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Sage chicken with crispy skin served with fresh herbs
Juicy butter-basted chicken breast topped with crispy fried sage.

Pan-fried chicken breast with sage and butter

Author: Flavelo
Recipes Main Courses
Sage is a divisive but stunning herb: it has a characterful, earthy taste that truly flourishes in a fatty medium. In this recipe, sage leaves fried in butter accompany the juicy chicken breast as crispy chips. This technique (basting with butter, i.e., 'arrosé') is the foundation of professional kitchens, keeping dry meat succulent.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • Meat tongs
  • Spoon for basting

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the chicken breasts in half horizontally (to get thinner slices), salt and pepper both sides.

Tip: Even thickness is key for even cooking.
2 ✓

Heat the olive oil in the pan over medium heat, and fry one side of the chicken until golden brown (approx. 3-4 mins).

Tip: Do not move the meat in the first few minutes, let the crust form. (Maillard reaction)
3 ✓

Flip the meat, add the butter and sage leaves. As the butter foams, continuously baste the meat with the hot sage butter using a spoon.

Tip: The mixture of butter and oil is more stable at higher temperatures. Basting (arrosé) transfers heat and flavours to the inside of the meat without drying it out.
4 ✓

Fry until done (another 3-4 mins), then squeeze over the lemon juice at the end. Serve immediately, drizzled with the buttery juices and crispy sage leaves.

Tip: The essential oils of the sage dissolved into the butter, so the whole dish takes on its flavour. (Aromatisation)

Recipe FAQ

The chicken breast dried out.
You cooked it too long. Chicken breast cooks very quickly. Use a meat thermometer (target 72-74°C), or check resilience with a finger test.
The sage became bitter.
The herb or butter burnt. Butter burns easily, so it's worth mixing with oil, and adding the sage only in the last few minutes, or removing it once crispy.

Ingredients

  • 500 g Chicken breast fillets
  • 50 g Butter
  • 10 pcs Fresh sage leaves
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice