Pan-Seared Chicken with Sage and Roasted Garlic

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Juicy pan-seared chicken breasts infused with aromatic sage and mellow roasted garlic, served with a light pan sauce. This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, fresh sage leaves, garlic cloves 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: 30 min Serves 2 American cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 400°F. Place 6 garlic cloves unpeeled on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until soft and fragrant. Remove and let cool, then squeeze out the softened garlic pulp.
Step 2: While garlic roasts, pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and 8 fresh sage leaves, searing for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and sage to a plate.
Step 4: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet, then stir in the roasted garlic pulp and 1/2 cup chicken broth. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 5: Return chicken and sage to the skillet, spoon sauce over, and cook for another minute to meld flavors. Serve immediately with pan sauce drizzled on top.