Pan-Seared Chicken Breast with Sage and Garlic

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 developed and reviewed.

Seared in butter and sage, with a garlic-infused sauce that clings perfectly to every bite. This American-inspired keto recipe (low carb), ready in about 25 minutes, pairs Chicken breast, boneless and skinless, Unsalted butter, Fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 10 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken breasts to the skillet, leaving space between each piece, and cook for 5 minutes without moving to form a golden crust.
  3. Step 3: Flip chicken and add 2 tbsp unsalted butter and 4 fresh sage leaves to the skillet. Cook for 4-5 minutes more until the chicken reaches an internal temperature of 165°F (74°C) and the sage leaves are fragrant and slightly crisp.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes before slicing.

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