Pan-Seared Chicken with Sage and Roasted Garlic

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Chicken with Sage and Roasted Garlic 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 with Sage and Roasted Garlic?

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 fresh sage leaves from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Sage and Roasted Garlic?

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 Roasted Garlic 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 Roasted Garlic?

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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