Creamy Browned Butter Sage Chicken
Creamy Brown Butter & Sage Chicken
Golden chicken cutlets simmer in a creamy brown butter sauce with fresh sage, shallots, garlic, Parmesan, and a touch of maple syrup. This cozy skillet dinner feels a little special, but it’s simple enough for a weeknight. Serve it over orzo, mashed potatoes, or rice to catch every spoonful of sauce.
Brown butter and sage were the starting point for this recipe. I wanted to take that combination and turn it into a comforting chicken dinner with plenty of sauce.
The chicken gets lightly coated in flour and pan-seared until golden, then the sauce comes together in the same skillet. White wine adds brightness, Parmesan brings savory depth, and a little maple syrup rounds everything out. The maple is one of my favorite parts, it adds a subtle sweetness that works so well with the nutty butter and sage.
Why you’ll love this recipe
- Made in one skillet: Sear the chicken and build the sauce in the same pan.
- A cozy, flavorful sauce: Brown butter, fresh sage, and Parmesan make each bite rich and savory.
- Simple ingredients with a special result: A good option for a weeknight dinner or a relaxed night entertaining.
- Easy to pair with your favorite sides: Serve with orzo, mashed potatoes, rice, or crusty bread.
Ingredients You'll Need
- Chicken cutlets: Buy them already sliced or slice boneless, skinless chicken breasts in half horizontally, then pound them to about ¼-inch thickness.
- All-purpose flour
- Olive oil
- Butter: Using a 1/2 stick of butter you’re going to gently cook it over low – medium-low until it turns golden brown.
- Fresh sage: You’re going to want a nice big bunch of fresh sage, but if you must, dried sage will do. I haven’t made this recipe with dried sage but I’d start with substituting 1 tablespoon of dried sage and adding more if needed.
- Shallot
- Garlic
- Dry white wine: Sauvungion Blanc or Pino Grigio. Always something you would like to drink since it is flavoring the dish.
- Chicken broth
- Heavy cream: Heavy cream makes the creamiest sauce but use what you have or like. You can lighten it up with some light cream, half and half or even whole milk.
- Pure maple syrup: It rounds out the flavors and gives each bite a subtle sweetness.
- Freshly grated Parmesan
- Salt and black pepper
How to Make Creamy Brown Butter Sage Chicken
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Prepare the chicken. Pound the cutlets to an even thickness, season with salt and pepper, and lightly dredge them in flour. Shake off the excess.
Sear until golden. Heat olive oil and butter in a large skillet. Cook the chicken in batches so the pieces have room to brown, then transfer to a plate.
Brown the butter and cook the sage. Reduce the heat before adding the butter for the sauce. Cook, stirring frequently, until the milk solids turn golden brown and the butter smells nutty. Add the sage while the butter cooks, watching closely to prevent scorching.
Build the sauce. Cook the shallot until softened, then briefly cook the garlic. Add the wine, scraping up the browned bits from the skillet, and let it reduce before adding the broth, cream, and maple syrup.
Thicken and finish. Whisk in the softened butter and flour mixture, then gently simmer until the sauce thickens. Stir in the Parmesan, return the chicken and any juices to the skillet, and gently simmer until cooked through. Spoon the sauce over the chicken before serving.
Tips For the Best Results
- Let the pan cool slightly after searing. A very hot skillet can burn the butter before you have a chance to brown it.
- Watch the butter rather than the clock. Look for golden-brown milk solids and a nutty aroma.
- Remove scorched bits. Golden chicken drippings add flavor; blackened flour or butter can make the sauce bitter.
- Keep the sauce at a gentle simmer. This is especially helpful if using half-and-half.
- Adjust the consistency at the end. Add a splash of broth if the sauce becomes too thick.
- Taste before adding more salt. The broth and Parmesan both contribute seasoning.
What to serve with brown butter sage chicken
My favorite way to serve this chicken is over orzo, with plenty of sauce spooned over the top. Mashed potatoes, rice, or buttered noodles also work well.
For a vegetable side, try roasted Brussels sprouts, green beans, or a simple green salad. A slice of sourdough is perfect for soaking up the sauce.
Creamy Browned Butter Sage Chicken
Ingredients
Equipment
Method
- Prepare the chicken. Pat the cutlets dry and season both sides with salt and pepper. Place ¼ cup flour in a shallow dish. Lightly coat each cutlet, shaking off the excess flour.
- Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add two cutlets and cook until golden, about 2–3 minutes per side for thin cutlets, adjusting the heat as needed. Transfer to a plate. Repeat with the remaining oil, butter, and chicken.
- Brown the butter with the sage. Reduce the heat to medium-low and let the skillet cool slightly. Remove any blackened bits, leave golden browned bits. Add the butter to the pan Once melted and foaming, add the sage leaves. Cook, stirring frequently, until the butter’s milk solids turn golden brown and smell nutty. Continue immediately with the next step.
- Cook the aromatics. Add the shallot and cook over low to medium-low heat until softened, about 2–3 minutes, stirring frequently. Add the garlic and cook for about 30 seconds, until fragrant. If the butter begins darkening too quickly, take the skillet off the heat for a minute or two to cool down.
- Deglaze and simmer. Pour in the wine and scrape up the browned bits. Simmer for 1–2 minutes, until slightly reduced. Stir in the broth, heavy cream, and maple syrup. Bring to a gentle simmer and cook for about 5 minutes.
- Thicken the sauce. In a small bowl, mash the softened butter and 1 tablespoon flour into a smooth paste. Whisk it into the simmering sauce in small pieces. Simmer gently for 3–5 minutes, stirring, until thickened and the flour is cooked.
- Finish the chicken. Reduce the heat to low and stir in the Parmesan until melted. Return the chicken and accumulated juices to the skillet. Gently simmer until the chicken reaches 165°F in the thickest part, checking early to avoid overcooking thin cutlets. Taste and adjust the salt and pepper. Spoon the sauce over the chicken and serve.