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white plate of brown butter and sage chicken.
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5 from 1 vote

Brown butter and sage chicken

This brown butter and sage chicken is a flavourful dish with the nutty taste of browned butter and aromatic herbs. Very easy, and can be paired with vegetables of your choice.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: American, British
Servings: 2 people
Author: Claire


  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 3 tablespoon butter
  • 8 sage leaves half the leaves diced
  • pinch salt
  • pinch black pepper optional


  • 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!


  • 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.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • black pepper, which scores 2.