Chicken in Basil Cream Sauce Recipe

Let me introduce you to a little weeknight magic: Chicken in Basil Cream Sauce. This dish has all the makings of a showstopper, yet it’s so comforting and easy you’ll catch yourself wondering why you haven’t been making it for years. Imagine perfectly crispy chicken cutlets nestled under a silky cream sauce that’s bursting with fresh basil and tangy Parmesan, every bite a tribute to rich flavor and homey goodness. Whether you’re delighting friends at a dinner party or simply craving something extra special on a quiet night in, this Chicken in Basil Cream Sauce is sure to win hearts (and requests for seconds!) time and time again.

Ingredients You’ll Need

Ingredients You’ll Need

One of the beautiful things about Chicken in Basil Cream Sauce is that it calls for simple, familiar ingredients that work in harmony to create layers of flavor and texture. Each one brings something essential to the table—from tenderness to richness and that pop of fresh green.

• Chicken breasts: Opt for large, boneless, skinless pieces; slicing and pounding them ensures juicy, evenly cooked cutlets every time.
• Milk: This helps the breadcrumbs stick smoothly and imparts extra tenderness to the chicken.
• Dried Italian breadcrumbs: Delivers a perfectly crisp coating with built-in flavor from herbs and seasoning.
• Butter: Adds golden, savory richness when browning the chicken and brings the sauce together beautifully.
• Garlic: Just two cloves add big flavor and aroma to the sauce—don’t skip it!
• Chicken broth: Deglazes the pan and provides a savory backbone for the creamy basil sauce.
• Heavy whipping cream: Creates the luscious, thick base for this unforgettable cream sauce.
• Freshly grated Parmesan cheese: Melts into the sauce for nutty depth and irresistible umami.
• Fresh basil: Chopped and scattered in at just the right moment, it gives the entire dish brightness and a signature herbal lift.
• Black pepper: Balances out the richness with a touch of heat—don’t be shy!

How to Make Chicken in Basil Cream Sauce

Step 1: Prep Your Chicken Cutlets

Let’s give your chicken breasts a quick transformation. Slice each one in half horizontally to create two thinner cutlets, which helps them cook faster and more evenly. Gently pound each to about 1/2-inch thickness—this keeps them juicy and tender. You’ll have four perfectly portioned pieces, just waiting to soak up some flavor.

Step 2: Set Up Your Dredging Station

Now, line up your shallow bowls: one with milk and the other with dried Italian breadcrumbs. Dip each chicken cutlet fully in the milk, letting any excess drip off, then coat it thoroughly in the breadcrumbs. The milk ensures the breading sticks well and browns evenly, while the seasoned breadcrumbs bring crunch and flavor.

Step 3: Pan-Fry the Chicken

In a large skillet, melt the butter over medium heat. Once it’s foamy and fragrant, add the breaded chicken cutlets. Sauté them until golden-brown on both sides, being careful not to crowd the skillet. This step locks in moisture and gives you that wonderful crispy texture. The goal is golden and crisp outside, still juicy inside—we’ll finish them in the oven.

Step 4: Bake Until Perfect

Preheat your oven to 275 degrees F and lightly grease a 9×13-inch baking dish. Transfer the seared chicken cutlets to the dish and pop it in the oven for about 10 minutes. This gentle finish ensures the chicken is cooked through (aim for 165 ℉ internal temperature) while keeping every bite moist and flavorful.

Step 5: Make the Basil Cream Sauce

Don’t even think about rinsing that skillet! While the chicken bakes, add the minced garlic and sauté it briefly—just enough to release its aroma. Pour in the chicken broth, scraping up all those lovely browned bits (flavor central right there). Once boiling, stir in the heavy cream and let it bubble gently for a few seconds. Lower the heat, then add the Parmesan, chopped basil, and black pepper. Stir until the cheese melts and the sauce thickens to a velvety consistency, about 5 minutes.

Step 6: Serve and Savor

Nestle your lovely golden chicken cutlets onto plates and generously spoon the luscious basil cream sauce over the top. Sprinkle with more fresh basil or extra Parmesan if you wish, and serve immediately while everything’s warm and at the peak of flavor. This is Chicken in Basil Cream Sauce at its most irresistible!

How to Serve Chicken in Basil Cream Sauce

Garnishes

Elevate your Chicken in Basil Cream Sauce with a flourish of chopped fresh basil, a final dusting of Parmesan cheese, or even a few twists of cracked black pepper right before serving. The extra hit of fresh herbs not only looks beautiful but makes each bite sing with herbal fragrance.

Side Dishes

This dish begs for something to soak up all that creamy sauce! Think garlic mashed potatoes, steamed white rice, or a tangle of buttered angel hair pasta. For a bit of crunch and color, serve alongside roasted asparagus, a leafy green salad, or some simply sautéed green beans—they’ll balance the richness beautifully.

Creative Ways to Present

Looking to impress? Arrange your Chicken in Basil Cream Sauce in a wide, shallow serving dish with the sauce poured dramatically down the center and basil leaves scattered artfully around. Or, plate individual servings restaurant-style with the chicken perched atop a bed of rice or pasta, sauce drizzled artfully, and a single basil sprig for that finishing touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store Chicken in Basil Cream Sauce in an airtight container in the refrigerator for up to 3 days. The flavors marry even further as it rests, so day-two servings are often just as delicious as the first round.

Freezing

While creamy sauces can sometimes separate after freezing, you can freeze this dish for up to one month if needed. Let the chicken and sauce cool completely, then transfer to a freezer-safe container. Thaw it in the refrigerator overnight for best results before reheating gently.

Reheating

To reheat, place the chicken and sauce in a skillet over low heat, stirring gently to re-emulsify the sauce. Add a splash of cream or broth if it looks a little thick. You can also reheat in the microwave, covered, at 50% power, stirring occasionally for even warming. Be careful not to overcook the chicken to keep it tender.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are slightly richer and stay incredibly moist, making them a fantastic alternative. Just adjust the cooking time if they are thicker—always make sure the internal temperature reaches 165 ℉.

Is it possible to use dried basil if I don’t have fresh?

Fresh basil truly shines in Chicken in Basil Cream Sauce, but in a pinch, you can substitute with dried basil. Use about one-third the amount, and add it earlier in the sauce-cooking process so it has time to soften and infuse its flavor.

Can the sauce be made ahead for meal prep?

Yes! You can make the basil cream sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently before serving, thinning with a splash of broth or cream if it thickens upon standing.

What’s the best way to avoid the cream sauce separating?

For the silkiest basil cream sauce, keep the heat low when stirring in the cream and cheese, and avoid boiling after the cheese is added. Slow and gentle is the key to a glossy, rich sauce.

Can this dish be made gluten-free?

Definitely! Swap out the Italian breadcrumbs for your favorite gluten-free breadcrumb blend and double-check that your chicken broth is certified gluten-free. The rest of the ingredients are naturally gluten-free, so you won’t miss out on any flavor.

Final Thoughts

If you’ve ever wanted to wow a crowd or simply treat yourself to a meal that feels a little extra special, Chicken in Basil Cream Sauce is waiting for you. With every creamy, basil-flecked bite, you’ll wonder how something this easy can taste so luxurious—so go ahead, give it a try, and don’t be surprised if it earns a spot in your regular rotation!

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