Chicken in Basil Cream Sauce Recipe

Prepare to fall in love with Chicken in Basil Cream Sauce, a dish that perfectly marries tender, golden-crusted cutlets with a luscious, aromatic sauce you’ll want to drizzle over everything. Creamy yet light, bursting with fresh basil and just the right hit of garlic, this is one of those recipes that feels designed for sharing — yet totally comforting if you keep it all for yourself. Simple pantry staples plus a few fresh ingredients transform into a restaurant-worthy meal you’ll crave again and again. If you’re looking for a guaranteed way to impress family or friends (or simply treat yourself), Chicken in Basil Cream Sauce ought to go to the top of your dinner list!

Ingredients You’ll Need

It’s remarkable how just a handful of familiar ingredients come together to create something extraordinary. Each element plays an important role in making Chicken in Basil Cream Sauce shine: the crisp, juicy chicken, creamy and herby sauce, and the little flavor flourishes make this a true standout.

• Chicken Cutlets: Slicing and pounding the chicken breasts ensures quicker, even cooking and juicy results every time.
• Milk: Dipping the chicken in milk adds moisture and helps the breadcrumbs stick perfectly.
• Dried Italian Breadcrumbs: These give the cutlets a perfectly crisp coating with a touch of Italian flavor.
• Butter: Melting butter in the skillet infuses rich flavor and helps the breading brown beautifully.
• Garlic (minced): Just two cloves add warmth, aroma, and depth to the basil cream sauce.
• Chicken Broth: A bit of broth helps deglaze the skillet, lifting every savory bit for the sauce.
• Heavy Whipping Cream: This is the key to a silky, luscious sauce that clings to every bite of chicken.
• Freshly Grated Parmesan Cheese: Parmesan adds salty, savory depth and helps the sauce thicken to perfection.
• Fresh Basil (chopped): The unmistakable aroma and brightness of fresh basil is essential; it brings the sauce alive.
• Black Pepper: Just a hint for seasoning, but it brings balance to the creaminess of the sauce.

How to Make Chicken in Basil Cream Sauce

Step 1: Prep the Chicken Cutlets

Start by preheating your oven to an unusually low 275 degrees F — trust it! Then, carefully slice each chicken breast in half horizontally to create four cutlets. Place them between sheets of plastic wrap or parchment, and gently pound to an even 1/2-inch thickness. This step means quick, even cooking and succulent results. Get your dredging station ready: milk in one shallow bowl and Italian breadcrumbs in another. Dip each cutlet in milk, ensuring it’s moist all over, then coat thoroughly with breadcrumbs, pressing gently to help them adhere.

Step 2: Sauté to Golden Perfection

Melt the butter in a large skillet over medium heat. Once it shimmers and smells nutty, add the breaded chicken cutlets. Let them sizzle until they’re beautifully golden on both sides (but don’t worry about cooking them through just yet, as they’ll finish in the oven). Be patient and gentle — moving the chicken too much can knock off the breading. This step is all about creating that irresistible crust!

Step 3: Finish Cooking in the Oven

Transfer the partially cooked cutlets to a greased 9×13-inch baking dish, arranging them in a single layer. Slide the dish into your preheated oven — the low heat gently finishes cooking, keeping your chicken juicy and tender inside. Give it around 10 minutes, just enough for the chicken to hit that ideal 165 ℉ internal temperature. This is also a great time to let the flavors settle while you work on the star of the show: the basil cream sauce.

Step 4: Make the Basil Cream Sauce

Return to your skillet (don’t clean it — those browned bits are flavor gold!). Add the minced garlic, and let it cook for about 30 seconds, just until fragrant. Pour in the chicken broth and bring it to a boil, scraping up all the delicious, toasty bits from the pan’s bottom. Stir in the heavy cream and let it bubble gently — just until everything melds together. Lower the heat and whisk in Parmesan, chopped basil, and black pepper. Continue stirring, and in about 5 minutes, your sauce will be velvety, thick, and flecked with herbs.

Step 5: Serve It Up

Nestle each chicken cutlet onto a dinner plate and absolutely smother with the warm basil cream sauce. You’ve just made Chicken in Basil Cream Sauce, and it’s ready to wow. Don’t forget: scrape every last bit of that glorious sauce out of the pan!

How to Serve Chicken in Basil Cream Sauce

Garnishes

Go the extra mile and finish your Chicken in Basil Cream Sauce with a flourish of torn fresh basil leaves, a sprinkle of extra Parmesan, and even a dusting of cracked black pepper. This brings extra aroma, color, and a special restaurant-style touch. For a hint of brightness, try a very light zesting of lemon or a drizzle of olive oil.

Side Dishes

This rich, creamy dish goes beautifully with sides that soak up every drop of sauce. Fluffy mashed potatoes, buttery egg noodles, or even simple steamed rice are all stars here. If you want something lighter, gently wilted spinach or crisp roasted asparagus offer a refreshing counterpoint to the decadent Chicken in Basil Cream Sauce.

Creative Ways to Present

For a cozy, rustic dinner, serve the chicken straight from the baking dish with a big spoonful of sauce, family-style. If you want to wow at a dinner party, plate each chicken cutlet over a bed of herbed risotto or garlicky sautéed greens, then drizzle with sauce and top with microgreens. And for a fun twist, try slicing the chicken and fanning it on a platter for a dramatic, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the chicken and basil cream sauce in separate airtight containers in the refrigerator. This keeps the chicken from getting too soggy and preserves the creamy quality of the sauce. Both will stay fresh for up to 3 days, and make for an absolute treat at lunchtime.

Freezing

Chicken cutlets freeze well, but cream sauces can sometimes separate in the freezer. If you plan to freeze, store the chicken and sauce separately. Reheat the chicken in the oven, and gently warm the sauce while whisking until smooth. Add a splash of cream or broth if it looks like it needs reviving, and your Chicken in Basil Cream Sauce will taste nearly as good as new.

Reheating

To maintain that coveted crispness, reheat the chicken cutlets in a 350 ℉ oven until hot through. Warm the basil cream sauce gently in a saucepan over low heat, whisking as it heats (don’t let it boil). Once everything is steaming and luscious, pour the sauce over the chicken and enjoy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in Chicken in Basil Cream Sauce. They’ll be even juicier, though cooking time may increase slightly. Be sure to pound them to an even thickness for the best results.

What can I substitute for heavy cream?

You can swap in half-and-half or whole milk paired with a tablespoon of flour (to help with thickening), but for the silkiest, most luxurious basil cream sauce, heavy cream is far and away the best choice. Give it a try at least once as written!

Can I make Chicken in Basil Cream Sauce gluten-free?

Yes! Simply use your favorite gluten-free Italian-style breadcrumbs. Otherwise, all the other components of this recipe are naturally gluten-free, making adaptation easy for everyone to enjoy.

Will dried basil work if I don’t have fresh?

Fresh basil is truly key for this recipe’s signature punch of flavor and aroma, but in a pinch, you can use dried basil. Use about one-third the amount (so roughly 1-2 tablespoons), and add it early so it has time to rehydrate in the sauce.

Can I double the sauce for pasta or more servings?

Absolutely! The basil cream sauce is a standout feature, so feel free to double or even triple it if you want extra to serve over pasta, polenta, or veggies. Just keep an eye on seasoning and thickness as you scale up.

Final Thoughts

Chicken in Basil Cream Sauce is the kind of recipe everyone needs in their back pocket: elegant enough for dinner guests, easy enough for Tuesday night cravings, and always, always delicious. I hope you give it a try — and that it becomes a new favorite at your table, just as it has for mine!

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