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Crispy Chicken with Lemon Sage Cream Sauce

Take your weeknight cooking up a notch with crispy skin-on chicken in a fresh lemon sage cream sauce.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: fall, winter
Servings: 4 servings
Author: Sarah


  • 4 boneless skin-on chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup finely diced shallots about 3 shallots
  • 1 garlic clove minced
  • 6 tablespoons lemon juice about 1 lemon
  • 2 tablespoons salted butter
  • 2 tablespoons finely chopped fresh sage
  • ½ cup heavy cream


  • 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.