Chicken in Basil Cream Sauce
Chicken in Basil Cream Sauce is an elegant meal perfect for a special night in. This 5-star meal is ready to eat in just 30 minutes!
There is a local Italian restaurant that is just a little ‘hole in the wall’ type of place to eat. It is so unsuspecting from the outside, but once you walk in you are greeted with cuisine made right from grandmother’s recipes. One dish in particular at this restaurant reminds me of this Chicken in Basil Cream Sauce recipe. This chicken is one that I have loved forever. It looks fancy and impressive, but it could not be any easier to make. It is a go-to for us on weeknights and for special occasions!
CHICKEN IN BASIL CREAM SAUCE
The base of this dish, as I am sure you have guessed, is chicken breast. One of the best meats to cook with, because almost everyone including the kids will eat it! This isn’t just any ordinary chicken though as the breasts are sliced thin and tenderized into cutlets. Each cutlet is then lightly breaded and cooked in a skillet for the crispy, crunchy, and juicy coating. While the cutlets finish cooking in the oven, the basil cream sauce is prepared and that only takes minutes to make. With all the flavor and depth in this tasty meal, you would imagine more bells and whistles. But nope. It is as easy as can be. 😊
INGREDIENTS
Chicken Cutlets
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 Tablespoons butter
Basil Cream Sauce
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1/4 teaspoon black pepper
INSTRUCTIONS
Chicken Cutlets
Preheat oven to 275 degrees F. (Yes, this low temperature is correct.) Grease a 9×13-inch baking dish with nonstick spray.
Slice each chicken breast in half horizontally; creating two even pieces (cutlets). You will have 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness. Place the milk in a shallow bowl, and the breadcrumbs in separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
In a large skillet, heat butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side; being careful not to burn. Place chicken cutlets side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce.
Basil Cream Sauce
Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth. Bring to a boil over medium-high heat and stir to loosen browned bits from the pan. Stir in cream. Bring to a slight boil and stir for several seconds then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir sauce until it thickens; about 5 minutes or so.
Remove chicken from oven. Internal temperature of chicken breasts should be 165 degrees F. Serve chicken with basil cream sauce on top. Enjoy!
SERVINGS
This incredible chicken recipe serves 4. You can easily double or triple the recipe if needing to serve more. Take note that you will need to cook the chicken in batches to avoid overcrowding the skillet.
ENJOY THIS RECIPE? HERE ARE A FEW MORE EASY AND ELEGANT MEALS!
Almost Crusted Chicken with Creamy Lemon Sauce – This tender and irresistible chicken has a little bit of crunch and a little bit of zest.
Chicken Pillows with Creamy Parmesan Sauce – A crispy and warm enclosure of juicy chicken is topped with a creamy Parmesan cheese sauce.
Air Fryer Ranch Chicken – This meal is as simple as can be! Chicken breast coated with an easy ranch seasoned breading and cooked in the air fryer.
Cajun Chicken Pasta – This creamy pasta dish is topped with a juicy chicken breast that has a subtle heat from the Cajun spices.
Chicken in Basil Cream Sauce
Ingredients
Chicken Cutlets
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk (I use 2% but any milk will work)
- 3/4 cup dried Italian breadcrumbs
- 3 Tablespoons butter
Basil Cream Sauce
- 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
Instructions
Chicken Cutlets
- Preheat oven to 275 degrees F. (Yes, this low temperature is correct.) Grease a 9×13-inch baking dish with nonstick spray. Set aside.
- Slice each chicken breast in half horizontally; creating two even pieces (cutlets). You will have 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness. Place the milk in a shallow bowl, and the breadcrumbs in separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
- In a large skillet, melt butter over medium heat. Place the coated chicken cutlets in the skillet and cook until golden-brown on each side; being careful not to burn.
- Place the partially cooked chicken side by side in the prepared baking dish. Bake in the oven to finish cooking while you prepare the basil cream sauce. (The chicken takes about 10 minutes to finish in the oven. The internal temperature of chicken needs to be 165 ℉)
Basil Cream Sauce
- Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth. Bring to a boil over medium-high heat and stir to loosen browned bits from the pan. Stir in cream. Bring to a slight boil and stir for several seconds then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir sauce until it thickens; about 5 minutes or so.
- Serve chicken with basil cream sauce on top. Enjoy!
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This has become a staple in our house. The only changes I do is, I cook the chicken thoroughly in the pan, put it to the side, make the sauce — with a 1/2 milk and 1/2 cream, and then add the chicken when the potatoes or rice and veggie is done to warm the chicken. SO good!!