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
Scale
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.
