Best 12 Sage Dusted Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sage dusted chicken is a delightful dish that combines the earthy flavors of sage with the succulent texture of chicken. The delicate sage seasoning adds a hint of nuttiness and a subtle peppery note to the chicken, while the crispy coating adds a satisfying crunch. This versatile dish can be served as a main course or as part of a larger meal, and it pairs well with a variety of side dishes. Sage dusted chicken is a great way to add a touch of elegance to your next gathering or dinner party, and it's sure to impress your guests with its savory flavor and crispy texture.

Let's cook with our recipes!

SAGE AND GARLIC ROASTED CHICKEN



Sage and Garlic Roasted Chicken image

A four-herb rub turns a simple chicken roast recipe into a dinner special! Enjoy this hearty baked chicken roast with family.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h45m

Yield 4

Number Of Ingredients 9

2 tablespoons chopped fresh sage
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme leaves
3 garlic cloves, chopped
1 teaspoon oil
1 (3 1/2 to 4-lb.) whole chicken
2 tablespoons butter, softened
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 375°F. In small bowl, combine sage, parsley, thyme and garlic; mix well. Place 1 tablespoon herb mixture in another small bowl; stir in oil. Set aside.
  • Place chicken in shallow roasting pan. Rub remaining herb mixture under skin of chicken, working into breast and thigh areas. Rub outer skin with butter. Sprinkle chicken with salt and pepper.
  • Bake at 375°F. for 1 1/4 to 1 1/2 hours or until chicken is fork-tender and juices run clear. During last 5 minutes of baking time, rub reserved herb-oil mixture over chicken.

Nutrition Facts : Calories 340, Carbohydrate 2 g, Cholesterol 145 mg, Fiber 1 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 0 g

HERB-ROASTED CHICKEN WITH LEMON AND SAGE



Herb-Roasted Chicken with Lemon and Sage image

Provided by Bruce Bromberg

Categories     Chicken     Marinate     Roast     Dinner     Lemon     Sage     Advance Prep Required     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

Steps:

  • Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
  • The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
  • Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
  • Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
  • Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

CHICKEN WITH PROSCIUTTO AND SAGE



Chicken with Prosciutto and Sage image

This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 (6 to 8 ounces each) chicken cutlets
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

Steps:

  • In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Nutrition Facts : Calories 393 g, Fat 12 g, Protein 52 g

SAGE-RUBBED CHICKEN WITH SPICY PEACH GLAZE



Sage-Rubbed Chicken with Spicy Peach Glaze image

Provided by Nancy Fuller

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

10 fresh sage leaves, chopped
Leaves from 3 sprigs fresh oregano, chopped
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
One 4-pound chicken, cut into 8 pieces (split breasts, drumsticks detached, thighs trimmed)
8 ounces peach jam
2 to 3 tablespoons red pepper jelly

Steps:

  • Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
  • Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
  • Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
  • Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.

CHICKEN SALTIMBOCCA WITH SAGE



Chicken Saltimbocca with Sage image

An Italian favorite that can be found at many trattoria's, saltimbocca is pretty easy to make at home, too. We opted for chicken breasts over the more traditional veal, but still kept them wrapped up in a tasty blanket of fresh sage leaves and thin slices of prosciutto. Round out this simple weeknight meal with a side of steamed squash or a Tomato Salad with Lemon and Mint.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
8 to 10 fresh sage leaves
Kosher salt
4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
8 large fresh sage leaves
4 thin slices prosciutto (3 ounces)
1/4 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter

Steps:

  • Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
  • Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
  • Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.

CRISPY SAGE CHICKEN TENDERS



Crispy Sage Chicken Tenders image

One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup buttermilk
3/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1 pound chicken tenderloins
1 cup panko bread crumbs
2 to 3 tablespoons fresh minced sage
Oil for frying
Salt to taste
Ranch salad dressing, optional

Steps:

  • In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.

Nutrition Facts :

CHICKEN ROASTED WITH SAGE AND LEMON



Chicken Roasted With Sage and Lemon image

Provided by Trish Hall

Categories     dinner, roasts, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

6 small onions, cleaned and peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
2 lemons, each cut in half
1 1/2 cups fresh sage leaves
3 bay leaves
1 whole chicken, about 4 pounds, washed, at room temperature
1 garlic clove, cut
9 fingerling potatoes or, if not available, any small potatoes, whole and unpeeled
1/4 cup chopped parsley

Steps:

  • Preheat oven to 350 degrees.
  • Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
  • Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
  • Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
  • In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
  • Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 66 grams, Fiber 24 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams

CRISPY SAGE & LEMON ROAST CHICKEN



Crispy sage & lemon roast chicken image

Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main

Provided by Esther Clark

Categories     Dinner

Time 2h

Yield Serves 4 (or 2 with leftovers)

Number Of Ingredients 8

1½kg whole chicken
1 heaped tbsp sea salt flakes
2 small lemons, halved
70g unsalted butter, softened
2 large garlic cloves, crushed
½ small bunch of sage, finely chopped
¼ small bunch of thyme, leaves picked
3-5 fresh bay leaves

Steps:

  • The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
  • Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
  • Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
  • Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium

MAPLE SAGE GRILLED CHICKEN



Maple Sage Grilled Chicken image

Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer-or anytime. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 10

3/4 cup unsweetened apple juice, divided
1/2 cup packed brown sugar
6 tablespoons olive oil
1/4 cup cider vinegar
1/4 cup maple syrup, divided
3 tablespoons Dijon mustard
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
3 garlic cloves, minced
1-1/2 teaspoons salt
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side., Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

Nutrition Facts : Calories 419 calories, Fat 12g fat (3g saturated fat), Cholesterol 167mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 61g protein.

SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE



Sauteed Chicken Breasts With Mustard and Sage image

This recipe is from The Costco Connection, June 2009. It is very quick and delicious. The recipe calls for breast fillets which are smaller and thinner than breasts. If using breasts it might be necessary to flatten slightly to promote quick and even cooking.

Provided by PaulaG

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) boneless skinless chicken breasts (fillets)
1/4 cup all-purpose flour
salt and pepper, to taste
2 tablespoons olive oil
1/3 cup white wine
6 whole fresh sage leaves
1 1/2 cups chicken broth
1 1/2 tablespoons whole grain mustard
2 tablespoons butter

Steps:

  • Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
  • Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
  • Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
  • When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.

SAGE-ROASTED CHICKEN WITH MADEIRA SAUCE



Sage-Roasted Chicken with Madeira Sauce image

Provided by Guy Ferri

Categories     Chicken     Roast     Pea     Carrot     Fortified Wine     White Wine     Fall     Sage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Brown chicken stock
2 1/2 pounds chicken wings
1 large onion, chopped
2 carrots, chopped
5 cups chicken stock or canned low-salt chicken broth
1 cup dry white wine
Chicken
16 large fresh sage leaves
4 chicken breast halves with skin and ribs
4 chicken thighs
1 tablespoon vegetable oil
Sauce
5 tablespoons chilled butter
2 large shallots, chopped
1/4 cup Madeira
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 large carrots, peeled, sliced diagonally (about 1 1/2 cups)
1 cup frozen peas

Steps:

  • For brown chicken stock:
  • Heat heavy large pot over medium-high heat. Working in batches, add chicken wings to pot and sauté until deep brown, about 10 minutes per batch. Using slotted spoon, remove chicken wings from pot; transfer to large bowl. Add onion and carrots to drippings in pot; sauté until brown, about 10 minutes. Return chicken wings to pot. Add stock and wine and simmer, covered, 1 1/2 hours. Strain stock, discarding solids. (Stock can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
  • For chicken:
  • Preheat oven to 400°F. Place 2 sage leaves under skin of each chicken breast and thigh. Heat oil in heavy large skillet over high heat. Add chicken breasts and thighs and sauté until brown on both sides, about 10 minutes. Transfer chicken thighs to large rimmed baking sheet. Roast 10 minutes. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.
  • Meanwhile, prepare sauce:
  • Discard fat from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté 2 minutes. Add Madeira and bring to boil, scraping up browned bits. Add stock, thyme, and sage to skillet and bring to boil. Add carrots and cook over high heat until crisp-tender, about 8 minutes. Add peas; simmer until sauce is slightly reduced, about 10 minutes. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce. Season sauce to taste with salt and pepper. Serve chicken with sauce.

SAGE AND GARLIC ROAST CHICKEN



Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories     Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

  • Heat oven to 240°C (475°F).
  • Add butter, sage, lemon pepper and garlic in a bowl and combine.
  • Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
  • Slip butter mixture between skin and meat, spreading it evenly.
  • Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
  • Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
  • Tie legs together with kitchen twine.
  • Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
  • Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
  • Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
  • Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4

Tips:

  • Use fresh sage: Fresh sage leaves impart the best flavor. If you don't have fresh sage, you can use 1/2 teaspoon dried sage, but the flavor will be less pronounced.
  • Don't overcrowd the pan: When searing the chicken, make sure to give each piece plenty of space in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
  • Season the chicken well: Before dredging the chicken in flour, season it generously with salt and pepper. This will help to enhance the flavor of the chicken.
  • Use a light hand with the flour: When dredging the chicken in flour, don't apply too much flour. Just enough to lightly coat the chicken is all you need.
  • Don't overcook the chicken: Chicken breasts are very thin, so they cook quickly. Be careful not to overcook them, or they will become dry and tough.

Conclusion:

Sage-dusted chicken is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your chicken mild or spicy, crispy or tender, this recipe has you covered. So next time you're looking for a quick and easy weeknight meal, give sage-dusted chicken a try. You won't be disappointed!

Related Topics