These delicious chicken breasts are coated in a brown butter sauce that are juicy and tender. Then you have these roasted fall vegetables that are crispy, tender and so flavourful, a perfect fall dish any day of the week!
If you are looking for an easy, simply and oh so delicious meal, you have found it! I can’t say enough how delicious and tender the chicken is. I used boneless and skinless chicken breasts, and let me tell you, they were so juicy and tender, almost melted in your mouth. If you like to add chicken thighs, just to note, make sure they are boneless, since they will require a little longer time to cook.
If you have never made brown butter sauce, I highly recommend you give it try. It is not difficult, and the outcome is this rich, intense flavour sauce that is absolutely divine!
Recipe Ingredients:
- mini potatoes: I used tri-colour potatoes
- butternut squash
- brussel sprouts
- extra virgin olive oil
- boneless, skinless chicken breasts
- flour
- butter
- garlic
- white wine
- paprika
- salt and pepper
- rosemary and thyme
Easy and Delicious recipe to make
Mini potatoes come in a variety of colours, and for this recipe I used tri-colour mini potatoes, which includes red, white and purple. However, any of those potatoes will result in crispy tasty potatoes. Once the potatoes have had head start to roasting, about 15 minutes, then add the cubed butternut squash and brussel sprouts to the baking sheet, and roast for another 25-30 minutes.
While the vegetables are roasting, start preparing the chicken breasts, by cutting the breasts in half, and pounding each piece between plastic wrap to 1/4 thickness. Season each, and dredge in flour and in a large skillet, pan-sear in melted butter until crispy. Transfer to a plate.
In the same skillet, melt remaining butter over medium heat, and swirl until the foam settles and butter turns a golden brown colour. Add garlic, stir in paprika, white wine or chicken stock, thyme and rosemary. Cook until the liquid has evaporated to half. Reduce the heat and add the chicken to warm and coat with brown butter sauce.
FAQ
Can I add or replace chicken breasts for chicken thighs to this recipe? Yes, you can. I would recommend to use boneless thighs and they will need longer cooking time. Sear one side for 3 minutes, then flip and cook for another 7-8 minutes covered.
Will substituting white wine for chicken stock or vegetable stock change the flavour? It will change it slightly, but not significantly. You will still have the full bold flavours of garlic, butter, thyme, and rosemary. Those are the core flavours of this dish.
Recommended Large skillet and baking sheets:
Brown Butter Herb Chicken with Roasted Crispy Fall Vegetables
Equipment
- large baking sheet
Ingredients
Roasted Vegetables:
- 3 mini potatoes, cut in half
- 2 cups butternut squash, cubed
- 10 brussel sprouts, cut in half
- 3 tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- 1/2 tsp pepper
Brown Butter Chicken:
- 3 tbsp extra virgin olive oil
- 4 tbsp unsalted butter, divided
- 2 8-10 oz boneless, skinless chicken breasts, cut in half
- salt and pepper to season chicken
- 3 tbsp flour
- 2 cloves garlic, minced
- 1/4 tsp paprika
- 1/2 cup white wine or chicken stock
- 2 sprigs of thyme
- 2 sprigs of rosemary
Instructions
Roasted Vegetables:
- Preheat to 400°F.
- Cut the mini potatoes in half and coat with half of the olive oil, and season with salt and pepper. Arrange the cut potatoes on a medium baking sheet. Add some rosemary leaves.
- The potatoes need extra roasting time, so bake them for 15 minutes. Coat the remaining olive oil over the butternut squash and Brussel sprouts, and arrange on the baking sheet. Roast for 30 minutes, until all vegetables are tender and crispy.
Brown Butter Chicken:
- Cut each chicken breast in half and place each piece between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin. Season chicken breasts with salt and pepper. Then dredge each in flour, coating each side.
- Heat a large skillet or cast iron pan over medium-heat and add 2 tablespoons of butter. Once butter is melted, then add chicken to pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate and cover with foil.
- On medium heat, melt the remaining 2 tablespoons of butter. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then add garlic and sauté until the aroma is released, then stir in paprika. Increase heat, and add white wine or chicken stock, thyme and rosemary and allow the liquid to evaporate to half. Reduce heat and return the chicken pieces to the skillet.
- Arrange the roasted vegetables in the skillet around the chicken pieces. Serve immediately.
Nutrition
How to make this recipe:
Preheat to 400°F. Cut the mini potatoes in half and coat with half of the olive oil, and season with salt and pepper. Arrange the cut potatoes on a medium baking sheet. Add some rosemary leaves. The potatoes need extra roasting time, so bake them for 15 minutes. Coat the remaining olive oil over the butternut squash and Brussel sprouts, and arrange on the baking sheet. Roast for 30 minutes, until all vegetables are tender and crispy.
After the chicken has been cut into 4 pieces, and pounded down to 1/4 inch, seasoned and dredge with flour, then heat a large skillet or cast iron pan over medium-heat and add 2 tablespoons of butter. Once butter is melted, then add chicken to pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate and cover with foil.
On medium heat, melt the remaining 2 tablespoons of butter. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then add garlic and sauté until the aroma is released, then stir in paprika. Increase heat, and add white wine or chicken stock, thyme and rosemary and allow the liquid to evaporate to half. Reduce heat and return the chicken pieces to the skillet.
Once the chicken is warmed and coated with the brown butter sauce then add the roasted vegetables. Garnished with thyme and rosemary.
