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creamy lemon sage sauce for chicken in a cast iron skillet with chicken breasts inside the cream sauce with meyer lemons floating on top

Creamy Lemon Sage Sauce for Chicken

Kyrie | Healthfully Rooted Home
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.
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Cast iron skillet or stainless steel
  • 1 mallet optional (you could also use something else heavy to flatten thick chicken breasts)

Ingredients
  

  • 3-4 chicken breasts
  • sea salt and pepper to taste
  • 2 tbs butter
  • 1/4 cup white wine vinegar
  • juice from 1 meyer lemon
  • 1 meyer lemon sliced and seeded
  • 1 tbs dijon mustard
  • 1 tbs honey
  • 1 yellow onion
  • 1 cup heavy cream or alternative milk choice (make sure it's creamy and thick)
  • handful fresh sage leaves
  • 2 tsp chopped 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.
  1. Use a bottle of lemon juice instead of lemons. Omit the sliced lemons in the sauce.
  2. Use chicken tenders instead of breasts. There will be no need to pop the chicken in the oven if using chicken tenders.
  3. Purchase prechopped onions.

creamy lemon sage chicken Tips

  1. Meyer lemons - Meyer lemons are SO much tastier than regular lemons! Use these if you can get your hands on them.
  2. 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.
  3. 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!
  4. 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.
For more cast iron cooking tips click here
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