Chicken · ALWAYS FREE
Milk-braised sage chicken
Boneless chicken thighs gently braise with whole milk, sage, garlic and lemon zest, creating a rustic sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Pat chicken dry without rinsing. Season with salt and pepper. Heat oil in a wide heavy lidded pan and brown chicken in two batches for 3 minutes per side. Transfer to a plate; it is not cooked through.
- Lower heat and stir garlic in the pan for 30 seconds. Add milk, sage and zest, scraping browned bits. Return chicken and all plate juices.
- Bring just to a gentle simmer, cover partially and cook over low heat for 25-35 minutes, turning chicken halfway. Stir along the pan base occasionally to prevent milk scorching.
- Check the thickest part of every chicken portion reaches 165°F / 74°C; continue cooking if needed. The milk may form small curds and a thin golden liquid; retain both. If safe chicken is done but sauce is very thin, simmer uncovered 5 minutes more, stirring.
- Rest 5 minutes. Divide all chicken and every part of the sauce among four portions. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F / 74°C. Side dishes are separate.
Estimated nutrition
Per serving · 1 of 4- Calories
- 306 kcal
- Protein
- 36.8 g
- Total carbohydrate
- 6.3 g
- Total fat
- 14.1 g
- Total sugars
- 5.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One quarter of whole pan including all milk sauce and measured oil. Contains milk. Gluten-free label depends on plain compatible ingredients and handling; no allergen-safety promise.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Milk-braised sage chicken: raw boneless skinless chicken thigh meat; whole milk; olive oil; peeled garlic cloves; fresh sage leaves; finely grated yellow lemon zest; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - High Protein: 680 g of the weighed raw edible protein ingredient supplies 33.42 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
