatoes.
Place the pan in oven and roast until completely cooked through, about 25 minutes. Serve with a liberal scoop of pan sauce 😉
Recipe
Herbed Brown Butter Chicken
Ingredients
- 1 tablespoon paprika
- salt and pepper
- 1 lb. chicken thighs, trimmed
- 4 T. salted butter, divided
- 2 garlic cloves, crushed
- 1/4 cup heavy cream
- 3/4 cup chicken broth
- 1/2 cup Gruyere cheese
- 7 sage leaves, chopped
- 1 bunch broccolini
- 1 cup grape tomatoes
Instructions
- Preheat oven to 400F.
- Sprinkle the chicken thighs liberally with paprika, salt, and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat.
- Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Remove the chicken and set aside on a separate plate.
- In the same pan, with the chicken juices, melt the remaining two tablespoons of butter in the skillet.
- Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken broth, heavy cream, Gruyere, and chopped sage.
- Bring to a simmer and then reduce heat, but maintain the simmer.
- Add the broccolini and tomatoes to the skillet.
- Nuzzle the chicken in the skillet among the broccolini and tomatoes.
- Place the pan in oven and roast until completely cooked through, about 25 minutes. Serve with a liberal scoop of pan sauce 😉
Nutrition Info:
- Serving Size: 6
Hope you guys love this dish as much as I did!! xo
two things: you said “luuuuurve” which further cements our “twinsie” status. chicken thighs of any variety are the way to my heart.
OMG I heart you. I feel like we twin on so many levels. For me it’s kinda chicken thighs or bust. P.S. I’ve been drooling over your breakfast bowls!!