This tender and aromatic Italian-style sage chicken recipe requires just a handful of ingredients and about 30 minutes of your time.
I have a short and simple recipe for you today: sage chicken in a delicious lemony sauce. You'll achieve great results with just a few ingredients and a little cooking time. The chicken is tender, and the sauce is tangy and refreshing.
And everything will be ready in less than half an hour. You might need more time if you serve it with buttered rice and green peas cooked from frozen as I did. However, if you serve it with Italian bread and a green salad, you won't need more than 30 minutes to make this recipe.
Check out more of our chicken breast recipes for busy weeknights: Air Fryer Frozen Chicken Breast, Dutch Oven Chicken Breast, or Prosciutto-Wrapped Chicken.
Recipe ingredients
Chicken: You can use boneless, skinless breasts or tenders. If using breasts, cut them into 2 or 3 pieces, depending on their size. They should be more or less as large as the tenders.
Fresh herbs: I used 2 very large (or several smaller) sage leaves and a large sprig of rosemary.
Lemon: One large lemon or 2 smaller ones.
See the recipe card for full information on ingredients and quantities.
How to make sage chicken?
Step #1: Cut the chicken breasts in half.
Step #2: Sear the pieces until golden on all sides, about 1-2 minutes per side.
Step #3: Add and cook the onions, then add the chopped herbs.
Step #4: Add lemon and water. Cook for 15 minutes on low heat. Remove the lid for the last 5 minutes to allow the sauce to thicken slightly.
Good to know!
Use fresh herbs; dried herbs will not have the same impact on this dish. Try our Bacon-Wrapped Chicken Breasts with Herbs, too.
Don't overcook. Start checking before the indicated cooking time is up just to make sure that you don't overcook it; the internal temperature should be 165ยฐF/ 74ยฐC.
How to store and reheat?
Refrigerate leftover sage chicken in an airtight container for 2-3 days.
Freeze leftovers for up to 3 months and defrost in the fridge.
Reheat, covered, on the stovetop. Add a little stock to the dish to create more liquid, which will allow the Italian herb chicken and the remaining sauce to heat up gently without burning. You can also reheat the leftovers in the microwave.
Sage Chicken
Equipment
- Cast iron skillet or large nonstick pan
Ingredients
- 1.5 lbs chicken breast 650 g
- 2 tablespoons butter
- 1 small onion
- 1 sprig rosemary
- 2 large sage leaves
- 1 large lemon
- pinch of sugar
- fine sea salt and white pepper
Instructions
- Cut the chicken breasts in half. 1.5 lbs chicken breast / 650 g
- Cook the chicken: Melt the butter in the skillet and sear the chicken pieces until golden on all sides, about 1-2 minutes per side.2 tablespoons butter
- Saute onions: In the meantime, chop the onion very finely. Add it to the chicken and fry shortly while you chop the herbs. Add the herbs to the pan and stir briefly.1 small onion + 1 sprig rosemary + 2 large sage leaves
- Simmer: Juice the lemon and mix the juice with 4 tablespoons water. Pour the mixture into the pan, cover the pan and cook for about 15 minutes on low heat. Remove the lid for the last 5 minutes to allow the sauce to thicken a little.1 large lemon
- Check if the chicken is cooked after about 10-12 minutes already; don't overcook it. It should be cooked through but still very tender (internal temperature 165ยฐF/74ยฐC).
- Adjust the taste with salt and pepper and a pinch of sugar, if necessary.pinch of sugar + fine sea salt and white pepper
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