A recipe for Lemon Sage Chicken! Thin pieces of chicken are breaded in a lemon parmesan crust and pan-fried until golden with fried sage leaves.
I’m growing sage in my garden for the first time this year and needed a recipe to trim the plant a little. This Lemon Sage Chicken is a great way to use up a few of the leaves! It also only takes about 30 minutes to prepare for an easy and delicious weeknight meal.
Thin pieces of chicken are coated in flour, then dipped in a lemon egg mixture, and finally coated in parmesan and lemon seasoned breadcrumbs. They are pan-fried until golden on each side along with the sage leaves and served with a light wine sauce.
I paired the Lemon Sage Chicken with orzo and arugula. Other delicious options include mashed potatoes, pan-fried potatoes, rice, spinach, green beans, asparagus, and/or broccoli.
A Few Tips
For even less prep, I sometimes buy chicken that is already thinly sliced (to 1/4 inch, 6 millimeters) and ready to simply coat in the flour, eggs, and breadcrumbs.
Adjust the heat as needed between medium and medium-low to brown the chicken evenly while also cooking through the center to 165˚F (74˚C). The thinly sliced chicken will cook fairly quickly, take care not to overcook.
Add the chicken to the skillet in batches if needed to cook in a single layer without overcrowding.
If cooking the chicken in batches, preheat an oven to 170˚F (75˚C). Place an oven-safe wire rack over a rimmed baking sheet and place in the oven. After frying, put the chicken on the wire rack to keep warm as you cook the remaining pieces.
Adding the cornstarch to the chicken broth is optional, but it helps thicken the sauce.
Taste the sauce and season with salt and pepper if needed. It will depend on the salt content of the broth.
Looking for more chicken recipes?
Lemon Sage Chicken Recipe
Adapted from Food Network
Lemon Sage Chicken
- 1 pound (450 grams) boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/2 cup (65 grams) all-purpose flour for coating
- 2/3 cup (80 grams) plain breadcrumbs
- 1/3 cup (17 grams) freshly grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon plus more for serving
- 2 large eggs
- 1/4 cup (60 grams) olive oil
- 4 sprigs fresh sage
- 2 cloves garlic peeled and minced
- 1/2 cup (120 milliliters) dry white wine
- 1 cup (240 milliliters) chicken broth
- 2 tablespoons (30 grams) unsalted butter
- 1/2 tablespoon (4 grams) cornstarch
- 1/2 tablespoon (7 milliliters) water
- Slice each chicken breast in half horizontally. Cover a work surface with plastic wrap. Place the chicken halves on plastic wrap and cover with another sheet of plastic wrap. Use a mallet to pound each piece of chicken until it is evenly 1/4 inches (6 millimeters) thick. Season each side with salt and pepper.
- Place the flour on a rimmed plate.
- On another plate, combine the breadcrumbs, parmesan, salt, pepper, and zest from the lemon.
- In a wide bowl, briefly beat together the eggs and juice from the lemon.
- In a large wide pan, place olive oil over medium heat.
- Coat a thin piece of chicken thoroughly in the flour, then dip in the beaten eggs to cover. Allow the excess egg to drip off, then coat all sides in the breadcrumb mixture. Repeat with remaining chicken.
- Place the prepared chicken in a single layer in the heated skillet (in batches if needed) and cook until the bottom turns golden, about 2 minutes. Adjust heat between medium and medium low as needed to brown the chicken and cook through the center.
- Flip the chicken to cook the other side and add leaves from the sage sprigs. Once golden and cooked through, remove chicken and sage to a towel lined plate.
- Add the garlic to the pan and cook until just fragrant, 30 seconds to 1 minute. Pour in the wine, scraping any browned pieces on the bottom of the pan, then pour in the chicken broth. Increase the heat to medium high.
- Once the liquid has reduced by half, add the butter. Adjust seasonings to taste with salt and pepper if needed.
- In a small bowl, whisk together the cornstarch and water. Pour into the liquid while whisking and continue to cook until thickened.
- Serve the chicken immediately topped with fried sage leaves, sauce, and lemon wedges.