Pan-Seared Chicken with Sage and Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 developed and reviewed.

Golden, pan-seared chicken breasts infused with fresh sage, paired with tender roasted sweet potatoes seasoned with rosemary and garlic. This French recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, fresh sage leaves, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 2 American cuisine 450 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
8 fresh sage leaves
2 medium (about 1 lb) sweet potatoes
2 fresh rosemary sprigs
3 garlic cloves
4 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss the cubes with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and needles from 2 sprigs of rosemary. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and golden.
Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Add 8 fresh sage leaves to the hot oil and immediately place the chicken breasts in the pan. Sear each side for 5-6 minutes until golden brown and cooked through, basting the chicken occasionally with the sage-infused oil.
Step 4: Remove chicken and let rest for 5 minutes. Serve sliced chicken alongside the roasted sweet potatoes, garnished with the crispy sage leaves.