Easy Creamy Sage Chicken
This Creamy Sage Chicken is an easy, one-pan dinner wonder. Juicy chicken breasts in a savory sage-scented sauce ready in 20 minutes? Yes please!
Ingredients Needed
- Chicken breasts. Boneless, skinless chicken breasts.
- Olive oil.
- Butter.
- Fresh garlic cloves.
- Fresh sage.
- Heavy cream.
- Fresh lemon juice.
- Salt and black pepper.
How To Make Sage Chicken
- Season the chicken and sear in a hot pan.
- Sauté the garlic and chopped sage in a knob of butter then pour in the cream. Season with lemon, salt and pepper.
- Add the chicken back to the pan and allow to simmer until fully cooked.
Can I make this ahead?
Although best served immediately after cooking, any leftovers can be kept in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Sage chicken is incredibly savory and perfect served with side dishes like mashed potatoes, polenta or over rice or pasta. Veggie sides like broccoli, cauliflower, green beans or asparagus would also be delicious.
Servings: 4
Calories: 391kcal
Ingredients
- 1 lb (500g) boneless skinless chicken breasts
- 1 tbsp olive oil avocado oil is a good substitute
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp butter
- handful fresh sage leaves
- 2 garlic cloves crushed/minced
- 1 cup cream
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Place the chicken breast between two sheets of parchment paper.
- Flatten the chicken with a rolling pin or meat mallet.
- Drizzle over the olive oil then season with salt and pepper.
- Heat a large skillet or frying pan over medium-high heat.
- Add the chicken and allow to sear for 4-5 minutes per side until the chicken is golden brown on both sides. Remove from the pan and set aside.
- Finely chop the sage leaves and mince the garlic with a micro plain or a sharp knife.
- In the same pan, melt the butter then add the chopped sage and garlic.
- Sauté until fragrant then pour in the cream.
- Add the lemon juice and season to taste then simmer for a few minutes until the sauce has reduced slightly.
- Add the chicken back to the pan and allow to simmer for 2-3 minutes (or until the chicken is cooked through) then serve.
Video
Notes
- I garnished the finished dish with fried sage leaves. This is optional but adds delicious flavor and texture to the dish. Simply fry the sage leaves in the pan in a splash of oil for 30 seconds or until crisp then drain on paper towel.
- Boneless chicken thighs can be used too – the cooking time will just need to be adjusted. Similarly, bone-in chicken pieces can also be used but will require longer cooking.
Nutrition
Calories: 391kcal | Carbohydrates: 2g | Protein: 26g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 762mg | Potassium: 488mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1035IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!