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This BRINE CHICKEN BREAST with Garlic and 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 garlic and sage chicken flavors are until you try them all together. The garlic brine makes the chicken SO TENDER and JUICY!

Garlic Brined Chicken with Crispy Sage

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 277kcal
Author: Becky Hardin
This BRINE CHICKEN BREAST with Garlic and 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 garlic and sage chicken flavors are until you try them all together. The garlic brine makes the chicken SO TENDER and JUICY! Adapted from The New Easy by Donna Hay
Print Recipe

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Video

Nutrition

Calories: 277kcal | Carbohydrates: 1g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 9563mg | Potassium: 430mg | Vitamin A: 240IU | Vitamin C: 2.3mg | Calcium: 25mg | Iron: 0.8mg