Pan-Seared Chicken Breast with Sage and White Wine Sauce
Juicy chicken breasts pan-seared to golden perfection, finished with a fragrant sage and white wine pan sauce. This italian-inspired chicken 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.
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 leaves fresh sage leaves
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 tablespoon lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Pan-Seared Chicken Breast with Sage and White Wine Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken Breast with Sage and White Wine Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken Breast with Sage and White Wine Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken Breast with Sage and White Wine Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken Breast with Sage and White Wine Sauce?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
