Tomato Lemon Chicken Breasts with Sage
Infuse your dinner table with vibrant Mediterranean flavors through this Tomato Lemon Chicken Breasts with Sage recipe! Perfectly seared chicken breasts are simmered in a luscious, zesty sauce made from ripe cherry tomatoes, fresh lemon juice, and fragrant sage leaves. The dish is elevated with a touch of garlic and a silky finish from unsalted butter, creating a bold yet refined flavor profile. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights or cozy family meals. Serve it over rice, pasta, or with crusty bread to soak up every drop of the tangy tomato and herb-infused sauce. This easy and flavorful chicken recipe delivers fresh, wholesome ingredients and a fork-tender result that everyone will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 cloves garlic cloves
- 2 cups ripe cherry tomatoes
- 1 whole lemon
- 10 leaves fresh sage leaves
- 0.5 cup chicken broth
- 1 tablespoon unsalted butter
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and the black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside (they don’t need to be fully cooked at this stage).
Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and sauté them in the skillet for 1 minute until fragrant, being careful not to burn them.
Halve the cherry tomatoes and add them to the skillet. Cook for about 5 minutes, stirring occasionally, until they start to break down and release their juices.
Zest the lemon and set aside the zest. Cut the lemon in half and juice it, adding the juice to the skillet along with the chicken broth. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the tomato mixture. Sprinkle the fresh sage leaves over the top and reduce the heat to low. Cover the skillet and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and set aside. Stir in the unsalted butter and the reserved lemon zest to the tomato mixture, allowing the sauce to thicken slightly (about 2 minutes).
Return the chicken to the skillet to coat with the sauce. Taste and adjust seasoning with remaining 0.5 teaspoon of salt, if desired.
Serve the chicken breasts warm, spooning the tomato sage sauce over the top. Pair with your choice of rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.1 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
