Herbed Brown Butter Chicken with Gruyere and Broccolini
Succulent chicken thighs seared to golden perfection and nestled in a rich brown butter sauce infused with fresh sage, creamy Gruyere, and aromatic garlic. The tender broccolini and sweet grape tomatoes cook alongside the chicken, absorbing the savory pan juices for a complete one-skillet meal. This elegant yet approachable dish brings restaurant-quality flavors to your dinner table with minimal cleanup required.
Ingredients
- 1 tablespoon paprika
- salt
- pepper
- 1 lb chicken thighs, trimmed
- 4 tablespoons salted butter, divided
- 2 garlic cloves, crushed
- ¼ cup heavy cream
- ¾ cup chicken broth
- ½ cup Gruyere cheese
- 7 sage leaves, chopped
- 1 bunch broccolinibroccoli florets1:1cut into similar-sized pieces
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- 1 cup grape tomatoes
Instructions
- 1
Preheat oven to 400F
- 2
Sprinkle chicken thighs liberally with paprika, salt, and pepper
- 3
Melt 2 tablespoons butter in 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 chicken and set aside on separate plate
- 6
In same pan with chicken juices, melt remaining two tablespoons butter
- 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 simmer then reduce heat but maintain simmer
- 10
Add broccolini and tomatoes to skillet
- 11
Nestle chicken in skillet among broccolini and tomatoes
- 12
Place pan in oven and roast until completely cooked through, about 25 minutes
- 13
Serve with liberal scoop of pan sauce
Tips
Use bone-in, skin-on chicken thighs for maximum flavor and juiciness during the roasting process.
Don't skip the searing step as it creates fond that adds depth to the brown butter sauce.
Let the butter turn golden brown and fragrant before adding garlic for the best nutty flavor.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat gently in oven at 325F.
Can sear chicken and prep vegetables up to 4 hours ahead. Assemble and bake when ready to serve.
Serve immediately while hot with crusty bread or over rice to soak up the rich pan sauce.
Common Mistakes
Don't overcrowd the pan when searing to avoid steaming the chicken instead of browning.
Watch the garlic carefully to prevent burning which would make the sauce bitter.
Substitutions
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FAQ
Can I make this without an oven-proof skillet?
Yes, transfer everything to a baking dish after making the sauce, then roast as directed.
How do I know when the chicken is fully cooked?
Internal temperature should reach 165F when measured with a meat thermometer in the thickest part.
Can I freeze the leftovers?
Yes, freeze up to 3 months. Thaw overnight in refrigerator and reheat gently in oven.