Chicken is one ingredient you’ll never run out of things to do with. You can have it roasted, baked, braised, poached, fried, broiled, grilled, sauteéd, and smoked. The possibilities are endless! And that’s just the way you can cook chicken. There’s a lot more to talk about when it comes to its many delicious parts. In fact, my cousins and I can’t agree on which part is the best!
That said, the variety of chicken options can sometimes make it hard for you to decide which recipe to go with. Personally, I like simple but elegant dishes. For those days when I’m feeling fancy but frugal, I turn to a classic combination: chicken breasts with fresh sage.
Sage is a favorite pairing for chicken and other meat dishes precisely because of its strong, somewhat piney flavor. With its robust aroma and full-bodied taste, it can easily seep into the meat instead of just staying on the surface. The tenderness of chicken breasts marinated in extra virgin olive oil, lemon juice, and sage gives it that warm, wonderful, and earthy flavor. Sage goes particularly well with lemon because of the herb’s citrusy undertones. The smooth spiciness of extra virgin olive oil blends all the flavors together with its light texture.
Since sage is a potent and aromatic herb, you need to be mindful about portioning your sage leaves. You don’t want it to overpower all the other flavors so use them wisely!
Making chicken breasts with fresh sage can take a little while, but don’t worry too much. Most of the prep time is passive, with the chicken marinating in the mixture. When that’s done, it won’t take long before the chicken breasts are done cooking.
Juicy and delightful, a plateful of chicken breasts with sage works wonders with field greens and asparagus.Print
Chicken Breasts with Fresh Sage
Simple can be sublime! Chicken Breasts with Fresh Sage is a classic combination and this recipe allows the flavors of both to shine. Most of the prep time is passive while the chicken marinates. Pair it with field greens or asparagus.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 2 to 4 1x
- Category: Entrées
- 4 boneless, skinless chicken breasts or cutlets
- 3 tablespoons lemon juice
- 28 fresh sage leaves
- 3 tablespoons + 2 tablespoons extra virgin olive oil
- 3 tablespoons + 1 tablespoon unsalted butter
- 2 teaspoons sea salt
- Freshly ground black pepper
- Lemon wedges for garnish
- Combine chicken, lemon juice, sage, and 3 tablespoons olive oil in a bowl and let marinate 30 minutes to infuse and tenderize the chicken.
- After 30 minutes, remove chicken and pat dry. Strain the marinade and set aside. Reserve and set aside the sage leaves separately.
- Melt butter and 2 tablespoons of olive oil in a large skillet until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown. (Note: Cutlets will cook much more quickly.)
- Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around chicken and cook until chicken is browned on the bottom, but still juicy, 5 to 10 minutes. Be careful not to scorch the sage.
- Remove chicken to a platter and season the second side with salt and pepper. Scatter sage leaves on top and add lemon wedges to the platter. Cover loosely with foil.
- Discard any fat from the skillet. Turn heat to high and add reserved marinade. Reduce to a glaze and add 1 tablespoon butter. Remove the foil and pour glaze over the chicken. Serve immediately.
Have you tried this recipe? It’s so easy and flavorful—please tell us how it turned out for you.