This Sage Chicken Thighs recipe delivers crispy, golden-brown chicken infused with earthy sage and garlic. It’s a comforting one-pan meal that feels elegant yet comes together easily with simple ingredients. The juicy thighs and glossy pan sauce make it a satisfying dinner any night of the week.
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Why You’ll Love This Sage Chicken Thighs
- Minimal effort: Restaurant-quality flavor from one skillet with pantry staples.
- Juicy every time: Bone-in, skin-on thighs stay wonderfully moist and crisp.
- Versatile for any occasion: Equally cozy for family dinners or elegant for guests.
- Amazing pan sauce: Deglazed fond creates a glossy, spoon-worthy finish.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 2 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 4 garlic cloves, lightly smashed
- 12–15 fresh sage leaves
- ½ cup chicken broth (low-sodium preferred)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
Tools: A large, oven-safe skillet (cast iron works beautifully), tongs, and an instant-read thermometer are really helpful here.
Notes: Don’t skip the fresh sage—it makes a world of difference compared to dried. And using good-quality chicken broth will give your pan sauce a much cleaner, richer flavor base.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 29 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs completely dry. This is the single most important step for crispy skin. Any moisture on the surface will steam the skin instead of letting it get beautifully golden and crackly.
- Why bone-in, skin-on thighs? The bone helps conduct heat evenly, keeping the meat incredibly juicy, while the skin protects it and renders into a delicious, crispy layer. It’s honestly worth the extra bit of effort.
- Don’t be shy with the salt. Season the chicken generously, making sure to get salt under the skin as well. This seasons the meat directly and helps draw out moisture from the skin for better browning.
- Your skillet matters. A heavy, oven-safe skillet (like cast iron) holds and distributes heat evenly, which is key for that perfect sear and consistent cooking. A flimsy pan can lead to hot spots and uneven browning.
How to Make Sage Chicken Thighs
Step 1: Start by prepping your chicken. Pat the thighs thoroughly dry with paper towels—get every bit of moisture you can. This is non-negotiable for crispy skin. Season both sides generously with the salt and pepper, and don’t forget to lift the skin and sprinkle a little directly onto the meat. Let the chicken sit at room temperature for about 15 minutes while you preheat your oven to 400°F (200°C). This takes the chill off and promotes more even cooking.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering—you can test it by adding a single sage leaf; it should sizzle immediately—carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 6–8 minutes to develop a deep golden-brown crust.
Step 3: While the skin side is searing, tuck the smashed garlic cloves and about two-thirds of the sage leaves around the chicken in the hot oil. The sage will crisp up and the garlic will soften and become fragrant, infusing the oil with incredible flavor. You’ll notice the kitchen starting to smell absolutely amazing at this point.
Step 4: After the skin is deeply golden and crispy, use tongs to flip the chicken thighs over. Cook for just 2 minutes on the flesh side to give it a little color. Then, scatter the remaining fresh sage leaves over the top and transfer the entire skillet to the preheated oven.
Step 5: Roast for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone. The skin will become even crispier in the oven’s dry heat.
Step 6: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken, along with the crispy sage leaves and garlic, to a serving platter to rest. You’ll want to tent it loosely with foil to keep it warm while you make the pan sauce.
Step 7: Place the still-hot skillet back on the stovetop over medium heat. Pour in the chicken broth—it will bubble and steam dramatically, which is exactly what you want. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the broth reduce by about half, which should take 2–3 minutes.
Step 8: Turn off the heat and swirl in the cold butter and the fresh lemon juice. Swirling, rather than stirring vigorously, helps create a lightly emulsified, glossy sauce. Taste it and adjust seasoning with a pinch more salt or pepper if needed. Pour this gorgeous sauce over the rested chicken thighs and serve immediately.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up the savory pan sauce beautifully, creating the perfect bite.
- Garlic Roasted Green Beans — Their slight crunch and robust flavor can stand up to the rich chicken, and they cook in the same oven temperature.
- Buttery Mashed Potatoes — A classic for a reason. Fluffy potatoes act as the ultimate vehicle for that sage-infused pan sauce.
Drinks
- A crisp Chardonnay — Look for an unoaked or lightly oaked version that has enough body to complement the chicken but enough acidity to cut through the richness.
- An amber ale — The malty, caramel notes in the beer mirror the browning on the chicken and create a wonderfully cozy pairing.
Something Sweet
- Warm Apple Crumble — The warm spices and soft fruit are a lovely, comforting follow-up to the savory, herby main course.
- Lemon Sorbet — Its bright, clean citrus flavor is a refreshing palate cleanser that feels light and elegant after a rich meal.
Top Mistakes to Avoid
- Moving the chicken too soon. When you first place the thighs in the hot pan, you must let them sear undisturbed. If you move them too early, the skin will tear and stick, and it won’t get that perfect, crispy crust we’re after.
- Using a cold pan. Make sure your oil is properly hot before adding the chicken. You should see it shimmering, and a sage leaf should sizzle on contact. A cold pan will make the chicken steam and render fat slowly, leading to soggy skin.
- Skipping the resting time. I know it’s tempting to dig right in, but letting the chicken rest for 5–10 minutes after it comes out of the oven allows the juices to redistribute throughout the meat. If you cut into it immediately, all those precious juices will end up on the plate.
- Overcooking the garlic. When you add the garlic to the pan, it should only cook for a few minutes until fragrant and lightly golden. If you let it burn, it will turn bitter and ruin the flavor of the entire dish.
Expert Tips
- Tip: For an extra layer of flavor, you can marinate the chicken thighs in the refrigerator for up to 4 hours before cooking. Just mix the olive oil, half the sage (chopped), salt, and pepper in a bag with the chicken. This deepens the herbaceous flavor throughout the meat itself.
- Tip: If you don’t have an oven-safe skillet, you can finish the chicken on the stovetop. After browning both sides, reduce the heat to medium-low, cover the skillet with a lid, and cook for about 15–20 minutes, until the internal temperature is reached. Just keep an eye on it.
- Tip: To make the pan sauce even richer, you can add a splash of white wine to the skillet after removing the chicken. Let it bubble and reduce by half before adding the chicken broth. It adds a lovely acidic brightness.
- Tip: If you love crispy sage, set a few extra leaves aside. After you’ve made the sauce, fry them quickly in a little hot butter for about 10 seconds until crisp, then use them as a gorgeous, flavorful garnish on top of the finished dish.
FAQs
Can I use chicken breasts instead of thighs?
You can, but the results will be different. Boneless, skinless chicken breasts are much leaner and can dry out quickly. If you do use them, reduce the cooking time significantly and consider pounding them to an even thickness for uniform cooking. You’ll miss out on that incredible crispy skin, but the sage and garlic flavors will still be delicious.
What can I use if I don’t have fresh sage?
While fresh is highly recommended for its vibrant flavor and ability to crisp up, in a pinch you can use 2 teaspoons of dried rubbed sage. Add it when you season the chicken before searing. The flavor will be more muted and earthy, and you won’t get the crispy fried sage element, but it will still be a tasty dish.
How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The best way to reheat it while preserving the crispy skin is in an air fryer or a conventional oven at 375°F (190°C) for about 5-7 minutes. Microwaving will make the skin soft and rubbery, so I’d avoid that if you can.
My pan sauce broke and looks oily. What happened?
This usually happens if the heat is too high when you add the butter, or if you add it all at once. The key is to take the pan off the heat and swirl in cold, cubed butter gradually. If it does break, you can try whisking in a teaspoon of cold water or broth to bring it back together.
Can I make this recipe dairy-free?
Absolutely! Just omit the butter from the pan sauce. You can use a tablespoon of olive oil instead to finish it, or simply deglaze the pan with a little more broth and the lemon juice. The chicken itself is dairy-free as written, so you’ll still have a wonderfully flavorful main dish.
Sage Chicken Thighs
Make crispy, juicy Sage Chicken Thighs with a glossy pan sauce in one skillet. An easy, elegant dinner ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
2 tbsp olive oil
-
1 tsp fine sea salt
-
½ tsp freshly ground black pepper
-
4 garlic cloves (lightly smashed)
-
12–15 fresh sage leaves
-
½ cup chicken broth (low-sodium preferred)
-
2 tbsp unsalted butter
-
1 tbsp fresh lemon juice
Instructions
-
Start by prepping your chicken. Pat the thighs thoroughly dry with paper towels—get every bit of moisture you can. This is non-negotiable for crispy skin. Season both sides generously with the salt and pepper, and don’t forget to lift the skin and sprinkle a little directly onto the meat. Let the chicken sit at room temperature for about 15 minutes while you preheat your oven to 400°F (200°C). This takes the chill off and promotes more even cooking.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering—you can test it by adding a single sage leaf; it should sizzle immediately—carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 6–8 minutes to develop a deep golden-brown crust.02
-
While the skin side is searing, tuck the smashed garlic cloves and about two-thirds of the sage leaves around the chicken in the hot oil. The sage will crisp up and the garlic will soften and become fragrant, infusing the oil with incredible flavor. You’ll notice the kitchen starting to smell absolutely amazing at this point.03
-
After the skin is deeply golden and crispy, use tongs to flip the chicken thighs over. Cook for just 2 minutes on the flesh side to give it a little color. Then, scatter the remaining fresh sage leaves over the top and transfer the entire skillet to the preheated oven.04
-
Roast for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone. The skin will become even crispier in the oven’s dry heat.05
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken, along with the crispy sage leaves and garlic, to a serving platter to rest. You’ll want to tent it loosely with foil to keep it warm while you make the pan sauce.06
-
Place the still-hot skillet back on the stovetop over medium heat. Pour in the chicken broth—it will bubble and steam dramatically, which is exactly what you want. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the broth reduce by about half, which should take 2–3 minutes.07
-
Turn off the heat and swirl in the cold butter and the fresh lemon juice. Swirling, rather than stirring vigorously, helps create a lightly emulsified, glossy sauce. Taste it and adjust seasoning with a pinch more salt or pepper if needed. Pour this gorgeous sauce over the rested chicken thighs and serve immediately.08
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