Pan-Seared Sage Chicken with Shallot Sauce

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

Juicy chicken thighs seared until golden and served with a rich shallot and sage sauce that's deeply savory without any added sugar. This american-inspired keto (low-carb) ready in about 35 minutes blends tablespoon olive oil, chopped fresh sage leaves, small, finely minced shallot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 20 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 pounds boneless, skinless chicken thighs dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and cook undisturbed for 5 minutes, or until golden brown on the bottom.
  3. Step 3: Flip the chicken and cook for 5 more minutes, or until the internal temperature reaches 165°F.
  4. Step 4: Remove the chicken and set aside. Add the minced shallot to the skillet and sauté over medium heat for 2 minutes, or until softened.
  5. Step 5: Stir in 1/4 cup chopped fresh sage and cook for 30 seconds until fragrant.
  6. Step 6: Pour in 1/4 cup heavy cream and 1/2 lemon, then add 1 tablespoon unsalted butter. Simmer for 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  7. Step 7: Return the chicken to the skillet and simmer for 2 minutes to coat with sauce. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Sage Chicken with Shallot Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Sage Chicken with Shallot Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Sage Chicken with Shallot Sauce?

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 Sage Chicken with Shallot Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Pan-Seared Sage Chicken with Shallot Sauce low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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