• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Main Dishes
Leave a Review

One Skillet Brown Butter Chicken + Veggies

50
by: Lindsay Grimes
January 25, 2016 (Updated: September 21, 2024)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

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 😉

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Herbed Brown Butter Chicken

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 20Cook: 30Total: 50
Print recipe Rate recipe Pin Save recipe

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

  1. Preheat oven to 400F.
  2. Sprinkle the chicken thighs liberally with paprika, salt, and pepper.
  3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat.
  4. Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side.
  5. Remove the chicken and set aside on a separate plate.
  6. In the same pan, with the chicken juices, melt the remaining two tablespoons of butter in the skillet.
  7. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  8. Whisk in chicken broth, heavy cream, Gruyere, and chopped sage.
  9. Bring to a simmer and then reduce heat, but maintain the simmer.
  10. Add the broccolini and tomatoes to the skillet.
  11. Nuzzle the chicken in the skillet among the broccolini and tomatoes.
  12. 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
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Hope you guys love this dish as much as I did!! xo

40 shares
  • Share
  • Tweet
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • One Skillet Lemon Butter Chicken
  • Easy Skillet Chicken Enchiladas
  • Lemon Cranberry Chicken Skillet

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Celery and the City says

    Posted on 2/2/16 at 4:36 pm

    two things: you said “luuuuurve” which further cements our “twinsie” status. chicken thighs of any variety are the way to my heart.

    Reply
    • Lindsay says

      Posted on 2/8/16 at 7:31 pm

      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!!

      Reply

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Main Dishes

This is an overhead view of a cast iron skillet with chickpeas and mushrooms in a marsala sauce. A wood spoon is scooping up some of the chickpeas and leaning against the skillet. The chickpeas are topped with parsley leaves.

Chickpea Mushroom Marsala

This is a side view of a stack of quesadilla sliced. The quesadilla has chickpeas, jackfruit, and little pieces of cilantro. The stack is topped with a queso. The stack of quesadilla pieces are on a white plate on a white surface with a white background.

Vegan Buffalo Chickpea + Jackfruit Quesadillas

This is an overhead image of a shallow bowl with hot pink beetroot pasta topped with sautéed greens and a nutty mixture on top. A fork dips into the bowl and leans against the right side of the dish. Another bowl with pasta is to the top right corner of the image. A small bowl with nutty gremolata is to the top left corner of the image.

Almond Beetroot Pasta + Nutty Gremolata

This is an overhead image of a shallow bowl with pumpkin soup on a white counter. The soup is topped with sage leaves, pecans, and quinoa. A spoon is dipping into the soup to the left side of the bowl. Another bowl of soup is to the top left of the image.

Slow Cooker Pumpkin Soup

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
40 shares