Pan-Seared Chicken with Sage and Apple Cider Reduction

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

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.

Tender chicken breasts pan-seared and served with a fragrant sage and apple cider sauce that balances savory and sweet flavors. This American-inspired chicken recipe, ready in about 35 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 4, 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: 25 min Serves 4 American cuisine 320 cal/serving

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

Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
8 fresh sage leaves
1 cup apple cider
1/2 cup chicken broth
2 cloves, minced garlic cloves

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 dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 8 fresh sage leaves to the skillet. Sauté for 1 minute until fragrant.
Step 4: Add 2 minced garlic cloves and cook for 30 seconds until aromatic.
Step 5: Pour in 1 cup apple cider and 1/2 cup chicken broth, scraping the browned bits off the pan with a wooden spoon. Simmer for 6-8 minutes until the sauce thickens and reduces by half.
Step 6: Return chicken breasts to the skillet and spoon the sauce over them. Cook an additional 2 minutes to meld flavors before serving.