If you are looking for an easy weeknight dinner, then may I suggest this brown butter and sage chicken? With minimal ingredients, but lots of flavour, it comes together in around half an hour. Pair with the vegetables and starches of your choice. A gluten-free, keto and low histamine dinner recipe.
I think we all love a simple skillet or pan-fried chicken recipe for a quick and easy dinner. Feeling in the mood for a little herby, spicy chicken on another night? The pan fried rosemary chicken fillets with turmeric are very moreish! And for a fruity flavour my blueberry chicken is a tasty and fun recipe.
For another herby chicken dish, you may like to see my herb cream cheese stuffed chicken. Also a keto-friendly recipe! And my turkey with sage cream sauce is so indulgent!
This chicken dish is so easy to make, and with minimal ingredients. It's full of flavour, and is gluten free and a keto chicken dinner idea. Pair with sides of your choice.
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Why you'll love this recipe
- It's a very easy chicken dish with just a few steps, and comes together in around half an hour.
- Requires minimal ingredients, and most are pantry staples.
- You can choose the vegetables, salads and grains or starches you pair it with.
- You only need one pan, so minimal clean-up after!
Ingredients
This is a 'few ingredient' chicken with sage butter recipe. You will need:
- Chicken breasts: cut into smaller fillets if required, or use a meat mallet to pound into thinner pieces.
- Butter: the main ingredient for this tomato-free sauce.
- Olive oil: to fry the chicken breasts to begin with.
- Sage: this is quite a pungent herb, so use as little or as much as you prefer.
- Salt and pepper: to season the chicken. Pepper scores as higher histamine, so my low histamine readers may prefer to omit this from the recipe.
Make sure to check the recipe card below for the full ingredients and their quantities!
Step by step instructions
This easy weeknight chicken dish only requires a few steps, and you simply need a skillet and tongs to handle the chicken.
Step 1
Season the chicken and drizzle a little olive oil into your skillet. Fry the chicken on both sides until it is fully cooked through. You can use a meat thermometer to check for an internal temperature of 165F / 75C.
Step 2
Remove the chicken from the pan, and heat the butter so that it foams and bubbles. It will have a nutty aroma. Add the diced sage leaves. Use tongs to place the chicken back in the skillet. Add a whole sage leaf to each piece of chicken and, if you like, use a spoon to drizzle the brown butter and sage sauce over the chicken (do this carefully as the butter will be hot).
Then serve with your chosen sides and enjoy!
Recipe tips and notes
- Use a meat thermometer to ensure that the chicken is fully cooked through. It should have an internal temperature of 165F / 75C at its thickest part.
- Always watch and be careful around spattering oil and butter as it gets hot.
- Use tongs to take the chicken in and out of the skillet. Don't be tempted to use fingers!
- Adjust the amount of sage to taste preference.
- Serve with vegetables, salads and/or grains and starches of your choice. This is a versatile chicken recipe and goes nicely with most side dishes.
More chicken recipes to enjoy
Find flavourful chicken recipes, including my pesto chicken skewers and baked chicken with apples and honey. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Brown butter and sage chicken
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- 3 tablespoon butter
- 8 sage leaves half the leaves diced
- pinch salt
- pinch black pepper optional
Instructions
- Slice the chicken into smaller fillets (depending upon the size of the chicken breasts). You may wish to slice into thinner pieces if the chicken breasts are thicker in size. Season with salt and pepper (if using).
- Heat the olive oil in a pan on a medium-high heat. Fry the chicken until it is browned and cooked through, about 6-7 minutes each side (depending on the thickness of the fillets). Remove from the skillet and set aside on a plate.
- Spoon the butter into the pan and cook until it bubbles and has a nutty aroma. Add the chopped sage and cook for a further minute or so. Place the chicken back in the pan and add a whole sage leaf to each fillet. Spoon the brown butter and sage sauce over each fillet. Serve and enjoy!
Notes
- Slice the chicken into smaller pieces if required.
- If the butter sauce seems a little too dry then add a teaspoon of water.
- For those who like a lot of herbs, simply increase the amount of sage.
- To know the chicken is fully cooked, check for an internal temperature of 165F.
- black pepper, which scores 2.
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