Grilled Chicken with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite fall dinners because it feels fancy enough for company but comes together in under an hour. Grilled chicken breasts get a gorgeous char while a silky pumpkin and sage brown butter sauce does all the heavy lifting flavor wise. Pumpkin puree is packed with vitamin A and fiber, making this a nourishing choice that still feels indulgent. What I love most is the simplicity of it all; you're really just searing the chicken and making one beautiful sauce with ingredients you probably already have on hand. The whole meal takes about 55 minutes from start to finish, and it's the kind of thing that tastes like you spent way more time than you actually did.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 355 mlpumpkin puree
- 4 tablespoonsunsalted butter(divided)
- 12fresh sage leaves(chopped)
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 118 mlvegetable broth
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonground nutmeg
- 1 tablespoonapple cider vinegar
- 2thyme sprigs(fresh, for garnish)
Detail level
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Rub lightly with 1 tablespoon of olive oil and let sit at room temperature for 10 minutes.
Tip: Room temperature chicken cooks more evenly on the grill.
- 2
Preheat grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.
- 3
While grill heats, melt 1 tablespoon of butter in a saucepan over medium heat. Add diced shallot and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Tip: Cook on medium to avoid burning the garlic.
- 4
Stir in pumpkin puree, vegetable broth, and ground nutmeg. Reduce heat to low and simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Tip: The pumpkin mixture can be made ahead and reheated before serving.
- 5
Place chicken breasts on the preheated grill and cook for 6-7 minutes on the first side without moving them. Flip once and cook the second side for another 6-7 minutes until internal temperature reaches 165°F.
Tip: Resist the urge to flip early; this creates beautiful grill marks.
- 6
While chicken finishes cooking, add the remaining 3 tablespoons of butter to a small skillet over medium heat. Watch carefully as it melts and foams, cooking for 4-5 minutes until it turns golden brown and smells nutty.
Tip: Brown butter requires attention as it can burn quickly; listen for the sizzling to become quieter.
- 7
Remove from heat and gently stir in the chopped fresh sage, letting it infuse in the hot butter for 1 minute.
- 8
Remove chicken from grill and let rest for 3-4 minutes. Finish the pumpkin sauce by stirring in the brown butter sage mixture and apple cider vinegar.
Tip: Resting allows juices to redistribute, keeping the chicken moist.
- 9
Spoon warm pumpkin sauce onto serving plates, top each with a grilled chicken breast, and garnish with fresh thyme sprigs.
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