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Pan-Seared Chicken Thighs with Brown Butter Sage Pan Sauce, Roasted Delicata Squash & Garlic Green Beans
Brown butter and sage have long been a classic pairing in Italian kitchens, where nutty foam meets earthy herbs. Here they gloss pan-seared chicken thighs alongside roasted delicata squash and garlic green beans for a cozy autumn plate.
Estimate for one serving
- 720 cal
- 48g protein
- 28g carbs
- 48g fat
- 6g fiber
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Meal PlanMeal Plan ChefDinnerMondayHigh proteinOne-pan-elementsAutumnalGluten-freeMediterranean
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 medium delicata squash
- 12 oz fresh green beans
- 5 tbsp unsalted butter
- 12 fresh sage leaves
- 6 garlic cloves
- 3 fresh thyme sprigs
- 3 tbsp olive oil
- 1 lemon
- 1 1/4 tsp kosher salt
- 3/4 tsp fresh cracked black pepper
- 1 tsp smoked paprika
Instructions
- 1Preheat oven to 425 °F. Line two sheet pans with parchment.
- 2Halve delicata squash lengthwise, scoop out seeds, then slice into 1/2-inch half-moons. Toss with olive oil, salt, pepper, and smoked paprika. Spread on one sheet pan and roast 22–25 minutes until caramelized.
- 3Trim green beans. On second sheet pan toss beans with olive oil, 3 minced garlic cloves, salt, and pepper. Roast 12–15 minutes until tender-crisp.
- 4Pat chicken thighs very dry. Season both sides generously with remaining salt, pepper, and thyme leaves.
- 5Heat olive oil in a large cast-iron skillet over medium-high. Place chicken skin-side down and sear undisturbed 6 minutes until skin is deep golden. Flip, reduce heat to medium, and cook 8–10 more minutes until internal temperature reaches 175 °F. Transfer to a plate and rest.
- 6In the same skillet, melt butter over medium heat. Add sage leaves and remaining 3 whole garlic cloves; cook 2–3 minutes until butter turns nutty brown and sage is crisp. Remove from heat, squeeze in juice of half the lemon, and swirl pan.
- 7Plate each serving with two chicken thighs, roasted squash, garlic green beans, and a generous spoonful of brown-butter sage sauce over the chicken. Finish with fresh cracked pepper and lemon zest.