Creamy Lemon Sage Sauce for Chicken

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. This is the perfect Spring and Summer meal and easy to whip up in a single cast iron skillet.

Related: Chicken Manchurian Recipe

Related: Honey Jalapeno Chicken Recipe

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how to make Lemon Sage Cream sauce for chicken

This cream sauce is slightly sweet since I call for Meyer lemons which are sweeter than regular lemons – also, I use honey to naturally sweeten the sauce. The cream and sage offer warm flavors to this dish making it perfect for any season of the year!

Lemon sage sauce with chicken Ingredients

• Chicken breast – my method for cooking chicken breasts below will give you the most flavor and juiciest chicken! This recipe could really be used with any cut of the chicken though.
• Butter – use high-quality, grass-fed butter for best results.
• Yellow onion – sweet onions are the best for this dish!
• White wine vinegar – you could also use white drinking wine, but I actually prefer cooking with white wine vinegar.
• Dijon mustard – this is the secret sauce to adding BIG flavor with just a little amount.
• Honey – just a touch of honey for some sweetness.
• Meyer lemons – Meyer lemons are sweeter than regular lemons and are abosolutely delicious if you can get your hands on them.
• Sage – I love the warm, almost musky taste of sage! It pairs perfectly with lemons.
• Heavy cream – you could use any alternative cream you like, but I love good old-fasioned raw cream.
• Sea salt and pepper – be sure to use sea salt and not table salt. Table salt is devoid of nutrients but sea salt has many beneficial trace minerals.

sauce and chicken 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 topping with chopped sage.

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 ourside 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 wont stick and will also give you the perfect crust.

Related: For more cast iron cooking tips click here

Side dishes to serve with creamy lemon sage chicken

Roasted vegetables

Rice cooked in bone broth

Roasted garlic sourdough bread

Sourdough flatbread

Creamy lemon sage sauce Serving Suggestions

If you aren’t a fan of chicken, here are some alternate ideas for this creamy lemon sage sauce. If you aren’t using chicken, you won’t get the flavor from the pan drippings, but it’ll still taste delicious!

1. Ravioli with lemon sage cream sauce
2. Angel hair pasta
3. Fish (I’m thinking like a halibut or another white fish would be great!)
4. Gnocchi – I’m always a huge gnocchi fan and I think this would be amazing with the cream sauce.

Related: Gnocchi Tray Bake Recipe

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