Pan-Seared Chicken with Prunes and Sage

Nothing beats a flavorful chicken breast for dinner, unless you up the game with one simple step! This Chicken and Prunes recipe makes a normal weeknight dinner feel special.

Easy Chicken Recipe with Prunes and Sage

With so many chicken recipes on this site, I can say that classic pan-seared chicken breasts are always a winner. Now, when I want to give them a delicious twist, I add this creamy sauce made with prunes and sage.

To make this recipe real quick, I butterfly the chicken breasts, so 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!

How to Sear Chicken Breasts with Prunes & Sage

Once you've got your ingredients, here how you´ll make this recipe for chicken and prunes: 

1. Butterfly the chicken breasts and season them with salt and pepper.
2. Sear the chicken in a large pan for about 4 minutes on the first side, then flip and cook for an additional 3 minutes, until the chicken is no longer pink and is cooked to 165F. Remove chicken from the pan onto a plate and cover to keep warm.
3. Make the sauce by sauteing onions in the pan until they are soft and golden. Stir in broth, bring to a boil and scrape the chicken tidbits from the pan. Add prunes, sage, and balsamic vinegar. Cook for an additional 4 minutes, until the mixture thickens.

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 steamed green beans and couscous or rice, you can also serve them with roasted cauliflower rice, Parmesan risotto, or sautéed cabbage.

Chicken with Prunes and Sage

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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!

5 from 192 votes

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Watch how it’s made:

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 dried plums (prunes), chopped
• 1 ½ teaspoons balsamic vinegar
• 1 lb 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.

Notes

Nutritional information is for the chicken and green beans. 

Equipment

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Meat Thermometer

Nutrition

Serving: 1 serving | Calories: 299kcal | Carbohydrates: 31g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 451mg | Potassium: 1000mg | Fiber: 6g | Sugar: 16g | Vitamin A: 988IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 2mg