Pan-Seared Chicken Breast with Sage Butter and Roasted Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts finished with fragrant sage butter served alongside honey-roasted carrots. This american-inspired chicken ready in about 40 minutes pairs unsalted butter, leaves fresh sage leaves, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a mixing bowl, toss 4 medium carrots cut into 1/2-inch sticks with 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
  2. Step 2: While the carrots roast, season 2 boneless skinless chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter, 8 fresh sage leaves, and 2 minced garlic cloves to the skillet. Cook for 2-3 minutes, spooning the melted sage butter over the chicken until fragrant and slightly browned. Serve the chicken topped with sage butter alongside the roasted carrots.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Sage Butter and Roasted Carrots take to make?

Total time is about 40 minutes (10 min prep + 30 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 Butter and Roasted Carrots?

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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Sage Butter and Roasted Carrots?

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 Butter and Roasted Carrots 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 Butter and Roasted Carrots?

American 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.

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