Sage Chicken and New Potatoes is one of my favorite summer dishes. I often make it when our garden gives us plenty of fresh sage and early new potatoes. This easy one-pot recipe brings together tender chicken, buttery potatoes, green beans, and aromatic herbs for a comforting and flavorful meal with minimal effort.
Fresh Garden Ingredients Make This Dish Shine
This dish is truly a celebration of garden-fresh ingredients. New potatoes are especially delicious when just harvested, This dish is truly a celebration of garden-fresh ingredients. New potatoes are especially delicious when just harvested, slightly sweet, and perfect for soaking up the rich, herby sauce. I use chicken fillets for a quick cook, and a generous amount of sage, which pairs beautifully with poultry. If your sage leaves are huge, you may want to use fewer or tear them into smaller pieces.
I also grow green beans in the garden and usually start the first batch early in the greenhouse for a quicker harvest. Their bright, crisp flavor works beautifully with the creamy chicken and potatoes. If you’re using frozen green beans instead, that’s perfectly fine, just prepare them as instructed on the package.
While sage is the star here, this recipe is very flexible. You could swap it with thyme or even rosemary if that’s what you have on hand. The same goes for the wine. I usually use rosé, but dry white wine works just as well and gives the dish a slightly different finish.
The sauce is creamy and infused with garlic, shallots, wine, and lemon zest, making it both refreshing and satisfying. I finish the dish with plenty of chopped parsley for a fresh green touch.
How to Serve Sage Chicken and New Potatoes
I usually serve this dish straight from the pot with something fresh on the side. A crisp green salad, like arugula or mixed lettuces, dressed with lemon juice, olive oil, and seasonings, works beautifully. A glass of chilled rosé doesn’t hurt either. Pair it with homemade bread such as this No-Knead Dutch Oven Bread or these Rustic No-Knead Bread Rolls for a cozy, complete meal.
If you’re looking to round out the meal, blanched green beans or lightly pickled vegetables bring balance and brightness. The leftovers, if you have any, reheat well the next day.
This recipe is quick to make, full of flavor, and brings a little bit of summer sunshine to the table, even if you don’t have a garden.
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Sage Chicken and New Potatoes – Easy One-Pot Recipe
Ingredients
- 600 g chicken breast fillets
- 2 tbsp butter
- 1 tbsp olive oil
- 3 shallots peeled and chopped
- 2 tbsp minced garlic
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 2 bay leaves medium-sized
- 6-8 fresh sage leaves or 2 tsp dried sage (if very large leaves, use 5 only)
- Zest of ½ organic lemon about 1 tbsp
- 2 dl rosé wine dry
- 1 dl cream
- 2 dl chicken broth
- 8-12 small new potatoes, halved Or firm potatoes if new potatoes aren’t available
- 1 dl chopped fresh flat leaf parsley
Green Beans:
- 300 g green beans
- 1 liter water
- 1 tbsp salt
Instructions
- Peel and chop shallots and garlic.
- Heat butter and olive oil in a deep pan or casserole.
- Season chicken pieces with salt and pepper. Brown the chicken well in the pan.
- Add shallots and garlic and sauté for 2 minutes.
- Add sage leaves or dried sage.
- Pour in rosé wine and let it simmer for 2 minutes.
- Add halved potatoes, chicken broth, and cream. Let everything simmer gently until potatoes are tender, about 15–20 minutes.
- Stir in lemon zest and check seasoning, adding more salt or pepper if needed.
- When potatoes are cooked, sprinkle chopped parsley on top.
Green Beans:
- Bring water to a boil in a pot.
- Add salt and cleaned green beans.
- Cook until tender, then drain.
- Keep warm in the pot covered with a kitchen towel until ready to serve.
- Serve the creamy sage chicken and potatoes with warm green beans on the side for a perfect summer meal.
