Brown butter sage skillet chicken – 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.
Call me basic, but the simple skillet chicken dinner is a definite heavy-hitter in our dinner rotation. And this is one chicken recipe we come back to time and again.
I especially love it as the calendar begins turning to fall. Browned butter and sage are amazing any time of year, of course, but something about the warm, heady aroma and flavors are especially appealing with the prospect of leaves changing soon!
And a squeeze of lemon is always a good idea, right?
How to keep chicken breasts juicy
This recipe starts with the same basic concept from my go-to simple lemon thyme chicken, which is also the foundation of this reader-favorite chicken bruschetta with balsamic glaze. 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!
Sauce and sides
After the chicken is cooked, a simple pan sauce is all that stands between you and dinner! As a bonus, the sauce is perfect to drizzle over any sides you might make. Some of my favorites with this would be:
- orzo or other light pasta
- arugula or other salad greens
- roasted broccolini or asparagus
- cubed and roasted sweet potatoes
And definitely don’t forget a loaf of crusty bread to sop up the rest of the sauce! You won’t want to let a drop of browned butter sage goodness go to waste!
Brown Butter Sage Skillet Chicken
- 4 boneless, skinless chicken breasts - sliced or pounded thin
- kosher salt
- freshly-ground black pepper
- 1/3 cup all-purpose flour
- 6 Tablespoons unsalted butter - divided
- 4 Tablespoons extra virgin olive oil - divided
- 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
- 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.
- Add 2 tablespoons butter and 2 tablespoons olive oil to a large skillet set over medium-high heat. When butter melts, add the chicken and saute for 2-3 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside.
- 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.
- 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.
You might also like this one-pot cashew chicken and rice – one of our family favorites – or creamy Tuscan chicken with spinach and sun-dried tomatoes. And for lots more simple chicken dinner ideas, don’t miss this great round-up of 21 favorite chicken breast recipes on Girl Gone Gourmet!
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