Pan-Seared Chicken with Sage and Shallot Butter Sauce

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

Tender chicken breasts pan-seared to golden perfection topped with a rich sage and shallot butter sauce, perfect for an elegant weeknight dinner. This French-inspired chicken recipe, ready in about 30 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 380 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: 20 min Serves 2 French cuisine 380 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
2 small, finely chopped shallots
8 fresh sage leaves
2, minced garlic cloves
1 tbsp lemon juice

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Instructions

Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Pat dry with paper towels.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil to rest.
Step 3: Lower heat to medium, add 3 tbsp unsalted butter to the same skillet. Once melted, add 2 finely chopped shallots and sauté for 2-3 minutes until translucent and fragrant.
Step 4: Stir in 8 fresh sage leaves and 2 minced garlic cloves, cooking for 1 minute until aromatic but garlic is not browned.
Step 5: Add 1 tbsp lemon juice and swirl the pan to combine, simmering the sauce for 1 more minute until slightly thickened.
Step 6: Return chicken breasts to the pan, spoon the sage and shallot butter sauce over them, and serve immediately.