Pan-Seared Chicken with Sage and Lemon Butter Sauce

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

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Pan-seared to golden perfection, finished with a fragrant sage and lemon butter sauce. This American-inspired chicken recipe, ready in about 25 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 350 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 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick pan over medium-high heat until shimmering, then add the chicken breasts. Cook for 5-6 minutes without moving until the underside is golden brown and crispy.
  3. Step 3: Flip the chicken breasts and add 3 tbsp unsalted butter, 8 fresh sage leaves, and 2 crushed garlic cloves to the pan. Spoon the melted butter and herbs over the chicken continuously as it cooks for an additional 4-5 minutes until cooked through and the internal temperature reaches 165°F.
  4. Step 4: Remove the chicken to a plate and tent with foil. Deglaze the pan by adding 1/4 cup chicken broth and 2 tbsp fresh lemon juice. Scrape the browned bits and simmer for 2 minutes until the sauce slightly thickens.
  5. Step 5: Pour the lemon butter sauce over the chicken and serve immediately, garnished with the cooked sage leaves.

Frequently asked questions

How long does Pan-Seared Chicken with Sage and Lemon Butter 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 with Sage and Lemon Butter 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Sage and Lemon Butter 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 with Sage and Lemon Butter 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 with Sage and Lemon Butter Sauce?

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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