Sage chicken is pan-seared chicken breasts coated in a creamy sauce for a delicious one-pan dinner recipe that's ready in less than 30 minutes.
INGREDIENTS:
- Chicken breasts - Choose raw, air-chilled, boneless, skinless chicken breasts. If they are very thick, you can slice them in half or choose thin-sliced chicken breasts. Or you can use a meat mallet to pound them out to about ½" thickness. This will allow them to cook through evenly.
- Sage - Fresh sage leaves work best here, although you can use free-dried leaves. Make sure to cut the amount in half if using dried. If using freeze-dried, I recommend Litehouse herbs. If you use ground sage, the flavor may be too strong. It's recommended to adjust based on personal preference for ground sage.
- Broth - This will work with vegetable broth or chicken broth.
- Heavy cream - Look for a brand without carrageenan like Horizon or Organic Valley. This could also be replaced with milk, but more flour would need to be added to thicken the sauce.
- Butter and olive oil - Both can be used together or you can use all oil if needed.
- Garlic - Adds another dimension of flavor the sauce and compliments the garlic nicely.
- Flour - Use all purpose flour or a gluten free flour that works well for searing. Rice or arrowroot starch tends to work well for me.
STEP 1: SEAR THE CHICKEN
Lightly season the chicken breasts on both sides with salt and pepper, then place 2 tablespoons of flour on a plate and lightly coat both sides of the chicken. Shake off any excess flour and set aside.
In a large frying pan, heat 2 tablespoons of olive oil over medium high heat until shimmering, but not smoking. Add chicken breasts and sear on the first side till golden brown, about 3-4 minutes. Flip and cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
STEP 2: MAKE THE SAGE CREAM SAUCE
In the same pan, add butter (unless you have a lot of leftover oil), and melt over medium heat, scraping up some of the browned bits from the chicken. Add minced garlic and stir until softened and fragrant, about a minute. Then add chicken broth and fresh sage and bring to a simmer. Once slightly reduced, add the heavy cream and continue to simmer until thick enough to coat your stirring spoon. Taste and adjust any seasonings to the sage cream sauce, adding salt and pepper as needed.
STEP 3: ADD THE CHICKEN
Return the chicken breasts to the pan with the cream sauce and add chopped fresh parsley. Serve immediately, garnished with fresh sage leaves and parsley.
SAGE CREAM SAUCE
This sage cream sauce is also delicious paired with pasta! Simply cook about 8oz of any pasta you like and toss with the sauce. You can serve with sliced chicken for a delicious pasta recipe.
This sauce is also delicious on roasted vegetables like zucchini or potatoes.
STORAGE AND REHEATING
- Refrigerator - Store chicken with sage in an air-tight container for up to 3 days.
- Freezer - Store in a freezer-safe container for up to 6 months. The sauce does not need to be separated. Defrost overnight in the fridge or if placed in a freezer bag, placing in warm water for at least 30 minutes to an hour.
To reheat - Microwave in 30 second increments till heated through. Place in a large skillet and heat over medium low heat, stirring often so the sauce is combined. Or place in an oven-safe dish and cover with foil. Heat at 300 degrees Fahrenheit for about 15 minutes, or until warmed through. Stir the sauce so it is smooth, if needed. If the sauce is low, you can add a tablespoon or two of broth to increase it.