Nothing beats a flavorful pan-seared chicken breast for dinner served with crispy veggies and a filling side. Unless you up the game with one simple step and add a delicious sauce!

Check out this simple recipe that’s sure to make a normal weeknight dinner feel special.

closeup of pan seared chicken with prunes and onions

Why I Love This Recipe

One of the best things about this recipe is that it cooks in half the time as traditional chicken breast recipes.

When you butterfly chicken breasts, you’re making them half as thick and therefore, they cook in half the time.

Another bonus? They come out perfectly seared, with golden and crispy edges on both sides, and still keep the juices in!

closeup of pan seared chicken breasts with green beans

Ingredients

Simple and fresh ingredients are the basis for this pan-seared chicken recipe. You’ll need:

Chicken breasts: the base for this recipe.
Sage: use fresh, if possible, to bring out the incredible flavor of the chicken.
Salt & Pepper: for seasoning
Olive oil: to sear the chicken breasts in the pan.
Onion: used to soak up the flavors and tidbits left in the pan after cooking the chicken, smothered in a pan sauce to serve on top.
Chicken broth: used to make the sauce and to sear the chicken flavor tidbits left on the pan.
Dried plums: also known as prunes, they’re added to the sauce to sweeten the dish. Recommended, not essential.
Balsamic vinegar: adds depth and flavor to the sauce, and contrasts the sweet dried plums with an acid.
Green beans: served on the side, optional, can be swapped for another veggie.
Couscous or rice: suggested to complete this meal.

Below you’ll find the ingredient measurements in a printable recipe card.

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How to Sear Chicken Breasts with Prunes & Sage

Making these seared chicken breasts with sauce is a breeze. Once you’ve got your ingredients, here is what you’ll need to do:

Prep the chicken breasts
On a flat surface, butterfly the chicken breasts and season them with salt and pepper.
Get searing
In a large pan over medium-high heat, heat up 2 teaspoons of oil. Add chicken to the pan and cook, for about 4 minutes on the first side, flip, and cook for an additional 3 minutes, until chicken is no longer pink and is cooked to 165F. Remove chicken from the pan onto a plate and cover to keep warm.
Make the sauce
Heat up the remaining 2 teaspoons of oil in the pan and add onions. Cook stirring often, until they are soft and golden, for about 3-4 minutes. Stir in broth, bring to a boil and scrape the chicken tidbits from the pan.
Add plums, sage, and balsamic vinegar. Cook for an additional 4 minutes, until the mixture thickens.
Time to eat!
Plate the chicken breasts topped with onions, a spoon of the sage sauce on top.

Want to see how this recipe is made? Check out this quick video.

What to Serve with this Pan-Seared Chicken

The best part of this recipe is that it goes with everything! While I often serve them with green beans and couscous or rice, you can also serve them with:

Chicken with Prunes and Sage

Print Recipe

★★★★★

4.8 from 20 reviews

An easy and delicious pan-seared chicken recipe served with a sauce made from those delicious chicken tidbits that are full of flavor and we all love!

Author: Laura Fuentes
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 4

Ingredients

4 boneless skinless chicken breasts, butterflied, about 6oz each
2 tablespoons finely chopped fresh sage, divided
½ teaspoon salt
⅛ teaspoon black pepper
4 teaspoons olive oil, divided
2 cups thinly sliced onion (about 1 large)
1 cup low-sodium chicken broth
½ cup, chopped dried plums (prunes)
1 ½ teaspoons balsamic vinegar
1lb green beans, steamed
Couscous or rice, for serving*

Instructions

On a flat surface, butterfly the chicken breasts. Season them with salt and pepper on both sides.
In a large pan over medium-high heat, heat up 2 teaspoons of oil. Add chicken to the pan and cook, for about 4 minutes on the first side, flip, and cook for an additional 3 minutes, until chicken is no longer pink and is cooked to 165F. Remove chicken from the pan onto a plate and cover to keep warm.
Heat up remaining 2 teaspoons of oil in the pan and add onions. Cook stirring often, until they are soft and golden, for about 3-4 minutes. Stir in broth, bring to a boil and scrape the chicken tidbits from the pan. Add plums, sage, and balsamic vinegar. Cook for an additional 4 minutes, until the mixture thickens.
Plate chicken with the onions and spoon sauce from the pan on top of the chicken. Serve with steamed green beans on the side. Make this a full meal by cooking rice or couscous.