Take your weeknight cooking up a notch with crispy skin-on chicken in a fresh lemon sage cream sauce.
Course: Main Course
Keyword: fall, winter
4boneless skin-on chicken breasts
freshly ground black pepper
½cupfinely diced shallotsabout 3 shallots
6tablespoonslemon juiceabout 1 lemon
2tablespoonsfinely chopped fresh sage
Preheat oven to 350°.
Pat the chicken breasts dry with paper towels and season each side with a generous pinch of kosher salt and black pepper.
Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering.
Two breasts at a time, place the seasoned chicken skin-side down into the oil and sear, without moving the chicken, for 6-8 minutes, until golden brown and crispy.
Flip and cook for 4 more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts, adding additional oil if necessary.
Return all the breasts back to the pan, skin side up, and place them in the preheated oven until the internal temperature reaches 165 degrees, about 15 minutes. Transfer the chicken to a clean plate to rest.
Place the pan the chicken was in with all the cooking juices onto the stovetop and heat over medium-high heat.
Add in the shallot, cooking until soft, about 3 minutes. Add in the minced garlic and cook for 1-2 minutes.
Pour in the lemon juice, butter, and sage, simmering until reduced by half and a rich brown color, about 5 minutes. Add the heavy cream and heat only until bubbling, about 1 minute. Taste and season with additional salt and pepper.Place the chicken back in the pan before serving and spoon the sauce over top.
If you plan to save leftovers, store the chicken and sauce separately so you can heat them individually. The sauce only needs a few seconds to be warmed through.