If you’re searching for a restaurant-worthy dinner that brings creamy comfort and aromatic freshness to your table, the Chicken in Basil Cream Sauce Recipe absolutely delivers. Each bite is packed with tender chicken, a luxuriously silky sauce, and the bright, peppery note of fresh basil, punctuated by savory Parmesan and just a hint of sun-dried tomato. This dish feels fancy but is truly straightforward to make, making it perfect for both busy weeknights and deliciously slow weekends. Your family and friends will be wowed, and you’ll secretly love just how easy it is to become a kitchen hero with this creamy classic!
Ingredients You’ll Need
With only a handful of simple yet essential ingredients, the Chicken in Basil Cream Sauce Recipe builds layers of flavor and richness. Each component has a key role—don’t be tempted to skip or swap if you want that perfect taste and texture.
- Chicken Breasts: Boneless, skinless chicken breasts are juicy and quick-cooking; pounding them evenly ensures tenderness and fast, even browning.
- All-Purpose Flour: The flour coats the chicken lightly, giving it a delicate crust and helping thicken the final sauce just a bit.
- Salt & Black Pepper: Essential for seasoning the chicken and bringing out all the natural flavors in the dish.
- Olive Oil: Provides a flavorful, heart-healthy base for browning the chicken breasts and building savory depth into the sauce.
- Unsalted Butter: Adds silkiness to both the chicken and the sauce, with divided use for the ultimate creamy finish.
- Garlic: Fresh minced garlic infuses the sauce with irresistible aroma and warm, savory flavor.
- Chicken Broth: Adds moisture and depth, deglazing the pan to pull every bit of flavor into your sauce.
- Heavy Cream: The star of the sauce, giving it richness, a velvety texture, and that classic creaminess everyone loves.
- Parmesan Cheese: Melts into the sauce for a salty, nutty finish and that beautiful creamy consistency.
- Fresh Basil: Brings a pop of color and a garden-fresh, slightly peppery brightness you don’t want to miss.
- Sun-Dried Tomatoes (optional): For a bit of tangy sweetness and vibrant extra flavor, stir in chopped sun-dried tomatoes at the end.
How to Make Chicken in Basil Cream Sauce Recipe
Step 1: Prep the Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap or in a zip-top bag, then pound them gently to an even 1/2-inch thickness. This step is crucial—it guarantees that your chicken cooks evenly and stays super juicy.
Step 2: Season and Dredge
In a shallow dish, mix together the flour, salt, and pepper. Take each chicken breast and gently coat it in the flour mixture, shaking off any extra. This light dredge creates a gorgeous golden crust and contributes to the sauce’s creaminess later.
Step 3: Sear the Chicken
Heat the olive oil and one tablespoon of the butter in a large skillet over medium heat. Place your dredged chicken breasts in the skillet and cook for 4 to 5 minutes per side, until they’re beautifully golden and cooked through. Move them to a plate and keep them warm—you’ll be adding them back soon.
Step 4: Build the Sauce
In the same skillet, add the remaining butter and your minced garlic. Sauté for about one minute, just until fragrant. Pour in the chicken broth and let it simmer for 2 to 3 minutes, scraping up all those tasty brown bits from the pan (these add amazing flavor!).
Step 5: Add Cream and Cheese
Now, stir in the heavy cream and Parmesan cheese. Keep stirring as the sauce thickens slightly and turns lusciously smooth and silky. Let the anticipation build—the kitchen will smell divine right about now!
Step 6: Finish with Basil and Tomatoes
Turn off the heat and gently stir in the chopped fresh basil and (if you’re feeling adventurous) chopped sun-dried tomatoes. These final touches make the Chicken in Basil Cream Sauce Recipe truly sing with flavor.
Step 7: Bring It All Together
Return the chicken to the pan, spoon plenty of sauce over each piece, and let everything simmer together for another 2 minutes to let the flavors mingle. Serve hot, ideally over pasta, rice, or alongside your favorite vegetables.
How to Serve Chicken in Basil Cream Sauce Recipe
Garnishes
Brighten up your plate with extra ribbons of fresh basil, a sprinkle of grated Parmesan, and maybe even a few extra chopped sun-dried tomatoes. A grind of fresh black pepper adds a bit of warmth, and a squeeze of lemon can add a zesty touch.
Side Dishes
This dish pairs spectacularly with soft, buttery garlic bread, al dente pasta, fluffy rice, or roasted asparagus. If you’re feeling festive, toss together a crisp side salad with a tangy vinaigrette to balance the richness of the sauce.
Creative Ways to Present
Try slicing the chicken and arranging it over a bed of creamy risotto, or spooning the entire Chicken in Basil Cream Sauce Recipe onto a platter family-style with heaps of pasta. If you want a lighter vibe, serve it atop spiralized zucchini or steamed veggie ribbons—it’s as elegant as it is easy.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken in Basil Cream Sauce Recipe keeps beautifully! Store cooled chicken and sauce together in an airtight container in the fridge for up to 3 days. The flavors deepen as they sit, making for a delicious next-day lunch or dinner.
Freezing
If you want to freeze it, let the chicken and sauce cool completely, then portion it into freezer-safe containers. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring in a splash of cream or broth to loosen the sauce if needed. Microwave is fine for speedy lunches, but stovetop gives the best, creamiest results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work perfectly and offer an even juicier bite. Just note that cooking time might be a bit longer, so check for doneness before serving.
Can I make this recipe dairy-free?
You can! Swap in your favorite plant-based heavy cream and a vegan Parmesan alternative. The sauce will be slightly different, but still delicious and creamy.
How can I lighten up the sauce?
If you want a lighter version of the Chicken in Basil Cream Sauce Recipe, feel free to use half-and-half instead of heavy cream, and reduce the Parmesan slightly. You’ll still get great creaminess and flavor.
What if I only have dried basil?
Fresh basil is definitely best for this recipe, but if you only have dried, use 1 tablespoon in the sauce and add a squeeze of lemon juice at the end for freshness. Save dried basil for cooking and use fresh as a garnish if possible.
Is this recipe gluten-free?
It’s not gluten-free as written, but you can easily substitute your favorite gluten-free flour blend for the dredging step, and you’ll have a just-as-delicious result.
Final Thoughts
There’s something unforgettable about the blend of cream, basil, and Parmesan in this Chicken in Basil Cream Sauce Recipe—it’s comforting, beautiful, and full of flavor. Whether you’re making it for family, friends, or just treating yourself, it’s a guaranteed crowd-pleaser. Give it a try and let this dish become the star of your dinner repertoire!
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Chicken in Basil Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of Chicken in Basil Cream Sauce for a satisfying meal that’s both elegant and easy to prepare. Tender chicken breasts are cooked to perfection and smothered in a rich, flavorful basil-infused cream sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tablespoon sun-dried tomatoes, chopped (optional)
Chicken:
Coating:
Sauce:
Instructions
- Pound chicken breasts: Pound chicken breasts to an even thickness.
- Dredge in flour: In a shallow dish, combine flour, salt, and pepper. Lightly dredge each chicken breast in the flour mixture.
- Cook chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook chicken for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
- Prepare sauce: In the same skillet, melt remaining butter and sauté garlic for 1 minute. Stir in chicken broth and simmer for 2 to 3 minutes. Add heavy cream and Parmesan cheese, stirring until slightly thickened. Mix in basil and sun-dried tomatoes if using.
- Combine and simmer: Return chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes.
- Serve: Serve hot with pasta, rice, or vegetables.
Notes
- For extra flavor, marinate the chicken in Italian dressing for 30 minutes before cooking.
- Use half-and-half instead of heavy cream for a lighter version.
- Pairs wonderfully with garlic bread or roasted asparagus.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 150 mg
