Chicken in Basil Cream Sauce

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Chicken_BasilCream   I can officially declare this Chicken in Basil Cream Sauce my favorite meal at the moment. It is spectacular! 🙂 Crispy pan fried chicken drenched in a warm basil and Parmesan creamy cheese sauce. Mmmmm It is literally heaven on a plate!

Chicken_BasilCream1   There are many reasons why I adore this chicken, but I especially love that it’s all done on the stove-top. No oven required. I’m really trying to avoid my oven at all costs with these crazy hot temperatures. 🙂

   This chicken is really incredible. It’s easy enough for a weeknight dinner, and fancy enough to serve to guests on the weekend! 

Chicken in Basil Cream Sauce
 
Prep time
Cook time
Total time
 
Crispy pan fried chicken drenched in a basil and Parmesan cheese sauce. This chicken is delicious!
Author:
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup milk
  • ½ cup dried Italian bread crumbs
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • ⅓ cup grated Parmesan cheese
  • ¼ cup chopped fresh basil
  • ⅛ teaspoon black pepper
Instructions
  1. Pound each chicken breasts to an even ½ inch thickness.
  2. Place milk and bread crumbs in separate, shallow bowls.
  3. In a large skillet, heat butter over medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until cooked through (About 10 or so minutes). Remove from skillet and keep warm.
  4. Add the garlic to skillet and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream. Boil and stir for 1 minute. Reduce heat.
  5. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I cooked mine about 5 minutes. Turn off heat and let stand a minute or so and sauce will thicken even more.
  6. Serve chicken with sauce poured over the top and extra chopped basil, if desired.
Notes
*Recipe easily doubles

 

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16 thoughts on “Chicken in Basil Cream Sauce

  1. I know this may be a strange question but do you think the sauce would work without the cheese? I love parmesan cheese but something about putting it in a sauce grosses me out. Everything else about this dish looks incredible though and the no-bake aspect is awesome. Baking is not an option right now with the heat.

    1. Rebecca- Without the cheese the sauce will be very thin and lack the cheesy flavor… So I personally wouldn’t recommend leaving it out. It’s super delicious.

  2. I just made this tonight and it was FANTASTIC!!! I’m so excited to have found your site and will definitely try your other recipes. Thank you so much for sharing!!!

  3. Great recipe. Just one suggestion. I managed a restaurant that had a very similar dish, only difference was we added some toasted pignoli/pine nuts. Really helps finish the entree.

  4. This sauce was amazing! We are doing a Keto diet, so I didn’t bread the chicken, just sautéed in the pan. We had roasted broccoli and cauliflower. PERFECT!

  5. 5 stars! I’ve made this multiple times now and it’s delicious, quick, and easy. This last time the store only had cutlets and I was out of cream but read I could substitute evaporated milk and it still was amazing! Thanks for the favorite recipe 🙂

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