This simply seared chicken is coated in a creamy sage sauce that's perfect on top of pasta, rice, or mashed potatoes. A simple under 30 minute dinner!
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
5 stars (7 reviews)
Keywords
chicken with sage, Sage Chicken, sage cream sauce
Ingredients
1¾ pounds (or about 4) thin sliced boneless skinless chicken breasts (or pounded to ½-3/4" thickness)
kosher salt and pepper to taste
2 tablespoons all purpose flour
2 tablespoons olive oil or avocado oil
1 tablespoon butter or olive oil
4 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon fresh sage leaves, minced, plus more for garnish
1/2 cup heavy cream*
1 tablespoon fresh parsley, roughly chopped
Fresh sage for garnish
Categories
Dinner
Cuisine
American
Steps
If buying full size chicken breasts, place them between two sheets of parchment paper and use a rolling pin or meat mallet (smooth side) to pound them out to about 1/2"-3/4" thickness. Season both sides of chicken breasts with kosher salt and fresh pepper. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken, evenly coating. Shake off any excess.
In a large frying pan or cast iron pan, heat 2 tablespoons of oil over medium high heat until hot, but not smoking. Add chicken breasts and sear on the first side (don't peek!) about 3-4 minutes. Check to see if it's golden brown, then flip. Cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
In the same pan, add butter or oil (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 (after about 2 minutes), add the heavy cream and continue to simmer until thick enough to coat your stirring spoon. This should take about 5 minutes. If it is not thickening properly, it either needs longer to simmer, a lower fat sub was used, or incorrect liquid amounts. This can be remedied with 1-2 teaspoons of flour or cornstarch mixed into the sauce until smooth.
Taste and adjust any seasonings, adding salt and pepper as needed. 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.
Nutitrion
Serving Size: 1 chicken breast
Calories: 395 kcal
Carbohydrates: 5 g
Protein: 44 g
Fat: 21 g
Saturated Fat: 9 g
Trans Fat: 0.03 g
Cholesterol: 162 mg
Sodium: 402 mg
Sugar: 1 g
Unsaturated Fat: 10 g
Reviews
Jennifer on 2026-01-30 (5 stars): I made this for my family tonight, and even my pickiest child asked for seconds. I have no higher compliment than that—it was absolutely delicious!
Nancy on 2025-04-25 (5 stars): This is so good! I have rosemary growing outside and used it instead of sage. Next time I’ll get some sage at the store. I bet that will be as good and a more unique flavor since I don’t use it often.
Anne on 2025-03-31 (5 stars): Easy and delicious! I added a tablespoon of dijon mustard for additional flavor. Even after pounding the chicken breasts, they were still thick and so not completely done after searing them. So instead of leaving them out, I put them in the oven for 10 minutes at 350 to get them to the right temp. I'll definitely make again, thank you!
Irma on 2024-12-05 (5 stars): This recipe was absolutely delicious. My husband and I were blown away. Thank you!
Angelica on 2023-12-14 (5 stars): Alicia has done it again with this one! I made this dish last night for my family (which includes a picky eater) and it was such a hit. We’re adding it into the permanent dinner rotation. Super simple to make, so tasty. This time around I subbed the chicken for pork chops, but will definitely be trying it with chicken next time!
