Creamy Sage & Walnut Chicken Skillet

Warm, earthy, and wonderfully comforting — seared chicken breasts in a sage cream sauce finished with toasted walnuts.

Ingredients

• 2 boneless chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 6–8 fresh sage leaves, chopped
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup chopped walnuts
• Salt & pepper to taste
• Optional: a squeeze of lemon for brightness

Instructions

1. Season the chicken with salt and pepper.
2. Heat the olive oil and butter in a skillet over medium heat.
3. Add the chicken and cook 5–6 minutes per side until golden and cooked through.
4. Remove the chicken and set aside.
5. In the same skillet, add the garlic and sage and sauté for 30 seconds.
6. Pour in the chicken broth, scraping up the browned bits.
7. Add the heavy cream and simmer until slightly thickened. Stir in the walnuts.
8. Return the chicken to the pan and spoon the sauce over it.
9. Optional: finish with a tiny squeeze of lemon.

Toast the walnuts for a few minutes first for extra depth.