From the roundup: 16 Easy Skillet Chicken Dinner Recipes for Busy Weeknights
Brown butter sage chicken cutlets have become my go-to on nights when I need dinner on the table fast but I still want something that tastes like I tried. You slice the chicken thin, dredge it in flour, sear it until golden, and then make the brown butter sauce in the same pan. Start to finish it runs about 23 minutes, and the active part is really just watching the butter closely at the end.
The sauce is the whole point here. Butter foams, sage leaves go in, and within about a minute the butter turns amber and the sage crisps up. That is it. No cream, no stock, no special technique. The first time I made it I walked away for 30 seconds too long and scorched the butter, so now I just stand there and watch it. Worth it every time.
I usually serve this over buttered egg noodles because the brown butter sauce soaks right into the pasta, and my kids clean their plates. Roasted sweet potatoes or a simple green salad work just as well if you want something lighter.
Why you will love this
- The whole dish takes about 23 minutes from fridge to table, including the sauce.
- You only need one skillet, which keeps cleanup to a minimum on busy nights.
- Thin cutlets cook evenly in 3 to 4 minutes per side, so dry chicken is not really a risk if you pull them at 165 degrees F.
- The brown butter sauce uses the same pan you cooked the chicken in, and the flavors are already there.
- It works with almost any starch or vegetable you already have on hand.
Tips for success
- Dry the cutlets with a paper towel before dredging. Moisture under the flour coating steams the chicken instead of letting it sear, and you lose that golden crust.
- Do not crowd the pan. If all the cutlets do not fit in a single layer with a little space between them, cook in two batches. Crowding drops the pan temperature and the chicken ends up pale and a little soft.
- Wipe the pan between the sear and the sauce. Dark burnt bits left in the skillet will make your brown butter taste bitter instead of nutty.
- Once the butter hits the pan for the sauce, stay put. The window between perfect amber and burnt is about 30 seconds. Pull the pan off the heat the moment it smells toasty and turns light golden brown.
What to serve with it
- Buttered egg noodles are the easiest pairing. The brown butter sauce coats them perfectly and nothing extra is needed.
- Roasted sweet potatoes or roasted broccoli hold up well and do not compete with the sage flavor.
- A simple arugula salad with lemon and olive oil cuts through the richness of the brown butter if you want something lighter.
- Crusty bread works well if you want to use every bit of sauce left on the plate.
Substitutions
Chicken thighs work here if you pound them to an even thickness, about 1/2 inch. They take a minute or two longer to cook through, so check with a thermometer. For a gluten-free version, a 1:1 gluten-free flour blend dredges and sears almost exactly the same way. Ghee can replace the unsalted butter for a slightly nuttier result and a higher smoke point, which gives you a little more margin with the sauce.
Fresh sage is really worth finding for this one. Dried sage added to the butter will not crisp up the same way, and the crispy leaves are a big part of the texture. If you skip the optional lemon juice, the sauce is richer and a little heavier. Adding it brightens everything and keeps the dish from feeling too buttery, especially if you are serving it over pasta.
Make-ahead and storage
You can slice, pound, and dredge the cutlets a few hours ahead. Set them on a plate uncovered in the refrigerator until you are ready to cook. The flour coating stays put and they sear just fine straight from the fridge. Make the brown butter sauce fresh right before serving since it only takes about two minutes and the sage loses its crispness if it sits.
Leftover cutlets keep in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium-low heat with a small pat of butter, just enough to warm them through without drying out the meat. These do not freeze well. The thin cutlets change texture after thawing and the sauce does not come back the same way.
Brown Butter Sage Chicken Cutlets
Ingredients
Equipment
Method
- If your chicken breasts are thick, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until they are about 1/2 inch thick. You want even thickness so the whole cutlet cooks at the same rate. Season both sides with salt and pepper.
- Spread the flour in a shallow dish. Dredge each cutlet in the flour, pressing lightly so it sticks, then shake off the excess. You want a thin, even coat, not a heavy crust.
- Heat the olive oil and 2 tablespoons of butter together in a large skillet over medium-high heat. When the butter foam subsides and the pan is hot, add the cutlets in a single layer. Do not crowd the pan. Work in two batches if needed. Cook for 3 to 4 minutes without moving, until the bottom is deep golden and releases easily from the pan. Flip and cook another 2 to 3 minutes. The internal temperature should reach 165 degrees F. Transfer the cooked cutlets to a plate and tent loosely with foil.
- Reduce the heat to medium. Wipe out any dark bits from the pan with a paper towel, but leave the pan on the heat. Add the remaining 2 tablespoons of butter. Once the butter melts and begins to foam, add the sage leaves in a single layer. Let them fry in the butter undisturbed for about 45 seconds to 1 minute until they turn crisp and the butter around them smells nutty and toasty and turns a light amber color. Watch it closely. It moves from perfect to burnt very fast.
- The moment the butter is golden brown and fragrant, pull the pan off the heat. Add the garlic (if using) and stir for 15 seconds using the residual heat. Add the lemon juice carefully, as it may sputter. Taste the sauce and add a small pinch of salt if needed.
- Arrange the cutlets on a serving platter or individual plates. Spoon the brown butter and crispy sage leaves evenly over the top. Serve immediately while the sage is still crisp. Buttered pasta, roasted sweet potatoes, or a simple green salad all work great alongside.
Notes
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