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Brown Butter Sage Chicken Recipe
Ash Tyrrell

Brown Butter Sage Chicken Recipe

I make this brown butter sage chicken whenever I want dinner to feel special without actually working hard for it. I picked up the trick years ago on a night when all I had in the fridge was chicken, butter, and a few sage leaves from an old pot on my windowsill. One bite of that nutty, herby pan sauce and I was hooked for good.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts — slice thick ones in half lengthwise so they cook evenly and stay juicy
  • salt and black pepper to taste — season generously, it's the base flavor for everything else in the pan
  • 2 tablespoons olive oil — helps get a good golden sear before the butter goes in
  • 6 tablespoons unsalted butter divided — using unsalted lets you control the saltiness of the finished sauce
  • 12 fresh sage leaves — fresh sage crisps up beautifully in butter dried sage won't give you that same texture
  • 2 cloves garlic minced — adds depth and rounds out the nutty flavor of the browned butter
  • ¼ cup dry white wine — deglazes the pan and lifts all those flavorful browned bits chicken broth works as a swap
  • 1 tablespoon lemon juice — brightens the richness of the butter so the dish doesn't feel too heavy

Method
 

  1. Pat your chicken breasts dry and season both sides generously with salt and pepper. Heat the olive oil in your skillet over medium-high heat until it shimmers. Add the chicken and sear for about 5 to 6 minutes per side until golden and cooked through, then transfer it to a plate.
  2. Lower the heat slightly and add the butter to the same skillet. Let it melt and bubble, swirling occasionally, until it turns a deep amber color and smells toasty and nutty. This usually takes just a couple of minutes, so keep a close eye on it the whole time.
  3. Add your sage leaves directly into the browned butter and let them sizzle for about 30 seconds until they turn crispy and fragrant. Stir in the minced garlic right after and cook it for another 30 seconds, just until it turns golden and aromatic.
  4. Pour in the white wine and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the sauce bubble and reduce slightly for a minute or two, then stir in the fresh lemon juice to balance out the richness.
  5. Nestle the seared chicken breasts back into the skillet, spooning the brown butter sage sauce generously over each piece. Let everything warm through together for a minute, then plate it up while the sauce is still glossy and hot.

Notes

  • I always slice thick chicken breasts in half so they cook through quickly without drying out on the outside.
  • I watch the butter closely once it starts foaming, since it can go from perfectly browned to burnt in seconds.
  • I use a light-colored pan when I can, which makes it so much easier to see the butter change color as it browns.
  • I keep my sage leaves completely dry before adding them, since any moisture causes the butter to spatter more than usual.
  • I always taste the sauce before serving and adjust with a touch more lemon if it feels too rich.