Chicken breasts with crispy sage

Low carb chicken breasts with crispy sage

This is one of my all-time favourite low carb chicken recipes. You take fresh sage leaves and crisp them up as they infuse into a buttery sauce. You end up with a chicken breast smothered a buttery sage sauce and topped with addictively crunchy sage leaves. This recipe is really all about the sauce – the chicken is just there to soak it up!

The star of this dish is the crispy sage leaves, so you’ll want to make sure to cook them until they’re crunchy but not burnt. Make sure to add them to the pan as described in the recipe – shortly after you flip the chicken breast and start cooking the second side – and then cook them down until they turn a dark grey-green. Once you take them out of the pan they should crisp up as they cool off. You can tell that you’ve cooked them correctly if the cooled sage leaves are crispy enough that you can snap them but are not shrivelled up and burnt. If you can bend the cooled sage leaves without snapping them then they probably need a to cook a bit more. Don’t be afraid to take a leaf or two out during the cooking process and let it cool off to test it – it’s worth getting this right because crispy sage is to die for.

You can buy your sage in the fresh herb section of the produce section of your local grocery store, or have some fun and grow your own plant. If you purchase a package of sage leaves just use the whole package and if you pick your own then aim for about 30 leaves. It really doesn’t matter how many sage leaves you use because you’ll just end up with a different amount of crispy sage garnish (and remember: more is better).

Use one chicken breast per person. If you use fewer than 4 chicken breasts, you don’t need bother adjusting the rest of the ingredients in the recipe if you don’t want to – leave them as-is and you’ll just end up with extra sage leaves and sauce (and that is a very good thing).

Try serving this with Cauliflower rice to soak up the sauce!

5 from 1 vote
Chicken breasts with crispy sage
Chicken breasts with crispy sage
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins

Crisp some fresh sage leaves in a buttery sauce and pour it over some braised chicken. You won't be able to stop eating the addictive crunchy sage leaves!

Course: Main Course
Cuisine: American, Low Carb
Keyword: crispy sage, low carb chicken, sage chicken
Servings: 4
Calories: 548 kcal
  • 4 chicken breasts (boneless and skinless)
  • handful sage leaves (15g package or 30 large leaves)
  • ½ cup lemon juice
  • 6 tablespoons olive oil (divided)
  • ¼ cup butter
  • salt and pepper
  1. Season the chicken breasts with salt and pepper.
  2. Put the chicken breasts in a non-metallic bowl and add 3 tablespoons of olive oil, lemon juice, and sage leaves. Let the mixture marinate in the fridge for an hour or so. (If you are in a rush, you can reduce the marination time. The end result will be almost as good.)

  3. Heat the butter and the remaining 3 tablespoons of olive oil in a frying pan over medium heat until the mixture starts to get bubbly.

  4. Remove the chicken breasts from the marinade, saving both the sage leaves and the marinade. 

  5. Add the chicken breasts to the bubbling oil and butter mixture and fry for about 8 minutes, being careful not to burn the chicken.

  6. Remove the sage leaves from the marinade and continue to reserve the rest of the marinade.

  7. Turn the chicken breasts over, and add the sage leaves to the butter/oil mixture in the bottom of the pan. 

  8. Cook the chicken and the sage leaves for about 5 more minutes. The sage leaves fry in the butter/oil mixture and turn from a pale green colour to a dark green/brown colour.

  9. Pull the sage leaves out of the frying pan, and let them cool on a paper towel. They will crisp up as they cool off. 

  10. Continue to cook the chicken breasts for about 3 more minutes or until they are cooked through and the internal temperature reaches 165 degrees F.

  11. Remove the chicken from the pan, cover it, and set it aside while you make the sauce.

  12. Make the sauce by adding the reserved lemon and oil marinade to the pan you used to cook the chicken. 

  13. Cook for about a minute, scraping the burnt bits off the side and bottom of the pan to form a brown sauce.

  14. Return the chicken to the pan to coat it in sauce.

  15. Serve each chicken breast covered with a few spoonfuls of sauce and topped with a few crispy sage leaves.