Chicken breast with sage sauce recipe


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Baked chicken breast is always an easy option for a healthy and quick meal mid week. Great for slicing up and using the next day in a sandwich.


London, England, UK

2 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breast fillets
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 4 garlic cloves, sliced
  • 10 fresh sage leaves

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6.
  2. In an ovenproof frying pan over a medium-high heat, warm the oil and brown the chicken on all sides. Sprinkle with salt and pepper.
  3. Bake in the preheated oven for 20 minutes, until juices run clear when pricked with a fork.
  4. Take the meat out of the pan and set aside. Cover with aluminium foil to keep warm. Melt butter in the pan and cook and stir the garlic and sage for 2 to 3 minutes until fragrant.
  5. Cut chicken in thick slices, place on a plate and drizzle sage-butter-sauce on top.

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Sage & Brown Butter Chicken

In this simple, elegant dish, a pan sauce of toasty browned butter and woodsy sage adds succulence to seared chicken. It pairs perfectly with a hearty medley of roasted sweet potatoes, broccoli, radishes, and apple.

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Title

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Quarter the radishes lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven.

While the vegetables roast, core and medium dice the apple. Peel and thinly slice the shallot. Combine in a medium bowl. Drizzle with olive oil and season with salt and pepper stir to coat. Carefully add to the sheet pan of partially roasted vegetables stir to combine. Return to the oven and roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, pick the sage leaves off the stems discard the stems, then thinly slice the leaves. To the pan of reserved fond, add the butter heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced sage leaves, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the brown butter sauce. Enjoy!

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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Quarter the radishes lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven.

While the vegetables roast, core and medium dice the apple. Peel and thinly slice the shallot. Combine in a medium bowl. Drizzle with olive oil and season with salt and pepper stir to coat. Carefully add to the sheet pan of partially roasted vegetables stir to combine. Return to the oven and roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, pick the sage leaves off the stems discard the stems, then thinly slice the leaves. To the pan of reserved fond, add the butter heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced sage leaves, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the brown butter sauce. Enjoy!


Pan-Seared Chicken in a White Wine and Sage Cream Sauce

Hellooooo, friend! This is the feel good, heartwarming, hug-for-dinner comfort food you’ve been looking for – and it will not disappoint. It is so so good. And so so simple. I have a motto in life that I hold near and dear to my heart [but closer to my stomach, obviously], and it goes something like this: extra sauce, always. I know, so profound… I think it’s like a quote by Nietzsche or something. Seriously wise words to live by, my friends.

My adoration for sauce knows no bounds, which is certainly no secret here. I mean, there’s something about plain old boring chicken, beef, pork — you name it — that is… yes, SO BORING… until you add sauce, of course. Each forkful [read: spoon in real life, but I’m trying to be relatable] is truly a science: it should be two parts sauce to one part chicken […now you understand why I need a spoon], which especially holds true when the sauce is as good as this one.

Sage just screams fall and winter to me — it’s such a perfect earthy herb to complement stuffings, sauces, and soups — I mean, is it really even fall if you’re not cooking with sage? [it’s not, believe me]… throw some white wine into the mix, a dash of dijon mustard, a touch of cream + shallot and garlic = heaven in a pan.

My favorite part of cooking this entire dish: taste testing the sauce the entire time, until it’s been reduced by about half [this is not a cooking instruction, it’s merely an incidental consequence] — so safe to say, go ahead and make smidge extra [read: double it]. My second favorite part of cooking this dish: sipping the leftover wine. You really can’t go wrong here, clearly.

Think I’ll leave it on that note [obviously a high one]. With that, cheers!


Heat the oven to 200°F. Put the flour on a plate or in a shallow bowl next to the stove. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness blot the chicken dry with a paper towel and sprinkle with salt and pepper.

Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides shake off any excess. Add the floured chicken to the pan, then repeat with the next piece work in batches if necessary to avoid crowding the pan.

Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn’t burn. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don’t flip them you want the same side in contact with the fat). When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.

Cook on the second side, adjusting the heat as described in Step 3, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.

Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or two. Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes. Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts turn off the heat.

Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the 1/4 cup parsley. Stir, taste the sauce, and adjust the seasoning. Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with the lemon quarters.


Recipe Summary

  • 6 tablespoons cold unsalted butter, cut into tablespoons
  • 2 medium shallots, minced
  • 1 cup heavy cream
  • 1 cup dry white wine
  • 1 cup chicken stock or low-sodium broth
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons freshly squeezed lemon juice
  • Pinch of cayenne pepper
  • Salt and freshly ground white pepper
  • 1 cup seasoned dry bread crumbs
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Finely grated zest of 1 lemon
  • 1 1/2 teaspoons dried thyme
  • 2 large eggs
  • Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/4 cup chopped parsley

In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.

In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.

Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.

Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.


If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil.

    1

Prepare the Ingredients

Peel and halve shallot. Cut into ¼" slices. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Coarsely chop cranberries. Stem sage and coarsely chop. Mince garlic.

Start the Brussels

Place shallot, Brussels, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer on one side. Roast in hot oven, 10 minutes. Remove from oven. Brussels will finish cooking in a later step. While Brussels roast, prepare chicken.

Prepare the Chicken

Pat chicken breasts dry. Place chicken on a cutting board and cover with plastic wrap. Use a heavy object to pound to an even ¼" thickness. You may also use a gallon bag for easier clean-up. Divide goat cheese (crumbling with your hands if needed) and cranberries evenly between chicken breasts, placing filling in center of meat. Fold chicken in half over filling. Be sure filling stays inside chicken. If needed, use a toothpick to help seal. Season chicken with a pinch of salt and pepper.

Roast Chicken and Finish Brussels

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add stuffed chicken to hot pan and sear until browned, 4-6 minutes per side. Transfer chicken to empty side of prepared baking sheet. Reserve pan no need to wipe clean. Gently flip Brussels. Roast again until Brussels are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Rest roasted chicken 5 minutes. Slice chicken if desired. While chicken rests, make sauce.

Make Sauce and Finish Dish

Return pan used to sear chicken to medium-high. Add demi-glace, 1 Tbsp. water, sage, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, cook until liquid is reduced by half, 4-5 minutes. Remove from burner and swirl in butter. Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

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  • 8 whole garlic cloves
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper (freshly ground)
  • 2 lemons (juice and grated zest, use a microplane grater to zest)
  • 1/2 cup sage (chopped fresh leaves)
  • 6 8-ounce bone-in chicken breasts (skin on)

Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.

Pour the marinade into a freezer zip-top bag. Add breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

To Bake: Preheat oven to 400 F. Line a rimmed baking sheet with foil and insert a baking rack. Bake chicken breasts for 40 to 45 minutes or until meat thermometer reaches 170 F in the thickest part of the meat not touching bone. Crisp the skin under the broiler for a few minutes, if needed. Do not overcook or the chicken will be dry.


4 boneless, skinless chicken breast halves
12 fresh sage leaves
4 slices thin prosciutto
1/2 cup seasoned fine dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/4 cup dry white wine
1 teaspoon chopped fresh sage
salt and ground black pepper, to taste

Preheat the oven to 375 degrees F. Grease a 10x15 baking dish.

Pound the chicken breasts between waxed paper or plastic wrap to 1/4-inch thickness.

Place the chicken breasts on a work surface. Place 3 sage leaves on each piece and top each with a slice of prosciutto. Press the sage and prosciutto into the chicken to adhere.

Combine the bread crumbs, salt, and pepper in a shallow dish. Brush both sides of the chicken with olive oil. Coat the chicken on both sides with the crumbs, covering the prosciutto and sage.

Place the chicken in the greased baking dish, prosciutto side up. Place the dish in the oven and bake at 375 degrees F for 10 minutes.

Remove the dish from the oven and sprinkle the chicken breasts with the mozzarella and parmesan cheeses. Return to the oven and bake for 5 more minutes or until the chicken is cooked through and the cheese is melted.

While the chicken is cooking, melt the butter in a saucepan over medium heat. Stir in the flour and mix until blended. While stirring, slowly add the beef broth and wine. Add the sage. Cook until the sauce has thickened, about 3 minutes.

Season the sauce to taste with salt and pepper and serve over the chicken.


  • 3 T butter at room temperature
  • 3 T fresh sage or 1 T dried sage
  • 4 boneless chicken breast halves
  • 1 teas salt
  • 1/2 teas pepper
  • 1 T oil
  • 1 1/2 T flour
  • 1 c orange juice
  • 3 T heavy cream

Step 1

Beat together the butter and sage in a bowl until blended and set aside. Sprinkle the chicken with 3/4 teas salt and 1/4 teas pepper.
Heat oil in large non-stick skillet and saute about 7 minutes on each side until golden brown. Remove to platter and keep warm.
Add the sage butter to skillet to melt and stir brown bits from bottom of skillet. Whisk in flour until smooth. Place over low heat,stir in orange juice cook and stir constantly until thick and bubbly. Pour in 1/4 teas salt and pepper. Add the heavy cream and heat through. Spoon sauce over chicken breasts and serve immediately.


Watch the video: Kyllingsalat. Vintersalat med glasert kylling. 15 min


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