This GARLIC BRINED CHICKEN WITH CRISPY SAGE is one of our favorite easy meals for entertaining guests or a delicious night at home. You won’t believe how tasty these simple flavors are until you try them all together. The garlic brine makes the chicken SO TENDER and JUICY!
There’s nothing better than an easy and DELICIOUS chicken meal. It’s something we are always looking for for our family. I may just love a staple chicken dish even more than I love cheesy dips. MAYBE. Some of my favorite easy weeknight recipes from the blog include Melt in Your Mouth Caesar Chicken, Creamy White Wine Dijon Chicken, One Pan Honey Garlic Chicken & Veggies, and Sheet Pan Chicken Parmesan (recently featured in Taste of Home Magazine!).
There’s always room for another amazing and easy chicken recipe on The Cookie Rookie, so I’m so excited to share this Garlic Brined Chicken with Crispy Sage with you all today! It’s SO DARN GOOD!
We adapted this recipe from one of my very favorite cookbooks, The New Easy from Donna Hay. I have loved Donna Hays website (click HERE to check it out) for a long time, but just recently fell in absolute love with her cookbooks. She is so approachable and makes the most delicious recipes.
PLEASE check her out! We didn’t change this much from the cookbook, but made little tweaks like frying the sage separately to make it extra crispy. The flavor combo of the garlic in sage is something I would have never explored on my own, and it’s my new favorite. You MUST try it.
Pat had leftovers of this Garlic Brined Chicken with Crispy Sage when he came home from work and was blown away. He’s usually quite understated with his critiques, but this one got a big stamp of approval. It’s just so juicy and flavorful. An instant EASY favorite. Winner winner, chicken dinner!
Garlic Brined Chicken with Crispy Sage
- 4 cups cold water
- 1/3 cup table salt
- 20 sage leaves divided
- 4 cloves garlic minced
- 4 chicken breasts
- 2 tablespoons unsalted butter
- 3 tablespoons good olive oil divided
- Garnish: Fried sage leaves
- Place the water and salt in a large bowl. Stir until salt is dissolved. Add 8 sage leaves, minced garlic and chicken; stir gently. Be sure liquid covers the chicken and allow to stand for 15 minutes.
- Transfer chicken to a paper towel-lined plate and pour the liquid over a mesh strainer to reserve the sage leaves and garlic. (No need to reserve the water brine.)
- Pat the chicken dry with a paper towel.
- Heat a large non-stick or well-seasoned skillet until warm. Add butter and 2 tablespoons oil and heat over medium heat.
- Add chicken and cook 5 minutes.
- After 5 minutes, add reserved sage and garlic (from the brine).
- Turn the chicken and cook another 3 minutes.
- Reduce heat to low, cover the pan with a lid and cook 2 minutes.
- Test the chicken with a meat thermometer inserted into the thickest part of the breast. Chicken breasts are done when the internal temperature is 160°F.
- If needed, replace the lid and cook just until chicken is done.
- Remove from the heat (keep lid on) and let rest for 2 minutes.
- While the chicken rests, fry the sage leaves: If necessary, add 1 tablespoon more oil to the pan. Heat oil over medium heat. Place the extra 12 sage leaves in the hot oil and cook for 3-5 seconds per side or until crispy. Turn off heat and transfer leaves to a paper towel to dry.
- To serve the chicken:
- Place chicken breasts on a serving dish and drizzle with the pan juices. Top with crispy sage leaves.