Amazing Lemon Butter Chicken with Sage Recipe

When you see an adjective like “amazing” used in a recipe title, well, you expect something pretty spectacular.  This recipe for lemon butter chicken delivers on its promise!  

Quick and easy, this recipe starts with tender, juicy chicken breasts that are first seasoned and then dusted with flour to give them a crispy coating.

So far, so good, right? But, here comes the amazing part, they are then pan-fried in the most wonderful, nutty, browned butter that has been infused with fresh sage. And, if that isn’t enough deliciousness, fresh lemon juice is added to the browned butter, and this decadent lemon butter is spooned over the breasts before serving.

Why you will love this recipe:

1. It’s quick and easy, and you can have it on the table in 20 minutes. 
2. You probably have all of the ingredients on hand in your pantry and freezer, except for maybe the fresh sage. You can leave the sage out if you don’t have it, and it’s still delicious! 
3. Boneless, skinless breasts are pretty boring and flavorless on their own, but this easy recipe adds an entirely new flavor dimension. 
4. If you are anything like me, you are always on the lookout for new ways to cook chicken, and this recipe delivers! It’s the very definition of comfort food! 

Here is what you need:

In addition to boneless, skinless breasts, you will need eggs, kosher salt, pepper, and all-purpose flour. Plus, you will also need butter, olive oil, fresh lemon juice, and fresh sage. 

Here is how to make it:

Add the beaten egg to a shallow bowl. Add the flour to another shallow dish. Set aside

Place a piece of wax paper or parchment paper on top of the breasts and use a rolling pin or meat mallet to pound each one to an even thickness of about ¾ inch. 

Season both sides of the breast.

Then, one at a time, dip each piece into the egg mixture, then the flour mixture. Be sure to let any excess egg drip back into the bowl before flouring and then shake off any excess flour too. Repeat with the rest of the breasts. 

Melt ½ cup of butter in a large skillet over medium heat and add the olive oil. When the oil is hot, add the sprig of sage and let it cook for two to three minutes. Remove the sage from the skillet, place it on a paper towel, and save for garnish.

Add the breasts to the skillet and let them cook for about three minutes or until they are a light golden brown.

Turn the chicken over and let it cook for three minutes. While it is cooking, baste it several times with the butter mixture. 

Leave the chicken in the skillet and add the additional two tablespoons of butter. When the butter has melted, remove the skillet from the heat and add the lemon juice.  Swirl the pan around to mix the lemon juice and butter and spoon over the breasts.

 Serve immediately with a spoonful of the lemon butter and garnish with lemon slices and bits of the cooked sage. 

Sharon’s Tips:

• An alternative way to pound the chicken breasts is to place them inside a Ziploc bag and then use the rolling pin to pound them. 
• If you don’t have a rolling pin or meat mallet, you could place a sturdy paper towel over the wax paper or parchment paper covering the breasts and hit them lightly with a hammer. If you choose this method, be careful, and don’t tear the chicken. 
• Don’t be tempted to skip the step of pounding the breasts. It makes them more tender, and because they are an even thickness, they will cook more uniformly. 
• If you don’t have fresh sage, just leave this step out. I have made this recipe with and without, and it is delicious either way. The sage adds another layer of flavor. 
• This recipe calls for breasts that are ¾ inches thick. If your breasts are thicker or thinner, it will take more or less time than the three minutes per side called for to cook them. 

More chicken recipes: 

In case you are interested, here are some more quick and easy chicken recipes and menu ideas on my blog that I think you might enjoy:

• Oven-Baked Pecan Crusted Chicken 
• Creamy Oven-Baked Asiago Chicken Breast
• Easy Chicken Parmesan – A Family Favorite
• Parmesan Chicken with Cucumber Salsa
• Quick and Easy Basil Pesto Chicken
• Loquat and Cranberry Chicken

Need more recipes, check out all of my chicken recipes here.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

Amazing Lemon Butter Chicken with Sage

Sharon Rigsby

When you see an adjective like "amazing" used in a recipe title, well, you expect something pretty spectacular.  This recipe for lemon butter chicken delivers on its promise!  

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 228 kcal

Ingredients

  

1x2x3x

• ▢ 2 eggs lightly beaten
• ▢ ½ cup all-purpose flour
• ▢ 2 boneless skinless chicken breasts sliced in half horizontally and pounded to ¾ inches thick
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ cup butter plus 2 tablespoons¾, divided
• ▢ 3 tablespoons olive oil
• ▢ ¼ cup fresh lemon juice
• ▢ 1 sprig fresh sage leaves

Instructions

 

• Add the beaten egg to a shallow bowl. Add the flour to another shallow dish. Set aside
• Place a piece of wax paper or parchment paper on top of the breasts and use a rolling pin or meat mallet to pound each one to an even thickness of about ¾ inch.
• Season both sides of the breasts and then, one at a time, dip each piece into the egg mixture, then the flour mixture. Be sure to let any excess egg drip back into the bowl before flouring, and then shake off any excess flour too. Repeat with the rest of the breasts.
• Melt ½ cup of butter in a large skillet over medium heat and add the olive oil. When the oil is hot, add the sprig of sage and let it cook for two to three minutes. Remove the sage from the skillet, place it on a paper towel, and save for garnish.
• Add the breasts to the skillet and let them cook for about three minutes or until they are a light golden brown. Turn the chicken over and let it cook for three more minutes. While it is cooking, baste it several times with the butter mixture.
• Leave the chicken in the skillet and add the additional two tablespoons of butter. When the butter has melted, remove the skillet from the heat and add the lemon juice. Swirl the pan around to mix the lemon juice and butter and spoon over the breasts.
• Serve immediately with a spoonful of the lemon butter and garnish with lemon slices and bits of the cooked sage. 

Notes

An alternative way to pound the chicken breasts is to place them inside a Ziploc bag and then use a rolling pin to pound them.

If you don't have a rolling pin or meat mallet, you could place a sturdy paper towel over the wax paper or parchment paper covering the breasts and hit them lightly with a hammer. If you choose this method, be careful, and don't tear the chicken.

Don't be tempted to skip the step of pounding the breasts. It makes them more tender, and because they are an even thickness, they will cook more uniformly.

If you don't have fresh sage, just leave it out. I have made this recipe with and without, and it is delicious either way. The sage adds another layer of flavor.

This recipe calls for breasts that are ¾ inches thick. If your breasts are thicker or thinner, it will take more or less time than the three minutes per side called for to cook them. 

Nutrition

Calories: 228kcalCarbohydrates: 13gProtein: 16gFat: 12gSaturated Fat: 4gCholesterol: 130mgSodium: 719mgPotassium: 272mgFiber: 1gSugar: 1gVitamin A: 278IUVitamin C: 7mgCalcium: 15mgIron: 1mg

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