Herbed Brown Butter Chicken

Prep: 20Cook: 30Total: 50


  • 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


  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
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