Pan-Seared Chicken Breast with Sage and White Wine Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Juicy chicken breasts pan-seared to golden perfection, finished with a fragrant sage and white wine pan sauce. This Italian-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 Italian cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (about 6 ounces each) boneless skinless chicken breasts
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup dry white wine
1/3 cup chicken broth
1 tablespoon lemon juice

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Lightly dredge each breast in 1/4 cup all-purpose flour, shaking off excess.
Step 2: Heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until butter foams but does not brown. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from the pan and tent with foil to keep warm. Lower heat to medium, add 6 fresh sage leaves to the skillet and sauté for 1 minute until fragrant.
Step 4: Pour in 1/3 cup dry white wine and 1/3 cup chicken broth, scraping the browned bits from the pan with a wooden spoon. Simmer the sauce for 3-4 minutes until it reduces and thickens slightly.
Step 5: Stir in 1 tablespoon lemon juice and swirl in remaining butter from the pan to finish the sauce. Return chicken to the skillet and spoon sauce over before serving.