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Chicken smothered in Basil Cream Sauce
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4.80 from 5 votes

Chicken in Basil Cream Sauce

Italian breaded chicken cutlets served with a basil and Parmesan cheese sauce. This chicken is delicious!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Holly

Ingredients

Chicken Cutlets

  • 2 large boneless, skinless chicken breasts
  • 1/2 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 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 9x13-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. Cook the coated chicken cutlets until golden-brown on each side; being careful not to burn. Place chicken 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!