Delicious Buttery Chicken with Sage and Polenta

There’s always something so totally satisfying about a chicken + pan sauce recipe that I will never, ever get sick of making or sharing here with you. This Buttery Chicken with Sage and Polenta recipe builds incredible flavor in the creamy sauce that clings perfectly to the lightly crusted, herby chicken. I like to serve this with a roasted green vegetable – usually Brussels sprouts or broccoli – and it’s truly a fast, elegant dinner that everyone adores.

What you’ll need to make this Buttery Chicken with Sage and Polenta

OH THE SAUCE here. I love me a lemony, garlicky, white wine sauce and this one is pretty standard as well. I do opt to you my trusty stock concentrate to build flavor, which will echo the stock flavor that runs through the polenta as well. Half and half does the work of developing the requisite creaminess, and there’s just no need to use full-on heavy cream (almost ever) in sauces like this. Half and half os usually my go-to for cream sauces, and we’ll use about 1 1/4 cups here.

Some punchy shallots and tons of fresh garlic do work on this sauce, and the whole thing is built on some easy sage-infused oil that we’ll start things off with. I love it when things coms together like this.

Buttery Chicken with Sage INGREDIENTS

• 3 tablespoons olive oil, plus more as needed
• 6 to 8 sage leaves
• 3 boneless skinless chicken breasts, cut into bite-sized pieces or thin strips
• Salt and pepper to taste
• 2.5 tablespoons cornstarch
• 5 tablespoons butter, divided
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon dried Italian seasoning or oregano
• Zest of one lemon (save the juice for squeezing over when serving)
• Teaspoon veggie or chicken stock concentrate
• ½ cup dry white wine (you can sub chicken/veggie stock)
• 2 cups half and half, divided
• 1 cup polenta
• 32 ounces chicken or vegetable stock

Serving suggestion: Brussels sprouts and/or broccoli (trimmed, halved if needed, and tossed with EVOO and salt and pepper. Roast at 425 degrees on a large baking sheet until browned; about 15 to 20 minutes. 

What Can I Serve with this Buttery Chicken and Sage recipe?

The fan-favorite Giant Brussels Sprouts Frico would be a very nice choice of side dish for this Buttery Chicken and Sage recipe. You can break it up and nestle big, crispy, cheesy shards of the thing down and into the creamy chicken and polenta. Holy cow. I just made myself super hungry.

Alternatively, you could whip up my Crispy Balsamic and Honey Soaked Brussels Sprouts, or this Garlicky Lemon Pepper Roasted Asparagus. Furthermore, these Creamed Leeks would be incredible here. Or, for the coziest ever choice, maybe spoon some Southern Style Butter Beans down into the bowls and never look back.

How to Make this Creamy Chicken with Polenta

This recipe basically follows suit with your standard-op pan-seared protein + pan sauce type of recipes. We’re not, you know, forging any new ground here. That said, there is something that does make the chicken here taste/eat especially great. We’re going to slice the boneless, skinless breasts into thin-ish strips (instead of fat cubes) and dredge them through some corn starch. This results in browner, more crusty bites of chicken. All the better for holding onto the sauce.

Chicken with Sage and Polenta DIRECTIONS

1. Add the oil to a large skillet set over medium heat. When it’s shimmering hot, add the sage leaves and let them frizzle/ (fry + sizzle) for about 1 minute. Transfer them to a paper towel-lined plate and leave that fragrant oil in the skillet. 
2. Season the chicken with salt and pepper and toss with the cornstarch. Working in batches, brown the chicken all over, takes about 2 to 3 minutes per side. You can add a little more oil in between, if needed. Transfer the browned chicken to a plate/tray. 
3. Add 3 tablespoons of the butter to the pan, along with the shallot, garlic, Italian seasoning, lemon zest, and stock concentrate. Cook for about one minute and then deglaze with the wine (or stock). Simmer for about 30 seconds and then add 1 ¼ cups of the half and half. Slide the chicken and all of the reserved juice into the pan.
4. Taste and season a generous pinch of fresh pepper (probably won’t need salt). Cook over low heat while you prepare the polenta.
5. Bring the stock to a boil over high heat. Add the polenta, whisking as you do. Cook per the package directions, as long as it says to (usually about 5 minutes). When it’s done, turn off the heat, add the remaining ½ cup half and half, 2 tablespoons butter, and the cheese. Stir to melt it all together, and season more if needed. Serve with the chicken, roasted veggies (see note, if you like) and the reserved crispy sage leaves. 

What to serve with this Creamy Sage Chicken with Polenta

So, I think you should really go your own way with this recipe, absolutely. But I typically like to tumble on some crispy, roasted green vegetables. Why? Mostly because it rounds things out so beautifully. The scene needs a pop of green, right? Yes. But that said, you could come by that some other way. A simple green salad, some roasted carrots or zucchini. Or maybe a fun asparagus. Up to you!

To make roasted Brussels sprouts and/or broccoli:

1. Trim and halve them if needed, and toss with EVOO and S+P.
2. Roast at 425 degrees on a large baking sheet until browned; about 15 to 20 minutes. 

If you like the looks of this Creamy Sage Butter Chicken and Polenta, you might also want to try:

Creamy Pork Medallions in Mushroom Sauce

Roasted Chicken with Grapes and Dijon

Cambodian Coconut Curry Chicken

Slow Cooker White Chicken Chili

Cheesy Mushroom and Herb Chicken with Mashed Potatoes

Blackened Chicken Sandwiches with Pickled Pepper Slaw

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