If you are looking for a dish that’s bursting with flavor and wrapped in creamy goodness, this Chicken in Basil Cream Sauce Recipe is your next kitchen triumph. With tender, golden-brown chicken cutlets smothered in a luscious, herb-infused cream sauce, every bite is a delightful celebration of texture and taste. The fresh basil adds a vibrant, fragrant note that elevates the sauce to extraordinary heights. Whether it’s a weeknight dinner or a special occasion, this recipe is guaranteed to impress with its richness and simplicity combined.
Ingredients You’ll Need
Each ingredient in this Chicken in Basil Cream Sauce Recipe plays a crucial role in creating the perfect balance of flavors and textures. From the crispy chicken crust to the velvety, aromatic cream sauce, these pantry staples come together effortlessly to make a dish that feels both comforting and elegant.
- Chicken Cutlets: Two large boneless, skinless breasts sliced and flattened to ensure even cooking and a tender bite.
- Milk: Half a cup used to help the breadcrumbs stick for that perfect golden crust.
- Dried Italian Breadcrumbs: Three-quarters of a cup provides crunch and flavor from classic Italian seasoning.
- Butter: Three tablespoons for rich pan-frying that adds depth and color to the chicken.
- Garlic: Two cloves minced to infuse the basil cream sauce with savory warmth.
- Chicken Broth: Half a cup that creates a flavorful base for the sauce and helps lift those browned bits.
- Heavy Whipping Cream: One cup that turns the sauce into a silky, indulgent coating for the chicken.
- Parmesan Cheese: Half a cup freshly grated, adding salty, nutty richness to the sauce.
- Fresh Basil: A quarter cup chopped, this herb is the star that brightens the entire dish.
- Black Pepper: A quarter teaspoon to add subtle heat and balance the creaminess.
How to Make Chicken in Basil Cream Sauce Recipe
Step 1: Prep the Chicken Cutlets
Start by slicing the chicken breasts in half horizontally to get four even cutlets. Pounding them gently to an even thickness not only speeds cooking but ensures tenderness. Next, dip each cutlet into milk to moisten, then coat them thoroughly in the Italian breadcrumbs. This simple preparation step promises a crispy and flavorful crust.
Step 2: Pan-Fry and Then Bake
Melt the butter in a skillet over medium heat and gently lay the breaded chicken cutlets in. Fry until each side turns a gorgeous golden brown, sealing in juices and building flavor. Transfer the chicken to a greased baking dish, and bake at a low temperature of 275°F (135°C) for about 10 minutes to finish cooking through without drying out. This technique yields tender, juicy chicken with a crisp crust.
Step 3: Craft the Basil Cream Sauce
Using the same skillet, toss in minced garlic and cook until it releases its fragrant aroma. Then pour in the chicken broth, bringing it to a boil while scraping up all those lovely browned bits from the pan’s bottom. Stir in the heavy cream and allow the mixture to simmer gently. Once thickened slightly, fold in freshly grated Parmesan cheese, chopped basil, and a dash of black pepper. This sauce will thicken into a rich, herbaceous coating perfect for your chicken cutlets.
Step 4: Combine and Serve
Place the baked chicken cutlets on serving plates and generously spoon the basil cream sauce over the top. This step ensures every bite is luscious, creamy, and infused with fresh basil and garlic flavors. Your Chicken in Basil Cream Sauce Recipe is now ready to delight!
How to Serve Chicken in Basil Cream Sauce Recipe
Garnishes
A sprinkle of extra freshly chopped basil or a few shavings of Parmesan cheese right before serving adds a fresh, eye-catching pop of color and a burst of flavor that complements the dish beautifully. You can also drizzle a small amount of good-quality olive oil for added richness and shine.
Side Dishes
This Chicken in Basil Cream Sauce Recipe pairs wonderfully with light, vibrant sides like garlic roasted asparagus, buttered green beans, or even a crisp mixed green salad to balance the richness. Creamy mashed potatoes or a fluffy pilaf works beautifully to soak up the extra sauce and round out the meal.
Creative Ways to Present
If you want to impress, try serving these cutlets over a bed of creamy polenta or nestled atop cooked pasta tossed lightly with olive oil and herbs. For a colorful presentation, arrange alongside roasted cherry tomatoes or sautéed mushrooms for added texture and taste contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken in Basil Cream Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the chicken juicy and flavorful, it’s best to store the sauce separately and combine them when reheating.
Freezing
This dish freezes well when stored properly. Place the chicken and basil cream sauce in a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating gently to preserve the sauce’s creamy texture.
Reheating
Reheat leftovers slowly over low heat in a skillet or microwave to avoid curdling the cream sauce. Stir occasionally and add a splash of broth or cream if needed to loosen the sauce and restore its luscious consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more flavor and remain very tender. Just adjust the cooking time slightly, as thighs may take a couple of minutes longer to cook through.
Is fresh basil necessary or can I use dried basil?
Fresh basil gives the sauce a vibrant, aromatic flavor that dried basil cannot quite replicate. If dried basil is your only option, use about a third of the amount, but fresh is definitely preferred for this recipe’s bright character.
Can I make the basil cream sauce dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute instead of heavy whipping cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy.
How do I know when the chicken is cooked perfectly?
The internal temperature should reach 165°F (74°C) for safe, juicy chicken. Baking after pan-frying ensures even cooking without drying out the cutlets, giving you consistent, tender results every time.
Can this recipe be doubled for a larger crowd?
Yes, this Chicken in Basil Cream Sauce Recipe scales well. Just make sure to use a larger pan for baking and prepare the sauce in batches if needed to maintain the perfect consistency and flavor.
Final Thoughts
There’s something so satisfying about a home-cooked meal that feels both indulgent and comforting, and this Chicken in Basil Cream Sauce Recipe fits that bill perfectly. The blend of crispy chicken with the rich, fragrant sauce is a match made in culinary heaven. Give this recipe a try, and soon it will become one of your go-to dishes to impress family and friends while filling your kitchen with irresistible aromas.
Print
Chicken in Basil Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-American
Description
This Chicken in Basil Cream Sauce recipe features tender, golden-brown chicken cutlets topped with a luscious basil-infused creamy Parmesan sauce. A perfect balance of savory and fresh flavors, making an elegant yet simple meal ready in just 30 minutes.
Ingredients
Chicken Cutlets
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- ¾ cup dried Italian breadcrumbs
- 3 tablespoons butter
Basil Cream Sauce
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ teaspoon black pepper
Instructions
- Prep Chicken: Slice the chicken breasts in half to create four cutlets, then pound each to an even thickness for uniform cooking. Dip each cutlet in milk before coating them thoroughly with dried Italian breadcrumbs.
- Preheat Oven: Set your oven to 275°F (135°C) and grease a 9×13 inch baking dish to prepare for baking the chicken later.
- Pan-Fry Chicken Cutlets: Melt butter in a skillet over medium heat and cook each breaded chicken cutlet until golden brown on each side, ensuring a crispy exterior.
- Bake Chicken: Transfer the browned cutlets to the prepared baking dish and bake in the oven for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Make Basil Cream Sauce: In the same skillet used for frying, add minced garlic and cook until fragrant. Pour in chicken broth, bring to a boil while scraping up browned bits from the pan. Stir in heavy cream and bring it to a simmer.
- Finish Sauce: Reduce heat and add freshly grated Parmesan cheese, chopped fresh basil, and black pepper. Let the sauce simmer gently, stirring occasionally until thickened to a creamy consistency.
- Serve: Plate the baked chicken cutlets and generously spoon the warm basil cream sauce over the top, ready to enjoy.
Notes
- Pounding the chicken cutlets evenly ensures they cook at the same rate and remain tender.
- Use fresh basil for the best flavor in the cream sauce.
- Make sure to cook chicken to the safe internal temperature of 165°F (74°C).
- Breadcrumb coating provides a nice texture contrast to the creamy sauce.
- Leftover sauce can be stored and reheated gently to avoid separation.
