Creamy lemon and sage sauce for chicken is an easy one-skillet meal ready in no time! Slightly sweet, deliciously creamy, with warm notes from the sage.
1 mallet optional (you could also use something else heavy to flatten thick chicken breasts)
Ingredients
3-4chicken breasts
sea salt and pepper to taste
2tbsbutter
1/4cupwhite wine vinegar
juice from 1 meyer lemon
1meyer lemon sliced and seeded
1tbs dijon mustard
1tbshoney
1yellow onion
1cupheavy creamor alternative milk choice (make sure it's creamy and thick)
handful fresh sage leaves
2tspchopped sage leaves for garnish
Instructions
Preheat oven to 350°.
Mallet the chicken breasts if they're really thick so they are similar in thickness.
Pat the chicken breasts dry with paper towels and season each side with a generous pinch of sea salt and black pepper.
Heat a large, cast iron (or alternative oven-safe) skillet over medium-high heat. Add 1 tablespoon of butter and heat until sizzling.
Place the chicken into the skillet and sear for 4-6 minutes (depending on thickness of your chicken), until brown on one side.
Flip and cook for 3-4 minutes. Add more butter if needed to keep the pan greased.
Place the skillet with the chicken breasts in a preheated oven until the internal temperature reaches 165 degrees. This takes about 10 minutes.
Transfer the chicken to a clean plate to rest while you make your sauce.
Place the skillet (with juices from chicken) over medium-high heat and add another tbs of butter.
Add your white wine vinegar and the lemon juice to deglaze the pan.
Add in the onion and let cook for about 3 minutes until soft.
Add the dijon mustard and honey and stir until combined into the sauce.
Then add your lemon slices and sage leaves (leaving the chopped sage for garnish). Simmer for about 5 minutes until the sauce reduces by about half and becomes a golden brown color.
Add the heavy cream and heat just until bubbling (about 1 minute).
Slice your chicken breasts and add them back into the pan, scooping the sauce overtop the chicken and top with chopped sage.
Video
Notes
how to store creamy lemon sage sauce
Refrigerator
Store your creamy chicken in the fridge for up to 4 days. Keep the sauce and the chicken together then reheat in a cast iron skillet over low-medium heat.Cover with a lid (or baking sheet) to keep the juices in and heat until warmed throughout.
Freezer
Store your cooked lemon sage creamy chicken in the freezer for up to a month. Defrost in the fridge overnight and reheat in a cast iron skillet over low-medium heat.Cover with a lid (or baking sheet) to keep the juices in and heat until warmed throughout.
In a pinch instructions
Here are some tips if you're in a pinch and need to shave some time off this recipe.
Use a bottle of lemon juice instead of lemons. Omit the sliced lemons in the sauce.
Use chicken tenders instead of breasts. There will be no need to pop the chicken in the oven if using chicken tenders.
Purchase prechopped onions.
creamy lemon sage chicken Tips
Meyer lemons - Meyer lemons are SO much tastier than regular lemons! Use these if you can get your hands on them.
Oven roast - In order to fully cook your chicken breasts, while also getting that nice sear on the outsides, you'll want to roast in the oven for a few minutes right after browning the outsides.
Cast iron - Cooking chicken in a cast-iron skillet gives it the best browning and crust on the outside and also gives that restaurant-quality flavor!
Preheat - Be sure to preheat your skillet (especially cast iron) and then also preheat your butter prior to adding your chicken. This ensures the chicken won't stick and will also give you the perfect crust.
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