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Sage chicken with crispy skin served with fresh herbs
Sage Chicken Recipe - Aromatic and Flavorful

Pan-Seared Butter Sage Chicken Breast

Author: Flavelo
Recipes Main Courses
Sage is a bold, earthy herb that truly shines in fat. In this recipe, sage leaves fried in butter become crispy chips accompanying juicy chicken. Basting with foaming butter ('arrosé') is a pro kitchen technique to keep lean meat moist.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Skillet
  • Tongs
  • Spoon for basting

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice chicken breasts horizontally to create thin cutlets. Salt and pepper both sides.

Tip: Even thickness is key for even cooking.
2 ✓

Heat olive oil in skillet over medium heat. Sear chicken on one side until golden (3-4 mins).

Tip: Don't move the meat initially; let the crust form (Maillard reaction).
3 ✓

Flip meat, add butter and sage leaves. As butter foams, continuously spoon hot sage butter over the chicken.

Tip: Butter/oil mix is more stable. Basting transfers heat and flavor into the meat without drying it out.
4 ✓

Finish cooking (3-4 mins), then squeeze lemon juice over top. Serve immediately with crispy sage leaves and pan sauce.

Tip: Sage essential oils infuse the butter, flavoring the entire dish.

Recipe FAQ

The chicken is dry.
Cooked too long. Chicken breast cooks fast. Use a thermometer (target 160-165°F) or check for firmness.
Sage tastes bitter.
Burnt herb or butter. Butter burns easily, so mix with oil or add sage only in the final minutes.

Ingredients

  • 1 lb Chicken Breast Fillets
  • 4 tbsp Butter
  • 10 whole Fresh Sage Leaves
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Pepper
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice