Pan-Roasted Chicken with Lemon and Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-roasted with fresh lemon slices and fragrant sage leaves, creating a bright and savory main dish perfect for weeknight dinners. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, 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 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken breasts in the skillet and sear for 4 minutes on the first side without moving, until golden brown and crisp on edges.
  3. Step 3: Flip the chicken breasts and add 3 minced garlic cloves, 12 fresh sage leaves, and 1 medium thinly sliced lemon evenly over the chicken. Cook for 3 more minutes until the chicken is nearly cooked through and garlic is fragrant.
  4. Step 4: Pour 1/2 cup chicken broth into the pan and reduce heat to medium-low. Add 2 tbsp unsalted butter, swirling it into the sauce until melted and thickened, about 2 minutes.
  5. Step 5: Spoon the pan sauce over the chicken and cook for another 1-2 minutes until internal temperature reaches 165°F and sauce coats the chicken beautifully. Remove from heat and serve immediately.

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