Chicken In Basil Cream Sauce

Why you’ll love this recipe

I love this recipe because it combines crispy, tender chicken with a creamy, flavorful sauce that feels indulgent without being complicated. The basil adds a fresh, aromatic touch that balances the richness of the cream and cheese. I also enjoy how everything comes together quickly, making it perfect for both weeknight dinners and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless, skinless chicken breasts
1/2 cup milk
3/4 cup dried Italian breadcrumbs
3 tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon black pepper

Directions

I start by preheating the oven to 275°F (135°C) and greasing a baking dish.

Then I slice each chicken breast horizontally to create thin cutlets and pound them to an even thickness.

I place milk in one bowl and breadcrumbs in another. I dip each cutlet into the milk, then coat it thoroughly with breadcrumbs.

Next, I melt butter in a large skillet over medium heat and cook the chicken until golden brown on both sides, being careful not to burn it.

I transfer the partially cooked chicken to the prepared baking dish and place it in the oven to finish cooking for about 10 minutes, until fully cooked.

While the chicken finishes, I prepare the sauce in the same skillet. I add garlic and cook it briefly until fragrant.

Then I pour in the chicken broth, bringing it to a boil and scraping up the flavorful bits from the pan.

I stir in the heavy cream and let it come to a gentle boil before reducing the heat.

Next, I add Parmesan cheese, chopped basil, and black pepper, stirring until the sauce thickens.

Finally, I serve the chicken topped with the creamy basil sauce.

Servings and timing

I get 4 servings from this recipe.

I usually need about 30 minutes total to prepare and cook everything.

Variations

I sometimes use chicken thighs instead of breasts for a juicier result. When I want a lighter version, I replace some of the cream with milk.

I also like adding mushrooms or sun-dried tomatoes to the sauce for extra depth. For a stronger herb flavor, I mix in a bit of parsley along with the basil.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm the chicken gently on the stovetop or in the microwave. I sometimes add a splash of broth or cream to loosen the sauce.

FAQs

Can I skip the oven step?

I can finish cooking the chicken entirely in the skillet, but I like the oven method for even cooking.

How do I keep the chicken crispy?

I serve it immediately after adding the sauce, or I keep the sauce separate until serving.

Can I use dried basil instead of fresh?

I can use dried basil, but I prefer fresh for a brighter flavor.

What can I serve with this dish?

I like serving it with pasta, rice, or mashed potatoes to soak up the sauce.

Can I make the sauce ahead of time?

I can prepare the sauce in advance and reheat it gently before serving.

Conclusion

I enjoy making this Chicken in Basil Cream Sauce because it is rich, comforting, and full of flavor. The combination of crispy chicken and creamy herb sauce creates a dish that feels both satisfying and special. It’s a recipe I like to make whenever I want something simple yet impressive.

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