This creamy sage chicken has the best fragrant sauce, and is made with minimal ingredients. It comes together fast in just 30 minutes, making it perfect for a busy weeknight meal!
There's always something very indulgent about cream sauces, whether using dairy or coconut milk. This recipe was inspired by my creamy sage turkey. It has been so popular I knew I needed to do a similar chicken dish!
Love creamy sauces? Then check out my creamy paprika chicken too!
This chicken with sage cream sauce has minimal ingredients, but so much flavour from the sage - it's quite the pungent herb! It all comes together in your skillet so no need to turn the oven on. Pair with vegetables, rice or perhaps my cauliflower and potato mash for a comfort food family dinner.
⭐ Why this recipe is so good
Creamy comfort food. Chicken in a cream sauce, with all the herby flavours? It's just perfect for a cosy evening meal!
Dairy free and gluten free. As we use coconut milk, this is a dairy free chicken sauce, as well as being gluten free and low histamine.
Quick and easy. Super simple, minimal ingredients and you have dinner in just 30 minutes!
All the ingredients and their quantities are set out in the recipe card below.
Some pointers on a few of them:
- Chicken breasts - I suggest using either chicken breast that you dice into 2-3 pieces or chicken mini fillets if you can get them in your local store.
- Sage - while you could use dried sage I do think fresh has a more 'light' fragrant flavour.
- Coconut milk - the type from a can rather than the pouring kind for coffee.
📖 Swaps and variations
Swap chicken stock for vegetable stock. If you are out of chicken stock, then vegetable works fine too!
Adjust quantity of sage. Love a really fragrant flavour? Add a few more leaves!
🔪 Step by step instructions
This creamy sage chicken is all made in your skillet, and is super simple. Just a few steps:
After slicing the chicken into smaller pieces (if using whole chicken breasts), heat olive oil in your skillet and use tongs to transfer the chicken. Fry for 3-4 minutes each side, or until you have an internal temperature of 165F (image 1). Remove the chicken and set aside on a plate.
If the skillet seems dry, add a little more olive oil. Tip in your onion, fry to soften, then add the garlic and sage (image 2).
Recipe tip: use a spatter guard if required when frying the chicken.
Pour in the chicken stock and apple cider vinegar. Increase the heat so it is lightly bubbling (not at a hard boil), then cook until the liquid has reduced by about half (image 3).
Reduce the heat and pour in the coconut milk and maple syrup, and add the chicken back to the skillet. Cook for a further few minutes so the sauce can reduce a touch, turning the chicken a couple of times in the sauce (image 4). Serve immediately with sides of your choice.
💭 Recipe tips and notes
- Check the chicken temperature. Always be sure to cook the chicken to an internal temperature of 165F when you first pan fry in the skillet.
- Bring to a very light bubble, not a hard boil when reducing the sauce.
- If you prefer less sauce, reduce the amount of coconut milk used.
- Adjust with more herbs and garlic to taste preference.
📋 Frequently asked questions
Yes, you can use heavy cream instead of coconut milk. This will mean it isn't dairy free if you have that dietary requirement.
I do suggest using fresh sage as it has a lighter fragrant flavour than dried sage. If using dried, then you would need to use significantly less in quantity as it is much more pungent.
🍽 More tasty chicken recipes
Creamy Sage Chicken
- Slice the chicken breast into smaller fillets, and season with salt and black pepper. Place on a plate or board and cover with film. Use a meat mallet to flatten the chicken.
- Heat the olive oil in your skillet and transfer the chicken using tongs. Fry the chicken for 3-4 minutes each side on a medium heat, or until you have an internal temperature of 165F. Use a spatter guard if required. Set the chicken aside on a plate.
- If the skillet seems dry add a touch more olive oil. Fry the onion for 3-4 minutes, or until softened. Add the garlic and sage and cook for a further 2 minutes.
- Pour in the chicken stock and apple cider vinegar. Bring the heat up (if required) so it is very slightly bubbling. Cook for 4-5 minutes or until it has reduced by about half.
- Reduce the heat to low-medium. Pour in the coconut milk and maple syrup, and transfer the chicken back to the skillet. Cook for a further 4-5 minutes, turning the chicken a couple of times in the sauce. Season with more salt and black pepper to preference.
- When reducing the sauce have a very light bubbling rather than a hard boil.
- Always check the internal temperature of the chicken, making sure it is 165F at its deepest point.
- Adjust the amount of sage and garlic to preference.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.
- garlic, which scores 1.
- chicken broth will have variable scores.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.