Pan-Seared Chicken with Sage and Lemon-White Wine Reduction

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy chicken breasts finished with a fragrant sage and lemon-infused pan sauce for a restaurant-quality dinner. This French chicken recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, and unsalted butter for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 (6 oz) boneless chicken breasts, skinless
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 fresh sage leaves
• 2 tbsp lemon juice
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat 2 (6 oz) chicken breasts dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and set aside.
3. Step 3: Add 1 tbsp unsalted butter and 4 fresh sage leaves to the skillet, cooking for 1 minute until fragrant. Stir in 2 tbsp lemon juice, 1/4 cup white wine, and 1/4 cup chicken broth, scraping up browned bits. Simmer for 4-5 minutes until sauce thickens slightly and coats the back of a spoon.