Pan-Seared Chicken Breast with Citrus and Sage Pan Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

Seared to golden perfection, served with a bright citrus and sage pan sauce that adds a fresh, earthy contrast. This American Southern-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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.

Prep: 10 min Cook: 15 min Serves 2 American Southern cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
6 fresh sage leaves
2 cloves, minced garlic cloves
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
1/2 cup low-sodium chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes on the first side without moving until golden brown.
Step 3: Flip the chicken breasts and add 1 tbsp unsalted butter and 6 fresh sage leaves to the pan. Cook for another 4-5 minutes, spooning the melted butter and sage over the chicken until cooked through and internal temperature reaches 165°F.
Step 4: Remove chicken to a plate and tent with foil. Lower heat to medium and add 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant.
Step 5: Pour in 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1/2 cup low-sodium chicken broth, scraping browned bits from the pan. Simmer for 3-4 minutes until sauce reduces by half and thickens slightly.
Step 6: Return chicken to skillet and coat with the citrus sage sauce for 1 minute. Serve immediately with spoonfuls of sauce over the chicken.