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Brown butter sage skillet chicken is a long-time favorite! Juicy chicken breasts, rich sage-infused browned butter, white wine, and a squeeze of lemon juice combine in the most delicious 30-minute chicken dinner that feels worthy of any restaurant.
Best Sage Chicken
Call me basic, but the simple skillet chicken dinner is a heavy-hitter in our dinner rotation. And this is a skillet chicken recipe we come back to time and again. In fact, this post was originally published more than six years ago—and it’s still a family favorite!
I originally began making this as the calendar turned to fall, because I often had extra sage sitting around from making our favorite herb-roasted turkey, bread stuffing, and other seasonal treats. But it turns out that the warm, heady aroma and flavors of browned butter and sage are absolutely amazing any time of year.
And a squeeze of lemon is always a good idea!
Flex or Feast
Channel similar flavors with my recipe for brown butter ravioli with roasted butternut squash. It makes a great side dish to this chicken or optional vegetarian main if you need variety for a larger Sunday supper or gathering.
Ingredient Notes
How To Make Sage Skillet Chicken
This recipe starts with the same foundation as my go-to lemon thyme chicken: chicken breasts, cut or pounded thin, generously seasoned with salt and pepper, and dredged in a light layer of flour before being cooked in a sizzling skillet.
The seasoning and coating locks in flavor and allows the chicken to form a nice little crust, keeping it juicy and moist. After all, there’s nothing worse than a flavorless or dry chicken breast! With good technique, you can ensure your chicken comes out deliciously, every time.
Cooking time for the chicken will depend a lot on how thickly it is sliced. Very thick chicken breasts take a long time to cook in a skillet and can be prone to dry out on the outside before the inside reaches a safe temperature of 165°F. For best results, either buy chicken breasts that are already labeled “thin-sliced” or grab a sharp knife and slice thick chicken breasts right through the middle so you get two thinner pieces, which will cook beautifully and more quickly.
Brown Butter Sage Sauce
After the chicken is cooked, a simple pan sauce is all that stands between you and dinner. You’ll melt extra butter in the pan and crisp the sage in it as it bubbles and browns.
As a bonus, this sauce is dreamy to drizzle over any sides you might make.
Return the chicken breasts to the pan and spoon the sauce generously on top. Add the crisped sage and dinner is done!
What To Serve with Sage Chicken
Some of my favorites with this include egg noodles, orzo, or another light pasta; roasted broccolini or baby carrots; or cubed and roasted honey sweet potatoes. A light salad is always dreamy, as well.
Storage & Reheating
- To Store: Tuck any leftover pieces of chicken in any airtight container, top with sauce and extra sage leaves, and store in the refrigerator for 3-4 days. These glass meal prep boxes are a favorite here.
- To Reheat: Warm portions in a small covered skillet over medium-low heat or on 50% power in the microwave. Using half power reduces the odds that your chicken will dry out in the microwave; it’s worth the extra few seconds it takes. Don’t worry if the sauce seizes up a bit; it should loosen as it warms, and you can always add a splash of broth or water if needed to thin it out a bit.
More Winning Chicken Dinners
In the market for more quick and easy skillets? You might also like this creamy Tuscan chicken with spinach and sun-dried tomatoes or a 20-minute Cajun butter chicken.
Creamy Dijon chicken and potatoes, creamy lemon chicken, chicken Florentine, and lemon chicken pasta also always hit the spot.
Brown Butter Sage Skillet Chicken
Ingredients
- 4 boneless, skinless chicken breasts, sliced or pounded thin
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 6 Tablespoons unsalted butter, divided
- 2 Tablespoons extra virgin olive oil
- 1/3 cup fresh sage leaves, a generous handful
- juice of 1/2 lemon, use the other half for serving as wedges
- 1/2 cup white wine or low-sodium chicken broth
Instructions
- Season both sides of the chicken breasts generously with salt and pepper. Place the flour in a shallow bowl or plate, then dredge each piece of chicken through it to form a light coating, shaking gently to remove any excess.4 boneless, skinless chicken breasts, kosher salt and black pepper, 1/4 cup all-purpose flour
- Add 2 Tablespoons of the butter and 2 Tablespoons olive oil to a large skillet set over medium-high heat. When butter melts, add the chicken and sauté for 2-4 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside.6 Tablespoons unsalted butter, 2 Tablespoons extra virgin olive oil
- Add remaining 4 Tablespoons butter to the skillet. When butter has melted, add sage leaves. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma. Remove sage to a paper towel-lined plate, leaving butter in the skillet.1/3 cup fresh sage leaves
- Add lemon juice and wine or broth to the skillet. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired. When the sauce is slightly thickened, return chicken to the skillet to warm through, then top with sage, garnish with additional lemon wedges, and serve.juice of 1/2 lemon, 1/2 cup white wine or low-sodium chicken broth
Notes
- Cooking time for the chicken will depend a lot on how thickly it is sliced. A very thick chicken breast will take way too long to cook in a skillet and is prone to drying out on the outside before the inside reaches a safe temperature. For best results, either buy chicken breasts that are already labeled “thin-sliced” or grab your sharp chef’s knife and slice thick chicken breasts right through the middle so you get two thinner pieces, which will cook more beautifully and more quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on August 26, 2018, and has been updated with new photos and more helpful information on cooking technique, serving suggestions, and related recipes. The recipe is the same.
Wonderful. Easy to follow recipe. My sage plant is huge so I love finding sage recipes. I had lemon flavored pasta as a side. I will definitely make again, probably to serve to guests.
Fantastic! I’m so happy this was a winner for you, and hope your guests enjoy it, as well. Thank you so much for taking the time to leave this feedback!
Superb flavour. You have taught me how to successfully use my plentiful sage plant to best effect. Thank you.
I tried this last night and it was delicious. My sage plant is going insane after a recent freeze so I looked for a simple recipe and this was a winner. I especially like how you put ingredient quantities in the instructions (as well as in the traditional ingredient list), this saves me scrolling back and forth all the time.
Absolute delicious! Well written recipe with simple ingredients that really stand on their own. Especially, of course, the sage. I doubled up on the sauce using wine and not broth because I served it with angel hair. I did sprinkle parmesan on the pasta topping it with the chicken and sage leaves drizzling the sauce on top. SO yummy!
All of that sounds absolutely delicious, Donna- I am so thrilled this was a winner for you! Thank you, truly, for taking the time to leave this kind and helpful review. It means a lot to me!
This recipe surprised me- such simple ingredients and so delicious! My husband and teenage daughter both asked me to put this one on regular rotation. I followed the recipe and used fresh sage and lemons from my garden. I did make a little extra sauce since I served chicken over penne pasta. For the pasta I just added butter and salt and a little lemon juice then poured the extra chicken sauce over everything and served jn shallow pasta bowls. Next time I will serve with angel hair pasta which I think would be better. I want to try over rice too. The chicken recipe itself I won’t change. It was wonderful as is.
Thank you so much for leaving this detailed and helpful review! I am so delighted that your whole family enjoyed the recipe. Using fresh sage and lemons from your own garden I’m sure put it over the top! I am finally starting a garden of my own this year and so excited for the harvests. 🙂 Thank you again, and have a great day!
Should I double the sauce to pour over pasta or does the recipe already have enough sauce to use for both?
Personally I would double it if you want enough to pour over pasta. Great question. Enjoy!
Tied out the recipe, made it without flour and used 1.5 lemons for decoration. Thank you very much 👌
Great recipe! Simple ingredients and easy to follow. And most importantly it makes a delicious dish! I used gluten free flour so it made a perfect GF meal!
thanks for sharing!
I absolutely love this recipe! It’s one of my family’s favorites. I serve it with quinoa, makes an. excellent combination of flavors.
I can’t remember how many years I’ve been growing sage. This is the first time I’ve used fresh sage in a recipe. I didn’t have fresh lemon so lemon juice will have to do. I must say it’s tasty!