Pan-Roasted Chicken Breast with Sage and Brown Butter

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy pan-roasted chicken breasts finished with nutty brown butter and fresh sage create a simple yet elegant main dish. This American-inspired chicken recipe, ready in about 17 minutes, pairs boneless skinless chicken breasts, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then place chicken breasts in the pan and sear for 5 minutes without moving until golden brown on the bottom.
3. Step 3: Flip the chicken breasts and reduce heat to medium, add 4 tbsp unsalted butter and 8 fresh sage leaves to the pan. Spoon the melted butter and sage over the chicken continuously for 5-6 minutes until the internal temperature reaches 165°F and the butter is browned and fragrant.
4. Step 4: Remove chicken and let rest for 5 minutes, spooning the brown butter and sage over the top before serving.