An easy chicken dinner is always a good recipe to have in your back pocket. If you are getting a little tired of making dinner every night or want to get back into the habit of home cooking, a meal that’s simple to prepare but deliciously layered is a great find. And this one fits the bill – easy to pull together but packed with flavor. I think this dish is perfect as we transition into autumn, with its fragrant notes of sage. The sauce is deliciously creamy without the fuss of making a separate sauce.
Chicken breasts or thighs work well in this recipe, just make sure the chicken cooks all the way through. Tangy goat cheese adds so much delicious creamy tang and sage a lovely woodsy note. Let the cheese come to room temperature so it melts easily and smoothly in the sauce. I like lots of sage in this but adjust It to your own tastes. Marjoram or oregano would work as well. I happily eat this on its own, but it is perfect over pasta or rice, even with roasted potatoes. On its own, with a salad on the side, this is a perfect size for 2 but if you serve it over pasta or rice, it will stretch to 4 servings.
Chicken in Goat Cheese and Sage Sauce
1 small yellow or white onion
1 Tablespoon olive oil
1 Tablespoon butter
½ cup white wine or vermouth
1 pound boneless, skinless chicken breast or thigh
Salt and pepper
1/3 cup whole milk, at room temperature
4 ounces goat cheese, at room temperature
2 Tablespoons finely chopped sage, divided
- Cut the onion in half and cut each half into very thin half moons. Melt the butter in the olive oil in a large skillet over medium heat. Add the sliced onions and stir to coat in the oil and butter. Cook until then onions become soft and glassy and begin to brown. Pour in the wine and cook until the liquid evaporates and the onions are beginning nicely caramelize.
- While the onions are cooking, cut the chicken into pieces about 1 inch in size – get them as close to the same size as possible. When the wine has evaporated, add the chicken pieces to the pan and cook until they begin to brown and are sealed on each side. Season generously with salt and pepper. Pour in the milk and crumble in the goat cheese and stir until the cheese is completely melted and smooth. Stir in 1 Tablespoon of the chopped sage. Continue cooking at a low bubble until the chicken is cooked through and the sauce has thickened and reduced a little. Stir in the remaining sage right before serving.
I made this last week with boneless skinless thighs and it turned out amazing! The whole family was delighted.